FOOD HANDLER TRAINING EXAM WITH
COMPLETE SOLUTIONS GRADED +
Integrated Pest Management (IPM) - Answer-Deny access, food, and shelter.
•Work with a licensed pest control operator.
•Seal all gaps and openings in floors, walls, and ceilings.
•Keep doors, screens, and windows closed to keep pests out.
•Keep air curtains operational.
Signs of a pest infestation include: - Answer-Seeing pests in various sizes and stages of
development.
•Pest activity noted on a report from a licensed pest control operator.
•Finding rodent droppings on floors or equipment or cockroach feces (small black
specks) on walls and floors.
•Bite marks on food containers.
Smoking/Eating in Kitchen - Answer-Rules regarding smoking, eating, and drinking in
the kitchen:
•Prohibit eating, smoking, and drinking while preparing or serving food, while in areas
used for preparing or serving food, or while in areas used for washing equipment and
utensils.
•Eating and smoking are only permitted in designated areas away from
food or ware washing areas.
•Smoking areas must be compliant with the Nevada Clean Indoor Air Act.
Proper Food Storage - Answer-- Cooked and
ready-to-eat foods
- Cleaned, prepared
fruits and vegetables
- Unwashed fruits
and vegetables
- Raw fish, seafood, whole muscle meat, and eggs
- Raw ground meats
- Raw chicken, turkey,
poultry, and stuffed foods
Store Food: - Answer-- Store at least six inches above the floor.
- TCS foods
prepared in the
, facility must be
dated and used
within seven days.
- All prepared foods should be covered, labeled,
and dated when placed in storage.
- Place a
thermometer in
the warmest part
of the unit.
Biological Food Hazard - Answer-• Microorganisms that can cause foodborne illness
• Bacteria, viruses, parasites, and fungi
Chemical Food Hazard - Answer-- Chemicals not meant to be consumed
- Sanitizers, cleaning agents, or pest control products must be separated from food
Physical Food Hazard - Answer-• Foreign objects that can cause injury
• Glass, metal, or bone
Foodborne Illness Risk Factors Personal Hygiene - Answer-- Improper Hand Washing
-Bare hand contact with ready to eat (RTE) foods
-Working while ill with the following symptoms: vomiting, diarrhea, sore throat with a
fever, infected cuts on the hands and jaundice
Foodborne Illness Risk Factors Food From Unsafe Sources - Answer-- Food from an
unapproved source and/or prepared in unpermitted locations
- Receiving adulterated food
Foodborne Illness Risk Factors Food Improper Cooking Temperatures/Methods -
Answer-- Cooking
- Reheating
- Freezing (kill step to eliminate parasites in fish)
Foodborne Illness Risk Factors Improper Holding, Time and Temperature - Answer--
Improper hot and cold holding of time/temperature
control for safety (TCS) foods
- Improper use of time as a control
- Improper cooling of TCS foods
Foodborne Illness Risk Factors Food Contamination - Answer--Use of
contaminated/improperly constructed
equipment
-Poor employee practices
-Improper food storage/preparation
-Exposure to chemicals
COMPLETE SOLUTIONS GRADED +
Integrated Pest Management (IPM) - Answer-Deny access, food, and shelter.
•Work with a licensed pest control operator.
•Seal all gaps and openings in floors, walls, and ceilings.
•Keep doors, screens, and windows closed to keep pests out.
•Keep air curtains operational.
Signs of a pest infestation include: - Answer-Seeing pests in various sizes and stages of
development.
•Pest activity noted on a report from a licensed pest control operator.
•Finding rodent droppings on floors or equipment or cockroach feces (small black
specks) on walls and floors.
•Bite marks on food containers.
Smoking/Eating in Kitchen - Answer-Rules regarding smoking, eating, and drinking in
the kitchen:
•Prohibit eating, smoking, and drinking while preparing or serving food, while in areas
used for preparing or serving food, or while in areas used for washing equipment and
utensils.
•Eating and smoking are only permitted in designated areas away from
food or ware washing areas.
•Smoking areas must be compliant with the Nevada Clean Indoor Air Act.
Proper Food Storage - Answer-- Cooked and
ready-to-eat foods
- Cleaned, prepared
fruits and vegetables
- Unwashed fruits
and vegetables
- Raw fish, seafood, whole muscle meat, and eggs
- Raw ground meats
- Raw chicken, turkey,
poultry, and stuffed foods
Store Food: - Answer-- Store at least six inches above the floor.
- TCS foods
prepared in the
, facility must be
dated and used
within seven days.
- All prepared foods should be covered, labeled,
and dated when placed in storage.
- Place a
thermometer in
the warmest part
of the unit.
Biological Food Hazard - Answer-• Microorganisms that can cause foodborne illness
• Bacteria, viruses, parasites, and fungi
Chemical Food Hazard - Answer-- Chemicals not meant to be consumed
- Sanitizers, cleaning agents, or pest control products must be separated from food
Physical Food Hazard - Answer-• Foreign objects that can cause injury
• Glass, metal, or bone
Foodborne Illness Risk Factors Personal Hygiene - Answer-- Improper Hand Washing
-Bare hand contact with ready to eat (RTE) foods
-Working while ill with the following symptoms: vomiting, diarrhea, sore throat with a
fever, infected cuts on the hands and jaundice
Foodborne Illness Risk Factors Food From Unsafe Sources - Answer-- Food from an
unapproved source and/or prepared in unpermitted locations
- Receiving adulterated food
Foodborne Illness Risk Factors Food Improper Cooking Temperatures/Methods -
Answer-- Cooking
- Reheating
- Freezing (kill step to eliminate parasites in fish)
Foodborne Illness Risk Factors Improper Holding, Time and Temperature - Answer--
Improper hot and cold holding of time/temperature
control for safety (TCS) foods
- Improper use of time as a control
- Improper cooling of TCS foods
Foodborne Illness Risk Factors Food Contamination - Answer--Use of
contaminated/improperly constructed
equipment
-Poor employee practices
-Improper food storage/preparation
-Exposure to chemicals
