SOUTHERN NEVADA FOOD HANDLERS FINAL EXAM
ACTUAL QUESTIONS AND SOLUTIONS RATED A+
ted food then ready-to-eat food
✔✔What are some ways to avoid cross contamination? - ✔✔Using separate cutting
boards and utensils for raw products (such as shell eggs, meat, fish, poultry) and ready-
to-eat food or cleaning and sanitizing equipment in between uses, Separating dirty
equipment from food or clean equipment, Starting with a clean, sanitized work surface
and cleaning and sanitizing all work surfaces, equipment, and utensils after each task,
Not storing anything in ice that will be consumed.
✔✔How often should equipment be cleaned and sanitized? - ✔✔Every four hours
✔✔What are sanitary buckets? - ✔✔Chlorine and Quaternary Ammonia (Quats) are
types of approved sanitizers. Follow manufacturer recommendations for proper
concentration and contact time. Test the sanitizer with paper test strips to check the
concentration. Keep a cloth stored in a sanitizer bucket anytime there is food service or
preparation.
✔✔What is a three compartment sink? - ✔✔A sink that has three basins and follows the
five cleaning steps: pre-wash (scrape), wash (hot soapy water at least 110 degrees),
rinse, sanitize (with approved chemical sanitizer), air dry
✔✔What temperature must dish machines reach? - ✔✔160 degrees F surface temp
✔✔How should produce be washed? - ✔✔Run fresh fruits and vegetables under
running water before any use. Remove outer leaves and pull leafy greens completely
apart. Cut away bruised or damaged areas
✔✔How should utensils be stored? - ✔✔With handles pointing in the same direction, On
a smooth, easily cleanable food contact surface, In water that is 41°F or below, 135°F or
above, Under running water
✔✔IPM - ✔✔Integrated Pest Management. Program used to keep pests from entering
and establishment and to eliminate any pests that do get in
✔✔What does IPM involve? - ✔✔Deny access, food, and shelter, Work with a licensed
pest control operator, Seal all gaps and openings in floors, walls, and ceiling, Keep
doors, screens, and windows closed to keep pests out, Keep air curtains operational.
✔✔What are the signs of a pest infestation? - ✔✔Seeing pests in various sizes and
stages of development, Pest activity noted on a report from a licensed pest control
operator, Finding rodent droppings on floors or equipment or cockroach feces (small
black specks) on walls and floors, Bite marks on food containers.
, ✔✔What are the regulations on smoking and eating in the kitchen? - ✔✔Prohibit eating,
smoking, and drinking while preparing or serving food, while in areas used for preparing
or serving food, or while in areas used for washing equipment and utensils, Eating and
smoking are only permitted in designated areas away from food or ware washing areas,
Smoking areas must be compliant with the Nevada Clean Indoor Air Act.
✔✔What is proper refrigerator storage? - ✔✔All prepared foods should be covered,
labeled, and dated when placed in storage, TCS foods prepared in the facility must be
dated and used within seven days, Place a thermometer in the warmest part of the unit,
Store at least six inches above the floor
✔✔What is consumer advisory? - ✔✔A written statement that informs consumers about
the increased risk of foodborne illness when eating raw or undercooked animal
products, and identifies any items on a food establishment's menu that contain raw or
undercooked animal products
✔✔ How do you prevent foodborne illness? - ✔✔Control of the five risk factors
✔✔What are the five risk factors of foodborne illness? - ✔✔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? - ✔✔biological, chemical, physical
✔✔What is "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
✔✔What is "food from unsafe sources"? - ✔✔Food from an unapproved source and/or
prepared in unpermitted locations, Receiving adulterated food
✔✔What is "improper cooking temperatures/methods"? - ✔✔Cooking, Reheating,
Freezing (kill step to eliminate parasites in fish)
✔✔What is "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
✔✔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
ACTUAL QUESTIONS AND SOLUTIONS RATED A+
ted food then ready-to-eat food
✔✔What are some ways to avoid cross contamination? - ✔✔Using separate cutting
boards and utensils for raw products (such as shell eggs, meat, fish, poultry) and ready-
to-eat food or cleaning and sanitizing equipment in between uses, Separating dirty
equipment from food or clean equipment, Starting with a clean, sanitized work surface
and cleaning and sanitizing all work surfaces, equipment, and utensils after each task,
Not storing anything in ice that will be consumed.
✔✔How often should equipment be cleaned and sanitized? - ✔✔Every four hours
✔✔What are sanitary buckets? - ✔✔Chlorine and Quaternary Ammonia (Quats) are
types of approved sanitizers. Follow manufacturer recommendations for proper
concentration and contact time. Test the sanitizer with paper test strips to check the
concentration. Keep a cloth stored in a sanitizer bucket anytime there is food service or
preparation.
✔✔What is a three compartment sink? - ✔✔A sink that has three basins and follows the
five cleaning steps: pre-wash (scrape), wash (hot soapy water at least 110 degrees),
rinse, sanitize (with approved chemical sanitizer), air dry
✔✔What temperature must dish machines reach? - ✔✔160 degrees F surface temp
✔✔How should produce be washed? - ✔✔Run fresh fruits and vegetables under
running water before any use. Remove outer leaves and pull leafy greens completely
apart. Cut away bruised or damaged areas
✔✔How should utensils be stored? - ✔✔With handles pointing in the same direction, On
a smooth, easily cleanable food contact surface, In water that is 41°F or below, 135°F or
above, Under running water
✔✔IPM - ✔✔Integrated Pest Management. Program used to keep pests from entering
and establishment and to eliminate any pests that do get in
✔✔What does IPM involve? - ✔✔Deny access, food, and shelter, Work with a licensed
pest control operator, Seal all gaps and openings in floors, walls, and ceiling, Keep
doors, screens, and windows closed to keep pests out, Keep air curtains operational.
✔✔What are the signs of a pest infestation? - ✔✔Seeing pests in various sizes and
stages of development, Pest activity noted on a report from a licensed pest control
operator, Finding rodent droppings on floors or equipment or cockroach feces (small
black specks) on walls and floors, Bite marks on food containers.
, ✔✔What are the regulations on smoking and eating in the kitchen? - ✔✔Prohibit eating,
smoking, and drinking while preparing or serving food, while in areas used for preparing
or serving food, or while in areas used for washing equipment and utensils, Eating and
smoking are only permitted in designated areas away from food or ware washing areas,
Smoking areas must be compliant with the Nevada Clean Indoor Air Act.
✔✔What is proper refrigerator storage? - ✔✔All prepared foods should be covered,
labeled, and dated when placed in storage, TCS foods prepared in the facility must be
dated and used within seven days, Place a thermometer in the warmest part of the unit,
Store at least six inches above the floor
✔✔What is consumer advisory? - ✔✔A written statement that informs consumers about
the increased risk of foodborne illness when eating raw or undercooked animal
products, and identifies any items on a food establishment's menu that contain raw or
undercooked animal products
✔✔ How do you prevent foodborne illness? - ✔✔Control of the five risk factors
✔✔What are the five risk factors of foodborne illness? - ✔✔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? - ✔✔biological, chemical, physical
✔✔What is "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
✔✔What is "food from unsafe sources"? - ✔✔Food from an unapproved source and/or
prepared in unpermitted locations, Receiving adulterated food
✔✔What is "improper cooking temperatures/methods"? - ✔✔Cooking, Reheating,
Freezing (kill step to eliminate parasites in fish)
✔✔What is "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
✔✔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
