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Southern Nevada Food Handlers Exam
Questions with 100% Correct Answers |
Verified | Updated (Actual Exam)
You should let your employer know if you experienced any of these 5 symptoms:
- (ANSWER)1. Vomiting
2. Diarrhea
3. Sore throat w/ fever
4. Infected cuts/wounds
5. Jaundice
What are the 5 big Foodborne Illnesses? - (ANSWER)1. Salmonella
2. Shigella
3. E. Coli
4. Hepatitis A
5. Norovirus
You cannot work until you are symptom-free for __ hours without the use of
medicine? - (ANSWER)24
Acceptable to receive eggs, milk, and live shellstock at __ degree - (ANSWER)45
degree F
Shellfish tags must be kept on file for __ days - (ANSWER)90
, 2
What is the "Hot Holding Zone' temperature? - (ANSWER)135 degrees F above
(no bacteria growth)
What is the "Danger Zone" temperature? - (ANSWER)Between 41 - 135 degrees F
(Bacteria grow and multiply)
What is the "Cold Holding Zone" temperature? - (ANSWER)41 degrees F or below
(Slow bacteria growth)
It is important to maintain foods __ degrees or below when thawing (defrosting) -
(ANSWER)41 degrees or below
To thaw via refrigeration, maintain refrigeration at __ degrees or less? -
(ANSWER)41
What is the process to thaw as a part of cooking? - (ANSWER)Take directly from
frozen to cooking (great for small foods)
What is the process to thaw in a microwave? - (ANSWER)Transfer immediately to
a conventional cooking process or cook completely in the microwave
What is the process to thaw via a "Fully submerged under cold running water"? -
(ANSWER)Ensure running water flows fast enough to remove and float off loose
Southern Nevada Food Handlers Exam
Questions with 100% Correct Answers |
Verified | Updated (Actual Exam)
You should let your employer know if you experienced any of these 5 symptoms:
- (ANSWER)1. Vomiting
2. Diarrhea
3. Sore throat w/ fever
4. Infected cuts/wounds
5. Jaundice
What are the 5 big Foodborne Illnesses? - (ANSWER)1. Salmonella
2. Shigella
3. E. Coli
4. Hepatitis A
5. Norovirus
You cannot work until you are symptom-free for __ hours without the use of
medicine? - (ANSWER)24
Acceptable to receive eggs, milk, and live shellstock at __ degree - (ANSWER)45
degree F
Shellfish tags must be kept on file for __ days - (ANSWER)90
, 2
What is the "Hot Holding Zone' temperature? - (ANSWER)135 degrees F above
(no bacteria growth)
What is the "Danger Zone" temperature? - (ANSWER)Between 41 - 135 degrees F
(Bacteria grow and multiply)
What is the "Cold Holding Zone" temperature? - (ANSWER)41 degrees F or below
(Slow bacteria growth)
It is important to maintain foods __ degrees or below when thawing (defrosting) -
(ANSWER)41 degrees or below
To thaw via refrigeration, maintain refrigeration at __ degrees or less? -
(ANSWER)41
What is the process to thaw as a part of cooking? - (ANSWER)Take directly from
frozen to cooking (great for small foods)
What is the process to thaw in a microwave? - (ANSWER)Transfer immediately to
a conventional cooking process or cook completely in the microwave
What is the process to thaw via a "Fully submerged under cold running water"? -
(ANSWER)Ensure running water flows fast enough to remove and float off loose
