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SNHD Health Card Test Answers

We thoroughly check each answer to a question to provide you with the most correct answers. Found a mistake? Tell us about it through the REPORT button at the bottom of the page. Ctrl+F (Cmd+F) will help you a lot when searching through such a large set of questions.

  1. What is an approved source?
    • A reputable supplier that has been inspected and follows regulations.
  2. Temperatures for receiving TCS food
    • 135 degrees f(Hot foods)
    • DANGER ZONE! (between 41 F and 135F)
    • 45 degrees f (acceptable to receive eggs, milk and live shell stock at 45 degree F.
  3. Proper Labeling and Invoices
    • Food must be identified as to what it is and where it came from.
  4. Shellstock Tags
    • Shellfish tags must be kept on file for 90 days.
  5. Frozen Foods
    • Reject frozen foods that have ice crystals or liquids in the packages.
  6. Signs of Contamination from Pests or Spills
    • Packages should be clean, dry, and intact.
  7. Parasite Destruction for Some Fish
    • Fish served undercooked or raw must have documents from the supplier explaining how fish is frozen or raised.
  8. Reject foods when..
    • If it does not meet standards rather than accepting it from the supplier.
  9. Cross-contamination
    • Cross contamination occurs when germs are moved from one food or surface to another.
  10. Cleaning and sanitizing
  • Make sure equipment is clean and sanitized by washing as often as necessary. When in use, clean and sanitize utensils and equipment every four hours.
  1. Three compartment sink (5 step cleaning process)
  1. Prewash 2. Hot soapy water at least 110 degrees 3. Rinse with clean water 4. Approved chemical sanitizer 5. Air dry.
  2. Utensil storage protocol
  • With handles pointing in the same direction, on a smooth food contact surface, in water that is 41 degrees or below, or under running water that is 135 degrees.
  1. When cooking TCS foods
  • Cook to required temperatures to reduce the amount of germs to safe levels.
  1. Raw TCS foods can only
  • Be under cooked if the customer orders it that way and there is a consumer advisory on the menu.
  1. Cooling methods
  • Keep foods between 135 degrees to 70 degrees in two hours and 70 degrees to 41 degrees in next 4 hours, but not to exceed 6 hours total.
  1. Steps for proper calibration of stem thermometer
  1. completely fill a container with ice
  2. When should you wash your hands?
  • Entering kitchen, after touching your face, hair or skin, after handling raw animal products, and after handling anything dirty.
  1. How to prepare ready-to-eat foods?
  • Use a physical barrier to prevent contamination from germs that have the potential to cause food borne illness.
  1. What are the 5 big food borne illnesses?
  • Send Sick Employees Home Now
  • Salmonella, Shigella, E. Coli, Hepatitis A, Norovirus.
  1. If you were diagnosed with any food borne illness you cannot work again until..
  • Symptom free for 24 hours without the use of medicine.
  1. Uniforms must be
  • Neat, clean, wounds covered, plain band ring, no wrist jewelry, proper hair restraint, short and clean nails.
  1. Proper food storage should..
  • Store and prepare foods to protect them from cross contamination.
  1. Cooked and ready to eat foods
  • Covered, labeled, and dated when placed in storage.

Health Card Test Answers

  1. Foodborne illness risk factors
    1. Poor personal hygiene
  2. Food Hazards: Physical
    • Foreign objects: Bone, glass, or metal
  3. Food Hazards: Chemical
    • Chemicals not meant to be consumed: Sanitizers, cleaning agents, or pest control products that must be separated from food.
  4. Food Hazards: Biological
    • Microorganisms: Bacteria, viruses, parasites, or fungi
  5. Proper hand washing
    1. Wet hands with 100F water
  6. If cut on hand…
    • Wear gloves and bandage. If cannot wash hands because of wound then you cannot work.
  7. Wash hands when…
    • Entering kitchen
    • After touching face, hair, or skin
    • After restroom
    • After handling raw animal products
    • After taking out trash or cleaning
    • After handling anything dirty.
  8. Physical barrier… (wax paper, gloves, utensils)
    • When handling ready to eat food such as cooked food, raw fruits and vegetables, baked goods, snack foods, and ice.
  9. Uniforms
    • Proper hair restraint
    • Neat and clean clothes
    • All wounds covered
    • No wrist jewelry
    • Plain band ring
    • Short and clean nails
  10. Employee health policy
  • Must be symptom (vomiting, diarrhea, sore throat with fever, infected cuts or wounds (on hands and arm), jaundice) free.
  1. Send Sick Employees Home Now
  • Salmonella, Shigella, E. Coli, Hepatitis A, Norovirus
  1. Temperature for receiving food
  • Hot food: above 135F
  • Eggs, Milk, and live shell-stock: 45F
  • Cold food: below 41F
  1. Temperature Danger Zone
  • 41-135 degrees F
  1. Rules for food rejection
  • Reject cans that are dented, swollen, or leaking
  • Reject frozen foods that have ice crystals or liquids in the package.
  • Reject slimy, sticky, off-color, or have bad odor.
  • Reject food not within the use by date
  • Reject packages that are not clean, dry, and intact
  • Reject food that is not identified as to what it is and where it came from.
  1. Shell-stock tags
  • Must accompany fresh seafood deliveries and must be kept on record for 90 days
  1. Parasite Destruction for Some Fish
  • Fish served undercooked or raw must have documents from the supplier explaining how fish is frozen or raised.
  1. Proper thawing
  • Under refrigeration (41 degrees or less)
  • As part of cooking
  • In microwave
  • Fully submerged under cold running water (food should not rise above 41 degrees)
  1. **Poultry, ground poultry, stuffing with meat, reheated food (before 2 hours – 165 degrees F held for 15 seconds
  2. Tenderized/injected and ground meats, Raw shell eggs for hot holding
  • 155 degrees F for 15 seconds
  1. Whole muscle meat, Fish and seafood, Raw shell eggs for immediate service
  • 145 degrees F for 15 seconds
  1. Fruits, vegetables, grains for hot holding, Hot holding
  • 135 degrees for 15 seconds
  1. Frozen foods
  • 41 degrees F or lower. Must be frozen solid
  1. Cooling methods
  • 135 to 70 degrees F in two hours
  • 70 to 41 degrees F in four hours
  1. To avoid cross-contamination of foods
  • Use separate cutting boards and utensils for raw products and ready to eat foods
  • Clean and sanitize equipment in between uses
  • Separate clean and dirty equipment
  • Sanitize all surfaces, equipment, and utensils after each task
  • Not storing anything in ice that will be consumed.
  1. Cleaning and sanitizing
  • Every 4 hours
  1. Sanitizer buckets
  • Chlorine and quaternary ammonia
  1. Three compartment sink
  • Prewash (scrape)
  • Sink one: hot soapy water (110 F)
  • Sink two: rinse with clean water
  • Sink three: approved chemical sanitizer
  • Air dry
  1. Proper Food Storage Order
  • Cooked and ready to eat foods
  • Cleaned prepared fruits and vegetables
  • Unwashed fruits and vegetables
  • Raw fish, seafood, whole muscle meat, and eggs
  • Raw ground meats
  • Raw poultry and stuffed foods.

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