NEVADA FOOD HANDLERS CARD COMPREHENSIVE EXAM
2026/2027 QUESTIONS AND SOLUTIONS RATED A+
✔✔Approved thawing method: Under Refrigeration - ✔✔Plan ahead — large items may
take several days to thaw. Maintain refrigeration at 41°F or less.
✔✔Approved thawing method: As part of Cooking - ✔✔Take directly from frozen to
cooking. This is great for foods that are small.
✔✔Approved thawing method: In Microwave - ✔✔Transfer immediately to a
conventional cooking process or cook completely in the microwave.
✔✔Approved thawing method: Fully Submerged Under Cold Running Water -
✔✔Ensure running water flows fast enough to remove and float off loose particles.
Ensure all portions of food are fully submerged under water. Running water should be
cold; food should not rise above 41°F.
✔✔Cooking - ✔✔Cooking TCS foods to their required temperatures is the only way to
reduce the amount of germs to safe levels.
✔✔To check food temperatures... - ✔✔Use a calibrated and sanitized stem
thermometer to check food temperatures.
✔✔Insert thermometer: - ✔✔into the thickest part of the food away from bones to be
sure all parts of the food are cooked thoroughly.
✔✔ FOODBORNE ILNESS RISK FACTORS - ✔✔1.Poor Personal Hygiene
•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
✔✔FOODBORNE ILNESS RISK FACTORS - ✔✔2.Food from unsafe sources
• Food from an unapproved source and/or prepared in unpermitted locations
• Receiving adulterated food
✔✔FOODBORNE ILNESS RISK FACTORS - ✔✔3.Improper Cooking
Temperatures/Methods
• Cooking
• Reheating
• Freezing (kill step to eliminate parasites in fish)
2026/2027 QUESTIONS AND SOLUTIONS RATED A+
✔✔Approved thawing method: Under Refrigeration - ✔✔Plan ahead — large items may
take several days to thaw. Maintain refrigeration at 41°F or less.
✔✔Approved thawing method: As part of Cooking - ✔✔Take directly from frozen to
cooking. This is great for foods that are small.
✔✔Approved thawing method: In Microwave - ✔✔Transfer immediately to a
conventional cooking process or cook completely in the microwave.
✔✔Approved thawing method: Fully Submerged Under Cold Running Water -
✔✔Ensure running water flows fast enough to remove and float off loose particles.
Ensure all portions of food are fully submerged under water. Running water should be
cold; food should not rise above 41°F.
✔✔Cooking - ✔✔Cooking TCS foods to their required temperatures is the only way to
reduce the amount of germs to safe levels.
✔✔To check food temperatures... - ✔✔Use a calibrated and sanitized stem
thermometer to check food temperatures.
✔✔Insert thermometer: - ✔✔into the thickest part of the food away from bones to be
sure all parts of the food are cooked thoroughly.
✔✔ FOODBORNE ILNESS RISK FACTORS - ✔✔1.Poor Personal Hygiene
•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
✔✔FOODBORNE ILNESS RISK FACTORS - ✔✔2.Food from unsafe sources
• Food from an unapproved source and/or prepared in unpermitted locations
• Receiving adulterated food
✔✔FOODBORNE ILNESS RISK FACTORS - ✔✔3.Improper Cooking
Temperatures/Methods
• Cooking
• Reheating
• Freezing (kill step to eliminate parasites in fish)
