Nevada Food Handler's Card Study Set
(2025) |Questions with Answers
What are the foodborne illness risk factors? - -1. poor personal hygiene
2. food from unsafe sources
3. improper cooking temperatures/ methods
4. improper holding, time and temperature
5. food contamination
- Name the three types of food hazards - -1. biological - bacteria, viruses,
parasites, fungi
2. chemical
3. physical - foreign objects
- Only wash your hands in ___ - -a designated hand-washing sink before
handling food
- What should a hand-washing sink have? - -liquid soap, paper towels, trash
can
- What are the steps for washing hands? - -1. wet hands with warm water
(min. 100 degrees)
2. apply soap
3. rub vigorously for 15 seconds
4. rinse
5. dry
6. turn off water with paper towel
- Ready to eat foods cannot be handled with ___ - -bare hands.
ex) ICE, fruit, vegetables, cooked food, baked goods, snack food
- Physical barriers for handling food include: - -1. deli/wax paper
2. gloves
3. utensils (tongs, scoops, spatulas)
- A proper uniform includes: - -1. proper hair restraint
2. neat, clean clothes
3. all wounds covered
4. no wrist jewelry
5. plain band ring
6. short and clean nails
- Do not go to work if you have the following symptoms: - -1. vomiting
2. diarrhea
, 3. sore throat with fever
4. infected cuts or wounds
5. jaundice
- Send
Sick
Employees
Home
Now - -Salmonella
Shigella
E. coli
Hepatitis A
Norovirus
- You cannot work unless negative symptoms have ___ - -stopped for at
least 24 hours without use of medication
- What is TCS and PHF? - -Time/ temperature control for safety foods
Potentially hazardous foods
require time and temperature control to limit pathogenic microorganism
growth or toxic formation
- An approved source is from a ___ - -reputable supplier that has been
inspected and follows regulations.
- Before accepting food from suppliers, check for the following: - -1. correct
temperature for TCS foods
2. overall wholesomeness (cans)
3. frozen foods
4. spoilage (slimy, sticky, off-color, bad odor)
5. expiration dates of manufacturer
6. signs of contamination from pests or spills
7. proper labeling and invoices (what, where)
8. shellstock tags (90 days)
9. parasite destruction for some fish
- Reject frozen foods that ___ - -have ice crystals of liquids in the packages.
- What are the 2 best temperatures for hot TCS foods? - -for hot foods,
above 135 degrees
for cold foods, below 41 degrees or completely frozen
- When thawing, the food must remain ___ - -under 41 degrees.
- List the proper thawing methods: - -1. in the refrigerator
2. as a part of cooking
(2025) |Questions with Answers
What are the foodborne illness risk factors? - -1. poor personal hygiene
2. food from unsafe sources
3. improper cooking temperatures/ methods
4. improper holding, time and temperature
5. food contamination
- Name the three types of food hazards - -1. biological - bacteria, viruses,
parasites, fungi
2. chemical
3. physical - foreign objects
- Only wash your hands in ___ - -a designated hand-washing sink before
handling food
- What should a hand-washing sink have? - -liquid soap, paper towels, trash
can
- What are the steps for washing hands? - -1. wet hands with warm water
(min. 100 degrees)
2. apply soap
3. rub vigorously for 15 seconds
4. rinse
5. dry
6. turn off water with paper towel
- Ready to eat foods cannot be handled with ___ - -bare hands.
ex) ICE, fruit, vegetables, cooked food, baked goods, snack food
- Physical barriers for handling food include: - -1. deli/wax paper
2. gloves
3. utensils (tongs, scoops, spatulas)
- A proper uniform includes: - -1. proper hair restraint
2. neat, clean clothes
3. all wounds covered
4. no wrist jewelry
5. plain band ring
6. short and clean nails
- Do not go to work if you have the following symptoms: - -1. vomiting
2. diarrhea
, 3. sore throat with fever
4. infected cuts or wounds
5. jaundice
- Send
Sick
Employees
Home
Now - -Salmonella
Shigella
E. coli
Hepatitis A
Norovirus
- You cannot work unless negative symptoms have ___ - -stopped for at
least 24 hours without use of medication
- What is TCS and PHF? - -Time/ temperature control for safety foods
Potentially hazardous foods
require time and temperature control to limit pathogenic microorganism
growth or toxic formation
- An approved source is from a ___ - -reputable supplier that has been
inspected and follows regulations.
- Before accepting food from suppliers, check for the following: - -1. correct
temperature for TCS foods
2. overall wholesomeness (cans)
3. frozen foods
4. spoilage (slimy, sticky, off-color, bad odor)
5. expiration dates of manufacturer
6. signs of contamination from pests or spills
7. proper labeling and invoices (what, where)
8. shellstock tags (90 days)
9. parasite destruction for some fish
- Reject frozen foods that ___ - -have ice crystals of liquids in the packages.
- What are the 2 best temperatures for hot TCS foods? - -for hot foods,
above 135 degrees
for cold foods, below 41 degrees or completely frozen
- When thawing, the food must remain ___ - -under 41 degrees.
- List the proper thawing methods: - -1. in the refrigerator
2. as a part of cooking
