SOUTHERN NEVADA FOOD HANDLERS EVALUATION EXAM
QUESTIONS AND SOLUTIONS RATED A+
✔✔Employee Practices - ✔✔Poor employee practices can contribute to food
contamination.
✔✔Improper Food Storage - ✔✔Improper food storage/preparation can lead to food
contamination.
✔✔Exposure to Chemicals - ✔✔Exposure to chemicals can lead to food contamination.
✔✔Proper hair restraint - ✔✔A requirement for food handlers to keep hair covered and
contained.
✔✔Hair coming outside the cap - ✔✔An improper practice where hair is not fully
covered by a cap.
✔✔Neat and clean clothes - ✔✔Clothing that is tidy and free from dirt or stains.
✔✔Dirty clothes - ✔✔Clothing that is soiled or unclean.
✔✔All wounds covered - ✔✔A requirement that any cuts or injuries are properly
bandaged.
✔✔Open and bleeding wounds - ✔✔Injuries that are not covered and are actively
bleeding.
✔✔No wrist jewelry - ✔✔A rule that prohibits wearing jewelry on the wrists while
handling food.
✔✔Wrist jewelry - ✔✔Any type of jewelry worn on the wrist, which is not allowed.
✔✔Plain band ring - ✔✔A simple ring without any ornate or jeweled features.
✔✔Ornate or jeweled ring - ✔✔A ring that has decorative elements or gemstones,
which is not permitted.
✔✔Short and clean nails - ✔✔Nails that are trimmed and maintained in a hygienic
manner.
✔✔Long, painted, and/or artificial nails - ✔✔Nails that are either excessively long,
decorated, or fake, which are not allowed.
, ✔✔Big 6 foodborne illnesses - ✔✔A group of six pathogens that are commonly
associated with foodborne illnesses: Salmonella, Typhoid Fever, Shigella, Shiga toxin
producing E. coli, Hepatitis A, and Norovirus.
✔✔Symptoms requiring reporting - ✔✔Symptoms such as diarrhea, vomiting, sore
throat with fever, jaundice, and infected cuts that must be reported to an employer.
✔✔Cannot work until symptom-free for 24 hours - ✔✔A policy stating that food handlers
must be free of symptoms for a full day without medication before returning to work.
✔✔Approved source - ✔✔A reputable supplier that has been inspected and meets
health regulations.
✔✔TCS foods - ✔✔Time/Temperature Control for Safety foods that require specific
temperature management to prevent pathogen growth.
✔✔Hot foods hot - ✔✔A requirement that hot foods must be maintained at temperatures
above 135°F.
✔✔Cold foods cold - ✔✔A requirement that cold foods must be maintained at
temperatures below 41°F.
✔✔Danger zone - ✔✔The temperature range between 41°F and 135°F where bacteria
grow rapidly.
✔✔Receiving temperatures for TCS food - ✔✔The specific temperatures at which TCS
foods must be checked upon delivery.
✔✔Signs of contamination - ✔✔Indicators that food may be unsafe, such as spoilage,
off-color, or bad odor.
✔✔Shellstock tags - ✔✔Documentation required for shellfish that must be kept on file
for 90 days.
✔✔Proper thawing methods - ✔✔Techniques for defrosting food safely, including under
refrigeration, running water, or in a microwave.
✔✔Holding temperatures - ✔✔The required temperatures for storing food to prevent
bacterial growth.
✔✔Refrigeration - ✔✔Maintaining food at a temperature of 41°F or lower.
✔✔Cooking TCS Foods - ✔✔Cooking TCS foods to their required temperatures is the
only way to reduce the amount of germs to safe levels.
QUESTIONS AND SOLUTIONS RATED A+
✔✔Employee Practices - ✔✔Poor employee practices can contribute to food
contamination.
✔✔Improper Food Storage - ✔✔Improper food storage/preparation can lead to food
contamination.
✔✔Exposure to Chemicals - ✔✔Exposure to chemicals can lead to food contamination.
✔✔Proper hair restraint - ✔✔A requirement for food handlers to keep hair covered and
contained.
✔✔Hair coming outside the cap - ✔✔An improper practice where hair is not fully
covered by a cap.
✔✔Neat and clean clothes - ✔✔Clothing that is tidy and free from dirt or stains.
✔✔Dirty clothes - ✔✔Clothing that is soiled or unclean.
✔✔All wounds covered - ✔✔A requirement that any cuts or injuries are properly
bandaged.
✔✔Open and bleeding wounds - ✔✔Injuries that are not covered and are actively
bleeding.
✔✔No wrist jewelry - ✔✔A rule that prohibits wearing jewelry on the wrists while
handling food.
✔✔Wrist jewelry - ✔✔Any type of jewelry worn on the wrist, which is not allowed.
✔✔Plain band ring - ✔✔A simple ring without any ornate or jeweled features.
✔✔Ornate or jeweled ring - ✔✔A ring that has decorative elements or gemstones,
which is not permitted.
✔✔Short and clean nails - ✔✔Nails that are trimmed and maintained in a hygienic
manner.
✔✔Long, painted, and/or artificial nails - ✔✔Nails that are either excessively long,
decorated, or fake, which are not allowed.
, ✔✔Big 6 foodborne illnesses - ✔✔A group of six pathogens that are commonly
associated with foodborne illnesses: Salmonella, Typhoid Fever, Shigella, Shiga toxin
producing E. coli, Hepatitis A, and Norovirus.
✔✔Symptoms requiring reporting - ✔✔Symptoms such as diarrhea, vomiting, sore
throat with fever, jaundice, and infected cuts that must be reported to an employer.
✔✔Cannot work until symptom-free for 24 hours - ✔✔A policy stating that food handlers
must be free of symptoms for a full day without medication before returning to work.
✔✔Approved source - ✔✔A reputable supplier that has been inspected and meets
health regulations.
✔✔TCS foods - ✔✔Time/Temperature Control for Safety foods that require specific
temperature management to prevent pathogen growth.
✔✔Hot foods hot - ✔✔A requirement that hot foods must be maintained at temperatures
above 135°F.
✔✔Cold foods cold - ✔✔A requirement that cold foods must be maintained at
temperatures below 41°F.
✔✔Danger zone - ✔✔The temperature range between 41°F and 135°F where bacteria
grow rapidly.
✔✔Receiving temperatures for TCS food - ✔✔The specific temperatures at which TCS
foods must be checked upon delivery.
✔✔Signs of contamination - ✔✔Indicators that food may be unsafe, such as spoilage,
off-color, or bad odor.
✔✔Shellstock tags - ✔✔Documentation required for shellfish that must be kept on file
for 90 days.
✔✔Proper thawing methods - ✔✔Techniques for defrosting food safely, including under
refrigeration, running water, or in a microwave.
✔✔Holding temperatures - ✔✔The required temperatures for storing food to prevent
bacterial growth.
✔✔Refrigeration - ✔✔Maintaining food at a temperature of 41°F or lower.
✔✔Cooking TCS Foods - ✔✔Cooking TCS foods to their required temperatures is the
only way to reduce the amount of germs to safe levels.
