NEVADA FOOD HANDLERS CARD LATEST 2026 EXAM
QUESTIONS AND ANSWERS SURE A+
✔✔What should you do for the Approved thawing method of Fully Submerged Under
Cold Running Water - ✔✔Ensure running water flows fast enough to remove and float
off loose particles. Ensure all portions of food are fully submerged under water. Running
water should be cold; food should not rise above 41°F.
✔✔What is the only way to reduce germs when cooking TCS foods - ✔✔Cooking TCS
foods to their required temperatures is the only way to reduce the amount of germs to
safe levels.
✔✔What should you use to check food temperatures - ✔✔Use a calibrated and
sanitized stem thermometer to check food temperatures.
✔✔Where should you insert thermometer - ✔✔into the thickest part of the food away
from bones to be sure all parts of the food are cooked thoroughly.
✔✔What are the Foodborne Illness
Risk Factors - ✔✔Poor Personal Hygiene, Food From Unsafe Sources, Improper
Cooking Temperatures/Methods, Improper Holding, Time and Temperature, and Food
Contamination
✔✔What are Food Hazards - ✔✔Biological, Chemical, and Physical
✔✔During receiving you should check foods for - ✔✔Temperatures, Wholesomeness,
Frozen, Spoilage, Expiration dates, Contamination from pests or spills, Proper labeling
and Invoices, shellstock tags, and Parasite Destruction for some fish
✔✔What is the cold holding zone for Holding Temperatures - ✔✔41°F or below for slow
growth
✔✔What is the danger zone for Holding Temperatures - ✔✔41°F to 135°F where
bacteria grows and multiplys
✔✔What are the Approved thawing methods - ✔✔Refrigeration, as part of cooking, in
microwave, and fully submerged under cold water
✔✔When can raw TCS foods be undercooked - ✔✔IF THE CUSTOMER ORDERS IT
THAT WAY AND THERE IS A CONSUMER ADVISORY ON THE MENU.
✔✔How long do you have to reheat manufactured and made in house TCS foods for
hot holding - ✔✔Within two hours for Hot holding
, ✔✔What is the two-stage cooling process 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)
✔✔Why is Cooling foods quickly
and safely so important - ✔✔To ensure foods spend a minimum
amount of time in the temperature danger zone.
✔✔What methods will speed up the cooling process - ✔✔using an ice bath or dividing
hot foods into shallow pans and then placing them into a refrigerator. Stir food regularly
to allow heat to escape
✔✔What is the most important
tool you have to ensure food safety - ✔✔A thermometer
✔✔When should you calibrate a thermometer - ✔✔Regularly, as well as when it is new,
and any
time the thermometer is dropped
✔✔What are the 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.
✔✔When does cross contamination occur - ✔✔When germs are moved from one food
or surface to another
✔✔What have Foodborne illness resulted from - ✔✔• 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.
✔✔You can 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.
QUESTIONS AND ANSWERS SURE A+
✔✔What should you do for the Approved thawing method of Fully Submerged Under
Cold Running Water - ✔✔Ensure running water flows fast enough to remove and float
off loose particles. Ensure all portions of food are fully submerged under water. Running
water should be cold; food should not rise above 41°F.
✔✔What is the only way to reduce germs when cooking TCS foods - ✔✔Cooking TCS
foods to their required temperatures is the only way to reduce the amount of germs to
safe levels.
✔✔What should you use to check food temperatures - ✔✔Use a calibrated and
sanitized stem thermometer to check food temperatures.
✔✔Where should you insert thermometer - ✔✔into the thickest part of the food away
from bones to be sure all parts of the food are cooked thoroughly.
✔✔What are the Foodborne Illness
Risk Factors - ✔✔Poor Personal Hygiene, Food From Unsafe Sources, Improper
Cooking Temperatures/Methods, Improper Holding, Time and Temperature, and Food
Contamination
✔✔What are Food Hazards - ✔✔Biological, Chemical, and Physical
✔✔During receiving you should check foods for - ✔✔Temperatures, Wholesomeness,
Frozen, Spoilage, Expiration dates, Contamination from pests or spills, Proper labeling
and Invoices, shellstock tags, and Parasite Destruction for some fish
✔✔What is the cold holding zone for Holding Temperatures - ✔✔41°F or below for slow
growth
✔✔What is the danger zone for Holding Temperatures - ✔✔41°F to 135°F where
bacteria grows and multiplys
✔✔What are the Approved thawing methods - ✔✔Refrigeration, as part of cooking, in
microwave, and fully submerged under cold water
✔✔When can raw TCS foods be undercooked - ✔✔IF THE CUSTOMER ORDERS IT
THAT WAY AND THERE IS A CONSUMER ADVISORY ON THE MENU.
✔✔How long do you have to reheat manufactured and made in house TCS foods for
hot holding - ✔✔Within two hours for Hot holding
, ✔✔What is the two-stage cooling process 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)
✔✔Why is Cooling foods quickly
and safely so important - ✔✔To ensure foods spend a minimum
amount of time in the temperature danger zone.
✔✔What methods will speed up the cooling process - ✔✔using an ice bath or dividing
hot foods into shallow pans and then placing them into a refrigerator. Stir food regularly
to allow heat to escape
✔✔What is the most important
tool you have to ensure food safety - ✔✔A thermometer
✔✔When should you calibrate a thermometer - ✔✔Regularly, as well as when it is new,
and any
time the thermometer is dropped
✔✔What are the 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.
✔✔When does cross contamination occur - ✔✔When germs are moved from one food
or surface to another
✔✔What have Foodborne illness resulted from - ✔✔• 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.
✔✔You can 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.
