4/22/25, 5:40 PM Southern Nevada Food Handler Questions 2025) comprehensive questions and verified answers (Detailed & Elaborated) ACT…
Southern Nevada Food Handler Questions
2025) comprehensive questions and verified
answers (Detailed & Elaborated) ACTUAL EXAM
2025 TEST 100% Solved 2025!!
Save
Terms in this set (35)
1. Vomiting
You should let your
2. Diarrhea
employer know if you
3. Sore throat w/ fever
experienced any of these
4. Infected cuts/wounds
5 symptoms:
5. Jaundice
1. Salmonella
2. Shigella
What are the 5 big
3. E. Coli
Foodborne Illnesses?
4. Hepatitis A
5. Norovirus
You cannot work until 24
you are symptom-free for
__ hours without the use
of medicine?
Acceptable to receive 45 degree F
eggs, milk, and live
shellstock at __ degree
Shellfish tags must be 90
kept on file for __ days
What is the "Hot Holding 135 degrees F above (no bacteria growth)
Zone' temperature?
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, 4/22/25, 5:40 PM Southern Nevada Food Handler Questions 2025) comprehensive questions and verified answers (Detailed & Elaborated) ACT…
What is the "Danger Between 41 - 135 degrees F (Bacteria grow and
Zone" temperature? multiply)
What is the "Cold 41 degrees F or below (Slow bacteria growth)
Holding Zone"
temperature?
It is important to maintain 41 degrees or below
foods __ degrees or
below when thawing
(defrosting)
To thaw via refrigeration, 41
maintain refrigeration at
__ degrees or less?
What is the process to Take directly from frozen to cooking (great for small
thaw as a part of foods)
cooking?
What is the process to Transfer immediately to a conventional cooking
thaw in a microwave? process or cook completely in the microwave
Ensure running water flows fast enough to remove
What is the process to
and float off loose particles. Ensure all portions of
thaw via a "Fully
food are fully submerged under water. Running
submerged under cold
water should be cold; food should not rise above 41
running water"?
degrees F.
Cooking temperatures Minimum of 15 seconds
are held for how many
seconds?
What cooking 165 degrees F
temperature is for the
-Reheat of TCS foods
made in house for hot
holding within 2 hours
-Poultry: chicken, duck,
turkey
-Stuffed foods
https://quizlet.com/1034350568/southern-nevada-food-handler-questions-2025-comprehensive-questions-and-verified-answers-detailed-elaborate… 2/5
Southern Nevada Food Handler Questions
2025) comprehensive questions and verified
answers (Detailed & Elaborated) ACTUAL EXAM
2025 TEST 100% Solved 2025!!
Save
Terms in this set (35)
1. Vomiting
You should let your
2. Diarrhea
employer know if you
3. Sore throat w/ fever
experienced any of these
4. Infected cuts/wounds
5 symptoms:
5. Jaundice
1. Salmonella
2. Shigella
What are the 5 big
3. E. Coli
Foodborne Illnesses?
4. Hepatitis A
5. Norovirus
You cannot work until 24
you are symptom-free for
__ hours without the use
of medicine?
Acceptable to receive 45 degree F
eggs, milk, and live
shellstock at __ degree
Shellfish tags must be 90
kept on file for __ days
What is the "Hot Holding 135 degrees F above (no bacteria growth)
Zone' temperature?
https://quizlet.com/1034350568/southern-nevada-food-handler-questions-2025-comprehensive-questions-and-verified-answers-detailed-elaborate… 1/5
, 4/22/25, 5:40 PM Southern Nevada Food Handler Questions 2025) comprehensive questions and verified answers (Detailed & Elaborated) ACT…
What is the "Danger Between 41 - 135 degrees F (Bacteria grow and
Zone" temperature? multiply)
What is the "Cold 41 degrees F or below (Slow bacteria growth)
Holding Zone"
temperature?
It is important to maintain 41 degrees or below
foods __ degrees or
below when thawing
(defrosting)
To thaw via refrigeration, 41
maintain refrigeration at
__ degrees or less?
What is the process to Take directly from frozen to cooking (great for small
thaw as a part of foods)
cooking?
What is the process to Transfer immediately to a conventional cooking
thaw in a microwave? process or cook completely in the microwave
Ensure running water flows fast enough to remove
What is the process to
and float off loose particles. Ensure all portions of
thaw via a "Fully
food are fully submerged under water. Running
submerged under cold
water should be cold; food should not rise above 41
running water"?
degrees F.
Cooking temperatures Minimum of 15 seconds
are held for how many
seconds?
What cooking 165 degrees F
temperature is for the
-Reheat of TCS foods
made in house for hot
holding within 2 hours
-Poultry: chicken, duck,
turkey
-Stuffed foods
https://quizlet.com/1034350568/southern-nevada-food-handler-questions-2025-comprehensive-questions-and-verified-answers-detailed-elaborate… 2/5
