1
2025 Nevada Food Handlers’ Exam Online
Practice | Real Exam Questions and Correct
Answers | Already Graded A+ | Latest Version
What is Poor Personal Hygiene-CORRECT ANS>>•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-CORRECT ANS>>• Food from an unapproved source and/or
prepared in unpermitted locations
Receiving adulterated food
What is Improper Cooking Temperatures/Methods-CORRECT ANS>>• Cooking
Reheating
Freezing (kill step to eliminate parasites in fish)
What is Improper Holding, Time and Temperature-CORRECT ANS>>• Improper hot and cold holding
of TCS foods • Improper use of time as a control
Improper cooling of TCS foods
What is Food Contamination-CORRECT ANS>>• Use of contaminated/improperly constructed
equipment
Poor employee practices
Improper food storage/preparation
Exposure to chemicals
What is a Biological Food Hazard-CORRECT ANS>>• Microorganisms that can cause foodborne
illness
Bacteria, viruses, parasites, and fungi
What is a Chemical Food Hazard-CORRECT ANS>>• Chemicals not meant to be consumed
Sanitizers, cleaning agents, or pest control products must be separated from food
What is a Physical Food Hazard-CORRECT ANS>>• Foreign objects that can cause injury
Glass, metal, or bone
PROPER HANDWASHING TECHNIQUE AREA-CORRECT ANS>>Wash your hands in a DESIGNATED
, 2
HAND WASHING SINK for hand washing ONLY and should have liquid soap, paper towels, and a
trash can
PROPER HANDWASHING TECHNIQUE STEPS-CORRECT ANS>>1. WET HANDS (with warm
water) MIN 100 ° F
SOAP
RUB VIGOROUSLY (for 15 seconds)
RINSE
DRY
TURN OFF WATER (with paper towel)
When should you WASH YOUR HANDS...-CORRECT ANS>>When entering the kitchen After touching
your face, hair, or skin
After using the restroom
After handling raw animal products After taking out the trash or cleaning After handling ANYTHING
dirty
If you have a cut on your hand...-CORRECT ANS>>•Wash your hands
•Put on clean bandage
•Wear gloves
If you cannot wash your hands because of a splint, wound, bandage, or brace...-CORRECT
ANS>>YOU CANNOT WORK WITH FOOD
What should you do with READY TO EAT FOODS-CORRECT ANS>>NO BARE HAND CONTACT WITH
READY TO EAT FOODS and Use a physical barrier to prevent
contamination from germs that have the potential to cause foodborne illness
What are READY TO EAT FOODS-CORRECT ANS>>Cooked food, raw fruits and vegetables, baked
goods, snack foods, and ice.
What are the physical barriers for READY TO EAT FOODS-CORRECT ANS>>Deli/wax paper, gloves,
and utensils such as tongs, scoops, and spatulas.
What is the proper/improper UNIFORM for hair-CORRECT ANS>>Proper Hair Restraint
Hair coming outside the cap
2025 Nevada Food Handlers’ Exam Online
Practice | Real Exam Questions and Correct
Answers | Already Graded A+ | Latest Version
What is Poor Personal Hygiene-CORRECT ANS>>•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-CORRECT ANS>>• Food from an unapproved source and/or
prepared in unpermitted locations
Receiving adulterated food
What is Improper Cooking Temperatures/Methods-CORRECT ANS>>• Cooking
Reheating
Freezing (kill step to eliminate parasites in fish)
What is Improper Holding, Time and Temperature-CORRECT ANS>>• Improper hot and cold holding
of TCS foods • Improper use of time as a control
Improper cooling of TCS foods
What is Food Contamination-CORRECT ANS>>• Use of contaminated/improperly constructed
equipment
Poor employee practices
Improper food storage/preparation
Exposure to chemicals
What is a Biological Food Hazard-CORRECT ANS>>• Microorganisms that can cause foodborne
illness
Bacteria, viruses, parasites, and fungi
What is a Chemical Food Hazard-CORRECT ANS>>• Chemicals not meant to be consumed
Sanitizers, cleaning agents, or pest control products must be separated from food
What is a Physical Food Hazard-CORRECT ANS>>• Foreign objects that can cause injury
Glass, metal, or bone
PROPER HANDWASHING TECHNIQUE AREA-CORRECT ANS>>Wash your hands in a DESIGNATED
, 2
HAND WASHING SINK for hand washing ONLY and should have liquid soap, paper towels, and a
trash can
PROPER HANDWASHING TECHNIQUE STEPS-CORRECT ANS>>1. WET HANDS (with warm
water) MIN 100 ° F
SOAP
RUB VIGOROUSLY (for 15 seconds)
RINSE
DRY
TURN OFF WATER (with paper towel)
When should you WASH YOUR HANDS...-CORRECT ANS>>When entering the kitchen After touching
your face, hair, or skin
After using the restroom
After handling raw animal products After taking out the trash or cleaning After handling ANYTHING
dirty
If you have a cut on your hand...-CORRECT ANS>>•Wash your hands
•Put on clean bandage
•Wear gloves
If you cannot wash your hands because of a splint, wound, bandage, or brace...-CORRECT
ANS>>YOU CANNOT WORK WITH FOOD
What should you do with READY TO EAT FOODS-CORRECT ANS>>NO BARE HAND CONTACT WITH
READY TO EAT FOODS and Use a physical barrier to prevent
contamination from germs that have the potential to cause foodborne illness
What are READY TO EAT FOODS-CORRECT ANS>>Cooked food, raw fruits and vegetables, baked
goods, snack foods, and ice.
What are the physical barriers for READY TO EAT FOODS-CORRECT ANS>>Deli/wax paper, gloves,
and utensils such as tongs, scoops, and spatulas.
What is the proper/improper UNIFORM for hair-CORRECT ANS>>Proper Hair Restraint
Hair coming outside the cap
