NEVADA FOOD HANDLERS CARD EVALUATION EXAM 2026
QUESTIONS AND ANSWERS SURE A+
✔✔What is the proper/improper UNIFORM for nails - ✔✔Short and clean nails✔
Long, painted, and/or artificial nails🚫
✔✔Where does Personal Hygiene start - ✔✔At home when you get ready for work each
day because All of us carry disease causing germs that can cause illness
✔✔As a food handler who is responsible for your own health - ✔✔YOU ARE
RESPONSIBLE for caring for your own health to prevent foodborne illness.
✔✔What should you tell your employer about diagnosis - ✔✔Tell your employer if you
have been diagnosed with Salmonella, Shigella, E. coli O157:H7, Hepatitis A, or
Norovirus.
✔✔What symptoms must you tell your employer about - ✔✔•Diarrhea
•Vomiting
•Sore throat with a fever
• Infected cuts or wounds
• Jaundice
✔✔An easy way to remember the 5 foodborne illnesses: -
✔✔Send•••••••••••••••••••••••••••••••••Salmonela
Sick•••••••••••••••••••••••••••••••••••Shigella
Employees••••••••••••••••••••••••E. Coli
Home••••••••••••••••••••••••••••••••Hepatitis A
Now••••••••••••••••••••••••••••••••••Norovirus
✔✔When can you work after experiencing symptoms - ✔✔YOU CANNOT WORK
AGAIN UNTIL SYMPTOM-FREE FOR 24 HOURS WITHOUT THE USE OF MEDICINE
✔✔After you accept food deliveries what can you not do - ✔✔You cannot make unsafe
food safe once again
✔✔TCS - ✔✔Time and Temperature Control for Safety
✔✔PHF - ✔✔TCS foods also known as, POTENTIALLY HAZARDOUS FOODS.
✔✔What do TCS foods, also known as potentially hazardous foods (PHF), require -
✔✔They require time and temperature control to limit pathogenic microorganism growth
or toxin formation.
, ✔✔What is an approved source - ✔✔A reputable supplier that has been inspected and
follows regulations
✔✔What should you always do before you accept food from a supplier - ✔✔You should
always check
food before you accept it from the supplier
✔✔You should REJECT FOOD from a supplier IF... - ✔✔IT DOES NOT MEET
STANDARDS RATHER THAN ACCEPTING IT FROM THE SUPPLIER.
✔✔You should check TCS foods temperature for... - ✔✔•Hot foods hot (above 135°F)
•DANGER ZONE:Between 41°F and 135°F
•It is acceptable to receive eggs, milk, and live shellstock at 45°F
•41°F OR BELOW:Cold foods cold (below 41°F) Frozen foods should be frozen solid
✔✔What is the temperature for HOT FOODS - ✔✔Hot foods hot (above 135°F)
✔✔What is the DANGER ZONE temperature - ✔✔41°F to 135°F
✔✔What temperature is acceptable to receive EGGS, MILK, LIVE SHELLSTOCK -
✔✔Acceptable to receive at 45°F
✔✔What is the temperature for COLD FOODS - ✔✔41°F or below
Frozen foods should be FROZEN SOLID
✔✔What are the things you are checking for when you are concerned about overall
wholesomeness - ✔✔Reject cans that are dented, swollen, or leaking.
✔✔What are the things you are checking for when you are concerned about frozen
foods - ✔✔Reject frozen foods that have ice crystals or liquid in the package.
✔✔What are the things you are checking for when you are concerned about overall
Spoilage - ✔✔Foods should NOT be slimy, sticky, off-color, or have a bad odor.
✔✔What are the things you are checking for when you are concerned about overall
Expiration dates - ✔✔Foods should be within the use-by date marked from the
manufacture.
✔✔What are the things you are checking for when you are concerned about signs of
contamination by pests or spills - ✔✔Packages should be clean, dry, and intact.
QUESTIONS AND ANSWERS SURE A+
✔✔What is the proper/improper UNIFORM for nails - ✔✔Short and clean nails✔
Long, painted, and/or artificial nails🚫
✔✔Where does Personal Hygiene start - ✔✔At home when you get ready for work each
day because All of us carry disease causing germs that can cause illness
✔✔As a food handler who is responsible for your own health - ✔✔YOU ARE
RESPONSIBLE for caring for your own health to prevent foodborne illness.
✔✔What should you tell your employer about diagnosis - ✔✔Tell your employer if you
have been diagnosed with Salmonella, Shigella, E. coli O157:H7, Hepatitis A, or
Norovirus.
✔✔What symptoms must you tell your employer about - ✔✔•Diarrhea
•Vomiting
•Sore throat with a fever
• Infected cuts or wounds
• Jaundice
✔✔An easy way to remember the 5 foodborne illnesses: -
✔✔Send•••••••••••••••••••••••••••••••••Salmonela
Sick•••••••••••••••••••••••••••••••••••Shigella
Employees••••••••••••••••••••••••E. Coli
Home••••••••••••••••••••••••••••••••Hepatitis A
Now••••••••••••••••••••••••••••••••••Norovirus
✔✔When can you work after experiencing symptoms - ✔✔YOU CANNOT WORK
AGAIN UNTIL SYMPTOM-FREE FOR 24 HOURS WITHOUT THE USE OF MEDICINE
✔✔After you accept food deliveries what can you not do - ✔✔You cannot make unsafe
food safe once again
✔✔TCS - ✔✔Time and Temperature Control for Safety
✔✔PHF - ✔✔TCS foods also known as, POTENTIALLY HAZARDOUS FOODS.
✔✔What do TCS foods, also known as potentially hazardous foods (PHF), require -
✔✔They require time and temperature control to limit pathogenic microorganism growth
or toxin formation.
, ✔✔What is an approved source - ✔✔A reputable supplier that has been inspected and
follows regulations
✔✔What should you always do before you accept food from a supplier - ✔✔You should
always check
food before you accept it from the supplier
✔✔You should REJECT FOOD from a supplier IF... - ✔✔IT DOES NOT MEET
STANDARDS RATHER THAN ACCEPTING IT FROM THE SUPPLIER.
✔✔You should check TCS foods temperature for... - ✔✔•Hot foods hot (above 135°F)
•DANGER ZONE:Between 41°F and 135°F
•It is acceptable to receive eggs, milk, and live shellstock at 45°F
•41°F OR BELOW:Cold foods cold (below 41°F) Frozen foods should be frozen solid
✔✔What is the temperature for HOT FOODS - ✔✔Hot foods hot (above 135°F)
✔✔What is the DANGER ZONE temperature - ✔✔41°F to 135°F
✔✔What temperature is acceptable to receive EGGS, MILK, LIVE SHELLSTOCK -
✔✔Acceptable to receive at 45°F
✔✔What is the temperature for COLD FOODS - ✔✔41°F or below
Frozen foods should be FROZEN SOLID
✔✔What are the things you are checking for when you are concerned about overall
wholesomeness - ✔✔Reject cans that are dented, swollen, or leaking.
✔✔What are the things you are checking for when you are concerned about frozen
foods - ✔✔Reject frozen foods that have ice crystals or liquid in the package.
✔✔What are the things you are checking for when you are concerned about overall
Spoilage - ✔✔Foods should NOT be slimy, sticky, off-color, or have a bad odor.
✔✔What are the things you are checking for when you are concerned about overall
Expiration dates - ✔✔Foods should be within the use-by date marked from the
manufacture.
✔✔What are the things you are checking for when you are concerned about signs of
contamination by pests or spills - ✔✔Packages should be clean, dry, and intact.
