NEVADA FOOD HANDLERS CARD COMPREHENSIVE EXAM
UPDATED QUESTIONS AND ANSWERS SURE A+
✔✔During receiving you should always check foods for... - ✔✔Temperatures for
receiving TCS food:
•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
✔✔HOT FOODS - ✔✔Hot foods hot (above 135°F)
✔✔DANGER ZONE - ✔✔41°F to 135°F
✔✔EGGS, MILK, LIVE SHELLSTOCK - ✔✔Acceptable to receive at 45°F
✔✔COLD FOODS - ✔✔41°F or below
Frozen foods should be FROZEN SOLID
✔✔During receiving you should always check foods for... - ✔✔Overall wholesomeness:
Reject cans that are dented, swollen, or leaking.
✔✔During receiving you should always check foods for... - ✔✔Frozen Foods:
Reject frozen foods that have ice crystals or liquid in the package.
✔✔During receiving you should always check foods for... - ✔✔Spoilage:
Foods should NOT be slimy, sticky, off-color, or have a bad odor.
✔✔During receiving you should always check foods for... - ✔✔Expiration dates:
Foods should be within the use-by date marked from the manufacture.
✔✔During receiving you should always check foods for... - ✔✔Signs of contamination
by pests or spills:
Packages should be clean, dry, and intact.
✔✔During receiving you should always check foods for... - ✔✔Proper labeling and
invoices:
Food must be identified as to what it is and where it came from.
, ✔✔During receiving you should always check foods for... - ✔✔Shellstock tags:
Shellfish tags must be kept on file for 90 days.
✔✔During receiving you should always check foods for... - ✔✔Parasite destruction for
some fish:
Fish served under cooked or raw must have documents from the supplier explaining
how the fish is frozen or raised.
✔✔Holding Temperatures - ✔✔You must store TCS foods at correct temperatures for
safety
✔✔Holding Temperatures - ✔✔
✔✔Proper Thawing - ✔✔It is important to maintain foods 41°F or below when thawing
✔✔Approved thawing method: Under Refrigeration - ✔✔Plan ahead — large items may
take several days to thaw. Maintain refrigeration at 41°F or less.
✔✔Approved thawing method: As part of Cooking - ✔✔Take directly from frozen to
cooking. This is great for foods that are small.
✔✔Approved thawing method: In Microwave - ✔✔Transfer immediately to a
conventional cooking process or cook completely in the microwave.
✔✔Approved thawing method: 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.
✔✔Cooking - ✔✔Cooking TCS foods to their required temperatures is the only way to
reduce the amount of germs to safe levels.
✔✔To check food temperatures... - ✔✔Use a calibrated and sanitized stem
thermometer to check food temperatures.
✔✔Insert thermometer: - ✔✔into the thickest part of the food away from bones to be
sure all parts of the food are cooked thoroughly.
✔✔ FOODBORNE ILNESS RISK FACTORS - ✔✔1.Poor Personal Hygiene
•Improper hand washing
UPDATED QUESTIONS AND ANSWERS SURE A+
✔✔During receiving you should always check foods for... - ✔✔Temperatures for
receiving TCS food:
•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
✔✔HOT FOODS - ✔✔Hot foods hot (above 135°F)
✔✔DANGER ZONE - ✔✔41°F to 135°F
✔✔EGGS, MILK, LIVE SHELLSTOCK - ✔✔Acceptable to receive at 45°F
✔✔COLD FOODS - ✔✔41°F or below
Frozen foods should be FROZEN SOLID
✔✔During receiving you should always check foods for... - ✔✔Overall wholesomeness:
Reject cans that are dented, swollen, or leaking.
✔✔During receiving you should always check foods for... - ✔✔Frozen Foods:
Reject frozen foods that have ice crystals or liquid in the package.
✔✔During receiving you should always check foods for... - ✔✔Spoilage:
Foods should NOT be slimy, sticky, off-color, or have a bad odor.
✔✔During receiving you should always check foods for... - ✔✔Expiration dates:
Foods should be within the use-by date marked from the manufacture.
✔✔During receiving you should always check foods for... - ✔✔Signs of contamination
by pests or spills:
Packages should be clean, dry, and intact.
✔✔During receiving you should always check foods for... - ✔✔Proper labeling and
invoices:
Food must be identified as to what it is and where it came from.
, ✔✔During receiving you should always check foods for... - ✔✔Shellstock tags:
Shellfish tags must be kept on file for 90 days.
✔✔During receiving you should always check foods for... - ✔✔Parasite destruction for
some fish:
Fish served under cooked or raw must have documents from the supplier explaining
how the fish is frozen or raised.
✔✔Holding Temperatures - ✔✔You must store TCS foods at correct temperatures for
safety
✔✔Holding Temperatures - ✔✔
✔✔Proper Thawing - ✔✔It is important to maintain foods 41°F or below when thawing
✔✔Approved thawing method: Under Refrigeration - ✔✔Plan ahead — large items may
take several days to thaw. Maintain refrigeration at 41°F or less.
✔✔Approved thawing method: As part of Cooking - ✔✔Take directly from frozen to
cooking. This is great for foods that are small.
✔✔Approved thawing method: In Microwave - ✔✔Transfer immediately to a
conventional cooking process or cook completely in the microwave.
✔✔Approved thawing method: 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.
✔✔Cooking - ✔✔Cooking TCS foods to their required temperatures is the only way to
reduce the amount of germs to safe levels.
✔✔To check food temperatures... - ✔✔Use a calibrated and sanitized stem
thermometer to check food temperatures.
✔✔Insert thermometer: - ✔✔into the thickest part of the food away from bones to be
sure all parts of the food are cooked thoroughly.
✔✔ FOODBORNE ILNESS RISK FACTORS - ✔✔1.Poor Personal Hygiene
•Improper hand washing
