1|Page
SOUTHERN NEVADA FOOD HANDLERS SAFETY CARD
EXAM WITH CORRECT QUESTIONS WITH CORRECTRY
ANALYZED ANSWERS (ACTUAL EXAM) ALREADY
GRADED A+ LATEST
How do you prevent foodborne illness? - (answer)Control of the five risk factors
What are the five risk factors of foodborne illness? - (answer)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? - (answer)biological, chemical,
physical
What is "poor personal hygiene"? - (answer)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"? - (answer)Food from an unapproved source
and/or prepared in unpermitted locations, Receiving adulterated food
What is "improper cooking temperatures/methods"? - (answer)Cooking,
Reheating, Freezing (kill step to eliminate parasites in fish)
, 2|Page
What is "improper holding, time and temperature"? - (answer)Improper hot and
cold holding of TCS foods, Improper use of time as a control, Improper cooling of
TCS foods
What is "food contamination"? - (answer)Use of contaminated/improperly
constructed equipment, Poor employee practices ,Improper food
storage/preparation, Exposure to chemicals
What is a "biological" food hazard? - (answer)Microorganisms that can cause
foodborne illness, Bacteria, viruses, parasites, and fungi
What is a "chemical" food hazard? - (answer)Chemicals not meant to be
consumed, Sanitizers, cleaning agents, or pest control products must be
separated from food
What is a "physical" food hazard? - (answer)Foreign objects that can cause injury,
Glass, metal, or bone
What minimum temperature must hand washing water be? - (answer)100
degrees F
How long must you scrub your hands for during hand washing? - (answer)15
seconds
SOUTHERN NEVADA FOOD HANDLERS SAFETY CARD
EXAM WITH CORRECT QUESTIONS WITH CORRECTRY
ANALYZED ANSWERS (ACTUAL EXAM) ALREADY
GRADED A+ LATEST
How do you prevent foodborne illness? - (answer)Control of the five risk factors
What are the five risk factors of foodborne illness? - (answer)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? - (answer)biological, chemical,
physical
What is "poor personal hygiene"? - (answer)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"? - (answer)Food from an unapproved source
and/or prepared in unpermitted locations, Receiving adulterated food
What is "improper cooking temperatures/methods"? - (answer)Cooking,
Reheating, Freezing (kill step to eliminate parasites in fish)
, 2|Page
What is "improper holding, time and temperature"? - (answer)Improper hot and
cold holding of TCS foods, Improper use of time as a control, Improper cooling of
TCS foods
What is "food contamination"? - (answer)Use of contaminated/improperly
constructed equipment, Poor employee practices ,Improper food
storage/preparation, Exposure to chemicals
What is a "biological" food hazard? - (answer)Microorganisms that can cause
foodborne illness, Bacteria, viruses, parasites, and fungi
What is a "chemical" food hazard? - (answer)Chemicals not meant to be
consumed, Sanitizers, cleaning agents, or pest control products must be
separated from food
What is a "physical" food hazard? - (answer)Foreign objects that can cause injury,
Glass, metal, or bone
What minimum temperature must hand washing water be? - (answer)100
degrees F
How long must you scrub your hands for during hand washing? - (answer)15
seconds
