Southern Nevada Food Handler Questions (2024) with Certified Solutions

Southern Nevada Food Handler Questions (2024) with Certified Solutions You should let your employer know if you experienced any of these 5 symptoms: 1. Vomiting 2. Diarrhea 3. Sore throat w/ fever 4. Infected cuts/wounds 5. Jaundice What are the 5 big Foodborne Illnesses? 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? 24 Acceptable to receive eggs, milk, and live shellstock at __ degree 45 degree F Shellfish tags must be kept on file for __ days 90 What is the "Hot Holding Zone' temperature? 135 degrees F above (no bacteria growth) What is the "Danger Zone" temperature? Between 41 - 135 degrees F (Bacteria grow and multiply) What is the "Cold Holding Zone" temperature? 41 degrees F or below (Slow bacteria growth) It is important to maintain foods __ degrees or below when thawing (defrosting) 41 degrees or below To thaw via refrigeration, maintain refrigeration at __ degrees or less? 41 What is the process to thaw as a part of cooking?