SOUTHERN NEVADA FOOD HANDLER NEWEST 2024
ACTUAL EXAM 90 QUESTIONS AND CORRECT DETAILED
ANSWERS |ALREADY GRADED A+
What do TCS foods, also known as potentially hazardous foods
(PHF), require - ANSWER--They require time and temperature
control to limit pathogenic microorganism growth or toxin
formation.
What is an approved source - ANSWER--A reputable supplier
that has been inspected and follows regulations
What should you always do before you accept food from a
supplier - ANSWER--You should always check
food before you accept it from the supplier
You should REJECT FOOD from a supplier IF... - ANSWER--IT
DOES NOT MEET STANDARDS RATHER THAN ACCEPTING
IT FROM THE SUPPLIER.
You should check TCS foods temperature for... - ANSWER--•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
, SOUTHERN NEVADA FOOD HANDLER NEWEST 2024
ACTUAL EXAM 90 QUESTIONS AND CORRECT DETAILED
ANSWERS |ALREADY GRADED A+
What is the temperature for HOT FOODS - ANSWER--Hot foods
hot (above 135°F)
What is the DANGER ZONE temperature - ANSWER--41°F to
135°F
What temperature is acceptable to receive EGGS, MILK, LIVE
SHELLSTOCK - ANSWER--Acceptable to receive at 45°F
What is the temperature for COLD FOODS - ANSWER--41°F or
below
Frozen foods should be FROZEN SOLID
What are the things you are checking for when you are concerned
about overall wholesomeness - ANSWER--Reject cans that are
dented, swollen, or leaking.
What are the things you are checking for when you are concerned
about frozen foods - ANSWER--Reject frozen foods that have
ice crystals or liquid in the package.
, SOUTHERN NEVADA FOOD HANDLER NEWEST 2024
ACTUAL EXAM 90 QUESTIONS AND CORRECT DETAILED
ANSWERS |ALREADY GRADED A+
What are the things you are checking for when you are concerned
about overall Spoilage - ANSWER--Foods should NOT be
slimy, sticky, off-color, or have a bad odor.
What are the things you are checking for when you are concerned
about overall Expiration dates - ANSWER--Foods should be
within the use-by date marked from the manufacture.
What are the things you are checking for when you are concerned
about signs of contamination by pests or spills - ANSWER--
Packages should be clean, dry, and intact.
What are the things you are checking for when you are concerned
about Proper labeling and invoices - ANSWER--Food must be
identified as to what it is and where it came from.
What are the things you are checking for when you are concerned
about shellstock tags - ANSWER--Shellfish tags must be kept
on file for 90 days.
What are the things you are checking for when you are concerned
about parasite destruction for some fish - ANSWER--Fish served
under cooked or raw must have documents from the supplier
explaining how the fish is frozen or raised.
ACTUAL EXAM 90 QUESTIONS AND CORRECT DETAILED
ANSWERS |ALREADY GRADED A+
What do TCS foods, also known as potentially hazardous foods
(PHF), require - ANSWER--They require time and temperature
control to limit pathogenic microorganism growth or toxin
formation.
What is an approved source - ANSWER--A reputable supplier
that has been inspected and follows regulations
What should you always do before you accept food from a
supplier - ANSWER--You should always check
food before you accept it from the supplier
You should REJECT FOOD from a supplier IF... - ANSWER--IT
DOES NOT MEET STANDARDS RATHER THAN ACCEPTING
IT FROM THE SUPPLIER.
You should check TCS foods temperature for... - ANSWER--•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
, SOUTHERN NEVADA FOOD HANDLER NEWEST 2024
ACTUAL EXAM 90 QUESTIONS AND CORRECT DETAILED
ANSWERS |ALREADY GRADED A+
What is the temperature for HOT FOODS - ANSWER--Hot foods
hot (above 135°F)
What is the DANGER ZONE temperature - ANSWER--41°F to
135°F
What temperature is acceptable to receive EGGS, MILK, LIVE
SHELLSTOCK - ANSWER--Acceptable to receive at 45°F
What is the temperature for COLD FOODS - ANSWER--41°F or
below
Frozen foods should be FROZEN SOLID
What are the things you are checking for when you are concerned
about overall wholesomeness - ANSWER--Reject cans that are
dented, swollen, or leaking.
What are the things you are checking for when you are concerned
about frozen foods - ANSWER--Reject frozen foods that have
ice crystals or liquid in the package.
, SOUTHERN NEVADA FOOD HANDLER NEWEST 2024
ACTUAL EXAM 90 QUESTIONS AND CORRECT DETAILED
ANSWERS |ALREADY GRADED A+
What are the things you are checking for when you are concerned
about overall Spoilage - ANSWER--Foods should NOT be
slimy, sticky, off-color, or have a bad odor.
What are the things you are checking for when you are concerned
about overall Expiration dates - ANSWER--Foods should be
within the use-by date marked from the manufacture.
What are the things you are checking for when you are concerned
about signs of contamination by pests or spills - ANSWER--
Packages should be clean, dry, and intact.
What are the things you are checking for when you are concerned
about Proper labeling and invoices - ANSWER--Food must be
identified as to what it is and where it came from.
What are the things you are checking for when you are concerned
about shellstock tags - ANSWER--Shellfish tags must be kept
on file for 90 days.
What are the things you are checking for when you are concerned
about parasite destruction for some fish - ANSWER--Fish served
under cooked or raw must have documents from the supplier
explaining how the fish is frozen or raised.
