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1
Southern Nevada Food Handlers Safety Card
Questions and Answers (100% Correct
Answers) Already Graded A+
How do you prevent foodborne illness? Ans: Control of the five risk
factors
What are the five risk factors of foodborne illness? Ans: Poor personal
© 2026 Assignment Expert
hygiene, Food from unsafe sources, Improper cooking
temperatures/methods, Improper holding, time, and temperature, and
Food contamination
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What are the three types of food hazards? Ans: biological, chemical,
physical
What is "poor personal hygiene"? Ans: Improper hand washing, Bare
hand contact with ready-to-eat (RTE) foods, Food handlers working while
ill with the following symptoms: vomiting, diarrhea, sore throat with a
fever, infected cuts on the hands, and jaundice
What is "food from unsafe sources"? Ans: Food from an unapproved
source and/or prepared in unpermitted locations, Receiving adulterated
food
What is "improper cooking temperatures/methods"? Ans: Cooking,
Reheating, Freezing (kill step to eliminate parasites in fish)
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What is "improper holding, time and temperature"? Ans: Improper hot
and cold holding of TCS foods, Improper use of time as a control,
Improper cooling of TCS foods
What is "food contamination"? Ans: Use of contaminated/improperly
constructed equipment, Poor employee practices ,Improper food
storage/preparation, Exposure to chemicals
What is a "biological" food hazard? Ans: Microorganisms that can cause
foodborne illness, Bacteria, viruses, parasites, and fungi
© 2026 Assignment Expert
What is a "chemical" food hazard? Ans: Chemicals not meant to be
consumed, Sanitizers, cleaning agents, or pest control products must be
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separated from food
What is a "physical" food hazard? Ans: Foreign objects that can cause
injury, Glass, metal, or bone
What minimum temperature must hand washing water be? Ans: 100
degrees F
How long must you scrub your hands for during hand washing? Ans: 15
seconds
When should you wash your hands? Ans: When entering the kitchen,
After touching your face, hair, or skin, After using the restroom, After
handling raw animal products, After taking out the trash or cleaning,
After handling ANYTHING dirty
Is bare hand contact safe with ready-to-eat food? Ans: NO!!!
1
Southern Nevada Food Handlers Safety Card
Questions and Answers (100% Correct
Answers) Already Graded A+
How do you prevent foodborne illness? Ans: Control of the five risk
factors
What are the five risk factors of foodborne illness? Ans: Poor personal
© 2026 Assignment Expert
hygiene, Food from unsafe sources, Improper cooking
temperatures/methods, Improper holding, time, and temperature, and
Food contamination
Guru01 - Stuvia
What are the three types of food hazards? Ans: biological, chemical,
physical
What is "poor personal hygiene"? Ans: Improper hand washing, Bare
hand contact with ready-to-eat (RTE) foods, Food handlers working while
ill with the following symptoms: vomiting, diarrhea, sore throat with a
fever, infected cuts on the hands, and jaundice
What is "food from unsafe sources"? Ans: Food from an unapproved
source and/or prepared in unpermitted locations, Receiving adulterated
food
What is "improper cooking temperatures/methods"? Ans: Cooking,
Reheating, Freezing (kill step to eliminate parasites in fish)
, For Expert help and assignment handling,
2
What is "improper holding, time and temperature"? Ans: Improper hot
and cold holding of TCS foods, Improper use of time as a control,
Improper cooling of TCS foods
What is "food contamination"? Ans: Use of contaminated/improperly
constructed equipment, Poor employee practices ,Improper food
storage/preparation, Exposure to chemicals
What is a "biological" food hazard? Ans: Microorganisms that can cause
foodborne illness, Bacteria, viruses, parasites, and fungi
© 2026 Assignment Expert
What is a "chemical" food hazard? Ans: Chemicals not meant to be
consumed, Sanitizers, cleaning agents, or pest control products must be
Guru01 - Stuvia
separated from food
What is a "physical" food hazard? Ans: Foreign objects that can cause
injury, Glass, metal, or bone
What minimum temperature must hand washing water be? Ans: 100
degrees F
How long must you scrub your hands for during hand washing? Ans: 15
seconds
When should you wash your hands? Ans: When entering the kitchen,
After touching your face, hair, or skin, After using the restroom, After
handling raw animal products, After taking out the trash or cleaning,
After handling ANYTHING dirty
Is bare hand contact safe with ready-to-eat food? Ans: NO!!!
