NEVADA FOOD HANDLERS CARD EXAMS SCRIPT
2026/2027 QUESTIONS AND SOLUTIONS RATED A+
✔✔If you cannot wash your hands because of a splint, wound, bandage, or brace... -
✔✔YOU CANNOT WORK WITH FOOD
✔✔Personal Hygiene: READY TO EAT FOODS - ✔✔NO BARE HAND CONTACT
WITH READY TO EAT FOODS
✔✔Personal Hygiene: READY TO EAT FOODS - ✔✔Use a physical barrier to prevent
contamination from germs that have the potential to cause foodborne illness.
✔✔Personal Hygiene: READY TO EAT FOODS - ✔✔Ready-to-eat foods include
cooked food, raw fruits and vegetables, baked goods, snack foods, and ice.
✔✔Personal Hygiene: READY TO EAT FOODS - ✔✔Physical barriers include deli/wax
paper, gloves, and utensils such as tongs, scoops, and spatulas.
✔✔Personal Hygiene: UNIFORMS - ✔✔Proper Hair Restraint ✔
Hair coming outside the cap🚫
✔✔Personal Hygiene: UNIFORMS - ✔✔Neat and Clean Clothes✔
Dirty clothes🚫
✔✔Personal Hygiene: UNIFORMS - ✔✔All wounds covered✔
Open and bleeding wounds🚫
✔✔Personal Hygiene: UNIFORMS - ✔✔No wrist jewelry✔
Wrist jewelry🚫
✔✔Personal Hygiene: UNIFORMS - ✔✔Plain band ring✔
Omate or jeweled ring🚫
✔✔Personal Hygiene: UNIFORMS - ✔✔Short and clean nails✔
Long, painted, and/or artificial nails🚫
, ✔✔Personal Hygiene: EMPLOYEE HEALTH POLICY - ✔✔All of us carry disease
causing germs that can cause illness
✔✔Personal Hygiene: EMPLOYEE HEALTH POLICY - ✔✔As a food handler, YOU
ARE RESPONSIBLE for caring for your own health to prevent foodborne illness.
✔✔Personal Hygiene: EMPLOYEE HEALTH POLICY - ✔✔Tell your employer if you
have been diagnosed with Salmonella, Shigella, E. coli O157:H7, Hepatitis A, or
Norovirus.
✔✔Personal Hygiene: EMPLOYEE HEALTH POLICY - ✔✔Tell your employer if you
have any of the following symptoms:
•Diarrhea
•Vomiting
•Sore throat with a fever
• Infected cuts or wounds
• Jaundice
✔✔An easy way to remember the 5 foodborne illnesses: -
✔✔Send•••••••••••••••••••••••••••••••••Salmonela
Sick•••••••••••••••••••••••••••••••••••Shigella
Employees••••••••••••••••••••••••E. Coli
Home••••••••••••••••••••••••••••••••Hepatitis A
Now••••••••••••••••••••••••••••••••••Norovirus
✔✔Personal Hygiene: EMPLOYEE HEALTH POLICY - ✔✔YOU CANNOT WORK
AGAIN UNTIL SYMPTOM-FREE FOR 24 HOURS WITHOUT THE USE OF MEDICINE
✔✔Approved Sources: FOOD FROM AN UNAPPROVED AND/OR UNPERMITTED
SOURCE - ✔✔You cannot make unsafe food safe once again
✔✔TCS - ✔✔Time and Temperature Control for Safety
✔✔PHF - ✔✔TCS foods also known as, POTENTIALLY HAZARDOUS FOODS.
✔✔Approved Sources: FOOD FROM AN UNAPPROVED AND/OR UNPERMITTED
SOURCE - ✔✔TCS foods, also known as potentially hazardous foods (PHF), require
time and temperature control to limit pathogenic microorganism growth or toxin
formation.
✔✔An approved source is... - ✔✔A reputable supplier that has been inspected and
follows regulations
✔✔You should always... - ✔✔Check food before you except it from the supplier.
2026/2027 QUESTIONS AND SOLUTIONS RATED A+
✔✔If you cannot wash your hands because of a splint, wound, bandage, or brace... -
✔✔YOU CANNOT WORK WITH FOOD
✔✔Personal Hygiene: READY TO EAT FOODS - ✔✔NO BARE HAND CONTACT
WITH READY TO EAT FOODS
✔✔Personal Hygiene: READY TO EAT FOODS - ✔✔Use a physical barrier to prevent
contamination from germs that have the potential to cause foodborne illness.
✔✔Personal Hygiene: READY TO EAT FOODS - ✔✔Ready-to-eat foods include
cooked food, raw fruits and vegetables, baked goods, snack foods, and ice.
✔✔Personal Hygiene: READY TO EAT FOODS - ✔✔Physical barriers include deli/wax
paper, gloves, and utensils such as tongs, scoops, and spatulas.
✔✔Personal Hygiene: UNIFORMS - ✔✔Proper Hair Restraint ✔
Hair coming outside the cap🚫
✔✔Personal Hygiene: UNIFORMS - ✔✔Neat and Clean Clothes✔
Dirty clothes🚫
✔✔Personal Hygiene: UNIFORMS - ✔✔All wounds covered✔
Open and bleeding wounds🚫
✔✔Personal Hygiene: UNIFORMS - ✔✔No wrist jewelry✔
Wrist jewelry🚫
✔✔Personal Hygiene: UNIFORMS - ✔✔Plain band ring✔
Omate or jeweled ring🚫
✔✔Personal Hygiene: UNIFORMS - ✔✔Short and clean nails✔
Long, painted, and/or artificial nails🚫
, ✔✔Personal Hygiene: EMPLOYEE HEALTH POLICY - ✔✔All of us carry disease
causing germs that can cause illness
✔✔Personal Hygiene: EMPLOYEE HEALTH POLICY - ✔✔As a food handler, YOU
ARE RESPONSIBLE for caring for your own health to prevent foodborne illness.
✔✔Personal Hygiene: EMPLOYEE HEALTH POLICY - ✔✔Tell your employer if you
have been diagnosed with Salmonella, Shigella, E. coli O157:H7, Hepatitis A, or
Norovirus.
✔✔Personal Hygiene: EMPLOYEE HEALTH POLICY - ✔✔Tell your employer if you
have any of the following symptoms:
•Diarrhea
•Vomiting
•Sore throat with a fever
• Infected cuts or wounds
• Jaundice
✔✔An easy way to remember the 5 foodborne illnesses: -
✔✔Send•••••••••••••••••••••••••••••••••Salmonela
Sick•••••••••••••••••••••••••••••••••••Shigella
Employees••••••••••••••••••••••••E. Coli
Home••••••••••••••••••••••••••••••••Hepatitis A
Now••••••••••••••••••••••••••••••••••Norovirus
✔✔Personal Hygiene: EMPLOYEE HEALTH POLICY - ✔✔YOU CANNOT WORK
AGAIN UNTIL SYMPTOM-FREE FOR 24 HOURS WITHOUT THE USE OF MEDICINE
✔✔Approved Sources: FOOD FROM AN UNAPPROVED AND/OR UNPERMITTED
SOURCE - ✔✔You cannot make unsafe food safe once again
✔✔TCS - ✔✔Time and Temperature Control for Safety
✔✔PHF - ✔✔TCS foods also known as, POTENTIALLY HAZARDOUS FOODS.
✔✔Approved Sources: FOOD FROM AN UNAPPROVED AND/OR UNPERMITTED
SOURCE - ✔✔TCS foods, also known as potentially hazardous foods (PHF), require
time and temperature control to limit pathogenic microorganism growth or toxin
formation.
✔✔An approved source is... - ✔✔A reputable supplier that has been inspected and
follows regulations
✔✔You should always... - ✔✔Check food before you except it from the supplier.
