Food Handlers (Nevada 2025) –
Questions with Answers
IPM or Integrated Pest Management is... - -a series of prevention methods
used to keep pests away and to control infestation
- Wash your hands in a _________ - -designated handwashing sink
- Wash your hands... - -1. When entering the kitchen
2. After touching your face, hair, or skin
3. After using the restroom
4. After handling raw animal products
5. After taking out the trash or cleaning
6. After handling ANYTHING dirty
- If you have a cut on your hand... - -1. Wash your hands
2. Put on clean bandage
3. Wear gloves
- Ready-to-eat foods ______ be handled with bare hands - -CANNOT
- If you can't wash your hands because of a wound, splint, bandage, or
brace, you _______ work with food - -CANNOT
- Use physical barriers such as...to prevent contamination from germs that
can cause foodborne illness - -deli/wax paper, gloves, tongs, scoops, and
spatulas
- Proper Uniform - -1. Proper hair restraint
2. Neat and clean clothes
3. All wounds covered
4. No wrist jewelry
5. Plain band ring
6. Short and clean nails
- 6 Big Foodborne illnesses - -1. Salmonella
2. Typhoid fever
3. Shigella
4. E. coli
5. Hepatitis A
6. Norovirus
, - You CANNOT work again until symptom free for _____ hours without use of
medicine - -24
- If you have any of the following symptoms...tell your employer - -1.
Vomiting
2. Diarrhea
3. Sore throat with a fever
4. Infected cuts or wounds
5. Jaundice
- TCS foods prepared in the facility must be dated and used within __ days? -
-7
- All prepared foods should be... - -covered, labeled, and dated when placed
in storage.
- Place a thermometer in the ____ part of the unit - -WARMEST
- For raw chicken, turkey, poultry, and stuffed foods, store at least ____
inches above the floor - -6
- Cut away _____ or ______ areas when preparing fruits and vegetables - -
bruised, damaged
- Store utensils in the following manner: - -• With handles pointing in the
same direction.
• On a smooth, easily cleanable food contact surface
• In water that is 41°F or below, 135°F or above
• Under running water
- Signs of pest infestation include: - -1. Seeing pests in various sizes and
stages of development.
2. Pest activity noted on a report from a licensed pest control operator.
3. Finding rodent droppings on floors or equipment or cockroach feces (small
black specks) on walls and floors.
4. Bite marks on food containers.
- Ways to control infestation and keep pests away: - -1. Deny access, food,
and shelter
2. Work with a licensed pest control operator.
3. Seal all gaps and openings in floors, walls, and ceilings.
4. Keep doors, screens, and windows closed to keep pests out.
5. Keep air curtains operational.
- A ______ rodent in a facility requires immediate pest control consultation - -
single
Questions with Answers
IPM or Integrated Pest Management is... - -a series of prevention methods
used to keep pests away and to control infestation
- Wash your hands in a _________ - -designated handwashing sink
- Wash your hands... - -1. When entering the kitchen
2. After touching your face, hair, or skin
3. After using the restroom
4. After handling raw animal products
5. After taking out the trash or cleaning
6. After handling ANYTHING dirty
- If you have a cut on your hand... - -1. Wash your hands
2. Put on clean bandage
3. Wear gloves
- Ready-to-eat foods ______ be handled with bare hands - -CANNOT
- If you can't wash your hands because of a wound, splint, bandage, or
brace, you _______ work with food - -CANNOT
- Use physical barriers such as...to prevent contamination from germs that
can cause foodborne illness - -deli/wax paper, gloves, tongs, scoops, and
spatulas
- Proper Uniform - -1. Proper hair restraint
2. Neat and clean clothes
3. All wounds covered
4. No wrist jewelry
5. Plain band ring
6. Short and clean nails
- 6 Big Foodborne illnesses - -1. Salmonella
2. Typhoid fever
3. Shigella
4. E. coli
5. Hepatitis A
6. Norovirus
, - You CANNOT work again until symptom free for _____ hours without use of
medicine - -24
- If you have any of the following symptoms...tell your employer - -1.
Vomiting
2. Diarrhea
3. Sore throat with a fever
4. Infected cuts or wounds
5. Jaundice
- TCS foods prepared in the facility must be dated and used within __ days? -
-7
- All prepared foods should be... - -covered, labeled, and dated when placed
in storage.
- Place a thermometer in the ____ part of the unit - -WARMEST
- For raw chicken, turkey, poultry, and stuffed foods, store at least ____
inches above the floor - -6
- Cut away _____ or ______ areas when preparing fruits and vegetables - -
bruised, damaged
- Store utensils in the following manner: - -• With handles pointing in the
same direction.
• On a smooth, easily cleanable food contact surface
• In water that is 41°F or below, 135°F or above
• Under running water
- Signs of pest infestation include: - -1. Seeing pests in various sizes and
stages of development.
2. Pest activity noted on a report from a licensed pest control operator.
3. Finding rodent droppings on floors or equipment or cockroach feces (small
black specks) on walls and floors.
4. Bite marks on food containers.
- Ways to control infestation and keep pests away: - -1. Deny access, food,
and shelter
2. Work with a licensed pest control operator.
3. Seal all gaps and openings in floors, walls, and ceilings.
4. Keep doors, screens, and windows closed to keep pests out.
5. Keep air curtains operational.
- A ______ rodent in a facility requires immediate pest control consultation - -
single
