NEVADA FOOD HANDLERS CARD EXAMINATION 2026 SET
QUESTIONS AND ANSWERS SURE A+
✔✔Tempertures for receiving TCS food - ✔✔-Hot foods above 135 F
-DANGER ZONE: 41 F-135 F
-ACCEPTABLE to receive cold frozen foods below 41 F (should be frozen solid)
✔✔Overall Wholesome - ✔✔Reject cans that are dented, swolle or leaking
✔✔Frozen foods - ✔✔Reject frozen foods that have ice crystals or liquid in package (
means refroze)
✔✔Spoilage - ✔✔Foods should NOT be slimy, sticky, off-color or bad odor
✔✔Expiration date - ✔✔Foods should be within use-by date marked from maufactor
✔✔Proper Labeling & Invoices - ✔✔Foods must be identified as to what it is and what it
came from
✔✔Shellstock Tags - ✔✔Shellfish stocks must be kept on file for 10 days
✔✔Parasite Destruction for some Fish - ✔✔Fish served undercooked or raw must have
documents from the supplies explaining how fish is frozen or raised
****Reject food if it does NOT meet standards rather than accepting from supplies***
✔✔Hot Holding Zone - ✔✔135 F ( no growth of bacteria)
✔✔Danger Zone - ✔✔Between 135-41 F, no higher than 135 and no lower than 41
✔✔Cold Holding Zone - ✔✔41 F and below (slow growth)
✔✔Proper thrawing - ✔✔4 ways to thraw food
***Important to maintain foods 41 F and below when thawing (defrosting)
✔✔4 ways to thraw - ✔✔-Under refridgiation (must be below 41 F)
-As part of cooking (good for small food)
-In microwaving ( to be cooked immediately
-Fully submerged in cold water ( in cold water, should not rise above 41 F)
✔✔Cooking - ✔✔-Cooking TCS foods to their required temperatures is the only way to
reduce the amount of germs to safe levels.
-Us a calibrated and sanitized stem thermometer to check food temperatures. Insert the
thermometer into the thickest
part of the food away from bones to be sure all parts of the food are cooked thoroughly.
, -Use proper equipment to
cook and reheat foods. Do not cook foods in equipment that is intended only for hot
holding.
✔✔165 F - ✔✔Reheat of TCS foods made in house for hot holding
within two hours
• Poultry: chicken, duck, turkey
• Stuffed Foods
✔✔155 F - ✔✔Tenderized/injected and ground meats
• Raw shell eggs for hot holding
✔✔145 F - ✔✔Whole muscle meat*
• Fish and seafood
• Raw shell eggs for immediate service
✔✔135 F - ✔✔• Fruits, vegetables, and grains cooked for hot holding
• Reheat of manufactured TCS foods within two hours
• Hot holding
✔✔41 F - ✔✔Cold holding
• Frozen food must be maintained frozen solid
✔✔Cooling Methods - ✔✔* 2 cooling methods
✔✔2hr cooling method - ✔✔135 F- 70 F
✔✔4hr cooling method - ✔✔70 F- 41 F
✔✔Therometor calibration - ✔✔Calibrate each thermometer regularly,
as well as when it is new, and any
time the thermometer is dropped.
Use the appropriate thermometer for the food being measured.
✔✔Steps for proper calibration of stem thermometer - ✔✔1. Completely fill a
container with ice.
2. Add clean water
(ice should not float).
3. Immerse thermometer.
4. Stir well.
5. Allow 30 seconds
before adjusting
to 32°F
✔✔Resultation of from food borne illness - ✔✔Adding contaminated ingredients to food.
QUESTIONS AND ANSWERS SURE A+
✔✔Tempertures for receiving TCS food - ✔✔-Hot foods above 135 F
-DANGER ZONE: 41 F-135 F
-ACCEPTABLE to receive cold frozen foods below 41 F (should be frozen solid)
✔✔Overall Wholesome - ✔✔Reject cans that are dented, swolle or leaking
✔✔Frozen foods - ✔✔Reject frozen foods that have ice crystals or liquid in package (
means refroze)
✔✔Spoilage - ✔✔Foods should NOT be slimy, sticky, off-color or bad odor
✔✔Expiration date - ✔✔Foods should be within use-by date marked from maufactor
✔✔Proper Labeling & Invoices - ✔✔Foods must be identified as to what it is and what it
came from
✔✔Shellstock Tags - ✔✔Shellfish stocks must be kept on file for 10 days
✔✔Parasite Destruction for some Fish - ✔✔Fish served undercooked or raw must have
documents from the supplies explaining how fish is frozen or raised
****Reject food if it does NOT meet standards rather than accepting from supplies***
✔✔Hot Holding Zone - ✔✔135 F ( no growth of bacteria)
✔✔Danger Zone - ✔✔Between 135-41 F, no higher than 135 and no lower than 41
✔✔Cold Holding Zone - ✔✔41 F and below (slow growth)
✔✔Proper thrawing - ✔✔4 ways to thraw food
***Important to maintain foods 41 F and below when thawing (defrosting)
✔✔4 ways to thraw - ✔✔-Under refridgiation (must be below 41 F)
-As part of cooking (good for small food)
-In microwaving ( to be cooked immediately
-Fully submerged in cold water ( in cold water, should not rise above 41 F)
✔✔Cooking - ✔✔-Cooking TCS foods to their required temperatures is the only way to
reduce the amount of germs to safe levels.
-Us a calibrated and sanitized stem thermometer to check food temperatures. Insert the
thermometer into the thickest
part of the food away from bones to be sure all parts of the food are cooked thoroughly.
, -Use proper equipment to
cook and reheat foods. Do not cook foods in equipment that is intended only for hot
holding.
✔✔165 F - ✔✔Reheat of TCS foods made in house for hot holding
within two hours
• Poultry: chicken, duck, turkey
• Stuffed Foods
✔✔155 F - ✔✔Tenderized/injected and ground meats
• Raw shell eggs for hot holding
✔✔145 F - ✔✔Whole muscle meat*
• Fish and seafood
• Raw shell eggs for immediate service
✔✔135 F - ✔✔• Fruits, vegetables, and grains cooked for hot holding
• Reheat of manufactured TCS foods within two hours
• Hot holding
✔✔41 F - ✔✔Cold holding
• Frozen food must be maintained frozen solid
✔✔Cooling Methods - ✔✔* 2 cooling methods
✔✔2hr cooling method - ✔✔135 F- 70 F
✔✔4hr cooling method - ✔✔70 F- 41 F
✔✔Therometor calibration - ✔✔Calibrate each thermometer regularly,
as well as when it is new, and any
time the thermometer is dropped.
Use the appropriate thermometer for the food being measured.
✔✔Steps for proper calibration of stem thermometer - ✔✔1. Completely fill a
container with ice.
2. Add clean water
(ice should not float).
3. Immerse thermometer.
4. Stir well.
5. Allow 30 seconds
before adjusting
to 32°F
✔✔Resultation of from food borne illness - ✔✔Adding contaminated ingredients to food.
