- /
6 SNHD Food Handler Card Test Questions and Answers (Verified Answers) 1.What is an approved source
?: a reputable supplier that has been inspected and follows regulations.
2.temperatures for receiving TCS food
: 135 degrees f(Hot foods)
DANGER ZONE! (between 41 F and 135F) 45 degrees f (acceptable to receive eggs, milk and live shell stock at 45 degree F.
3.Proper Labeling and Invoices : Food must be identified as to what it is and where it came from. 1 / 2
- /
6 4.Shellstock Tags
: Shellfish tags must be kept on file for 90 days
.
5.Frozen Foods
: Reject frozen foods that have ice crystals or liquids in the pack- ages.
6.Signs of Contamination from Pests or Spills
: Packages should be clean, dry, and intact.
7.Parasite Destruction for Some Fish
: Fish served undercooked or raw must have documents from the
supplier explaining how fish is frozen or raised.
8.Reject foods when..
: If it does not meet standards rather than accepting it from the
supplier.
9.cross-contamination
- / 2