Nevada Food Handlers Card Exam
Questions with Answers
FOODBORNE ILNESS RISK FACTORS - -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 - -2.Food from unsafe sources
• Food from an unapproved source and/or prepared in unpermitted locations
• Receiving adulterated food
- FOODBORNE ILNESS RISK FACTORS - -3.Improper Cooking
Temperatures/Methods
• Cooking
• Reheating
• Freezing (kill step to eliminate parasites in fish)
- FOODBORNE ILNESS RISK FACTORS - -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 - -5. Food Contamination
• Use of contaminated/improperly constructed equipment
• Poor employee practices
• Improper food storage/preparation
• Exposure to chemicals
- FOOD HAZARDS - -1.Biological
• Microorganisms that can cause foodborne illness
• Bacteria, viruses, parasites, and fungi
- FOOD HAZARDS - -2. Chemical
, • Chemicals not meant to be consumed
• Sanitizers, cleaning agents, or pest control
products must be separated from food
- FOOD HAZARDS - -3. Physical
• Foreign objects that can cause injury
• Glass, metal, or bone
- PROPER HANDWASHING TECHNIQUE - -Wash your hands in a DESIGNATED
HAND WASHING SINK
- PROPER HANDWASHING TECHNIQUE - -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)
- WASH YOUR HANDS... - -•when entering the kitchen
- WASH YOUR HANDS... - -After touching your face, hair, or skin
- WASH YOUR HANDS... - -After using the restroom
- WASH YOUR HANDS... - -After handling raw animal products
- WASH YOUR HANDS... - -After taking out trash or cleaning
- WASH YOUR HANDS... - -After handling ANYTHING dirty
- If you have a cut on your hand... - -•Wash your hands
•Put on clean bandage
•Wear gloves
- If you cannot wash your hands because of a splint, wound, bandage, or
brace... - -YOU CANNOT WORK WITH FOOD
- Personal Hygiene: READY TO EAT FOODS - -NO BARE HAND CONTACT
WITH READY TO EAT FOODS
- Personal Hygiene: READY TO EAT FOODS - -Use a physical barrier to
prevent contamination from germs that have the potential to cause
foodborne illness.
Questions with Answers
FOODBORNE ILNESS RISK FACTORS - -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 - -2.Food from unsafe sources
• Food from an unapproved source and/or prepared in unpermitted locations
• Receiving adulterated food
- FOODBORNE ILNESS RISK FACTORS - -3.Improper Cooking
Temperatures/Methods
• Cooking
• Reheating
• Freezing (kill step to eliminate parasites in fish)
- FOODBORNE ILNESS RISK FACTORS - -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 - -5. Food Contamination
• Use of contaminated/improperly constructed equipment
• Poor employee practices
• Improper food storage/preparation
• Exposure to chemicals
- FOOD HAZARDS - -1.Biological
• Microorganisms that can cause foodborne illness
• Bacteria, viruses, parasites, and fungi
- FOOD HAZARDS - -2. Chemical
, • Chemicals not meant to be consumed
• Sanitizers, cleaning agents, or pest control
products must be separated from food
- FOOD HAZARDS - -3. Physical
• Foreign objects that can cause injury
• Glass, metal, or bone
- PROPER HANDWASHING TECHNIQUE - -Wash your hands in a DESIGNATED
HAND WASHING SINK
- PROPER HANDWASHING TECHNIQUE - -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)
- WASH YOUR HANDS... - -•when entering the kitchen
- WASH YOUR HANDS... - -After touching your face, hair, or skin
- WASH YOUR HANDS... - -After using the restroom
- WASH YOUR HANDS... - -After handling raw animal products
- WASH YOUR HANDS... - -After taking out trash or cleaning
- WASH YOUR HANDS... - -After handling ANYTHING dirty
- If you have a cut on your hand... - -•Wash your hands
•Put on clean bandage
•Wear gloves
- If you cannot wash your hands because of a splint, wound, bandage, or
brace... - -YOU CANNOT WORK WITH FOOD
- Personal Hygiene: READY TO EAT FOODS - -NO BARE HAND CONTACT
WITH READY TO EAT FOODS
- Personal Hygiene: READY TO EAT FOODS - -Use a physical barrier to
prevent contamination from germs that have the potential to cause
foodborne illness.
