Nevada Food Handler Safety Training Card
Exam Questions and Answers 100% PASS
Foodborne Illness Risk Factors—ANSWER--Poor Personal Hygiene
Food From Unsafe Sources
Improper Cooking Temperatures/Methods
Improper Holding, Time and Temperature
Food Contamination
Risk Factors for Poor Personal Hygiene—ANSWER--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
Risk Factors for Food From Unsafe Sources—ANSWER--Food from an unapproved
source and/or prepared in unpermitted locations
Receiving adulterated food
Risk Factors for Improper Cooking Temperatures/Methods—ANSWER--• Cooking
• Reheating
• Freezing (kill step to eliminate parasites in fish)
, Risk Factors for Improper Holding, Time and Temperature—ANSWER--• Improper hot
and cold holding of TCS foods
• Improper use of time as a control
• Improper cooling of TCS foods
Risk Factors for Food Contamination—ANSWER--• Use of contaminated/improperly
constructed equipment
• Poor employee practices
• Improper food storage/preparation
• Exposure to chemicals
Food Hazards—ANSWER--Biological
Chemical
Physical
Food Hazards: Biological—ANSWER--• Microorganisms that can cause foodborne
illness
• Bacteria, viruses, parasites, and fungi
Food Hazards: Chemical—ANSWER--• Chemicals not meant to be consumed
• Sanitizers, cleaning agents, or pest control
products must be separated from food
Physical—ANSWER--• Foreign objects that can cause injury
© 2026 Copyright. All Rights Reserved. This document is
protected by copyright law, Copyrighted By Brittie Donald
Exam Questions and Answers 100% PASS
Foodborne Illness Risk Factors—ANSWER--Poor Personal Hygiene
Food From Unsafe Sources
Improper Cooking Temperatures/Methods
Improper Holding, Time and Temperature
Food Contamination
Risk Factors for Poor Personal Hygiene—ANSWER--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
Risk Factors for Food From Unsafe Sources—ANSWER--Food from an unapproved
source and/or prepared in unpermitted locations
Receiving adulterated food
Risk Factors for Improper Cooking Temperatures/Methods—ANSWER--• Cooking
• Reheating
• Freezing (kill step to eliminate parasites in fish)
, Risk Factors for Improper Holding, Time and Temperature—ANSWER--• Improper hot
and cold holding of TCS foods
• Improper use of time as a control
• Improper cooling of TCS foods
Risk Factors for Food Contamination—ANSWER--• Use of contaminated/improperly
constructed equipment
• Poor employee practices
• Improper food storage/preparation
• Exposure to chemicals
Food Hazards—ANSWER--Biological
Chemical
Physical
Food Hazards: Biological—ANSWER--• Microorganisms that can cause foodborne
illness
• Bacteria, viruses, parasites, and fungi
Food Hazards: Chemical—ANSWER--• Chemicals not meant to be consumed
• Sanitizers, cleaning agents, or pest control
products must be separated from food
Physical—ANSWER--• Foreign objects that can cause injury
© 2026 Copyright. All Rights Reserved. This document is
protected by copyright law, Copyrighted By Brittie Donald
