Southern Nevada Food Handlers Safety Card exam questions with 100% correct answers.

How do you prevent foodborne illness? - Control of the five risk factors What are the five risk factors of foodborne illness? - 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? - biological, chemical, physical What is "poor personal hygiene"? - 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"? - Food from an unapproved source and/or prepared in unpermitted locations, Receiving adulterated food What is "improper cooking temperatures/methods"? - Cooking, Reheating, Freezing (kill step to eliminate parasites in fish) What is "improper holding, time and temperature"? -Improper hot and cold holding of TCS foods, Improper use of time as a control, Improper cooling of TCS foods What is "food contamination"? - Use of contaminated/improperly constructed equipment, Poor employee practices ,Improper food storage/preparation, Exposure to chemicals What is a "biological" food hazard? - Microorganisms that can cause foodborne illness, Bacteria, viruses, parasites, and fungiWhat is a "chemical" food hazard? - Chemicals not meant to be consumed, Sanitizers, cleaning agents, or pest control products must be separated from food