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SNHD Food Handler Test Questions and
Answers Rated A+
Reject food with the following characteristics: ✔✔-Cans that are swollen, expanded or dented
- Cardboard boxes with watermarks with evidence of thawing frozen food
- Frozen foods with water crystals showing evidence of thawing and refreezing food
- Any spoil food ( moldy cheese, bread or sour milk
- Any expired food products and products without labels
- .Food or Packaging with signs of pests, holes and rust
FOOD-BORNE ILLNESS RISK FACTORS ✔✔1. Poor Personal Hygiene
- Improper hand washing
- Bare hand contact with ready-to-eat (RTE) food
- 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
- Food from an unapproved source and/or prepared in unpermitted locations • Receiving adulterated food
3.Improper Cooking Temperatures/Methods
- Cooking
- Reheating
- Freezing (kill step to eliminate parasites in fish)
4.Improper Holding, Time and Temperature
- Improper hot and cold holding of TCS foods
- Improper use of time as a control • Improper cooling of TCS foods
5.Food Contamination
- Use of contaminated/improperly constructed
equipment
- Poor employee practices
- Improper food storage/preparation
- Exposure to chemicals
Does it matter where you wash your hands before work to prevent foodborn illness? ✔✔Yes! wash your hands in a designated handwashing sink before food handling to prevent foodborne illness. The hand sink is for hand washing ONLY and should have liquid soap, paper towels, and a trash can.
How long should you wash your hands for? ✔✔15 seconds
Wash hands with warm water with the min. of ______F) ✔✔100°F
When should you wash your hands? ✔✔-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
What is the best way to stop spreading germs? ✔✔Hand washing
Use a __________ __________to prevent contamination from germs that have the potential to cause foodborne illness ✔✔physical barrier
True or False
Ready-to-eat foods cannot be handled with bare hands? ✔✔True
Ready-to-eat foods cannot be handled with bare hands. Use a physical barrier to prevent contamination from germs that have the potential to cause foodborne illness. These germs cannot be fully removed by proper handwashing alone.
Ready-to-eat foods include.... ✔✔cooked food, raw fruits and vegetables, baked goods, snack foods, and ice.
Tell your employer if you have been diagnosed with ..... ✔✔Salmonella, Shigella, E. coli O157:H7, Hepatitis A, or Norovirus or if you have any of the following symptoms:VOMITING, DIARRHEA, SORE THROAT WITH A FEVER, INFECTED CUTS JAUNDICE OR WOUNDS on hands and arms
Diseases that can be transmitted by contaminated food are? ✔✔Salmonella,
Shigella
E. coli O157:H
Hepatitis A
Surface temperature of food contact surfaces in a high temperature machine must reach at least ____°F ✔✔160°F
These two items must be available to employees ✔✔sanitizers with towels as well as hand wash stations
True/False
You are required to have your food handler card while working with food. ✔✔True
These 2 food types can be stored at 45 °F instead of 41 °F ✔✔Eggs, shell fish like oysters mussels and claims
Food must be stored on shelves at least __'' off the floor ✔✔6"
TCS foods are? ✔✔are foods that have a specific shelf life and must be kept under refrigeration for safety
(Food kept at room temperature are not considered TCS Foods )
What temperatures are in the danger zone? ✔✔41-
Keep the temperature danger zone in mind when... foods ✔✔Cooking
Cooling
Thawing
Chilling
Most common TCS include... ✔✔Raw animal products
-Beef, Pork, Fish, Sea Food and Poultry
Dairy Products -Milk, Sour Cream, Ice Cream and some Cheeses
Garlic in oil
Some cut foods
These foods should be cooked at what degree?
-Whole muscle meat*
-Fish and seafood
-Raw shell eggs for immediate service ✔✔145 F
These foods should be cooked at what degree?
-Fruits, vegetables, and grains cooked for hot holding
-Reheat of manufactured TCS foods within two hours
-Hot holding ✔✔135 F
Minimum cooking temperatures are held for ___ seconds. ✔✔15 seconds.
A two-stage cooling process is required for hot TCS foods: ✔✔135°F to 70°F in two hours and 70°F to 41°F in next four hours (not to exceed six hours total).
Best ways to cool foods: ✔✔-place uncovered foods in shallow pan
-using an ice water bath
-using ice paddles
-placing food container in blast chiller
When reheating food; food must be reheated through danger zone within __ hrs. ✔✔2 hrs
41-165 F
Best ways to reheat foods: ✔✔-stove
-oven
-microwave
True/ False
Placing frozen foods in room temperature degrees is a safe way to thaw food. ✔✔False
it is unsafe because the outside of the food risks entering in the temperature danger zone while waiting on the inside to thaw
- Hands that touch contaminated food then ready-to-eat food.
Make sure equipment is clean and sanitized by washing as often as necessary. When in use, clean and sanitize utensils and equipment every ___ hours. ✔✔four hours
What types of sanitizers are approved ✔✔Chlorine and Quaternary Ammonia (Quats) are types of approved sanitizers. Follow manufacturer recommendations for proper concentration and contact time. Test the sanitizer with paper test strips to check the concentration. Keep a cloth stored in a sanitizer bucket anytime there is food service or preparation.
THREE-COMPARTMENT SINK — Always use a properly set up three compartment kitchen sink for proper manual ware washing and follow the five steps: ✔✔pre-wash (scrape), wash, rinse, sanitize, and air dry.
What are the 3 types of food hazards? ✔✔biological , physical, chemical
biological:(germs: bacteria and virus that can be on food that can make people sick). On meats or unwashed produce. Also can be spread by unwashed hands or dirty surfaces
physical: any object that shouldn't be in the food. They can natural occurring such as bone or eggshells. Or they can be hair, Jewelry or parts of equipment, screws or pieces of glass.
Chemical: are products you use in the kitchen which can splash or drip or somehow contaminate into food
The first basin for prewashing and washing dishes with soapy water at least _____ F ✔✔110F
3 compartment sink ✔✔wash, rinse, sanitize
Wash- scrub with soapy water debris off dishes
Rinse- rinse of soap and chemicals of dishes so sanitizing will be more effective
Sanitize- if using quat will need to check instructions
When sanitizing dishes how much chlorine do you use? And how long? ✔✔50-110PPM for 30 seconds
True/False
Dry off dishes after sanitizing them. ✔✔False:
- Under running water ✔✔• In water that is 41°F or below, 135°F or above
Examples of pests include... ✔✔cockroaches, flies, and rodents.
What are IPM strategies? ✔✔Integrated Pest Management (IPM) is a series of prevention methods used to keep pests away and to control infestation:
- Deny access, food, and shelter.
- Work with a licensed pest control operator.
- Seal all gaps and openings in floors, walls, and ceiling. • Keep doors, screens, and windows closed to keep pests out.
- Keep air curtains operational.
Signs of a pest infestation include: ✔✔• Seeing pests in various sizes and stages of development.
- Pest activity noted on a report from a licensed pest control operator.
- Finding rodent droppings on floors or equipment or cockroach feces (small black specks) on walls and floors.
- Bite marks on food containers.
True/False
A single rodent in a facility requires immediate pest control consultant. ✔✔True
Do not use pesticides labeled as "household use only." Only a licensed pest control operator can apply restricted-use pesticides.
Smoking areas must be compliant with the ___________ ____________ ___________ ______ Act. ✔✔Nevada Clean Indoor Air Act.
__________ _________ ______________and preparation are key components of preventing foodborne illness. ✔✔Proper food storage
Employee Health Policy ✔✔Procedures 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.
Imminent Health Hazard ✔✔A 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.
