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Southern Nevada Food Handler Questions
(2019) Questions and Answers (100% Correct
Answers) Already Graded A+
You should let your employer know if you experienced any of these 5
symptoms: Ans: 1. Vomiting
2. Diarrhea
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3. Sore throat w/ fever
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4. Infected cuts/wounds
5. Jaundice
What are the 5 big Foodborne Illnesses? Ans: 1. Salmonella
2. Shigella
3. E. Coli
4. Hepatitis A
5. Norovirus
You cannot work until you are symptom-free for __ hours without the use
of medicine? Ans: 24
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Acceptable to receive eggs, milk, and live shellstock at __ degree Ans:
45 degree F
Shellfish tags must be kept on file for __ days Ans: 90
What is the "Hot Holding Zone' temperature? Ans: 135 degrees F above
(no bacteria growth)
What is the "Danger Zone" temperature? Ans: Between 41 - 135 degrees
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F (Bacteria grow and multiply)
What is the "Cold Holding Zone" temperature? Ans: 41 degrees F or
below (Slow bacteria growth)
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It is important to maintain foods __ degrees or below when thawing
(defrosting) Ans: 41 degrees or below
To thaw via refrigeration, maintain refrigeration at __ degrees or less?
Ans: 41
What is the process to thaw as a part of cooking? Ans: Take directly from
frozen to cooking (great for small foods)
What is the process to thaw in a microwave? Ans: Transfer immediately
to a conventional cooking process or cook completely in the microwave
What is the process to thaw via a "Fully submerged under cold running
water"? Ans: Ensure running water flows fast enough to remove and float
off loose particles. Ensure all portions of food are fully submerged under
water. Running water should be cold; food should not rise above 41
degrees F.
1
Southern Nevada Food Handler Questions
(2019) Questions and Answers (100% Correct
Answers) Already Graded A+
You should let your employer know if you experienced any of these 5
symptoms: Ans: 1. Vomiting
2. Diarrhea
© 2026 Assignment Expert
3. Sore throat w/ fever
Guru01 - Stuvia
4. Infected cuts/wounds
5. Jaundice
What are the 5 big Foodborne Illnesses? Ans: 1. Salmonella
2. Shigella
3. E. Coli
4. Hepatitis A
5. Norovirus
You cannot work until you are symptom-free for __ hours without the use
of medicine? Ans: 24
, For Expert help and assignment handling,
2
Acceptable to receive eggs, milk, and live shellstock at __ degree Ans:
45 degree F
Shellfish tags must be kept on file for __ days Ans: 90
What is the "Hot Holding Zone' temperature? Ans: 135 degrees F above
(no bacteria growth)
What is the "Danger Zone" temperature? Ans: Between 41 - 135 degrees
© 2026 Assignment Expert
F (Bacteria grow and multiply)
What is the "Cold Holding Zone" temperature? Ans: 41 degrees F or
below (Slow bacteria growth)
Guru01 - Stuvia
It is important to maintain foods __ degrees or below when thawing
(defrosting) Ans: 41 degrees or below
To thaw via refrigeration, maintain refrigeration at __ degrees or less?
Ans: 41
What is the process to thaw as a part of cooking? Ans: Take directly from
frozen to cooking (great for small foods)
What is the process to thaw in a microwave? Ans: Transfer immediately
to a conventional cooking process or cook completely in the microwave
What is the process to thaw via a "Fully submerged under cold running
water"? Ans: Ensure running water flows fast enough to remove and float
off loose particles. Ensure all portions of food are fully submerged under
water. Running water should be cold; food should not rise above 41
degrees F.
