SOUTHERN NEVADA FOOD HANDLER
2025 ACTUAL EXAM 100 QUESTIONS AND
CORRECT DETAILED ANSWERS
How do you prevent foodborne illness? - ANSWER>>Control of the five risk factors
What are the five risk factors of foodborne illness? - ANSWER>>Poor personal hygiene,
Food from unsafe sources, Improper cooking temperatures/methods, Improper holding,
time, and temperature, and Food contamination
What are the three types of food hazards? - ANSWER>>biological, chemical, physical
What is "poor personal hygiene"? - ANSWER>>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
What is "food from unsafe sources"? - ANSWER>>Food from an unapproved source
and/or prepared in unpermitted locations, Receiving adulterated food
What is "improper cooking temperatures/methods"? - ANSWER>>Cooking, Reheating,
Freezing (kill step to eliminate parasites in fish)
What is "improper holding, time and temperature"? - ANSWER>>Improper hot and cold
holding of TCS foods, Improper use of time as a control, Improper cooling of TCS foods
What is "food contamination"? - ANSWER>>Use of contaminated/improperly
constructed equipment, Poor employee practices ,Improper food storage/preparation,
Exposure to chemicals
What is a "biological" food hazard? - ANSWER>>Microorganisms that can cause
foodborne illness, Bacteria, viruses, parasites, and fungi
What is a "chemical" food hazard? - ANSWER>>Chemicals not meant to be consumed,
Sanitizers, cleaning agents, or pest control products must be separated from food
What is a "physical" food hazard? - ANSWER>>Foreign objects that can cause injury,
Glass, metal, or bone
What minimum temperature must hand washing water be? - ANSWER>>100 degrees F
How long must you scrub your hands for during hand washing? - ANSWER>>15
seconds
When should you wash your hands? - ANSWER>>When entering the kitchen, After
touching your face, hair, or skin, After using the restroom, After handling raw animal
products, After taking out the trash or cleaning, After handling ANYTHING dirty
Is bare hand contact safe with ready-to-eat food? - ANSWER>>NO!!!
What are the essential parts of a uniform? - ANSWER>>Proper hair restraint, Neat and
clean clothes, All wounds covered, No wrist jewelry, Plain band ring, Short and clean
nails
What are the big five foodborne illnesses? - ANSWER>>Salmonella, shigella, e. coli,
hepatitis A, norovirus
What is the acronym for the big five foodborne illlnesses? - ANSWER>>Send Sick
Employees Home Now
TCS - ANSWER>>Time and Temperature Control for Safety
PHF - ANSWER>>Potentially Hazardous Foods
What are the nine things you should check for when receiving foods? -
ANSWER>>Temps for receiving TCS foods, overall wholesomeness, frozen foods (no
ice crystals or liquids in the packages), spoilage, expiration dates, signs of
contamination from pests or spills, proper labeling and invoices, shell stock tags,
parasite destruction for some fish
What is the TCS hot holding zone? - ANSWER>>Above 135 degrees F
What is the TCS cold holding zone? - ANSWER>>Below 41 degrees F
What is the TCS bacteria growth zone? - ANSWER>>41-135 degrees F (bacteria grow
and multiply)
What temperature is proper for thawing? - ANSWER>>TCS cold holding zone (41 F or
, below)
How do you properly thaw TCS food in a refrigerator? - ANSWER>>Plan ahead — large
items may take several days to thaw. Maintain refrigeration at 41°F or less
How do you properly thaw TCS food as a part of cooking? - ANSWER>>Take directly
from frozen to cooking. This is great for foods that are small.
How do you properly thaw TCS food in the microwave? - ANSWER>>Transfer
immediately to a conventional cooking process or cook completely in the microwave.
How do you properly thaw TCS food in water? - ANSWER>>Ensure running water flows
fast enough to remove and float off loose particles. Ensure all portions of food are fully
submerged under water. Running water should be cold; food should not rise above
41°F.
What is the only way to ensure germs in TCS foods are reduced to safe levels? -
ANSWER>>Cook them to their required temperatures
How do you use a thermometer? - ANSWER>>Use a calibrated and sanitized stem
thermometer, Insert the thermometer into the thickest part of the food away from bones
to be sure all parts of the food are cooked thoroughly (hold for 15 seconds)
What goes for 135 degrees? - ANSWER>>Fruits, vegetables, and grains cooked for hot
holding, Reheat of manufactured TCS foods within two hours, Hot holding
What goes for 155 degrees? - ANSWER>>Tenderized/injected and ground meats, Raw
shell eggs for hot holding
What goes for 165 degrees? - ANSWER>>Reheat of TCS foods made in house for hot
holding within two hours, Poultry: chicken, duck, turkey, Stuffed Foods
What is the two-stage cooling process? - ANSWER>>135 to 70 degrees within 2 hours,
then 70 to 41 degrees within 2 hours for a total cooling time of 6 hours, food MUST drop
to these temperatures within this time or be reheated, if they are not they must be
discarded
How do you properly calibrate a stem thermometer? - ANSWER>>1. Completely fill a
container with ice. 2. Add clean water (ice should not float). 3. Immerse thermometer. 4.
Stir well. 5. Allow 30 seconds before adjusting to 32°F.
What is cross contamination? - ANSWER>>When germs are moved from one food or
surface to another
What are some cases of cross contamination? - ANSWER>>Adding contaminated
ingredients to food., Food contact surfaces (equipment and utensils) that were not
properly cleaned and sanitized, Allowing raw food to touch or drip on ready-to-eat food,
Hands that touch contaminated food then ready-to-eat food
What are some ways to avoid cross contamination? - ANSWER>>Using separate
cutting boards and utensils for raw products (such as shell eggs, meat, fish, poultry) and
ready-to-eat food or cleaning and sanitizing equipment in between uses, Separating
dirty equipment from food or clean equipment, Starting with a clean, sanitized work
surface and cleaning and sanitizing all work surfaces, equipment, and utensils after
each task, Not storing anything in ice that will be consumed.
How often should equipment be cleaned and sanitized? - ANSWER>>Every four hours
What are sanitary buckets? - ANSWER>>Chlorine and Quaternary Ammonia (Quats)
are types of approved sanitizers. Follow manufacturer recommendations for proper
concentration and contact time. Test the sanitizer with paper test strips to check the
concentration. Keep a cloth stored in a sanitizer bucket anytime there is food service or
preparation.
What is a three compartment sink? - ANSWER>>A sink that has three basins and
follows the five cleaning steps: pre-wash (scrape), wash (hot soapy water at least 110
degrees), rinse, sanitize (with approved chemical sanitizer), air dry
What temperature must dish machines reach? - ANSWER>>160 degrees F surface
temp
How should produce be washed? - ANSWER>>Run fresh fruits and vegetables under
running water before any use. Remove outer leaves and pull leafy greens completely
apart. Cut away bruised or damaged areas
How should utensils be stored? - ANSWER>>With handles pointing in the same
direction, On a smooth, easily cleanable food contact surface, In water that is 41°F or
2025 ACTUAL EXAM 100 QUESTIONS AND
CORRECT DETAILED ANSWERS
How do you prevent foodborne illness? - ANSWER>>Control of the five risk factors
What are the five risk factors of foodborne illness? - ANSWER>>Poor personal hygiene,
Food from unsafe sources, Improper cooking temperatures/methods, Improper holding,
time, and temperature, and Food contamination
What are the three types of food hazards? - ANSWER>>biological, chemical, physical
What is "poor personal hygiene"? - ANSWER>>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
What is "food from unsafe sources"? - ANSWER>>Food from an unapproved source
and/or prepared in unpermitted locations, Receiving adulterated food
What is "improper cooking temperatures/methods"? - ANSWER>>Cooking, Reheating,
Freezing (kill step to eliminate parasites in fish)
What is "improper holding, time and temperature"? - ANSWER>>Improper hot and cold
holding of TCS foods, Improper use of time as a control, Improper cooling of TCS foods
What is "food contamination"? - ANSWER>>Use of contaminated/improperly
constructed equipment, Poor employee practices ,Improper food storage/preparation,
Exposure to chemicals
What is a "biological" food hazard? - ANSWER>>Microorganisms that can cause
foodborne illness, Bacteria, viruses, parasites, and fungi
What is a "chemical" food hazard? - ANSWER>>Chemicals not meant to be consumed,
Sanitizers, cleaning agents, or pest control products must be separated from food
What is a "physical" food hazard? - ANSWER>>Foreign objects that can cause injury,
Glass, metal, or bone
What minimum temperature must hand washing water be? - ANSWER>>100 degrees F
How long must you scrub your hands for during hand washing? - ANSWER>>15
seconds
When should you wash your hands? - ANSWER>>When entering the kitchen, After
touching your face, hair, or skin, After using the restroom, After handling raw animal
products, After taking out the trash or cleaning, After handling ANYTHING dirty
Is bare hand contact safe with ready-to-eat food? - ANSWER>>NO!!!
What are the essential parts of a uniform? - ANSWER>>Proper hair restraint, Neat and
clean clothes, All wounds covered, No wrist jewelry, Plain band ring, Short and clean
nails
What are the big five foodborne illnesses? - ANSWER>>Salmonella, shigella, e. coli,
hepatitis A, norovirus
What is the acronym for the big five foodborne illlnesses? - ANSWER>>Send Sick
Employees Home Now
TCS - ANSWER>>Time and Temperature Control for Safety
PHF - ANSWER>>Potentially Hazardous Foods
What are the nine things you should check for when receiving foods? -
ANSWER>>Temps for receiving TCS foods, overall wholesomeness, frozen foods (no
ice crystals or liquids in the packages), spoilage, expiration dates, signs of
contamination from pests or spills, proper labeling and invoices, shell stock tags,
parasite destruction for some fish
What is the TCS hot holding zone? - ANSWER>>Above 135 degrees F
What is the TCS cold holding zone? - ANSWER>>Below 41 degrees F
What is the TCS bacteria growth zone? - ANSWER>>41-135 degrees F (bacteria grow
and multiply)
What temperature is proper for thawing? - ANSWER>>TCS cold holding zone (41 F or
, below)
How do you properly thaw TCS food in a refrigerator? - ANSWER>>Plan ahead — large
items may take several days to thaw. Maintain refrigeration at 41°F or less
How do you properly thaw TCS food as a part of cooking? - ANSWER>>Take directly
from frozen to cooking. This is great for foods that are small.
How do you properly thaw TCS food in the microwave? - ANSWER>>Transfer
immediately to a conventional cooking process or cook completely in the microwave.
How do you properly thaw TCS food in water? - ANSWER>>Ensure running water flows
fast enough to remove and float off loose particles. Ensure all portions of food are fully
submerged under water. Running water should be cold; food should not rise above
41°F.
What is the only way to ensure germs in TCS foods are reduced to safe levels? -
ANSWER>>Cook them to their required temperatures
How do you use a thermometer? - ANSWER>>Use a calibrated and sanitized stem
thermometer, Insert the thermometer into the thickest part of the food away from bones
to be sure all parts of the food are cooked thoroughly (hold for 15 seconds)
What goes for 135 degrees? - ANSWER>>Fruits, vegetables, and grains cooked for hot
holding, Reheat of manufactured TCS foods within two hours, Hot holding
What goes for 155 degrees? - ANSWER>>Tenderized/injected and ground meats, Raw
shell eggs for hot holding
What goes for 165 degrees? - ANSWER>>Reheat of TCS foods made in house for hot
holding within two hours, Poultry: chicken, duck, turkey, Stuffed Foods
What is the two-stage cooling process? - ANSWER>>135 to 70 degrees within 2 hours,
then 70 to 41 degrees within 2 hours for a total cooling time of 6 hours, food MUST drop
to these temperatures within this time or be reheated, if they are not they must be
discarded
How do you properly calibrate a stem thermometer? - ANSWER>>1. Completely fill a
container with ice. 2. Add clean water (ice should not float). 3. Immerse thermometer. 4.
Stir well. 5. Allow 30 seconds before adjusting to 32°F.
What is cross contamination? - ANSWER>>When germs are moved from one food or
surface to another
What are some cases of cross contamination? - ANSWER>>Adding contaminated
ingredients to food., Food contact surfaces (equipment and utensils) that were not
properly cleaned and sanitized, Allowing raw food to touch or drip on ready-to-eat food,
Hands that touch contaminated food then ready-to-eat food
What are some ways to avoid cross contamination? - ANSWER>>Using separate
cutting boards and utensils for raw products (such as shell eggs, meat, fish, poultry) and
ready-to-eat food or cleaning and sanitizing equipment in between uses, Separating
dirty equipment from food or clean equipment, Starting with a clean, sanitized work
surface and cleaning and sanitizing all work surfaces, equipment, and utensils after
each task, Not storing anything in ice that will be consumed.
How often should equipment be cleaned and sanitized? - ANSWER>>Every four hours
What are sanitary buckets? - ANSWER>>Chlorine and Quaternary Ammonia (Quats)
are types of approved sanitizers. Follow manufacturer recommendations for proper
concentration and contact time. Test the sanitizer with paper test strips to check the
concentration. Keep a cloth stored in a sanitizer bucket anytime there is food service or
preparation.
What is a three compartment sink? - ANSWER>>A sink that has three basins and
follows the five cleaning steps: pre-wash (scrape), wash (hot soapy water at least 110
degrees), rinse, sanitize (with approved chemical sanitizer), air dry
What temperature must dish machines reach? - ANSWER>>160 degrees F surface
temp
How should produce be washed? - ANSWER>>Run fresh fruits and vegetables under
running water before any use. Remove outer leaves and pull leafy greens completely
apart. Cut away bruised or damaged areas
How should utensils be stored? - ANSWER>>With handles pointing in the same
direction, On a smooth, easily cleanable food contact surface, In water that is 41°F or
