NEVADA FOOD HANDLERS CORE EXAMS SET 2026.pdf

NEVADA FOOD HANDLERS CORE EXAMS SET 2026/2027
QUESTIONS AND SOLUTIONS RATED A+
✔✔Cooking temperatures are held for how many seconds? - ✔✔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
-Stuffed foods - ✔✔165 degrees F

✔✔What cooking temperature is for the
-tenderized/injected and ground meats
-raw shell eggs for hot holding - ✔✔155 degrees F

✔✔What cooking temperature is for
-whole muscle meat
-fish and seafood
-raw shell eggs for immediate service - ✔✔145 degrees F

✔✔What cooking temperature is for
-fruits, vegetables, and grains cooked for hot holding
-reheat of manufactures TCS foods within 2 hours
-hot holding - ✔✔135 degrees F

✔✔What is the temperature for
-cold holding
-frozen food that must be maintained frozen solid? - ✔✔below 41 degrees F

✔✔Roasts can be cooked to ___ degrees F for ___ minutes or per roast cook chart? -
✔✔130 degree F for 112 minutes

✔✔What is the 2-stage cooling process required for TCS foods? - ✔✔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? - ✔✔A calibrated,
sanitized stem thermometer

✔✔What are the 5 steps for proper calibration of stem thermometer? - ✔✔1. Completely
fill a container with ice.
2. Add clean water (ice should not float)