SOUTHERN NEVADA FOOD HANDLER NEWEST 2024
ACTUAL EXAM 200 QUESTIONS AND CORRECT
DETAILED ANSWERS WITH RATIONALES (VERIFIED
ANSWERS) |ALREADY GRADED A+
How do you prevent foodborne illness? - ANSWER: Control of the five risk factors
What are the five risk factors of foodborne illness? - ANSWER: Poor personal
hygiene, Food from unsafe sources, Improper cooking temperatures/methods,
Improper holding, time, and temperature, and Food contamination
What are the three types of food hazards? - ANSWER: biological, chemical, physical
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
What minimum temperature must hand washing water be? - ANSWER: 100 degrees
F
, How long must you scrub your hands for during hand washing? - ANSWER: 15
seconds
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
Is bare hand contact safe with ready-to-eat food? - ANSWER: NO!!!
What are the essential parts of a uniform? - ANSWER: Proper hair restraint, Neat and
clean clothes, All wounds covered, No wrist jewelry, Plain band ring, Short and clean
nails
What are the big five foodborne illnesses? - ANSWER: Salmonella, shigella, e. coli,
hepatitis A, norovirus
What is the acronym for the big five foodborne illlnesses? - ANSWER: Send Sick
Employees Home Now
TCS - ANSWER: Time and Temperature Control for Safety
PHF - ANSWER: Potentially Hazardous Foods
What are the nine things you should check for when receiving foods? - ANSWER:
Temps for receiving TCS foods, overall wholesomeness, frozen foods (no ice crystals
or liquids in the packages), spoilage, expiration dates, signs of contamination from
pests or spills, proper labeling and invoices, shell stock tags, parasite destruction for
some fish
What is the TCS hot holding zone? - ANSWER: Above 135 degrees F
What is the TCS cold holding zone? - ANSWER: Below 41 degrees F
What is the TCS bacteria growth zone? - ANSWER: 41-135 degrees F (bacteria grow
and multiply)
What temperature is proper for thawing? - ANSWER: TCS cold holding zone (41 F or
below)
How do you properly thaw TCS food in a refrigerator? - ANSWER: Plan ahead — large
items may take several days to thaw. Maintain refrigeration at 41°F or less
How do you properly thaw TCS food as a part of cooking? - ANSWER: Take directly
from frozen to cooking. This is great for foods that are small.
How do you properly thaw TCS food in the microwave? - ANSWER: Transfer
immediately to a conventional cooking process or cook completely in the microwave.
ACTUAL EXAM 200 QUESTIONS AND CORRECT
DETAILED ANSWERS WITH RATIONALES (VERIFIED
ANSWERS) |ALREADY GRADED A+
How do you prevent foodborne illness? - ANSWER: Control of the five risk factors
What are the five risk factors of foodborne illness? - ANSWER: Poor personal
hygiene, Food from unsafe sources, Improper cooking temperatures/methods,
Improper holding, time, and temperature, and Food contamination
What are the three types of food hazards? - ANSWER: biological, chemical, physical
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
What minimum temperature must hand washing water be? - ANSWER: 100 degrees
F
, How long must you scrub your hands for during hand washing? - ANSWER: 15
seconds
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
Is bare hand contact safe with ready-to-eat food? - ANSWER: NO!!!
What are the essential parts of a uniform? - ANSWER: Proper hair restraint, Neat and
clean clothes, All wounds covered, No wrist jewelry, Plain band ring, Short and clean
nails
What are the big five foodborne illnesses? - ANSWER: Salmonella, shigella, e. coli,
hepatitis A, norovirus
What is the acronym for the big five foodborne illlnesses? - ANSWER: Send Sick
Employees Home Now
TCS - ANSWER: Time and Temperature Control for Safety
PHF - ANSWER: Potentially Hazardous Foods
What are the nine things you should check for when receiving foods? - ANSWER:
Temps for receiving TCS foods, overall wholesomeness, frozen foods (no ice crystals
or liquids in the packages), spoilage, expiration dates, signs of contamination from
pests or spills, proper labeling and invoices, shell stock tags, parasite destruction for
some fish
What is the TCS hot holding zone? - ANSWER: Above 135 degrees F
What is the TCS cold holding zone? - ANSWER: Below 41 degrees F
What is the TCS bacteria growth zone? - ANSWER: 41-135 degrees F (bacteria grow
and multiply)
What temperature is proper for thawing? - ANSWER: TCS cold holding zone (41 F or
below)
How do you properly thaw TCS food in a refrigerator? - ANSWER: Plan ahead — large
items may take several days to thaw. Maintain refrigeration at 41°F or less
How do you properly thaw TCS food as a part of cooking? - ANSWER: Take directly
from frozen to cooking. This is great for foods that are small.
How do you properly thaw TCS food in the microwave? - ANSWER: Transfer
immediately to a conventional cooking process or cook completely in the microwave.
