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Southern Nevada Food Handlers Safety
Card Questions and Answers Latest
2026
How do you prevent foodborne illness? Ans: Control of
the five risk factors
What are the five risk factors of foodborne illness? Ans:
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? Ans:
biological, chemical, physical
What is "poor personal hygiene"? Ans: 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"? Ans: Food from an
unapproved source and/or prepared in unpermitted
locations, Receiving adulterated food
What is "improper cooking temperatures/methods"? Ans:
Cooking, Reheating, Freezing (kill step to eliminate
parasites in fish)
© 2025 All rights reserved
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What is "improper holding, time and temperature"? Ans:
Improper hot and cold holding of TCS foods, Improper
use of time as a control, Improper cooling of TCS foods
What is "food contamination"? Ans: Use of
contaminated/improperly constructed equipment, Poor
employee practices ,Improper food storage/preparation,
Exposure to chemicals
What is a "biological" food hazard? Ans: Microorganisms
that can cause foodborne illness, Bacteria, viruses,
parasites, and fungi
What is a "chemical" food hazard? Ans: Chemicals not
meant to be consumed, Sanitizers, cleaning agents, or
pest control products must be separated from food
What is a "physical" food hazard? Ans: Foreign objects
that can cause injury, Glass, metal, or bone
What minimum temperature must hand washing water
be? Ans: 100 degrees F
How long must you scrub your hands for during hand
washing? Ans: 15 seconds
When should you wash your hands? Ans: 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
© 2025 All rights reserved
Southern Nevada Food Handlers Safety
Card Questions and Answers Latest
2026
How do you prevent foodborne illness? Ans: Control of
the five risk factors
What are the five risk factors of foodborne illness? Ans:
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? Ans:
biological, chemical, physical
What is "poor personal hygiene"? Ans: 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"? Ans: Food from an
unapproved source and/or prepared in unpermitted
locations, Receiving adulterated food
What is "improper cooking temperatures/methods"? Ans:
Cooking, Reheating, Freezing (kill step to eliminate
parasites in fish)
© 2025 All rights reserved
, 2 | Page
What is "improper holding, time and temperature"? Ans:
Improper hot and cold holding of TCS foods, Improper
use of time as a control, Improper cooling of TCS foods
What is "food contamination"? Ans: Use of
contaminated/improperly constructed equipment, Poor
employee practices ,Improper food storage/preparation,
Exposure to chemicals
What is a "biological" food hazard? Ans: Microorganisms
that can cause foodborne illness, Bacteria, viruses,
parasites, and fungi
What is a "chemical" food hazard? Ans: Chemicals not
meant to be consumed, Sanitizers, cleaning agents, or
pest control products must be separated from food
What is a "physical" food hazard? Ans: Foreign objects
that can cause injury, Glass, metal, or bone
What minimum temperature must hand washing water
be? Ans: 100 degrees F
How long must you scrub your hands for during hand
washing? Ans: 15 seconds
When should you wash your hands? Ans: 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
© 2025 All rights reserved
