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Southern Nevada Food Handlers Questions
and Answers (100% Correct Answers) Already
Graded A+
5 steps to proper handwashing Ans: 1. Wet hands
2. Apply soap
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3. Rub vigorously for 15 seconds
4. Rinse
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5. Dry
When to wash hands (6): Ans: 1. Entering the kitchen
2. After touching face, hair, skin
3. After using the restroom
4. After handling raw animal products
5. After taking out the trash/cleaning
6. After handling anything dirty
RTE Ans: Ready to eat
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*Never to be handled w/bare hands
5 foodborne illnesses: Ans: Send Sick Employees Home Now
1. Salmonella
2. Shigella
3. E Coli
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4. Hepatitis A
5. Norovirus
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5 symptoms of food borne illness Ans: 1. Vomiting
2. Diarrhea
3. Sore throat w/fever
4. Infected cuts/wounds (hands/arms)
5. Jaundice
TCS Ans: Time and Temperature Control for Safety
PHF Ans: Potentially hazardous foods
Temperature Danger Zone Ans: 41 F - 135 F degrees