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Food Handler's Permit Study Guide: Questions and Answers on Food Safety, Exams of Public Health

University of Southern NevadaPublic Health

This study guide provides a concise overview of food safety practices, covering key aspects such as foodborne illness risk factors, temperature requirements, proper hygiene, and handling procedures. it presents questions and answers related to food safety regulations and best practices, making it a valuable resource for individuals preparing for food handler's permits or those seeking to improve their knowledge of food safety. The guide is particularly useful for understanding the dangers of food contamination and the importance of maintaining proper hygiene and temperature control to prevent foodborne illnesses.

Typology: Exams

2024/2025

Available from 05/02/2025

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SNHD Food Handler's Permit Study
Guide Questions with Verified Solutions
What are the risk factors for foodborne illness? ✔✔Poor personal hygiene
Food from unsafe sources
Imporper cooking and handling methods
Improper holding, time, and temperature
Food contamination
What are the three types of food hazards? ✔✔Biological
Chemical
Physical
what is the minimum temperature required to wash your hands? ✔✔100 degrees farenheit
What should you wear when going into contact with ready-to-eat foods? ✔✔Gloves!
What is the proper uniform? ✔✔Hair restraint
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SNHD Food Handler's Permit Study

Guide Questions with Verified Solutions

What are the risk factors for foodborne illness? ✔✔Poor personal hygiene Food from unsafe sources Imporper cooking and handling methods Improper holding, time, and temperature Food contamination What are the three types of food hazards? ✔✔Biological Chemical Physical what is the minimum temperature required to wash your hands? ✔✔100 degrees farenheit What should you wear when going into contact with ready-to-eat foods? ✔✔Gloves! What is the proper uniform? ✔✔Hair restraint

Neat and clean clothes Covered wounds No wrist jewelery Plain rings Short and clean nails What symptoms should you NOT have when going to work? ✔✔Vomitting Diarrhea Sore throat and fever Infected wounds Jaundice What does "Send Sick Employees Home Now" stand for? ✔✔salmonella shigella e. coli hepatitus a norovirus

What is the hot holding zone? ✔✔135 and above What is the cold holding zone? ✔✔41 and below what is important during thawing? ✔✔maintaining foods at 41 and below To go from 135 degrees to 70, how long does it take? ✔✔2 hours To go from 70 to 41 degrees how long does it take? ✔✔4 hours Do not exceed how many hours for cooling? ✔✔6 hours