SOUTHERN NEVADA FOOD HANDLER
EXAMINATION TEST 2026 SOLVED QUESTIONS
100% CORRECT
◉ What are the five risk factors of foodborne illness? Answer: Poor
personal hygiene, Food from unsafe sources, Improper cooking
temperatures/methods, Improper holding, time, and temperature, and
Food contamination
◉ What are the three types of food hazards? Answer: biological,
chemical, physical
◉ What is "poor personal hygiene"? Answer: 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"? Answer: Food from an
unapproved source and/or prepared in unpermitted locations, Receiving
adulterated food
◉ What is "improper cooking temperatures/methods"? Answer:
Cooking, Reheating, Freezing (kill step to eliminate parasites in fish)
, ◉ What is "improper holding, time and temperature"? Answer: Improper
hot and cold holding of TCS foods, Improper use of time as a control,
Improper cooling of TCS foods
◉ What is "food contamination"? Answer: Use of
contaminated/improperly constructed equipment, Poor employee
practices ,Improper food storage/preparation, Exposure to chemicals
◉ What is a "biological" food hazard? Answer: Microorganisms that can
cause foodborne illness, Bacteria, viruses, parasites, and fungi
◉ What is a "chemical" food hazard? Answer: Chemicals not meant to
be consumed, Sanitizers, cleaning agents, or pest control products must
be separated from food
◉ What is a "physical" food hazard? Answer: Foreign objects that can
cause injury, Glass, metal, or bone
◉ What minimum temperature must hand washing water be? Answer:
100 degrees F
◉ How long must you scrub your hands for during hand washing?
Answer: 15 seconds
EXAMINATION TEST 2026 SOLVED QUESTIONS
100% CORRECT
◉ What are the five risk factors of foodborne illness? Answer: Poor
personal hygiene, Food from unsafe sources, Improper cooking
temperatures/methods, Improper holding, time, and temperature, and
Food contamination
◉ What are the three types of food hazards? Answer: biological,
chemical, physical
◉ What is "poor personal hygiene"? Answer: 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"? Answer: Food from an
unapproved source and/or prepared in unpermitted locations, Receiving
adulterated food
◉ What is "improper cooking temperatures/methods"? Answer:
Cooking, Reheating, Freezing (kill step to eliminate parasites in fish)
, ◉ What is "improper holding, time and temperature"? Answer: Improper
hot and cold holding of TCS foods, Improper use of time as a control,
Improper cooling of TCS foods
◉ What is "food contamination"? Answer: Use of
contaminated/improperly constructed equipment, Poor employee
practices ,Improper food storage/preparation, Exposure to chemicals
◉ What is a "biological" food hazard? Answer: Microorganisms that can
cause foodborne illness, Bacteria, viruses, parasites, and fungi
◉ What is a "chemical" food hazard? Answer: Chemicals not meant to
be consumed, Sanitizers, cleaning agents, or pest control products must
be separated from food
◉ What is a "physical" food hazard? Answer: Foreign objects that can
cause injury, Glass, metal, or bone
◉ What minimum temperature must hand washing water be? Answer:
100 degrees F
◉ How long must you scrub your hands for during hand washing?
Answer: 15 seconds
