SNHD-Food Handler Card Exam (Latest 2024/
2025 Updates STUDY BUNDLE PACKAGE)
Questions and Verified Answers| 100% Correct
Approved Source/Supplier - ANSWERA grower, supplier, manufacturer, processor, or
any person or business providing food for sale
or consumption that is acceptable to the health
authority, based on a determination of conformity
with principles, practices, and generally recognized standards that protect public
health.
Calibrate - ANSWERTo adjust, by comparison with a known standard,
the accuracy of a measuring instrument such as a
thermometer.
Consumer Advisory - ANSWERA written statement that informs consumers about the
increased risk of foodborne illness when eating raw or undercooked animal
products, and identifies any items on a food establishment's menu that contain raw
or undercooked animal products.
Contamination - ANSWERThe presence of extraneous, especially infectious,
material that renders a substance or preparation
impure or harmful. The three types of contamination include physical, biological, and
chemical hazards.
Two stage process of reducing food temperatures - ANSWERStage one is to cool
from 135°F to 70°F in two
hours, then stage 2 is from 70°F to 41°F in four hours. Cooling cannot exceed six
hours total.
Cross-contamination - ANSWERThe passing of germs, microorganisms or other
harmful substances such as chemicals from one
surface to another through improper or unsanitary
equipment, procedures, or products.
Employee Health Policy - ANSWERProcedures to identify and restrict/exclude
employees who may transmit foodborne pathogens in food. It also provides hygienic
interventions that prevent the transmission of foodborne viruses and bacteria in
food establishments.
Equipment - ANSWERAn article that is used in the operation of a food
establishment including but not limited to a freezer, grinder, hood, ice maker, meat
block, mixer, oven, reach-in refrigerator, scale, sink, slicer, stove, and table.
food - ANSWERA raw, cooked or processed edible substance, ice,
, beverage, or an ingredient used, or intended for use or for sale, in whole or in part
for human consumption. Chewing gum is also considered food.
foodborne illness - ANSWERAdverse health effects resulting from the ingestion of
contaminated or adulterated food or water.
germ - ANSWERA microorganism, especially one that causes disease.
Imminent Health Hazard - ANSWERA significant threat or danger to health that is
considered to exist when there is evidence sufficient to show that a product,
practice, circumstance, or event creates a situation that requires immediate
correction or closing of operation such as loss of water, sewage backup and pest
infestation.
Infestation - ANSWERThe presence of an unusually large number of insects or
animals in a place, typically so as to cause damage or disease.
Parasite - ANSWERAn organism that lives in or on another organism (its host) and
benefits by deriving nutrients at the host's expense.
Person in Charge - ANSWERAn Individual present at a food establishment who is
knowledgeable and responsible during its operation.
Pest - ANSWERAny unwanted and destructive insect or other animal that harms food
or crops and can spread disease by cross-contamination.
Pesticide - ANSWERA substance or agent used to kill pests, applied by a certified pest
control operator in a food establishment.
Reheat - ANSWERTo apply heat to a food product that has been
previously cooked.
Ready-To-Eat (RTE) Food - ANSWERFood that is edible without additional
preparation or cooking.
Sanitize - ANSWERApplication of high heat or chemicals on cleaned
food-contact surfaces to reduce the number of illness causing germs or
microorganisms to acceptable levels.
Shellstock - ANSWERRaw, in-shell molluscan shellstock such as clams,
oysters, or mussels.
Temperature Danger Zone - ANSWERTemperature range in which germs or
microorganisms grow at an unsafe rate (between 41⁰F-135⁰F).
Thawing - ANSWERTo change from a solid, frozen state to a refrigerated
temperature by an approved method. It is also known as defrosting.
2025 Updates STUDY BUNDLE PACKAGE)
Questions and Verified Answers| 100% Correct
Approved Source/Supplier - ANSWERA grower, supplier, manufacturer, processor, or
any person or business providing food for sale
or consumption that is acceptable to the health
authority, based on a determination of conformity
with principles, practices, and generally recognized standards that protect public
health.
Calibrate - ANSWERTo adjust, by comparison with a known standard,
the accuracy of a measuring instrument such as a
thermometer.
Consumer Advisory - ANSWERA written statement that informs consumers about the
increased risk of foodborne illness when eating raw or undercooked animal
products, and identifies any items on a food establishment's menu that contain raw
or undercooked animal products.
Contamination - ANSWERThe presence of extraneous, especially infectious,
material that renders a substance or preparation
impure or harmful. The three types of contamination include physical, biological, and
chemical hazards.
Two stage process of reducing food temperatures - ANSWERStage one is to cool
from 135°F to 70°F in two
hours, then stage 2 is from 70°F to 41°F in four hours. Cooling cannot exceed six
hours total.
Cross-contamination - ANSWERThe passing of germs, microorganisms or other
harmful substances such as chemicals from one
surface to another through improper or unsanitary
equipment, procedures, or products.
Employee Health Policy - ANSWERProcedures to identify and restrict/exclude
employees who may transmit foodborne pathogens in food. It also provides hygienic
interventions that prevent the transmission of foodborne viruses and bacteria in
food establishments.
Equipment - ANSWERAn article that is used in the operation of a food
establishment including but not limited to a freezer, grinder, hood, ice maker, meat
block, mixer, oven, reach-in refrigerator, scale, sink, slicer, stove, and table.
food - ANSWERA raw, cooked or processed edible substance, ice,
, beverage, or an ingredient used, or intended for use or for sale, in whole or in part
for human consumption. Chewing gum is also considered food.
foodborne illness - ANSWERAdverse health effects resulting from the ingestion of
contaminated or adulterated food or water.
germ - ANSWERA microorganism, especially one that causes disease.
Imminent Health Hazard - ANSWERA significant threat or danger to health that is
considered to exist when there is evidence sufficient to show that a product,
practice, circumstance, or event creates a situation that requires immediate
correction or closing of operation such as loss of water, sewage backup and pest
infestation.
Infestation - ANSWERThe presence of an unusually large number of insects or
animals in a place, typically so as to cause damage or disease.
Parasite - ANSWERAn organism that lives in or on another organism (its host) and
benefits by deriving nutrients at the host's expense.
Person in Charge - ANSWERAn Individual present at a food establishment who is
knowledgeable and responsible during its operation.
Pest - ANSWERAny unwanted and destructive insect or other animal that harms food
or crops and can spread disease by cross-contamination.
Pesticide - ANSWERA substance or agent used to kill pests, applied by a certified pest
control operator in a food establishment.
Reheat - ANSWERTo apply heat to a food product that has been
previously cooked.
Ready-To-Eat (RTE) Food - ANSWERFood that is edible without additional
preparation or cooking.
Sanitize - ANSWERApplication of high heat or chemicals on cleaned
food-contact surfaces to reduce the number of illness causing germs or
microorganisms to acceptable levels.
Shellstock - ANSWERRaw, in-shell molluscan shellstock such as clams,
oysters, or mussels.
Temperature Danger Zone - ANSWERTemperature range in which germs or
microorganisms grow at an unsafe rate (between 41⁰F-135⁰F).
Thawing - ANSWERTo change from a solid, frozen state to a refrigerated
temperature by an approved method. It is also known as defrosting.
