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SNHD Food Handler Test –
actual solution
Reject food with the following characteristics: - ANS--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 - ANS-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 FOOD HAZARDS - ANS-1.Biological
- Microorganisms that can cause foodborne illness
How long should you wash your hands for? - ANS- seconds Wash hands with warm water with the min. of ______F) - ANS-100°F When should you wash your hands? - ANS--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? - ANS- Hand washing Use a __________ __________to prevent contamination from germs that have the potential to cause foodborne illness - ANS-physical barrier True or False Ready-to-eat foods cannot be handled with bare hands? - ANS-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.... - ANS-cooked food, raw fruits and vegetables, baked goods, snack foods, and ice. Tell your employer if you have been diagnosed with ..... - ANS-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? - ANS-Salmonella, Shigella E. coli O157:H Hepatitis A Norovirus If you have the following you should not work with food while sick... - ANS-VOMITING DIARRHEA SORE THROAT WITH A FEVER JAUNDICE
You are required to have your food handler card while working with food. - ANS-True These 2 food types can be stored at 45 °F instead of 41 °F - ANS-Eggs, shell fish like oysters mussels and claims Food must be stored on shelves at least __'' off the floor - ANS-6" TCS foods are? - ANS-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? - ANS-41- Keep the temperature danger zone in mind when... foods
- ANS-Cooking Cooling Thawing Chilling Most common TCS include... - ANS-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
- Melons, Tomatoes and leafy greens Cooked rice, potatoes, beans, grains, vegetables True or False Cooking TCS foods to their required temperatures is the only way to reduce the amount of germs to safe levels. - ANS-True These foods should be cooked at what degree? -Poultry: chicken, duck, turkey -Stuffed Foods - ANS-165 F These foods should be cooked at what degree?
-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. - ANS-2 hrs 41-165 F Best ways to reheat foods: - ANS--stove -oven -microwave True/ False Placing frozen foods in room temperature degrees is a safe way to thaw food. - ANS-False it is unsafe because the outside of the food risks entering in the temperature danger zone while waiting on the inside to thaw best ways to thaw frozen foods - ANS--In refrigerator -submerged under cold running water -in microwave if cooking IMMEDIATELY
-As part of the cooking process Cross-contamination occurs when: - ANS-Cross contamination occurs when germs are moved from one food or surface to another. Avoid other cross contamination by: - ANS-• 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. Foodborne illness has resulted from: - ANS-• Adding contaminated ingredients to food. • Food contact surfaces (equipment and utensils) that were not properly cleaned and sanitized.
- Allowing raw food to touch or drip on ready-to-eat food.
- Hands that touch contaminated food then ready-to-eat food.
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 - ANS-110F 3 compartment sink - ANS-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? - ANS-50-110PPM for 30 seconds True/False Dry off dishes after sanitizing them. - ANS-False: Let dishes air dry, using equipment can contaminate dishes
What is the proper sequence for manual washing? - ANS-
- Prewash 2.Wash 3.Rinse
- Santizie
- Air Dry 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.
- ANS-160°F. What does QUATS stand for? What is it used for. - ANS- Chlorine and Quaternary Ammonia. Are types of approved sanitizers. 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 - ANS-• In water that is 41°F or below, 135°F or above Examples of pests include... - ANS-cockroaches, flies, and rodents.
Smoking areas must be compliant with the ___________ ____________ ___________ ______ Act. - ANS-Nevada Clean Indoor Air Act. __________ _________ ______________and preparation are key components of preventing foodborne illness. - ANS-Proper food storage Employee Health Policy - ANS-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 - ANS-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. Foodborne Illness - ANS-Adverse health effects resulting from the ingestion of contaminated or adulterated food or water.
