SOUTHERN NEVADA FOOD HANDLERS COMPREHENSIVE
EXAM UPDATED QUESTIONS AND SOLUTIONS RATED A+
✔✔What is "food contamination"? - ✔✔Use of contaminated/improperly constructed
equipment, Poor employee practices ,Improper food storage/preparation, Exposure to
chemicals
✔✔What is a "biological" food hazard? - ✔✔Microorganisms that can cause foodborne
illness, Bacteria, viruses, parasites, and fungi
✔✔What is a "chemical" food hazard? - ✔✔Chemicals not meant to be consumed,
Sanitizers, cleaning agents, or pest control products must be separated from food
✔✔What is a "physical" food hazard? - ✔✔Foreign objects that can cause injury, Glass,
metal, or bone
✔✔What minimum temperature must hand washing water be? - ✔✔100 degrees F
✔✔How long must you scrub your hands for during hand washing? - ✔✔15 seconds
✔✔When should you wash your hands? - ✔✔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? - ✔✔NO!!!
✔✔What are the essential parts of a uniform? - ✔✔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? - ✔✔Salmonella, shigella, e. coli,
hepatitis A, norovirus
✔✔What is the acronym for the big five foodborne illlnesses? - ✔✔Send Sick
Employees Home Now
✔✔TCS - ✔✔Time and Temperature Control for Safety
✔✔PHF - ✔✔Potentially Hazardous Foods
✔✔What are the nine things you should check for when receiving foods? - ✔✔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
EXAM UPDATED QUESTIONS AND SOLUTIONS RATED A+
✔✔What is "food contamination"? - ✔✔Use of contaminated/improperly constructed
equipment, Poor employee practices ,Improper food storage/preparation, Exposure to
chemicals
✔✔What is a "biological" food hazard? - ✔✔Microorganisms that can cause foodborne
illness, Bacteria, viruses, parasites, and fungi
✔✔What is a "chemical" food hazard? - ✔✔Chemicals not meant to be consumed,
Sanitizers, cleaning agents, or pest control products must be separated from food
✔✔What is a "physical" food hazard? - ✔✔Foreign objects that can cause injury, Glass,
metal, or bone
✔✔What minimum temperature must hand washing water be? - ✔✔100 degrees F
✔✔How long must you scrub your hands for during hand washing? - ✔✔15 seconds
✔✔When should you wash your hands? - ✔✔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? - ✔✔NO!!!
✔✔What are the essential parts of a uniform? - ✔✔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? - ✔✔Salmonella, shigella, e. coli,
hepatitis A, norovirus
✔✔What is the acronym for the big five foodborne illlnesses? - ✔✔Send Sick
Employees Home Now
✔✔TCS - ✔✔Time and Temperature Control for Safety
✔✔PHF - ✔✔Potentially Hazardous Foods
✔✔What are the nine things you should check for when receiving foods? - ✔✔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
