SOUTHERN NEVADA FOOD SAFETY CORE EXAM TEST
QUESTIONS AND SOLUTIONS RATED A+
✔✔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)
✔✔If you can't wash your hands because of a wound - ✔✔Splint, bandage, or brace,
you cannot work with food.
✔✔NO BARE HAND CONTACT WITH READY-TO-EAT FOODS - ✔✔- Use a physical
barrier to prevent contamination from germs that have the potential to cause foodborne
illness
- Ready-to-eat foods include cooked food, raw fruits and vegetables, baked goods,
snack foods, and ice.
- Use physical barriers like, deli/wax paper, gloves, and utensils such as tongs, scoops,
and spatulas.
✔✔Once you have accepted food deliveries - ✔✔You cannot make unsafe food safe
once again
✔✔Fish served undercooked or raw must have - ✔✔documents from the supplier
explaining how the fish is frozen or raised
✔✔TCS foods held at room temperature should be - ✔✔held for a limited amount of
time and then discarded.
✔✔RAW TCS FOODS CAN ONLY BE UNDER-COOKED IF - ✔✔the customer orders it
that way and there is a consumer advisory on the menu
✔✔Two-stage cooling method - ✔✔135°F to 70°F in two hours and 70°F to 41°F in the
next four hours (not to exceed six hours total).
- Cooling foods quickly and safely is important to ensure foods spend a minimum
amount of time in the temperature danger zone.
✔✔Methods that speed up cooling process - ✔✔ice bath or dividing hot foods into
shallow pans and then placing them into a refrigerator. Stir food regularly to allow heat
to escape.
✔✔PPE - ✔✔- Proper hair restraint
- Neat and Clean clothes
, - All wounds covered
- No wrist Jewelry
- Plain Band Ring
- Short and Clean nails
✔✔Experation dates - ✔✔Food should be used within the use-by date marked from the
manufacturer
✔✔Proper Labeling and Invoices - ✔✔Food must be identified as to what it is and
where it came from.
✔✔What is the most important tool to ensure food saftey? - ✔✔Thermometer
(Calibrate each thermometer regularly, as well as when it is new, and any time the
thermometer is dropped. Use the appropriate thermometer for the food being
measured.)
✔✔STEPS FOR PROPER CALIBRATION OF STEM THERMOMETER - ✔✔1.
Completely fill a
container with ice.
2. Add clean water
(ice should not float).
3. Immerse thermometer.
4. Stir well.
5. Allow 30 seconds
before adjusting
to 32°F.
✔✔When does cross contamination occur? - ✔✔When germs are moved from one food
or surface to another
✔✔Avoid cross contamination by - ✔✔- Using separate cutting boards and utensils for
raw products (such as shell eggs, meat, fish, poultry) and ready-to-eat food or cleaning
and sanitizing equipment in between uses.
- Separating dirty equipment from food or clean equipment.
- Starting with a clean, sanitized work surface and cleaning and sanitizing all work
surfaces, equipment, and utensils after each task.
- Not storing anything in ice that will be consumed.
✔✔When in use, clean and sanitize equipment every - ✔✔Four hours
✔✔Types of approved sanitizers - ✔✔Chlorine and Quaternary Ammonia (Quats)
(Test the sanitizer with paper test strips to check the concentration. Keep a cloth stored
in a sanitizer bucket anytime there is food service or preparation.)
QUESTIONS AND SOLUTIONS RATED A+
✔✔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)
✔✔If you can't wash your hands because of a wound - ✔✔Splint, bandage, or brace,
you cannot work with food.
✔✔NO BARE HAND CONTACT WITH READY-TO-EAT FOODS - ✔✔- Use a physical
barrier to prevent contamination from germs that have the potential to cause foodborne
illness
- Ready-to-eat foods include cooked food, raw fruits and vegetables, baked goods,
snack foods, and ice.
- Use physical barriers like, deli/wax paper, gloves, and utensils such as tongs, scoops,
and spatulas.
✔✔Once you have accepted food deliveries - ✔✔You cannot make unsafe food safe
once again
✔✔Fish served undercooked or raw must have - ✔✔documents from the supplier
explaining how the fish is frozen or raised
✔✔TCS foods held at room temperature should be - ✔✔held for a limited amount of
time and then discarded.
✔✔RAW TCS FOODS CAN ONLY BE UNDER-COOKED IF - ✔✔the customer orders it
that way and there is a consumer advisory on the menu
✔✔Two-stage cooling method - ✔✔135°F to 70°F in two hours and 70°F to 41°F in the
next four hours (not to exceed six hours total).
- Cooling foods quickly and safely is important to ensure foods spend a minimum
amount of time in the temperature danger zone.
✔✔Methods that speed up cooling process - ✔✔ice bath or dividing hot foods into
shallow pans and then placing them into a refrigerator. Stir food regularly to allow heat
to escape.
✔✔PPE - ✔✔- Proper hair restraint
- Neat and Clean clothes
, - All wounds covered
- No wrist Jewelry
- Plain Band Ring
- Short and Clean nails
✔✔Experation dates - ✔✔Food should be used within the use-by date marked from the
manufacturer
✔✔Proper Labeling and Invoices - ✔✔Food must be identified as to what it is and
where it came from.
✔✔What is the most important tool to ensure food saftey? - ✔✔Thermometer
(Calibrate each thermometer regularly, as well as when it is new, and any time the
thermometer is dropped. Use the appropriate thermometer for the food being
measured.)
✔✔STEPS FOR PROPER CALIBRATION OF STEM THERMOMETER - ✔✔1.
Completely fill a
container with ice.
2. Add clean water
(ice should not float).
3. Immerse thermometer.
4. Stir well.
5. Allow 30 seconds
before adjusting
to 32°F.
✔✔When does cross contamination occur? - ✔✔When germs are moved from one food
or surface to another
✔✔Avoid cross contamination by - ✔✔- Using separate cutting boards and utensils for
raw products (such as shell eggs, meat, fish, poultry) and ready-to-eat food or cleaning
and sanitizing equipment in between uses.
- Separating dirty equipment from food or clean equipment.
- Starting with a clean, sanitized work surface and cleaning and sanitizing all work
surfaces, equipment, and utensils after each task.
- Not storing anything in ice that will be consumed.
✔✔When in use, clean and sanitize equipment every - ✔✔Four hours
✔✔Types of approved sanitizers - ✔✔Chlorine and Quaternary Ammonia (Quats)
(Test the sanitizer with paper test strips to check the concentration. Keep a cloth stored
in a sanitizer bucket anytime there is food service or preparation.)
