Nevada Food Handlers Card Latest Exam Questions 100% Well Answered.

Nevada Food Handlers Card Latest
Exam Questions 100% Well Answered.
FOODBORNE ILNESS RISK FACTORS - Answer 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 - Answer 2.Food from unsafe sources



• Food from an unapproved source and/or prepared in unpermitted locations

• Receiving adulterated food



FOODBORNE ILNESS RISK FACTORS - Answer 3.Improper Cooking Temperatures/Methods



• Cooking

• Reheating

• Freezing (kill step to eliminate parasites in fish)



FOODBORNE ILNESS RISK FACTORS - Answer 4. Improper Holding, Time and Temperature



• Improper hot and cold holding of TCS foods • Improper use of time as a control

• Improper cooling of TCS foods



FOODBORNE ILNESS RISK FACTORS - Answer 5. Food Contamination

, • Use of contaminated/improperly constructed equipment

• Poor employee practices

• Improper food storage/preparation

• Exposure to chemicals



FOOD HAZARDS - Answer 1.Biological



• Microorganisms that can cause foodborne illness

• Bacteria, viruses, parasites, and fungi



FOOD HAZARDS - Answer 2. Chemical



• Chemicals not meant to be consumed

• Sanitizers, cleaning agents, or pest control

products must be separated from food



FOOD HAZARDS - Answer 3. Physical

• Foreign objects that can cause injury

• Glass, metal, or bone



PROPER HANDWASHING TECHNIQUE - Answer Wash your hands in a DESIGNATED HAND WASHING
SINK



PROPER HANDWASHING TECHNIQUE - Answer 1. WET HANDS (with warm water) MIN 100 ° F

2. SOAP

3. RUB VIGOROUSLY (for 15 seconds)

4. RINSE

5. DRY

6. TURN OFF WATER (with paper towel)