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SNHD Food Handler Card Test Study Guide Questions and Answers (Verified Answers) 1.what does Poor Personal Hygiene includes
?: • Improper hand washing
•Bare hand contact with ready-to-eat (RTE) foods
•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 include :
: • Food from an unapproved source and/or prepared in
unpermitted locations •Receiving adulterated food 3.what are Improper Cooking Temperatures/Methods
: • Cooking
•Reheating 1 / 3
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•Freezing (kill step to eliminate parasites in fish) •
4.Improper Holding, Time and Temperature includes:
: • Improper hot and cold holding of TCS foods
•Improper use of time as a control •Improper cooling of TCS foods • 5.Food Contamination is caused by
?: • Use of contaminated/improperly con- structed equipment
•Poor employee practices •Improper food storage/preparation •Exposure to chemicals • 6.Biological food hazards include
: • Microorganisms that can cause foodborne illness
•Bacteria, viruses, parasites, and fungi • 7.Chemical food hazards include :: • Chemicals not meant to be consumed •Sanitizers, cleaning agents, or pest control products must be separated from food 2 / 3
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8.Physical food hazards include :: • Foreign objects that can cause injury •Glass, metal, or bone • 9.what is the PROPER HANDWASHING TECHNIQUE :: -WET HANDS with warm water (min. 100°F) -SOAP -RUB VIGOROUSLY for 15 seconds -rinse -dry -TURN OFF WATER with paper towel - 10.when do you WASH YOUR HANDS :: - When entering the kitchen -After touching your face, hair, or skin -After using the restroom -After handling raw animal products -After taking out the trash or cleaning -After handling ANYTHING dirty