2/8/25, 11:43 PM 2025 NEVADA FOOD HANDLERS EXAM ONLINE PRACTICE | EXAM QUESTIONS AND CORRECT ANSWERS | ALREADY GR…
2025 NEVADA FOOD HANDLERS EXAM ONLINE
PRACTICE | EXAM QUESTIONS AND CORRECT
ANSWERS | ALREADY GRADED A+ | LATEST
VERSION
Save
Terms in this set (93)
•Improper hand washing
• Bare hand contact with ready-to-eat (RTE) foods
What is Poor Personal
• Food handlers working while ill with the following
Hygiene
symptoms: vomiting, diarrhea, sore throat with a fever,
infected cuts on the hands, and jaundice
• Food from an unapproved source and/or prepared
What is Food from unsafe
in unpermitted locations
sources
• Receiving adulterated food
• Cooking
What is Improper Cooking
• Reheating
Temperatures/Methods
• Freezing (kill step to eliminate parasites in fish)
• Improper hot and cold holding of TCS foods •
What is Improper Holding,
Improper use of time as a control
Time and Temperature
• Improper cooling of TCS foods
• Use of contaminated/improperly constructed
equipment
What is Food
• Poor employee practices
Contamination
• Improper food storage/preparation
• Exposure to chemicals
https://quizlet.com/1003287277/2025-nevada-food-handlers-exam-online-practice-exam-questions-and-correct-answers-already-graded-a-latest-versi… 1/12
, 2/8/25, 11:43 PM 2025 NEVADA FOOD HANDLERS EXAM ONLINE PRACTICE | EXAM QUESTIONS AND CORRECT ANSWERS | ALREADY GR…
What is a Biological Food • Microorganisms that can cause foodborne illness
Hazard • Bacteria, viruses, parasites, and fungi
• Chemicals not meant to be consumed
What is a Chemical Food
• Sanitizers, cleaning agents, or pest control
Hazard
products must be separated from food
What is a Physical Food • Foreign objects that can cause injury
Hazard • Glass, metal, or bone
PROPER HANDWASHING Wash your hands in a DESIGNATED HAND WASHING
TECHNIQUE SINK for hand washing ONLY and should have liquid
AREA soap, paper towels, and a trash can
1. WET HANDS (with warm water) MIN 100 ° F
2. SOAP
PROPER HANDWASHING 3. RUB VIGOROUSLY (for 15 seconds)
TECHNIQUE STEPS 4. RINSE
5. DRY
6. TURN OFF WATER (with paper towel)
When entering the kitchen
After touching your face, hair, or skin
When should you WASH After using the restroom
YOUR HANDS... After handling raw animal products
After taking out the trash or cleaning
After handling ANYTHING dirty
•Wash your hands
If you have a cut on your
•Put on clean bandage
hand...
•Wear gloves
If you cannot wash your YOU CANNOT WORK WITH FOOD
hands because of a splint,
wound, bandage, or
brace...
NO BARE HAND CONTACT WITH READY TO EAT
What should you do with FOODS and Use a physical barrier to prevent
READY TO EAT FOODS contamination from germs that have the potential to
cause foodborne illness
https://quizlet.com/1003287277/2025-nevada-food-handlers-exam-online-practice-exam-questions-and-correct-answers-already-graded-a-latest-versi… 2/12
2025 NEVADA FOOD HANDLERS EXAM ONLINE
PRACTICE | EXAM QUESTIONS AND CORRECT
ANSWERS | ALREADY GRADED A+ | LATEST
VERSION
Save
Terms in this set (93)
•Improper hand washing
• Bare hand contact with ready-to-eat (RTE) foods
What is Poor Personal
• Food handlers working while ill with the following
Hygiene
symptoms: vomiting, diarrhea, sore throat with a fever,
infected cuts on the hands, and jaundice
• Food from an unapproved source and/or prepared
What is Food from unsafe
in unpermitted locations
sources
• Receiving adulterated food
• Cooking
What is Improper Cooking
• Reheating
Temperatures/Methods
• Freezing (kill step to eliminate parasites in fish)
• Improper hot and cold holding of TCS foods •
What is Improper Holding,
Improper use of time as a control
Time and Temperature
• Improper cooling of TCS foods
• Use of contaminated/improperly constructed
equipment
What is Food
• Poor employee practices
Contamination
• Improper food storage/preparation
• Exposure to chemicals
https://quizlet.com/1003287277/2025-nevada-food-handlers-exam-online-practice-exam-questions-and-correct-answers-already-graded-a-latest-versi… 1/12
, 2/8/25, 11:43 PM 2025 NEVADA FOOD HANDLERS EXAM ONLINE PRACTICE | EXAM QUESTIONS AND CORRECT ANSWERS | ALREADY GR…
What is a Biological Food • Microorganisms that can cause foodborne illness
Hazard • Bacteria, viruses, parasites, and fungi
• Chemicals not meant to be consumed
What is a Chemical Food
• Sanitizers, cleaning agents, or pest control
Hazard
products must be separated from food
What is a Physical Food • Foreign objects that can cause injury
Hazard • Glass, metal, or bone
PROPER HANDWASHING Wash your hands in a DESIGNATED HAND WASHING
TECHNIQUE SINK for hand washing ONLY and should have liquid
AREA soap, paper towels, and a trash can
1. WET HANDS (with warm water) MIN 100 ° F
2. SOAP
PROPER HANDWASHING 3. RUB VIGOROUSLY (for 15 seconds)
TECHNIQUE STEPS 4. RINSE
5. DRY
6. TURN OFF WATER (with paper towel)
When entering the kitchen
After touching your face, hair, or skin
When should you WASH After using the restroom
YOUR HANDS... After handling raw animal products
After taking out the trash or cleaning
After handling ANYTHING dirty
•Wash your hands
If you have a cut on your
•Put on clean bandage
hand...
•Wear gloves
If you cannot wash your YOU CANNOT WORK WITH FOOD
hands because of a splint,
wound, bandage, or
brace...
NO BARE HAND CONTACT WITH READY TO EAT
What should you do with FOODS and Use a physical barrier to prevent
READY TO EAT FOODS contamination from germs that have the potential to
cause foodborne illness
https://quizlet.com/1003287277/2025-nevada-food-handlers-exam-online-practice-exam-questions-and-correct-answers-already-graded-a-latest-versi… 2/12
