Southern Nevada Food Handler Exam
Questions and Answers 2025
What are the three types of food hazards? - answer>>biological, chemical,
physical
What are the two types of approved sanitizer? - answer>>Chlorine and
Quaternary Ammonia (Quats)
What cooking temperature is for the
-Reheat of TCS foods made in house for hot holding within 2 hours
-Poultry: chicken, duck, turkey
-Stuffed foods - answer>>165 degrees F
What cooking temperature is for the
-tenderized/injected and ground meats
-raw shell eggs for hot holding - answer>>155 degrees F
What cooking temperature is for
-whole muscle meat
-fish and seafood
-raw shell eggs for immediate service - answer>>145 degrees F
What cooking temperature is for
-fruits, vegetables, and grains cooked for hot holding
1
,-reheat of manufactures TCS foods within 2 hours
-hot holding - answer>>135 degrees F
What is the temperature for
-cold holding
-frozen food that must be maintained frozen solid? - answer>>below 41 degrees F
What is the 2-stage cooling process required for TCS foods? - answer>>135 to 70
in two hours
and
470 to 41 in the next four hours
*not to exceed 6 hours in total*
What are the 5 steps to proper manual warewashing? - answer>>1. Pre-wash
(scrape)
2. Wash (in hot, soapy water at least 110 degrees F)
3. Rinse w/ clean water
4. Approved chemical sanitizer
5. Air dry
You should let your employer know if you experienced any of these 5 symptoms: -
answer>>1. Vomiting
2. Diarrhea
2
, 3. Sore throat w/ fever
4. Infected cuts/wounds
5. Jaundice
What are the 5 big Foodborne Illnesses? - answer>>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? - answer>>24
Acceptable to receive eggs, milk, and live shellstock at __ degree - answer>>45
degree F
Shellfish tags must be kept on file for __ days - answer>>90
What is the "Hot Holding Zone' temperature? - answer>>135 degrees F above (no
bacteria growth)
What is the "Danger Zone" temperature? - answer>>Between 41 - 135 degrees F
(Bacteria grow and multiply)
3
Questions and Answers 2025
What are the three types of food hazards? - answer>>biological, chemical,
physical
What are the two types of approved sanitizer? - answer>>Chlorine and
Quaternary Ammonia (Quats)
What cooking temperature is for the
-Reheat of TCS foods made in house for hot holding within 2 hours
-Poultry: chicken, duck, turkey
-Stuffed foods - answer>>165 degrees F
What cooking temperature is for the
-tenderized/injected and ground meats
-raw shell eggs for hot holding - answer>>155 degrees F
What cooking temperature is for
-whole muscle meat
-fish and seafood
-raw shell eggs for immediate service - answer>>145 degrees F
What cooking temperature is for
-fruits, vegetables, and grains cooked for hot holding
1
,-reheat of manufactures TCS foods within 2 hours
-hot holding - answer>>135 degrees F
What is the temperature for
-cold holding
-frozen food that must be maintained frozen solid? - answer>>below 41 degrees F
What is the 2-stage cooling process required for TCS foods? - answer>>135 to 70
in two hours
and
470 to 41 in the next four hours
*not to exceed 6 hours in total*
What are the 5 steps to proper manual warewashing? - answer>>1. Pre-wash
(scrape)
2. Wash (in hot, soapy water at least 110 degrees F)
3. Rinse w/ clean water
4. Approved chemical sanitizer
5. Air dry
You should let your employer know if you experienced any of these 5 symptoms: -
answer>>1. Vomiting
2. Diarrhea
2
, 3. Sore throat w/ fever
4. Infected cuts/wounds
5. Jaundice
What are the 5 big Foodborne Illnesses? - answer>>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? - answer>>24
Acceptable to receive eggs, milk, and live shellstock at __ degree - answer>>45
degree F
Shellfish tags must be kept on file for __ days - answer>>90
What is the "Hot Holding Zone' temperature? - answer>>135 degrees F above (no
bacteria growth)
What is the "Danger Zone" temperature? - answer>>Between 41 - 135 degrees F
(Bacteria grow and multiply)
3
