SOUTHERN NEVADA FOOD HANDLER
EXAMINATION TEST 2026 SOLVED QUESTIONS
100% CORRECT
◉ Diarrhea. Answer: Frequent, loose, and watery bowel movements
◉ Sore throat w/ fever. Answer: Inflammation and pain in the throat
accompanied by elevated body temperature
◉ Infected cuts/wounds. Answer: Injuries with harmful microorganisms
present
◉ Jaundice. Answer: Yellowing of the skin and whites of the eyes due to
liver issues
◉ Salmonella. Answer: Bacterial infection causing diarrhea, fever, and
abdominal cramps
◉ Shigella. Answer: Bacterial infection leading to diarrhea, fever, and
stomach cramps
, ◉ E. Coli. Answer: Bacterial infection causing diarrhea, abdominal pain,
and vomiting
◉ Hepatitis A. Answer: Liver infection causing fatigue, nausea,
abdominal pain, and jaundice
◉ Norovirus. Answer: Highly contagious virus leading to vomiting,
diarrhea, and stomach pain
◉ 24. Answer: Number of symptom-free hours required before working
after illness
◉ 45 degree F. Answer: Acceptable temperature for receiving eggs,
milk, and live shell stock
◉ 90. Answer: Number of days shellfish tags must be kept on file
◉ 135 degrees F. Answer: Temperature for 'Hot Holding Zone' to
prevent bacterial growth
◉ 41 degrees F. Answer: Temperature for 'Cold Holding Zone' to slow
bacteria growth
EXAMINATION TEST 2026 SOLVED QUESTIONS
100% CORRECT
◉ Diarrhea. Answer: Frequent, loose, and watery bowel movements
◉ Sore throat w/ fever. Answer: Inflammation and pain in the throat
accompanied by elevated body temperature
◉ Infected cuts/wounds. Answer: Injuries with harmful microorganisms
present
◉ Jaundice. Answer: Yellowing of the skin and whites of the eyes due to
liver issues
◉ Salmonella. Answer: Bacterial infection causing diarrhea, fever, and
abdominal cramps
◉ Shigella. Answer: Bacterial infection leading to diarrhea, fever, and
stomach cramps
, ◉ E. Coli. Answer: Bacterial infection causing diarrhea, abdominal pain,
and vomiting
◉ Hepatitis A. Answer: Liver infection causing fatigue, nausea,
abdominal pain, and jaundice
◉ Norovirus. Answer: Highly contagious virus leading to vomiting,
diarrhea, and stomach pain
◉ 24. Answer: Number of symptom-free hours required before working
after illness
◉ 45 degree F. Answer: Acceptable temperature for receiving eggs,
milk, and live shell stock
◉ 90. Answer: Number of days shellfish tags must be kept on file
◉ 135 degrees F. Answer: Temperature for 'Hot Holding Zone' to
prevent bacterial growth
◉ 41 degrees F. Answer: Temperature for 'Cold Holding Zone' to slow
bacteria growth