Southern Nevada Food Handler Questions with verified answers

Southern Nevada Food Handler Questions with verified answers You should let your employer know if you experienced any of these 5 symptoms: -Correct Answer-1. Vomiting 2. Diarrhea 3. Sore throat w/ fever 4. Infected cuts/wounds 5. Jaundice What are the 5 big Foodborne Illnesses? -Correct Answer-1. Salmonella 2. Shigella 3. E. Coli 4. Hepatitis A 5. Norovirus You cannot work until you are symptom-free for __ hours without the use of medicine? -Correct Answer-24 Acceptable to receive eggs, milk, and live shellstock at __ degree -Correct Answer-45 degree F Shellfish tags must be kept on file for __ days -Correct Answer-90 What is the "Hot Holding Zone' temperature? -Correct Answer-135 degrees F above (no bacteria growth) What is the "Danger Zone" temperature? -Correct Answer-Between 41 - 135 degrees F (Bacteria grow and multiply) What is the "Cold Holding Zone" temperature? -Correct Answer-41 degrees F or below (Slow bacteria growth) It is important to maintain foods __ degrees or below when thawing (defrosting) -Correct Answer-41 degrees or below To thaw via refrigeration, maintain refrigeration at __ degrees or less? -Correct Answer-41 What is the process to thaw as a part of cooking? -Correct Answer-Take directly from frozen to cooking (great for small foods) What is the process to thaw in a microwave? -Correct Answer-Transfer immediately to a conventional cooking process or cook completely in the microwave What is the process to thaw via a "Fully submerged under cold running water"? -Correct Answer-Ensure running water flows fast enough to remove and float off loose particles. Ensure all portions of food are fully submerged under water. Running water should be cold; food should not rise above 41 degrees F. Cooking temperatures are held for how many seconds? -Correct Answer-Minimum of 15 seconds What cooking temperature is for the -Reheat of TCS foods made in house for hot holding within 2 hours -Poultry: chicken, duck, turkey -Stuffed foods -Correct Answer-165 degrees F What cooking temperature is for the -tenderized/injected and ground meats -raw shel