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Food Handler Safety Nevada Exam Questions with Solutions

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Food Handler Safety Nevada Exam Questions with Solutions

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Food Handler Safety Nevada
Exam Questions with Solutions
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)

- Six foodborne Illnesses - -SEND - Salmonella
THE - Typhoid Fever
SICK - Shigella
EMPLOYEES - E. coli
HOME - Hepatitis
NOW - Norovirus

- What does TCS stand for? - -Time/Temperature Control for Safety

- TCS Temperatures for Hot foods, Eggs, and Cold foods - -HOT - Above
135F
Eggs - 45F
COLD - Below 41F

- Spoilage - Food should not be _______, _________, _________, or have a bad
________. - -Slimy, sticky, off-color, or have a bad odor

- Fish eyes should not be ______ or ______ - -Sunken or Cloudy

- Fresh beef should ______ _______ to the touch - -Spring back

- Temperature Danger Zone TCS - -41-135F

- At what temperature should a food be thawed at? - -41F or below

- Proper Thawing - -UNDER REFRIGERATOR - Plan ahead, maintain
refrigeration at 41F or less.

AS PART OF COOKING - Take directly from frozen to cooking.

IN MICROWAVE - Transfer immediately to a conventional cooking process or
cook completely in the microwave.

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