Food Handler Training: Food Safety, Risk
Factors, and Hygiene Exam Questions and
Answers 100% PASS
What is the main focus of the Southern Nevada Health District's food regulations?—
ANSWER--Control of foodborne illness risk factors in food establishments.
What are the five risk factors that contribute to foodborne illness?—ANSWER--Poor
personal hygiene, food from unsafe sources, improper cooking temperatures/methods,
improper holding, and food contamination.
What should a food establishment do if there is a risk to food safety?—ANSWER--Self-
close and contact the Health District.
What are the biological hazards that can cause foodborne illness?—ANSWER--
Microorganisms such as bacteria, viruses, parasites, and fungi.
What is an example of a chemical hazard in food safety?—ANSWER--Sanitizers,
cleaning agents, or pest control products that are not meant to be consumed.
What constitutes a physical hazard in food?—ANSWER--Foreign objects like glass,
metal, or bone that can cause injury.
What is the proper handwashing technique?—ANSWER--Wet hands with warm water,
apply soap, rub vigorously for 10-15 seconds, rinse, and dry with a paper towel.
, When should food handlers wash their hands?—ANSWER--Before food handling, after
touching their face or hair, after using the restroom, after handling raw animal products,
and after cleaning.
What is the rule regarding bare hand contact with ready-to-eat foods?—ANSWER--
Ready-to-eat foods cannot be handled with bare hands; a physical barrier must be
used.
What are some examples of ready-to-eat foods?—ANSWER--Cooked food, raw fruits
and vegetables, baked goods, snack foods, and ice.
What is the significance of employee health policies in food safety?—ANSWER--Food
handlers must report illnesses and symptoms to prevent foodborne illness.
What are the 'Big 6' foodborne illnesses?—ANSWER--Salmonella, Typhoid Fever,
Shigella, E. coli, Hepatitis A, and Norovirus.
What temperature should hot foods be received at?—ANSWER--Above 135°F.
What is the danger zone for food temperatures?—ANSWER--Between 41°F and 135°F.
What should you check for when receiving TCS foods?—ANSWER--Temperatures,
overall wholesomeness, spoilage, expiration dates, and signs of contamination.
What should be done if food does not meet safety standards upon delivery?—ANSWER-
-Reject the food rather than accepting it from the supplier.
What is required for fish served undercooked or raw?—ANSWER--Documents from the
supplier explaining how the fish was frozen or raised.
What should be done with shellfish tags?—ANSWER--Keep them on file for 90 days.
© 2026 Copyright. All Rights Reserved. This document is
protected by copyright law, Copyrighted By Brittie Donald
Factors, and Hygiene Exam Questions and
Answers 100% PASS
What is the main focus of the Southern Nevada Health District's food regulations?—
ANSWER--Control of foodborne illness risk factors in food establishments.
What are the five risk factors that contribute to foodborne illness?—ANSWER--Poor
personal hygiene, food from unsafe sources, improper cooking temperatures/methods,
improper holding, and food contamination.
What should a food establishment do if there is a risk to food safety?—ANSWER--Self-
close and contact the Health District.
What are the biological hazards that can cause foodborne illness?—ANSWER--
Microorganisms such as bacteria, viruses, parasites, and fungi.
What is an example of a chemical hazard in food safety?—ANSWER--Sanitizers,
cleaning agents, or pest control products that are not meant to be consumed.
What constitutes a physical hazard in food?—ANSWER--Foreign objects like glass,
metal, or bone that can cause injury.
What is the proper handwashing technique?—ANSWER--Wet hands with warm water,
apply soap, rub vigorously for 10-15 seconds, rinse, and dry with a paper towel.
, When should food handlers wash their hands?—ANSWER--Before food handling, after
touching their face or hair, after using the restroom, after handling raw animal products,
and after cleaning.
What is the rule regarding bare hand contact with ready-to-eat foods?—ANSWER--
Ready-to-eat foods cannot be handled with bare hands; a physical barrier must be
used.
What are some examples of ready-to-eat foods?—ANSWER--Cooked food, raw fruits
and vegetables, baked goods, snack foods, and ice.
What is the significance of employee health policies in food safety?—ANSWER--Food
handlers must report illnesses and symptoms to prevent foodborne illness.
What are the 'Big 6' foodborne illnesses?—ANSWER--Salmonella, Typhoid Fever,
Shigella, E. coli, Hepatitis A, and Norovirus.
What temperature should hot foods be received at?—ANSWER--Above 135°F.
What is the danger zone for food temperatures?—ANSWER--Between 41°F and 135°F.
What should you check for when receiving TCS foods?—ANSWER--Temperatures,
overall wholesomeness, spoilage, expiration dates, and signs of contamination.
What should be done if food does not meet safety standards upon delivery?—ANSWER-
-Reject the food rather than accepting it from the supplier.
What is required for fish served undercooked or raw?—ANSWER--Documents from the
supplier explaining how the fish was frozen or raised.
What should be done with shellfish tags?—ANSWER--Keep them on file for 90 days.
© 2026 Copyright. All Rights Reserved. This document is
protected by copyright law, Copyrighted By Brittie Donald
