Food Handler Training Book SNHD Questions with
Answers Latest Update
Name the five foodborne illness risk factors - Correct Answer poor personal
hygiene, food from unsafe sources, improper cooking temperature/methods,
improper holding time and temperature, and food contamination
Name the three types of food hazards - Correct Answer biological, chemical, and
physical
Biological food hazard - Correct Answer microorganisms that can cause foodborne
illness (bacteria, viruses, parasites, and fungi)
Chemical food hazard - Correct Answer chemicals not meant to be consumed
which means to keep sanitizers, cleaning agents, and pest control products separate
from food
Physical food hazard - Correct Answer foreign objects that can cause injury (glass,
metal, or bone)
What are the steps for proper hand washing? - Correct Answer wet hands with
warm water, use soap, rub vigorously, rise, dry, and turn off water with paper towel
How many seconds do you wash your hands for? - Correct Answer 15 seconds
When do you wash your hands? - Correct Answer when entering kitchen, after
touching any part of your body, after using restroom, after handling raw animal
products, after taking out trash, after handling anything dirty
What do you do if you have a cut on your hand? - Correct Answer make sure to
wash your hands, put on a clean bandage, and wear gloves.
What happens if you can't wash your hands? - Correct Answer because of a
wound, splint, bandage, or brace, you are unable to work with food
RTE Foods - Correct Answer ready to eat foods
How do you handle RTE foods? - Correct Answer use a physical barrier to prevent
contamination
What are RTE foods? - Correct Answer food that is edible without additional
preparation or cooking
Answers Latest Update
Name the five foodborne illness risk factors - Correct Answer poor personal
hygiene, food from unsafe sources, improper cooking temperature/methods,
improper holding time and temperature, and food contamination
Name the three types of food hazards - Correct Answer biological, chemical, and
physical
Biological food hazard - Correct Answer microorganisms that can cause foodborne
illness (bacteria, viruses, parasites, and fungi)
Chemical food hazard - Correct Answer chemicals not meant to be consumed
which means to keep sanitizers, cleaning agents, and pest control products separate
from food
Physical food hazard - Correct Answer foreign objects that can cause injury (glass,
metal, or bone)
What are the steps for proper hand washing? - Correct Answer wet hands with
warm water, use soap, rub vigorously, rise, dry, and turn off water with paper towel
How many seconds do you wash your hands for? - Correct Answer 15 seconds
When do you wash your hands? - Correct Answer when entering kitchen, after
touching any part of your body, after using restroom, after handling raw animal
products, after taking out trash, after handling anything dirty
What do you do if you have a cut on your hand? - Correct Answer make sure to
wash your hands, put on a clean bandage, and wear gloves.
What happens if you can't wash your hands? - Correct Answer because of a
wound, splint, bandage, or brace, you are unable to work with food
RTE Foods - Correct Answer ready to eat foods
How do you handle RTE foods? - Correct Answer use a physical barrier to prevent
contamination
What are RTE foods? - Correct Answer food that is edible without additional
preparation or cooking
