5/22/25, 5:24 PM Nevada Health Card 2025 UPDATED COMPLETE EXAM QUESTIONS AND VERIFIED ANSWERS (DETAILED & ELABORAT…
Nevada Health Card 2025 UPDATED COMPLETE
EXAM QUESTIONS AND VERIFIED ANSWERS
(DETAILED & ELABORATED) 100% SOLVED
2025!!
Save
Terms in this set (73)
-Personal poor hygine
-Food from Unsafe sources
5 Foodborne Illness Risk
-Improper cooking temperatures
Factors
-Improper holding,time and temperture
-Food contamination
- Improper hand washing
-Bare hand contact with ready-to-eat (RTE) foods
Personal poor hygine -Food handlers ill w symptoms like :
vomiting,diarrhea,sore throat, a fever, infected cuts
on hands & jaundice (eye infection)
-Food from unapproved source and/or prepated in
Food from Unsafe unpermitted location
Sources -Receiving adulterated food
(impure,unsafe,unwholesome)
-Cooking
Improper cookig
-Reheating
temperatures
Freezing (kill step to eliminate parasites in fish)
Improper hot and cold holding of TCS (Temperature
Improper holding,time controlled for saftey foods)
and temperture -Improper use of time as control
-Improper cooling of TCS food
https://quizlet.com/1047149514/nevada-health-card-2025-updated-complete-exam-questions-and-verified-answers-detailed-elaborated-100-solve… 1/9
, 5/22/25, 5:24 PM Nevada Health Card 2025 UPDATED COMPLETE EXAM QUESTIONS AND VERIFIED ANSWERS (DETAILED & ELABORAT…
-Use of contaminated/improperly constructed
equipment
Food contamination -Poor employee practices
-Improper food storage/preperation
-Exposure to chemicals
Food Hazards biological, chemical, physical
-Microorganisms that can cause foodborne illness
Biological
-Bacteria, viruses, parasites and fungi
-Chemicals not meant to be consumed
Chemical -Sanitizers, cleaning agents, or pest controls,
products must be seperated from food
-Foreign objects that can cause injury
Physical
-Glass,metal or bone
- Wash hands in designated handwashing sink to
prevent foodborne illness & before food handling
Washing hands
-Handsink only and must have liquid soap,paper
towel & trash can
1.) Wet Hands
2.) Soap
Handwashing technique 3.) Rub vigoursly ( 15 sec)
4.) Rinse
5.) Dry, turn off with paper towl
-When entering kitchen
-Touching your hair,face,skin
-Using restroom
Wash hands when...
-Handling raw animal products
-Taking out trash or cleaning
-Handling ANYTHING dirty
-Wash hands, put clean bandage, wear gloves
If cut on hand... - CANNOT work if you cant wash hands b/c of
wound/splint/bandage/brace
-Cannot be handled with bare hands
Ready-To-Eat Foods -Use physical barrier to prevent contamination from
(RTE) germs that have the potential to cause food borne
illness
https://quizlet.com/1047149514/nevada-health-card-2025-updated-complete-exam-questions-and-verified-answers-detailed-elaborated-100-solve… 2/9
Nevada Health Card 2025 UPDATED COMPLETE
EXAM QUESTIONS AND VERIFIED ANSWERS
(DETAILED & ELABORATED) 100% SOLVED
2025!!
Save
Terms in this set (73)
-Personal poor hygine
-Food from Unsafe sources
5 Foodborne Illness Risk
-Improper cooking temperatures
Factors
-Improper holding,time and temperture
-Food contamination
- Improper hand washing
-Bare hand contact with ready-to-eat (RTE) foods
Personal poor hygine -Food handlers ill w symptoms like :
vomiting,diarrhea,sore throat, a fever, infected cuts
on hands & jaundice (eye infection)
-Food from unapproved source and/or prepated in
Food from Unsafe unpermitted location
Sources -Receiving adulterated food
(impure,unsafe,unwholesome)
-Cooking
Improper cookig
-Reheating
temperatures
Freezing (kill step to eliminate parasites in fish)
Improper hot and cold holding of TCS (Temperature
Improper holding,time controlled for saftey foods)
and temperture -Improper use of time as control
-Improper cooling of TCS food
https://quizlet.com/1047149514/nevada-health-card-2025-updated-complete-exam-questions-and-verified-answers-detailed-elaborated-100-solve… 1/9
, 5/22/25, 5:24 PM Nevada Health Card 2025 UPDATED COMPLETE EXAM QUESTIONS AND VERIFIED ANSWERS (DETAILED & ELABORAT…
-Use of contaminated/improperly constructed
equipment
Food contamination -Poor employee practices
-Improper food storage/preperation
-Exposure to chemicals
Food Hazards biological, chemical, physical
-Microorganisms that can cause foodborne illness
Biological
-Bacteria, viruses, parasites and fungi
-Chemicals not meant to be consumed
Chemical -Sanitizers, cleaning agents, or pest controls,
products must be seperated from food
-Foreign objects that can cause injury
Physical
-Glass,metal or bone
- Wash hands in designated handwashing sink to
prevent foodborne illness & before food handling
Washing hands
-Handsink only and must have liquid soap,paper
towel & trash can
1.) Wet Hands
2.) Soap
Handwashing technique 3.) Rub vigoursly ( 15 sec)
4.) Rinse
5.) Dry, turn off with paper towl
-When entering kitchen
-Touching your hair,face,skin
-Using restroom
Wash hands when...
-Handling raw animal products
-Taking out trash or cleaning
-Handling ANYTHING dirty
-Wash hands, put clean bandage, wear gloves
If cut on hand... - CANNOT work if you cant wash hands b/c of
wound/splint/bandage/brace
-Cannot be handled with bare hands
Ready-To-Eat Foods -Use physical barrier to prevent contamination from
(RTE) germs that have the potential to cause food borne
illness
https://quizlet.com/1047149514/nevada-health-card-2025-updated-complete-exam-questions-and-verified-answers-detailed-elaborated-100-solve… 2/9
