SOUTHERN NEVADA FOOD HANDLER FINAL
PAPER 2026 QUESTIONS WITH ANSWERS
GUARANTEED TO PASS
◉ What are the 5 big Foodborne Illnesses? Answer: 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? Answer: 24
◉ Acceptable to receive eggs, milk, and live shellstock at __ degree.
Answer: 45 degree F
◉ Shellfish tags must be kept on file for __ days. Answer: 90
◉ What is the "Hot Holding Zone' temperature? Answer: 135 degrees F
above (no bacteria growth)
, ◉ What is the "Danger Zone" temperature? Answer: Between 41 - 135
degrees F (Bacteria grow and multiply)
◉ What is the "Cold Holding Zone" temperature? Answer: 41 degrees F
or below (Slow bacteria growth)
◉ What is the process to thaw as a part of cooking? Answer: Take
directly from frozen to cooking (great for small foods)
◉ What is the process to thaw in a microwave? Answer: 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"? Answer: 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.
◉ Cooking temperatures are held for how many seconds? Answer:
Minimum of 15 seconds
◉ What cooking temperature is for the
-Reheat of TCS foods made in house for hot holding within 2 hours
-Poultry: chicken, duck, turkey
PAPER 2026 QUESTIONS WITH ANSWERS
GUARANTEED TO PASS
◉ What are the 5 big Foodborne Illnesses? Answer: 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? Answer: 24
◉ Acceptable to receive eggs, milk, and live shellstock at __ degree.
Answer: 45 degree F
◉ Shellfish tags must be kept on file for __ days. Answer: 90
◉ What is the "Hot Holding Zone' temperature? Answer: 135 degrees F
above (no bacteria growth)
, ◉ What is the "Danger Zone" temperature? Answer: Between 41 - 135
degrees F (Bacteria grow and multiply)
◉ What is the "Cold Holding Zone" temperature? Answer: 41 degrees F
or below (Slow bacteria growth)
◉ What is the process to thaw as a part of cooking? Answer: Take
directly from frozen to cooking (great for small foods)
◉ What is the process to thaw in a microwave? Answer: 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"? Answer: 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.
◉ Cooking temperatures are held for how many seconds? Answer:
Minimum of 15 seconds
◉ What cooking temperature is for the
-Reheat of TCS foods made in house for hot holding within 2 hours
-Poultry: chicken, duck, turkey
