Southern Nevada Food Handler Questions 2025) comprehensive
Southern Nevada Food Handler Questions (2019)
questions and verified answers (Detailed & Elaborated) ACTUAL
Study online at https://quizlet.com/_6tiohy
EXAM 2025 TEST 100% Solved 2025!!
1. You should let your employ- 1. Vomiting
er know if you experienced 2. Diarrhea
any of these 5 symptoms: 3. Sore throat w/ fever
4. Infected cuts/wounds
5. Jaundice
2. What are the 5 big Food- 1. Salmonella
borne Illnesses? 2. Shigella
3. E. Coli
4. Hepatitis A
5. Norovirus
3. You cannot work until you 24
are symptom-free for __
hours without the use of
medicine?
4. Acceptable to receive eggs, 45 degree F
milk, and live shellstock at __
degree
5. Shellfish tags must be kept 90
on file for __ days
6. What is the "Hot Holding 135 degrees F above (no bacteria growth)
Zone' temperature?
7. What is the "Danger Zone" Between 41 - 135 degrees F (Bacteria grow and multiply)
temperature?
8. What is the "Cold Holding 41 degrees F or below (Slow bacteria growth)
Zone" temperature?
1/5
, Southern Nevada Food Handler Questions (2019)
Study online at https://quizlet.com/_6tiohy
9. It is important to maintain 41 degrees or below
foods __ degrees or below
when thawing (defrosting)
10. To thaw via refrigeration, 41
maintain refrigeration at __
degrees or less?
11. What is the process to thaw Take directly from frozen to cooking (great for small foods)
as a part of cooking?
12. What is the process to thaw Transfer immediately to a conventional cooking process or cook
in a microwave? completely in the microwave
13. What is the process to thaw Ensure running water flows fast enough to remove and float off
via a "Fully submerged un- loose particles. Ensure all portions of food are fully submerged
der cold running water"? under water. Running water should be cold; food should not rise
above 41 degrees F.
14. Cooking temperatures are Minimum of 15 seconds
held for how many seconds?
15. What cooking temperature 165 degrees F
is for the
-Reheat of TCS foods made
in house for hot holding
within 2 hours
-Poultry: chicken, duck,
turkey
-Stuffed foods
16. What cooking temperature 155 degrees F
is for the
2/5
Southern Nevada Food Handler Questions (2019)
questions and verified answers (Detailed & Elaborated) ACTUAL
Study online at https://quizlet.com/_6tiohy
EXAM 2025 TEST 100% Solved 2025!!
1. You should let your employ- 1. Vomiting
er know if you experienced 2. Diarrhea
any of these 5 symptoms: 3. Sore throat w/ fever
4. Infected cuts/wounds
5. Jaundice
2. What are the 5 big Food- 1. Salmonella
borne Illnesses? 2. Shigella
3. E. Coli
4. Hepatitis A
5. Norovirus
3. You cannot work until you 24
are symptom-free for __
hours without the use of
medicine?
4. Acceptable to receive eggs, 45 degree F
milk, and live shellstock at __
degree
5. Shellfish tags must be kept 90
on file for __ days
6. What is the "Hot Holding 135 degrees F above (no bacteria growth)
Zone' temperature?
7. What is the "Danger Zone" Between 41 - 135 degrees F (Bacteria grow and multiply)
temperature?
8. What is the "Cold Holding 41 degrees F or below (Slow bacteria growth)
Zone" temperature?
1/5
, Southern Nevada Food Handler Questions (2019)
Study online at https://quizlet.com/_6tiohy
9. It is important to maintain 41 degrees or below
foods __ degrees or below
when thawing (defrosting)
10. To thaw via refrigeration, 41
maintain refrigeration at __
degrees or less?
11. What is the process to thaw Take directly from frozen to cooking (great for small foods)
as a part of cooking?
12. What is the process to thaw Transfer immediately to a conventional cooking process or cook
in a microwave? completely in the microwave
13. What is the process to thaw Ensure running water flows fast enough to remove and float off
via a "Fully submerged un- loose particles. Ensure all portions of food are fully submerged
der cold running water"? under water. Running water should be cold; food should not rise
above 41 degrees F.
14. Cooking temperatures are Minimum of 15 seconds
held for how many seconds?
15. What cooking temperature 165 degrees F
is for the
-Reheat of TCS foods made
in house for hot holding
within 2 hours
-Poultry: chicken, duck,
turkey
-Stuffed foods
16. What cooking temperature 155 degrees F
is for the
2/5
