2.FOOD-BORNE ILLNESS RISK FACTORS

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SNHD Food Handler Test Questions and Answers (Verified Answers) 1.Reject food with the following characteristics :: -Cans that are swollen, ex- panded or dented -Cardboard boxes with watermarks with evidence of thawing frozen food -Frozen foods with water crystals showing evidence of thawing and refreezing food -Any spoil food ( moldy cheese, bread or sour milk

• Any expired food products and products without labels

-.Food or Packaging with signs of pests, holes and rust

2.FOOD-BORNE ILLNESS RISK FACTORS

: 1. Poor Personal Hygiene

•Improper hand washing •Bare hand contact with ready-to-eat (RTE) food

•Food handlers working while ill with the following symptoms:

vomiting, diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice 2.Food From Unsafe Sources 1 / 3

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•Food from an unapproved source and/or prepared in unpermitted locations • Receiving adulterated food 3.Improper Cooking Temperatures/Methods •Cooking •Reheating •Freezing (kill step to eliminate parasites in fish) 4.Improper Holding, Time and Temperature •Improper hot and cold holding of TCS foods •Improper use of time as a control • Improper cooling of TCS foods 5.Food Contamination •Use of contaminated/improperly constructed equipment •Poor employee practices •Improper food storage/preparation •Exposure to chemicals •

3.FOOD HAZARDS

: 1.Biological

•Microorganisms that can cause foodborne illness •Bacteria, viruses, parasites, and fungi 2 / 3

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2.Chemical •Chemicals not meant to be consumed

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