NEVADA FOOD HANDLERS STUDY GUIDE 2026/2027
QUESTIONS AND SOLUTIONS RATED A+
✔✔You can Avoid other cross contamination by - ✔✔• Using separate cutting boards
and utensils for raw products (such as shell eggs, meat, fish, poultry) and ready-to-eat
food or cleaning and
sanitizing equipment in between uses.
• Separating dirty equipment from food or clean equipment.
• Starting with a clean, sanitized work surface and cleaning and sanitizing all work
surfaces, equipment, and utensils after each task.
• Not storing anything in ice that will be consumed.
✔✔How can you make sure equipment is clean and sanitized - ✔✔By washing as often
as necessary.
When in use, clean and sanitize utensils and equipment every four hours
✔✔What are the types of approved sanitizers - ✔✔Chlorine and Quaternary Ammonia
(Quats)
✔✔What should you do with SANITIZER BUCKETS - ✔✔Follow manufacturer
recommendations
for proper concentration and contact time. Test the sanitizer with paper test strips to
check the concentration. Keep a cloth stored in a sanitizer bucket anytime there is food
service or preparation.
✔✔How should you maintain a three-compartment sink - ✔✔Always use a properly set
up three-compartment
kitchen sink for proper
manual warewashing and follow the
five steps: pre-wash (scrape), wash,
rinse, sanitize, and air dry.
✔✔What is sanitizing and what's used on food contact surfaces - ✔✔Sanitizing is
reducing the number of germs to safe levels. Chemicals and heat are used to sanitize
food contact surfaces
✔✔What temperature should the machine reach for food contact surfaces - ✔✔Surface
temperature of food contact
surfaces in a high temperature machine must reach at least 160°F.
✔✔How should you wash produce to prevent contamination - ✔✔Wash fruits and
vegetables under running water before cutting, combining with other ingredients, or
cooking. Pests and dirt can hide in the inner leaves of produce. Remove outer leaves
and pull lettuce and spinach completely apart.
, Rinse thoroughly. Cut away bruised or damaged areas when preparing fruit and
vegetables
✔✔How should you store utensils to prevent contamination - ✔✔Store utensils in the
following manner:
• With handles pointing in the same direction.
• On a smooth, easily cleanable food contact surface
• In water that is 41°F or below, 135°F or above
• Under running water
✔✔What are ways to prevent pest contamination - ✔✔Integrated Pest Management
(IPM) is a series of prevention methods used
to keep pests away and to control infestation:
• Deny access, food, and shelter.
• Work with a licensed pest control operator.
• Seal all gaps and openings in floors, walls, and ceiling.
• Keep doors, screens, and windows closed to keep pests out.
• Keep air curtains operational
✔✔What are the signs of a pest infestation - ✔✔Signs of a pest infestation include:
• Seeing pests in various sizes and stages of development.
• Pest activity noted on a report from a licensed pest control operator.
• Finding rodent droppings on floors or equipment or cockroach feces (small black
specks) on walls and floors.
• Bite marks on food containers
✔✔What must you do if a single rodent is in the facility - ✔✔A single rodent in a facility
requires immediate pest control consultation. Do not use pesticides labeled as
"household use only." Only a licensed pest control operator can apply restricted-use
pesticides.
✔✔What are the Rules regarding smoking, eating, and drinking in the kitchen - ✔✔•
Prohibit eating, smoking, and drinking while preparing or serving food, while in areas
used for preparing or serving food, or while in areas used
for washing equipment and utensils.
• Eating and smoking are only permitted in designated areas away from food or ware
washing areas.
• Smoking areas must be compliant with the Nevada Clean Indoor Air Act
✔✔What are key components of preventing foodborne illness - ✔✔Proper food storage
and preparation. Store and prepare foods to protect them from cross contamination
✔✔What should be done when refrigerating prepared foods - ✔✔All prepared foods
should be covered, labeled,
and dated when placed in storage
QUESTIONS AND SOLUTIONS RATED A+
✔✔You can Avoid other cross contamination by - ✔✔• Using separate cutting boards
and utensils for raw products (such as shell eggs, meat, fish, poultry) and ready-to-eat
food or cleaning and
sanitizing equipment in between uses.
• Separating dirty equipment from food or clean equipment.
• Starting with a clean, sanitized work surface and cleaning and sanitizing all work
surfaces, equipment, and utensils after each task.
• Not storing anything in ice that will be consumed.
✔✔How can you make sure equipment is clean and sanitized - ✔✔By washing as often
as necessary.
When in use, clean and sanitize utensils and equipment every four hours
✔✔What are the types of approved sanitizers - ✔✔Chlorine and Quaternary Ammonia
(Quats)
✔✔What should you do with SANITIZER BUCKETS - ✔✔Follow manufacturer
recommendations
for proper concentration and contact time. Test the sanitizer with paper test strips to
check the concentration. Keep a cloth stored in a sanitizer bucket anytime there is food
service or preparation.
✔✔How should you maintain a three-compartment sink - ✔✔Always use a properly set
up three-compartment
kitchen sink for proper
manual warewashing and follow the
five steps: pre-wash (scrape), wash,
rinse, sanitize, and air dry.
✔✔What is sanitizing and what's used on food contact surfaces - ✔✔Sanitizing is
reducing the number of germs to safe levels. Chemicals and heat are used to sanitize
food contact surfaces
✔✔What temperature should the machine reach for food contact surfaces - ✔✔Surface
temperature of food contact
surfaces in a high temperature machine must reach at least 160°F.
✔✔How should you wash produce to prevent contamination - ✔✔Wash fruits and
vegetables under running water before cutting, combining with other ingredients, or
cooking. Pests and dirt can hide in the inner leaves of produce. Remove outer leaves
and pull lettuce and spinach completely apart.
, Rinse thoroughly. Cut away bruised or damaged areas when preparing fruit and
vegetables
✔✔How should you store utensils to prevent contamination - ✔✔Store utensils in the
following manner:
• With handles pointing in the same direction.
• On a smooth, easily cleanable food contact surface
• In water that is 41°F or below, 135°F or above
• Under running water
✔✔What are ways to prevent pest contamination - ✔✔Integrated Pest Management
(IPM) is a series of prevention methods used
to keep pests away and to control infestation:
• Deny access, food, and shelter.
• Work with a licensed pest control operator.
• Seal all gaps and openings in floors, walls, and ceiling.
• Keep doors, screens, and windows closed to keep pests out.
• Keep air curtains operational
✔✔What are the signs of a pest infestation - ✔✔Signs of a pest infestation include:
• Seeing pests in various sizes and stages of development.
• Pest activity noted on a report from a licensed pest control operator.
• Finding rodent droppings on floors or equipment or cockroach feces (small black
specks) on walls and floors.
• Bite marks on food containers
✔✔What must you do if a single rodent is in the facility - ✔✔A single rodent in a facility
requires immediate pest control consultation. Do not use pesticides labeled as
"household use only." Only a licensed pest control operator can apply restricted-use
pesticides.
✔✔What are the Rules regarding smoking, eating, and drinking in the kitchen - ✔✔•
Prohibit eating, smoking, and drinking while preparing or serving food, while in areas
used for preparing or serving food, or while in areas used
for washing equipment and utensils.
• Eating and smoking are only permitted in designated areas away from food or ware
washing areas.
• Smoking areas must be compliant with the Nevada Clean Indoor Air Act
✔✔What are key components of preventing foodborne illness - ✔✔Proper food storage
and preparation. Store and prepare foods to protect them from cross contamination
✔✔What should be done when refrigerating prepared foods - ✔✔All prepared foods
should be covered, labeled,
and dated when placed in storage
