NEVADA HEALTH CARD
Three compartment sink set up - ANSWERS-1. Pre wash 2. Hot Soapy Water that's
at least 110 F 3. Rinse with clean water 4. approved chemical sanitizer 5. Air Dry
Refrigerator Storage - ANSWERS-On top: Ready to eat foods
Under the top level: Cleaned and prepared fruits and veggies
Under the 2nd from top level: Unwashed fruits and veggies
Under the unwashed fruits and veggies: Raw fish, seafood, whole muscle meats
and eggs
Under the raw fish and seafood section: Raw Ground meats
Under the raw ground meats: Raw chicken, turkey, poultry, and stuffed foods
How do you store utensils? - ANSWERS-Handles pointing in the same direction, on
a smooth easily cleanable surface, in water below 41 or above 135, under running
water
, How hot do dish washing machines need to get? - ANSWERS-160 F
What are the three main food hazards? - ANSWERS-Chemical, Physical, Biological
Five factors that lead to an increased risk of Food borne illnesses - ANSWERS-1.
Poor personal hygiene
2. Food from unsafe surfaces
3. Improper Cooking Temps and methods
4. Improper Holding, Time, and Temperature
5. Food Contamination
If you have a cut on your hand, what do you do? - ANSWERS-Wash hands, put on
a clean band aid, and then some gloves.
How many steps are there into washing your hands and can you name them all? -
ANSWERS-There's 6. Wet hands (warm water), add soap, wash for 15 secs, rinse,
dry, and turn off water with paper towel.
What are some ready-to-eat foods? - ANSWERS-Cooked food, raw fruits and
vegetables, baked goods, snacked goods, and ice.
Why should we use a physical barrier when handling ready-to-eat foods? -
ANSWERS-To prevent contamination from germs that may cause food borne
illness.
Three compartment sink set up - ANSWERS-1. Pre wash 2. Hot Soapy Water that's
at least 110 F 3. Rinse with clean water 4. approved chemical sanitizer 5. Air Dry
Refrigerator Storage - ANSWERS-On top: Ready to eat foods
Under the top level: Cleaned and prepared fruits and veggies
Under the 2nd from top level: Unwashed fruits and veggies
Under the unwashed fruits and veggies: Raw fish, seafood, whole muscle meats
and eggs
Under the raw fish and seafood section: Raw Ground meats
Under the raw ground meats: Raw chicken, turkey, poultry, and stuffed foods
How do you store utensils? - ANSWERS-Handles pointing in the same direction, on
a smooth easily cleanable surface, in water below 41 or above 135, under running
water
, How hot do dish washing machines need to get? - ANSWERS-160 F
What are the three main food hazards? - ANSWERS-Chemical, Physical, Biological
Five factors that lead to an increased risk of Food borne illnesses - ANSWERS-1.
Poor personal hygiene
2. Food from unsafe surfaces
3. Improper Cooking Temps and methods
4. Improper Holding, Time, and Temperature
5. Food Contamination
If you have a cut on your hand, what do you do? - ANSWERS-Wash hands, put on
a clean band aid, and then some gloves.
How many steps are there into washing your hands and can you name them all? -
ANSWERS-There's 6. Wet hands (warm water), add soap, wash for 15 secs, rinse,
dry, and turn off water with paper towel.
What are some ready-to-eat foods? - ANSWERS-Cooked food, raw fruits and
vegetables, baked goods, snacked goods, and ice.
Why should we use a physical barrier when handling ready-to-eat foods? -
ANSWERS-To prevent contamination from germs that may cause food borne
illness.
