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NEVADA FOOD HANDLER’S SAFETY TEST|ACTUAL QUESTIONS AND VERIFIED ANSWERS |GRADED A+|PASS FIRST ATTEMPT|BRAND NEW 2026 UPDATE!!!!

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NEVADA FOOD HANDLER’S SAFETY TEST|ACTUAL QUESTIONS AND VERIFIED ANSWERS |GRADED A+|PASS FIRST ATTEMPT|BRAND NEW 2026 UPDATE!!!!

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Proper Handwashing Technique - ANSWER 1. WET HANDS (with warm water) MIN 100 ° F

2. SOAP

3. RUB VIGOROUSLY (for 15 seconds)

4. RINSE

5. DRY

6. TURN OFF WATER (with paper towel)



Six foodborne Illnesses - ANSWER SEND - Salmonella

THE - Typhoid Fever

SICK - Shigella

EMPLOYEES - E. coli

HOME - Hepatitis

NOW - Norovirus



What does TCS stand for? - ANSWER Time/Temperature Control for Safety



TCS Temperatures for Hot foods, Eggs, and Cold foods - ANSWER HOT - Above 135F

Eggs - 45F

COLD - Below 41F



Spoilage - Food should not be _______, _________, _________, or have a bad ________. -
ANSWER Slimy, sticky, off-color, or have a bad odor




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