Food Handler Training: Food Safety, Risk
Factors, and Hygiene Exam Questions and
Answers 100% PASS
What is the primary focus of the Southern Nevada Health District's food regulations?—
ANSWER--The control of foodborne illness risk factors in food establishments.
What must the Person in Charge of a restaurant be knowledgeable about?—ANSWER--
The risk factors that can lead to foodborne illness.
What should a food establishment do if there is a risk to food safety?—ANSWER--Self-
close and contact the Health District.
What are the five risk factors for foodborne illness?—ANSWER--Poor personal hygiene,
food from unsafe sources, improper cooking temperatures/methods, improper holding,
and food contamination.
What is a biological hazard in food safety?—ANSWER--Microorganisms such as
bacteria, viruses, parasites, and fungi that can cause foodborne illness.
What are examples of chemical hazards in food safety?—ANSWER--Chemicals not
meant to be consumed, such as sanitizers and cleaning agents.
What constitutes a physical hazard in food safety?—ANSWER--Foreign objects like
glass, metal, or bone that can cause injury.
, What is the minimum safe cooking temperature for TCS foods?—ANSWER--Above
135°F for hot foods.
What is the proper handwashing technique?—ANSWER--Wet hands with warm water,
apply soap, rub vigorously for 10-15 seconds, rinse, and dry with a paper towel.
When should food handlers wash their hands?—ANSWER--Before food handling, after
using the restroom, after handling raw animal products, and after touching anything
dirty.
What is the policy regarding bare hand contact with ready-to-eat foods?—ANSWER--
Bare hand contact is prohibited; physical barriers must be used.
What are the 'Big 6' foodborne illnesses?—ANSWER--Salmonella, Typhoid Fever,
Shigella, E. coli, Hepatitis A, and Norovirus.
What should food handlers do if they have symptoms of foodborne illness?—ANSWER--
They cannot work until symptom-free for 24 hours without medication.
What is an approved source in food safety?—ANSWER--A reputable supplier that has
been inspected and follows regulations.
What temperature should cold foods be received at?—ANSWER--Below 41°F.
What should be checked when receiving TCS food?—ANSWER--Temperatures, overall
wholesomeness, spoilage, and signs of contamination.
What should be done if food does not meet safety standards upon delivery?—ANSWER-
-Reject the food rather than accepting it.
© 2026 Copyright. All Rights Reserved. This document is
protected by copyright law, Copyrighted By Brittie Donald
Factors, and Hygiene Exam Questions and
Answers 100% PASS
What is the primary focus of the Southern Nevada Health District's food regulations?—
ANSWER--The control of foodborne illness risk factors in food establishments.
What must the Person in Charge of a restaurant be knowledgeable about?—ANSWER--
The risk factors that can lead to foodborne illness.
What should a food establishment do if there is a risk to food safety?—ANSWER--Self-
close and contact the Health District.
What are the five risk factors for foodborne illness?—ANSWER--Poor personal hygiene,
food from unsafe sources, improper cooking temperatures/methods, improper holding,
and food contamination.
What is a biological hazard in food safety?—ANSWER--Microorganisms such as
bacteria, viruses, parasites, and fungi that can cause foodborne illness.
What are examples of chemical hazards in food safety?—ANSWER--Chemicals not
meant to be consumed, such as sanitizers and cleaning agents.
What constitutes a physical hazard in food safety?—ANSWER--Foreign objects like
glass, metal, or bone that can cause injury.
, What is the minimum safe cooking temperature for TCS foods?—ANSWER--Above
135°F for hot foods.
What is the proper handwashing technique?—ANSWER--Wet hands with warm water,
apply soap, rub vigorously for 10-15 seconds, rinse, and dry with a paper towel.
When should food handlers wash their hands?—ANSWER--Before food handling, after
using the restroom, after handling raw animal products, and after touching anything
dirty.
What is the policy regarding bare hand contact with ready-to-eat foods?—ANSWER--
Bare hand contact is prohibited; physical barriers must be used.
What are the 'Big 6' foodborne illnesses?—ANSWER--Salmonella, Typhoid Fever,
Shigella, E. coli, Hepatitis A, and Norovirus.
What should food handlers do if they have symptoms of foodborne illness?—ANSWER--
They cannot work until symptom-free for 24 hours without medication.
What is an approved source in food safety?—ANSWER--A reputable supplier that has
been inspected and follows regulations.
What temperature should cold foods be received at?—ANSWER--Below 41°F.
What should be checked when receiving TCS food?—ANSWER--Temperatures, overall
wholesomeness, spoilage, and signs of contamination.
What should be done if food does not meet safety standards upon delivery?—ANSWER-
-Reject the food rather than accepting it.
© 2026 Copyright. All Rights Reserved. This document is
protected by copyright law, Copyrighted By Brittie Donald
