Southern Nevada Food Handler Questions (2019) / SOUTHERN NEVADA FOOD HANDLER QUESTIONS (2023) |35 QUESTIONS WITH 100% CORRECT ANSWERS|GUARANTEED SUCCESS

Southern Nevada Food Handler Questions (2019) / SOUTHERN NEVADA FOOD HANDLER QUESTIONS (2023) |35 QUESTIONS WITH 100% CORRECT ANSWERS|GUARANTEED SUCCESS You should let your employer know if you experienced any of these 5 symptoms: - ANS-1. Vomiting 2. Diarrhea 3. Sore throat w/ fever 4. Infected cuts/wounds 5. Jaundice What are the 5 big Foodborne Illnesses? - ANS-1. Salmonella 2. Shigella 3. E. Coli 4. Hepatitis A 5. Norovirus You cannot work until you are symptom-free for __ hours without the use of medicine? - ANS-24 Acceptable to receive eggs, milk, and live shellstock at __ degree - ANS-45 degree F Shellfish tags must be kept on file for __ days - ANS-90 What is the "Hot Holding Zone' temperature? - ANS-135 degrees F above (no bacteria growth) What is the "Danger Zone" temperature? - ANS-Between 41 - 135 degrees F (Bacteria grow and multiply) What is the "Cold Holding Zone" temperature? - ANS-41 degrees F or below (Slow bacteria growth) It is important to maintain foods __ degrees or below when thawing (defrosting) - ANS-41 degrees or below To thaw via refrigeration, maintain refrigeration at __ degrees or less? - ANS-41 What is the process to thaw as a part of cooking? - ANS-Take directly from frozen to cooking (great for small foods) What is the process to thaw in a microwave? - ANS-Transfer immediately to a conventional cooking process or cook completely in the microwave