Nevada Food Handlers Card Questions and Answers Rated A+

Nevada Food Handlers Card Questions and Answers Rated A+ FOODBORNE ILNESS RISK FACTORS 1.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 FOODBORNE ILNESS RISK FACTORS 2.Food from unsafe sources • Food from an unapproved source and/or prepared in unpermitted locations • Receiving adulterated food FOODBORNE ILNESS RISK FACTORS 3.Improper Cooking Temperatures/Methods • Cooking • Reheating • Freezing (kill step to eliminate parasites in fish) FOODBORNE ILNESS RISK FACTORS 4. 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 FOODBORNE ILNESS RISK FACTORS 5. Food Contamination • Use of contaminated/improperly constructed equipment • Poor employee practices • Improper food storage/preparation • Exposure to chemicals FOOD HAZARDS 1.Biological • Microorganisms that can cause foodborne illness • Bacteria, viruses, parasites, and fungi FOOD HAZARDS 2. Chemical • Chemicals not meant to be consumed • Sanitizers, cleaning agents, or pest control products must be separated from food FOOD HAZARDS 3. Physical • Foreign objects that can cause injury • Glass, metal, or bone PROPER HANDWASHING TECHNIQUE Wash your hands in a DESIGNATED HAND WASHING SINK PROPER HANDWASHING TECHNIQUE 1. WET HANDS (with warm water) MIN 100 ° F 2. SOAP 3. RUB VIGOROUSLY (for 15 seconds)