Nevada Food Handlers Questions and
Answers 2025.
FOODBORNE ILNESS RISK FACTORS - answer1.Poor Personal Hygiene
•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
FOODBORNE ILNESS RISK FACTORS - answer2.Food from unsafe sources
• Food from an unapproved source and/or prepared in unpermitted locations
• Receiving adulterated food
FOODBORNE ILNESS RISK FACTORS - answer3.Improper Cooking
Temperatures/Methods
• Cooking
• Reheating
• Freezing (kill step to eliminate parasites in fish)
FOODBORNE ILNESS RISK FACTORS - answer4. Improper Holding, Time and
Temperature
• Improper hot and cold holding of TCS foods • Improper use of time as a control
• Improper cooling of TCS foods
FOODBORNE ILNESS RISK FACTORS - answer5. Food Contamination
• Use of contaminated/improperly constructed equipment
• Poor employee practices
• Improper food storage/preparation
• Exposure to chemicals
FOOD HAZARDS - answer1.Biological
• Microorganisms that can cause foodborne illness
• Bacteria, viruses, parasites, and fungi
FOOD HAZARDS - answer2. Chemical
• Chemicals not meant to be consumed
, • Sanitizers, cleaning agents, or pest control
products must be separated from food
FOOD HAZARDS - answer3. Physical
• Foreign objects that can cause injury
• Glass, metal, or bone
PROPER HANDWASHING TECHNIQUE - answerWash your hands in a DESIGNATED
HAND WASHING SINK
PROPER HANDWASHING TECHNIQUE - answer1. 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)
WASH YOUR HANDS... - answer•when entering the kitchen
WASH YOUR HANDS... - answerAfter touching your face, hair, or skin
WASH YOUR HANDS... - answerAfter using the restroom
WASH YOUR HANDS... - answerAfter handling raw animal products
WASH YOUR HANDS... - answerAfter taking out trash or cleaning
WASH YOUR HANDS... - answerAfter 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... -
answerYOU CANNOT WORK WITH FOOD
Personal Hygiene: READY TO EAT FOODS - answerNO BARE HAND CONTACT
WITH READY TO EAT FOODS
Personal Hygiene: READY TO EAT FOODS - answerUse a physical barrier to prevent
contamination from germs that have the potential to cause foodborne illness.
Personal Hygiene: READY TO EAT FOODS - answerReady-to-eat foods include
cooked food, raw fruits and vegetables, baked goods, snack foods, and ice.
Answers 2025.
FOODBORNE ILNESS RISK FACTORS - answer1.Poor Personal Hygiene
•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
FOODBORNE ILNESS RISK FACTORS - answer2.Food from unsafe sources
• Food from an unapproved source and/or prepared in unpermitted locations
• Receiving adulterated food
FOODBORNE ILNESS RISK FACTORS - answer3.Improper Cooking
Temperatures/Methods
• Cooking
• Reheating
• Freezing (kill step to eliminate parasites in fish)
FOODBORNE ILNESS RISK FACTORS - answer4. Improper Holding, Time and
Temperature
• Improper hot and cold holding of TCS foods • Improper use of time as a control
• Improper cooling of TCS foods
FOODBORNE ILNESS RISK FACTORS - answer5. Food Contamination
• Use of contaminated/improperly constructed equipment
• Poor employee practices
• Improper food storage/preparation
• Exposure to chemicals
FOOD HAZARDS - answer1.Biological
• Microorganisms that can cause foodborne illness
• Bacteria, viruses, parasites, and fungi
FOOD HAZARDS - answer2. Chemical
• Chemicals not meant to be consumed
, • Sanitizers, cleaning agents, or pest control
products must be separated from food
FOOD HAZARDS - answer3. Physical
• Foreign objects that can cause injury
• Glass, metal, or bone
PROPER HANDWASHING TECHNIQUE - answerWash your hands in a DESIGNATED
HAND WASHING SINK
PROPER HANDWASHING TECHNIQUE - answer1. 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)
WASH YOUR HANDS... - answer•when entering the kitchen
WASH YOUR HANDS... - answerAfter touching your face, hair, or skin
WASH YOUR HANDS... - answerAfter using the restroom
WASH YOUR HANDS... - answerAfter handling raw animal products
WASH YOUR HANDS... - answerAfter taking out trash or cleaning
WASH YOUR HANDS... - answerAfter 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... -
answerYOU CANNOT WORK WITH FOOD
Personal Hygiene: READY TO EAT FOODS - answerNO BARE HAND CONTACT
WITH READY TO EAT FOODS
Personal Hygiene: READY TO EAT FOODS - answerUse a physical barrier to prevent
contamination from germs that have the potential to cause foodborne illness.
Personal Hygiene: READY TO EAT FOODS - answerReady-to-eat foods include
cooked food, raw fruits and vegetables, baked goods, snack foods, and ice.
