SNHD Food Handler Permit Study Guide

7 SNHD Food Handler Permit Study Guide Questions and Answers (Verified Answers) 1.What are the risk factors for foodborne illness ANS Poor personal hygiene Food from unsafe sources Imporper cooking and handling methods Improper holding, time, and temperature Food contamination 2.What are the three types of food hazards ANS Biological Chemical Physical 3.what is the minimum temperature required to wash your hands 1 / 2

7 ANS 100 de- grees farenheit 4.What should you wear when going into contact with ready-to-eat foods ANS - Gloves!

5.What is the proper uniform ANS Hair restraint Neat and clean clothes Covered wounds No wrist jewelery Plain rings Short and clean nails 6.What symptoms should you NOT have when going to work ANS Vomitting Diarrhea Sore throat and fever Infected wounds