SOUTHERN NEVADA FOOD HANDLER EXAM LATEST 2026
UPDATED QUESTIONS AND VERIFIED 100% SOLUTIONS
(2026/2027) |A+ GRADED |GUARANTEED PASS
What is the temperature for
-cold holding
-frozen food that must be maintained frozen solid? - Answers -below 41 degrees F
Roasts can be cooked to ___ degrees F for ___ minutes or per roast cook chart? - Answers -130
degree F for 112 minutes
What is the 2-stage cooling process required for TCS foods? - Answers -135 to 70 in two hours
and
470 to 41 in the next four hours
*not to exceed 6 hours in total*
What instrument do you use to check food temperatures? - Answers -A calibrated, sanitized
stem thermometer
What are the 5 steps for proper calibration of stem thermometer? - Answers -1. Completely fill a
container with ice.
2. Add clean water (ice should not float)
3. Immerse thermometer
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, 4. Stir well
5. Allow 30 seconds before adjusting to 32 degrees F.
What are the two types of approved sanitizer? - Answers -Chlorine and Quaternary Ammonia
(Quats)
What are the 5 steps to proper manual warewashing? - Answers -1. Pre-wash (scrape)
2. Wash (in hot, soapy water at least 110 degrees F)
3. Rinse w/ clean water
4. Approved chemical sanitizer
5. Air dry
Surface temperature of food contact surfaces in a high temperature machine must reach at least
___ degrees F - Answers -160
What is the procedure for storing utensils? - Answers --handles pointing in the same direction
-on a smooth, easily cleanable food contact surface
-in a water that is 41 degrees below or 135 degrees above
-under running water
Integrated Pest Management (IPM) - Answers --Deny access, food, and shelter
-Work with a licensed pest control operator
2|Page
UPDATED QUESTIONS AND VERIFIED 100% SOLUTIONS
(2026/2027) |A+ GRADED |GUARANTEED PASS
What is the temperature for
-cold holding
-frozen food that must be maintained frozen solid? - Answers -below 41 degrees F
Roasts can be cooked to ___ degrees F for ___ minutes or per roast cook chart? - Answers -130
degree F for 112 minutes
What is the 2-stage cooling process required for TCS foods? - Answers -135 to 70 in two hours
and
470 to 41 in the next four hours
*not to exceed 6 hours in total*
What instrument do you use to check food temperatures? - Answers -A calibrated, sanitized
stem thermometer
What are the 5 steps for proper calibration of stem thermometer? - Answers -1. Completely fill a
container with ice.
2. Add clean water (ice should not float)
3. Immerse thermometer
1|Page
, 4. Stir well
5. Allow 30 seconds before adjusting to 32 degrees F.
What are the two types of approved sanitizer? - Answers -Chlorine and Quaternary Ammonia
(Quats)
What are the 5 steps to proper manual warewashing? - Answers -1. Pre-wash (scrape)
2. Wash (in hot, soapy water at least 110 degrees F)
3. Rinse w/ clean water
4. Approved chemical sanitizer
5. Air dry
Surface temperature of food contact surfaces in a high temperature machine must reach at least
___ degrees F - Answers -160
What is the procedure for storing utensils? - Answers --handles pointing in the same direction
-on a smooth, easily cleanable food contact surface
-in a water that is 41 degrees below or 135 degrees above
-under running water
Integrated Pest Management (IPM) - Answers --Deny access, food, and shelter
-Work with a licensed pest control operator
2|Page
