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SNHD Food Handler Test tested questions with revised correct answers, a+ guarantee, Exams of Public Health

Columbia College of NursingPublic Health

1. SNHD food handler card exam requirements 2. How to study for SNHD food handler exam 3. SNHD food safety exam practice questions 4. Online SNHD food handler card test preparation 5. SNHD food handler exam passing score 6. Free SNHD food safety practice exam 7. SNHD food handler card renewal exam tips 8. SNHD food handler exam in Spanish 9. SNHD food safety certification exam schedule 10. SNHD food handler card exam locations 11. How long is the SNHD food handler exam 12. SNHD food handler exam retake policy 13. SNHD food safety exam study guide PDF 14. SNHD food handler card exam cost 15. What to expect on SNHD food handler exam 16. SNHD food safety exam for temporary events 17. SNHD food handler card exam validity period 18. SNHD food handler exam time limit 19. SNHD food safety exam topics covered 20. SNHD food handler card exam for minors 21. SNHD food handler exam difficulty level 22. SNHD food safety exam multiple-choice questions

Typology: Exams

2024/2025

Available from 07/09/2025

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SNHD Food Handler Test Questions and Answers
(Verified Answers)
1. Reject food with the following characteristics
:: -Cans that are swollen, ex- panded 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
2. 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
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Download SNHD Food Handler Test tested questions with revised correct answers, a+ guarantee and more Exams Public Health in PDF only on Docsity!

SNHD Food Handler Test Questions and Answers

(Verified Answers)

  1. Reject food with the following characteristics :: -Cans that are swollen, ex- panded 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
  1. 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

3. FOOD HAZARDS : 1.Biological

  • Microorganisms that can cause foodborne illness
  • Bacteria, viruses, parasites, and fungi
  • Sanitizers, cleaning agents, or pest control
  1. Physical
  • Foreign objects that can cause injury
  • Glass, metal, or bone
  1. What is the leading cause of food borne illness ?: Poor hand washing and poor personal hygiene 5. True/ False Handwashing is a critical part of personal hygiene .: True
  2. 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.
  1. How long should you wash your hands for ?: 15 seconds
  2. Wash hands with warm water with the min. of F) : 100°F
  3. 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
  4. What is the best way to stop spreading germs ?: Hand washing
  5. Use a to prevent contamination from germs that have the potential to cause foodborne illness : physical barrier
  1. If you have the following you should not work with food while sick...: VOM- ITING DIARRHEA SORE THROAT WITH A FEVER JAUNDICE INFECTED CUTS OR WOUNDS on hands and arms
  2. Cold foods cold below °F Frozen foods should be frozen solid: 41°F
  3. (TCS): Time and Temperature Control for Safety
  4. (PHF): potentially hazardous foods 20. True/False You should always check food before you accept it from the supplier.: True
  5. Dish washer machines must have water at °F: 180 °F
  6. Surface temperature of food contact surfaces in a high temperature ma- chine must reach at least °F: 160°F
  7. These two items must be available to employees: sanitizers with towels as well as hand wash stations 24. True/False You are required to have your food handler card while working with food.: True
  8. These 2 food types can be stored at 45 °F instead of 41 °F: Eggs, shell fish like oysters mussels and claims
  9. Food must be stored on shelves at least '' off the floor: 6"
  1. 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 )
  2. What temperatures are in the danger zone?: 41-
  3. Keep the temperature danger zone in mind when... foods: Cooking Cooling Thawing Chilling
  4. 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

-Hot holding: 135 F

  1. Minimum cooking temperatures are held for seconds.: 15 seconds.
  2. 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).
  3. 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 39. When reheating food; food must be reheated through danger zone within hrs.: 2 hrs 41-165 F
  4. Best ways to reheat foods:: -stove -oven -microwave

41. 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

  1. best ways to thaw frozen foods: -In refrigerator -submerged under cold running water -in microwave if cooking IMMEDIATELY -As part of the cooking process
  2. Cross-contamination occurs when:: Cross contamination occurs when germs are moved from one food or surface to another.
  3. Avoid other cross contamination by:: • Using separate cutting boards and utensils for raw products (such as shell eggs, meat, fish, poultry) and ready-to- eat food or cleaning and sanitizing equipment in between uses.
  • Separating dirty equipment from food or clean equipment.
  • Starting with a clean, sanitized work surface and cleaning and sanitizing all work surfaces, equipment, and utensils after each task.
  • Not storing anything in ice that will be consumed.
  1. Foodborne illness has resulted from:: • Adding contaminated ingredients to food. • Food contact surfaces (equipment and utensils) that were not properly cleaned and sanitized.

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

  1. The first basin for prewashing and washing dishes with soapy water at least F: 110F
  2. 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 52. When sanitizing dishes how much chlorine do you use? And how long?: - 50-110PPM for 30 seconds 53. True/False Dry off dishes after sanitizing them.: False: Let dishes air dry, using equipment can contaminate dishes
  3. What is the proper sequence for manual washing?: 1. Prewash 2.Wash 3.Rinse
  1. Santizie
  2. Air Dry
  3. Read the manual or data plate on machine for proper operation.Surface temperature of food contact surfaces in a high temperature machine must reach at least °F.: 160°F.
  4. What does QUATS stand for? What is it used for.: Chlorine and Quaternary Ammonia. Are types of approved sanitizers. **57. Store utensils in the following manner:
  • With handles pointing in the same direction
  • On a smooth, easily cleanable food contact surface
  • In water that is °F or below, °F or above
  • Under running water:** • In water that is 41°F or below, 135°F or above
  1. Examples of pests include...: cockroaches, flies, and rodents.
  2. 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.

bacteria in food establishments.

  1. Imminent Health Hazard: A significant threat or danger to health that is con- sidered 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.
  2. Foodborne Illness: Adverse health effects resulting from the ingestion of cont- aminated or adulterated food or water.