SOUTHERN NEVADA FOOD HANDLER NEWEST 2024
ACTUAL EXAM 200 QUESTIONS AND CORRECT
DETAILED ANSWERS WITH RATIONALES (VERIFIED
ANSWERS) |ALREADY GRADED A+
What is Poor Personal Hygiene - ANSWER: •Improper hand washing
• Bare hand contact with ready-to-eat (RTE) foods
• Food handlers working while ill with the following
symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands,
and jaundice
What is Food from unsafe sources - ANSWER: • Food from an unapproved source
and/or prepared in unpermitted locations
• Receiving adulterated food
What is Improper Cooking Temperatures/Methods - ANSWER: • Cooking
• Reheating
• Freezing (kill step to eliminate parasites in fish)
What is Improper Holding, Time and Temperature - ANSWER: • Improper hot and
cold holding of TCS foods • Improper use of time as a control
• Improper cooling of TCS foods
What is Food Contamination - ANSWER: • Use of contaminated/improperly
constructed equipment
• Poor employee practices
• Improper food storage/preparation
• Exposure to chemicals
What is a Biological Food Hazard - ANSWER: • Microorganisms that can cause
foodborne illness
• Bacteria, viruses, parasites, and fungi
What is a Chemical Food Hazard - ANSWER: • Chemicals not meant to be consumed
• Sanitizers, cleaning agents, or pest control
products must be separated from food
What is a Physical Food Hazard - ANSWER: • Foreign objects that can cause injury
• Glass, metal, or bone
PROPER HANDWASHING TECHNIQUE
AREA - ANSWER: Wash your hands in a DESIGNATED HAND WASHING SINK for hand
washing ONLY and should have liquid soap, paper towels, and a trash can
, PROPER HANDWASHING TECHNIQUE STEPS - ANSWER: 1. WET HANDS (with warm
water) MIN 100 ° F
2. SOAP
3. RUB VIGOROUSLY (for 15 seconds)
4. RINSE
5. DRY
6. TURN OFF WATER (with paper towel)
When should you WASH YOUR HANDS... - ANSWER: When entering the kitchen
After touching your face, hair, or skin
After using the restroom
After handling raw animal products
After taking out the trash or cleaning
After handling ANYTHING dirty
If you have a cut on your hand... - ANSWER: •Wash your hands
•Put on clean bandage
•Wear gloves
If you cannot wash your hands because of a splint, wound, bandage, or brace... -
ANSWER: YOU CANNOT WORK WITH FOOD
What should you do with READY TO EAT FOODS - ANSWER: NO BARE HAND
CONTACT WITH READY TO EAT FOODS and Use a physical barrier to prevent
contamination from germs that have the potential to cause foodborne illness
What are READY TO EAT FOODS - ANSWER: Cooked food, raw fruits and vegetables,
baked goods, snack foods, and ice.
What are the physical barriers for READY TO EAT FOODS - ANSWER: Deli/wax paper,
gloves, and utensils such as tongs, scoops, and spatulas.
What is the proper/improper UNIFORM for hair - ANSWER: Proper Hair Restraint ✔️
Hair coming outside the cap🚫
What is the proper/improper UNIFORM for clothes - ANSWER: Neat and Clean
Clothes✔️
Dirty clothes🚫
What is the proper/improper UNIFORM for wounds - ANSWER: All wounds
covered✔️
Open and bleeding wounds🚫
ACTUAL EXAM 200 QUESTIONS AND CORRECT
DETAILED ANSWERS WITH RATIONALES (VERIFIED
ANSWERS) |ALREADY GRADED A+
What is Poor Personal Hygiene - ANSWER: •Improper hand washing
• Bare hand contact with ready-to-eat (RTE) foods
• Food handlers working while ill with the following
symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands,
and jaundice
What is Food from unsafe sources - ANSWER: • Food from an unapproved source
and/or prepared in unpermitted locations
• Receiving adulterated food
What is Improper Cooking Temperatures/Methods - ANSWER: • Cooking
• Reheating
• Freezing (kill step to eliminate parasites in fish)
What is Improper Holding, Time and Temperature - ANSWER: • Improper hot and
cold holding of TCS foods • Improper use of time as a control
• Improper cooling of TCS foods
What is Food Contamination - ANSWER: • Use of contaminated/improperly
constructed equipment
• Poor employee practices
• Improper food storage/preparation
• Exposure to chemicals
What is a Biological Food Hazard - ANSWER: • Microorganisms that can cause
foodborne illness
• Bacteria, viruses, parasites, and fungi
What is a Chemical Food Hazard - ANSWER: • Chemicals not meant to be consumed
• Sanitizers, cleaning agents, or pest control
products must be separated from food
What is a Physical Food Hazard - ANSWER: • Foreign objects that can cause injury
• Glass, metal, or bone
PROPER HANDWASHING TECHNIQUE
AREA - ANSWER: Wash your hands in a DESIGNATED HAND WASHING SINK for hand
washing ONLY and should have liquid soap, paper towels, and a trash can
, PROPER HANDWASHING TECHNIQUE STEPS - ANSWER: 1. WET HANDS (with warm
water) MIN 100 ° F
2. SOAP
3. RUB VIGOROUSLY (for 15 seconds)
4. RINSE
5. DRY
6. TURN OFF WATER (with paper towel)
When should you WASH YOUR HANDS... - ANSWER: When entering the kitchen
After touching your face, hair, or skin
After using the restroom
After handling raw animal products
After taking out the trash or cleaning
After handling ANYTHING dirty
If you have a cut on your hand... - ANSWER: •Wash your hands
•Put on clean bandage
•Wear gloves
If you cannot wash your hands because of a splint, wound, bandage, or brace... -
ANSWER: YOU CANNOT WORK WITH FOOD
What should you do with READY TO EAT FOODS - ANSWER: NO BARE HAND
CONTACT WITH READY TO EAT FOODS and Use a physical barrier to prevent
contamination from germs that have the potential to cause foodborne illness
What are READY TO EAT FOODS - ANSWER: Cooked food, raw fruits and vegetables,
baked goods, snack foods, and ice.
What are the physical barriers for READY TO EAT FOODS - ANSWER: Deli/wax paper,
gloves, and utensils such as tongs, scoops, and spatulas.
What is the proper/improper UNIFORM for hair - ANSWER: Proper Hair Restraint ✔️
Hair coming outside the cap🚫
What is the proper/improper UNIFORM for clothes - ANSWER: Neat and Clean
Clothes✔️
Dirty clothes🚫
What is the proper/improper UNIFORM for wounds - ANSWER: All wounds
covered✔️
Open and bleeding wounds🚫
