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Southern Nevada Food Handler
Questions and Answers Latest 2026
You should let your employer know if you experienced
any of these 5 symptoms: Ans: 1. Vomiting
2. Diarrhea
3. Sore throat w/ fever
4. Infected cuts/wounds
5. Jaundice
What are the 5 big Foodborne Illnesses? Ans: 1.
Salmonella
2. Shigella
3. E. Coli
4. Hepatitis A
5. Norovirus
You cannot work until you are symptom-free for __ hours
without the use of medicine? Ans: 24
Acceptable to receive eggs, milk, and live shellstock at __
degree Ans: 45 degree F
© 2025 All rights reserved
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Shellfish tags must be kept on file for __ days Ans: 90
What is the "Hot Holding Zone' temperature? Ans: 135
degrees F above (no bacteria growth)
What is the "Danger Zone" temperature? Ans: Between 41
- 135 degrees F (Bacteria grow and multiply)
What is the "Cold Holding Zone" temperature? Ans: 41
degrees F or below (Slow bacteria growth)
It is important to maintain foods __ degrees or below
when thawing (defrosting) Ans: 41 degrees or below
To thaw via refrigeration, maintain refrigeration at __
degrees or less? Ans: 41
What is the process to thaw as a part of cooking? Ans:
Take directly from frozen to cooking (great for small
foods)
What is the process to thaw in a microwave? Ans:
Transfer immediately to a conventional cooking process
or cook completely in the microwave
What is the process to thaw via a "Fully submerged under
cold running water"? Ans: Ensure running water flows
fast enough to remove and float off loose particles.
Ensure all portions of food are fully submerged under
water. Running water should be cold; food should not
rise above 41 degrees F.
© 2025 All rights reserved
Southern Nevada Food Handler
Questions and Answers Latest 2026
You should let your employer know if you experienced
any of these 5 symptoms: Ans: 1. Vomiting
2. Diarrhea
3. Sore throat w/ fever
4. Infected cuts/wounds
5. Jaundice
What are the 5 big Foodborne Illnesses? Ans: 1.
Salmonella
2. Shigella
3. E. Coli
4. Hepatitis A
5. Norovirus
You cannot work until you are symptom-free for __ hours
without the use of medicine? Ans: 24
Acceptable to receive eggs, milk, and live shellstock at __
degree Ans: 45 degree F
© 2025 All rights reserved
, 2 | Page
Shellfish tags must be kept on file for __ days Ans: 90
What is the "Hot Holding Zone' temperature? Ans: 135
degrees F above (no bacteria growth)
What is the "Danger Zone" temperature? Ans: Between 41
- 135 degrees F (Bacteria grow and multiply)
What is the "Cold Holding Zone" temperature? Ans: 41
degrees F or below (Slow bacteria growth)
It is important to maintain foods __ degrees or below
when thawing (defrosting) Ans: 41 degrees or below
To thaw via refrigeration, maintain refrigeration at __
degrees or less? Ans: 41
What is the process to thaw as a part of cooking? Ans:
Take directly from frozen to cooking (great for small
foods)
What is the process to thaw in a microwave? Ans:
Transfer immediately to a conventional cooking process
or cook completely in the microwave
What is the process to thaw via a "Fully submerged under
cold running water"? Ans: Ensure running water flows
fast enough to remove and float off loose particles.
Ensure all portions of food are fully submerged under
water. Running water should be cold; food should not
rise above 41 degrees F.
© 2025 All rights reserved
