Food Handler Training: Food Safety,
Contamination, and Temperature Control
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 should a food establishment do if there is a risk to food safety?—ANSWER--Self-
close and contact the Health District.
Name one biological risk factor for foodborne illness.—ANSWER--Poor personal
hygiene.
What are some examples of microorganisms that can cause foodborne illness?—
ANSWER--Bacteria, viruses, parasites, and fungi.
What should food handlers avoid to prevent foodborne illness?—ANSWER--Working
while ill with symptoms like vomiting, diarrhea, or jaundice.
What is a chemical hazard in food safety?—ANSWER--Chemicals not meant to be
consumed, such as sanitizers and cleaning agents.
What constitutes a physical hazard in food?—ANSWER--Foreign objects like glass,
metal, or bone that can cause injury.
, What is the importance of proper cooking temperatures?—ANSWER--To eliminate
harmful microorganisms and ensure food safety.
What does TCS stand for?—ANSWER--Time/Temperature Control for Safety.
What is the proper handwashing technique?—ANSWER--Wet hands, apply soap, rub
vigorously for 10-15 seconds, rinse, and dry.
When should food handlers wash their hands?—ANSWER--Before food handling, after
using the restroom, and after handling raw animal products.
What is the rule regarding bare hand contact with ready-to-eat foods?—ANSWER--Bare
hand contact is prohibited; use physical barriers like gloves or utensils.
What are the 'Big 6' foodborne illnesses?—ANSWER--Salmonella, Typhoid Fever,
Shigella, E. coli, Hepatitis A, and Norovirus.
What must food handlers do if they are diagnosed with a foodborne illness?—ANSWER-
-Inform their employer and cannot work until symptom-free for 24 hours without
medication.
What is an approved source for food?—ANSWER--A reputable supplier that has been
inspected and follows regulations.
What temperature should hot foods be received at?—ANSWER--Above 135°F.
What is the danger zone for food temperatures?—ANSWER--Between 41°F and 135°F.
What should be checked when receiving TCS food?—ANSWER--Temperatures, overall
wholesomeness, and signs of contamination.
© 2026 Copyright. All Rights Reserved. This document is
protected by copyright law, Copyrighted By Brittie Donald
Contamination, and Temperature Control
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 should a food establishment do if there is a risk to food safety?—ANSWER--Self-
close and contact the Health District.
Name one biological risk factor for foodborne illness.—ANSWER--Poor personal
hygiene.
What are some examples of microorganisms that can cause foodborne illness?—
ANSWER--Bacteria, viruses, parasites, and fungi.
What should food handlers avoid to prevent foodborne illness?—ANSWER--Working
while ill with symptoms like vomiting, diarrhea, or jaundice.
What is a chemical hazard in food safety?—ANSWER--Chemicals not meant to be
consumed, such as sanitizers and cleaning agents.
What constitutes a physical hazard in food?—ANSWER--Foreign objects like glass,
metal, or bone that can cause injury.
, What is the importance of proper cooking temperatures?—ANSWER--To eliminate
harmful microorganisms and ensure food safety.
What does TCS stand for?—ANSWER--Time/Temperature Control for Safety.
What is the proper handwashing technique?—ANSWER--Wet hands, apply soap, rub
vigorously for 10-15 seconds, rinse, and dry.
When should food handlers wash their hands?—ANSWER--Before food handling, after
using the restroom, and after handling raw animal products.
What is the rule regarding bare hand contact with ready-to-eat foods?—ANSWER--Bare
hand contact is prohibited; use physical barriers like gloves or utensils.
What are the 'Big 6' foodborne illnesses?—ANSWER--Salmonella, Typhoid Fever,
Shigella, E. coli, Hepatitis A, and Norovirus.
What must food handlers do if they are diagnosed with a foodborne illness?—ANSWER-
-Inform their employer and cannot work until symptom-free for 24 hours without
medication.
What is an approved source for food?—ANSWER--A reputable supplier that has been
inspected and follows regulations.
What temperature should hot foods be received at?—ANSWER--Above 135°F.
What is the danger zone for food temperatures?—ANSWER--Between 41°F and 135°F.
What should be checked when receiving TCS food?—ANSWER--Temperatures, overall
wholesomeness, and signs of contamination.
© 2026 Copyright. All Rights Reserved. This document is
protected by copyright law, Copyrighted By Brittie Donald
