SOUTHERN NEVADA FOOD HANDLERS 2026 EXAM
QUESTIONS AND SOLUTIONS RATED A+
✔✔Cooking TCS Foods - ✔✔Cooking TCS foods to their required temperatures is the
only way to reduce the amount of germs to safe levels.
✔✔Calibrated Thermometer - ✔✔A thermometer used to check food temperatures,
which must be calibrated and sanitized.
✔✔Reheat of TCS Foods - ✔✔Reheat of TCS foods made in house for hot holding
within two hours at 165°F.
✔✔Poultry Cooking Temperature - ✔✔Cook poultry (chicken, duck, turkey) to 165°F.
✔✔Stuffed Foods Cooking Temperature - ✔✔Cook stuffed foods to 165°F.
✔✔Tenderized/Injected and Ground Meats Cooking Temperature - ✔✔Cook
tenderized/injected and ground meats to 155°F.
✔✔Raw Shell Eggs for Hot Holding - ✔✔Cook raw shell eggs for hot holding to 155°F.
✔✔Whole Muscle Meat Cooking Temperature - ✔✔Cook whole muscle meat to 145°F.
✔✔Fish and Seafood Cooking Temperature - ✔✔Cook fish and seafood to 145°F.
✔✔Raw Shell Eggs for Immediate Service - ✔✔Cook raw shell eggs for immediate
service to 145°F.
✔✔Fruits, Vegetables, and Grains Cooking Temperature - ✔✔Cook fruits, vegetables,
and grains for hot holding to 135°F.
✔✔Cooling Process for TCS Foods - ✔✔A two-stage cooling process is required: 135°F
to 70°F in two hours and 70°F to 41°F in the next four hours.
✔✔Temperature Danger Zone - ✔✔The danger zone for food is between 41°F and
135°F.
✔✔Frozen Food Storage - ✔✔Frozen food must be maintained frozen solid at 41°F or
lower.
✔✔Roast Cooking Temperature - ✔✔Roasts can be cooked to 130°F for 112 minutes or
per roast cook chart.
, ✔✔Consumer Advisory - ✔✔Raw TCS foods can only be under-cooked if the customer
orders it that way and there is a consumer advisory on the menu.
✔✔Ice Water Calibration - ✔✔Calibrate thermometer in a container filled with ice water
at 32°F.
✔✔Cross Contamination - ✔✔Cross contamination occurs when germs are moved from
one food or surface to another.
✔✔Foodborne Illness Causes - ✔✔Foodborne illness can result from adding
contaminated ingredients, improperly cleaned surfaces, or allowing raw food to touch
ready-to-eat food.
✔✔Avoiding Cross Contamination - ✔✔Use separate cutting boards and utensils for raw
products and ready-to-eat food, and clean and sanitize equipment in between uses.
✔✔Cleaning and Sanitizing - ✔✔Make sure equipment is clean and sanitized by
washing as often as necessary.
✔✔Cleaning and Sanitizing - ✔✔Make sure equipment is clean and sanitized by
washing as often as necessary. When in use, clean and sanitize utensils and equipment
every four hours.
✔✔Sanitizer Buckets - ✔✔Chlorine and Quaternary Ammonia (Quats) are types of
approved sanitizers. Follow manufacturer recommendations for proper concentration
and contact time.
✔✔Testing Sanitizer - ✔✔Test the sanitizer with paper test strips to check the
concentration.
✔✔Three-Compartment Sink - ✔✔Always use a properly set up three-compartment
kitchen sink for proper manual warewashing and follow the five steps: pre-wash
(scrape), wash, rinse, sanitize, and air dry.
✔✔Temperature for Sanitizing - ✔✔Surface temperature of food contact surfaces in a
high temperature machine must reach at least 160°F.
✔✔Washing Produce - ✔✔Wash fruits and vegetables under running water before
cutting, combining with other ingredients, or cooking.
✔✔Utensil Storage - ✔✔Store utensils 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, or under running water.
QUESTIONS AND SOLUTIONS RATED A+
✔✔Cooking TCS Foods - ✔✔Cooking TCS foods to their required temperatures is the
only way to reduce the amount of germs to safe levels.
✔✔Calibrated Thermometer - ✔✔A thermometer used to check food temperatures,
which must be calibrated and sanitized.
✔✔Reheat of TCS Foods - ✔✔Reheat of TCS foods made in house for hot holding
within two hours at 165°F.
✔✔Poultry Cooking Temperature - ✔✔Cook poultry (chicken, duck, turkey) to 165°F.
✔✔Stuffed Foods Cooking Temperature - ✔✔Cook stuffed foods to 165°F.
✔✔Tenderized/Injected and Ground Meats Cooking Temperature - ✔✔Cook
tenderized/injected and ground meats to 155°F.
✔✔Raw Shell Eggs for Hot Holding - ✔✔Cook raw shell eggs for hot holding to 155°F.
✔✔Whole Muscle Meat Cooking Temperature - ✔✔Cook whole muscle meat to 145°F.
✔✔Fish and Seafood Cooking Temperature - ✔✔Cook fish and seafood to 145°F.
✔✔Raw Shell Eggs for Immediate Service - ✔✔Cook raw shell eggs for immediate
service to 145°F.
✔✔Fruits, Vegetables, and Grains Cooking Temperature - ✔✔Cook fruits, vegetables,
and grains for hot holding to 135°F.
✔✔Cooling Process for TCS Foods - ✔✔A two-stage cooling process is required: 135°F
to 70°F in two hours and 70°F to 41°F in the next four hours.
✔✔Temperature Danger Zone - ✔✔The danger zone for food is between 41°F and
135°F.
✔✔Frozen Food Storage - ✔✔Frozen food must be maintained frozen solid at 41°F or
lower.
✔✔Roast Cooking Temperature - ✔✔Roasts can be cooked to 130°F for 112 minutes or
per roast cook chart.
, ✔✔Consumer Advisory - ✔✔Raw TCS foods can only be under-cooked if the customer
orders it that way and there is a consumer advisory on the menu.
✔✔Ice Water Calibration - ✔✔Calibrate thermometer in a container filled with ice water
at 32°F.
✔✔Cross Contamination - ✔✔Cross contamination occurs when germs are moved from
one food or surface to another.
✔✔Foodborne Illness Causes - ✔✔Foodborne illness can result from adding
contaminated ingredients, improperly cleaned surfaces, or allowing raw food to touch
ready-to-eat food.
✔✔Avoiding Cross Contamination - ✔✔Use separate cutting boards and utensils for raw
products and ready-to-eat food, and clean and sanitize equipment in between uses.
✔✔Cleaning and Sanitizing - ✔✔Make sure equipment is clean and sanitized by
washing as often as necessary.
✔✔Cleaning and Sanitizing - ✔✔Make sure equipment is clean and sanitized by
washing as often as necessary. When in use, clean and sanitize utensils and equipment
every four hours.
✔✔Sanitizer Buckets - ✔✔Chlorine and Quaternary Ammonia (Quats) are types of
approved sanitizers. Follow manufacturer recommendations for proper concentration
and contact time.
✔✔Testing Sanitizer - ✔✔Test the sanitizer with paper test strips to check the
concentration.
✔✔Three-Compartment Sink - ✔✔Always use a properly set up three-compartment
kitchen sink for proper manual warewashing and follow the five steps: pre-wash
(scrape), wash, rinse, sanitize, and air dry.
✔✔Temperature for Sanitizing - ✔✔Surface temperature of food contact surfaces in a
high temperature machine must reach at least 160°F.
✔✔Washing Produce - ✔✔Wash fruits and vegetables under running water before
cutting, combining with other ingredients, or cooking.
✔✔Utensil Storage - ✔✔Store utensils 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, or under running water.
