SNHD Food Handler Safety Training card test Questions and Correct Answers/ Latest Update / Already Graded

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SNHD Food Handler Safety Training card
test Questions and Correct Answers/
Latest Update / Already Graded
- Poor personal hygiene

- Food from unsafe sources

- Improper cooking tempratures/methods

- Improper holding, time and temperature

- Food contamination

Ans: Foodborne illness risk factors


What are the three food hazards?

Ans: Biological, chemical, physical


Microorganisms that can cause foodborne illness



Ex. Bacteria, viruses, parasites, and fungi

Ans: biological


Chemicals not meant to be consumed


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Ex. Sanitizers, cleaning agents, or pest control

products must be separated from food

Ans: chemical


Foreign objects that can cause injury



Ex. Glass, metal, or bone

Ans: physical


T/F: Ready-to-eat (RTE) foods can be handled with bare hands.

Ans: False


RTE

Ans: Ready-to-eat


Cooked food, raw fruits and vegetables, baked goods, snack foods, and
ice

Ans: Ready-to-eat (RTE) food



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The Big 5 Foodborne Illnesses

Ans: Salmonella, Shigella, E. Coli, Hepatitis A, Norovirus


Anagram for Salmonella, Shigella, E. Coli, Hepatitis A, Norovirus

Send Sick Employees Home Now

Ans: Send Sick Employees Home Now


T/F: You can not get back to work until symptom-free for 24 hours
without the use of medicine

Ans: True


T/F: You can make unsafe foods safe again

Ans: False


TCS

Ans: Time/Temperature Control for Safety


Require time and temperature control to limit pathogenic
microorganism growth or toxin formation; also known as potentially
hazardous foods (PHF)


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