SOUTHERN NEVADA FOOD HANDLERS UPDATED EXAM
SCRIPT QUESTIONS AND SOLUTIONS RATED A+
✔✔What are the nine things you should check for when receiving foods? - ✔✔Temps
for receiving TCS foods, overall wholesomeness, frozen foods (no ice crystals or liquids
in the packages), spoilage, expiration dates, signs of contamination from pests or spills,
proper labeling and invoices, shell stock tags, parasite destruction for some fish
✔✔What is the TCS hot holding zone? - ✔✔Above 135 degrees F
✔✔What is the TCS cold holding zone? - ✔✔Below 41 degrees F
✔✔What is the TCS bacteria growth zone? - ✔✔41-135 degrees F (bacteria grow and
multiply)
✔✔What temperature is proper for thawing? - ✔✔TCS cold holding zone (41 F or
below)
✔✔How do you properly thaw TCS food in a refrigerator? - ✔✔Plan ahead — large
items may take several days to thaw. Maintain refrigeration at 41°F or less
✔✔How do you properly thaw TCS food as a part of cooking? - ✔✔Take directly from
frozen to cooking. This is great for foods that are small.
✔✔How do you properly thaw TCS food in the microwave? - ✔✔Transfer immediately to
a conventional cooking process or cook completely in the microwave.
✔✔How do you properly thaw TCS food in water? - ✔✔Ensure running water flows fast
enough to remove and float off loose particles. Ensure all portions of food are fully
submerged under water. Running water should be cold; food should not rise above
41°F.
✔✔What is the only way to ensure germs in TCS foods are reduced to safe levels? -
✔✔Cook them to their required temperatures
✔✔How do you use a thermometer? - ✔✔Use a calibrated and sanitized stem
thermometer, Insert the thermometer into the thickest part of the food away from bones
to be sure all parts of the food are cooked thoroughly (hold for 15 seconds)
✔✔What goes for 135 degrees? - ✔✔Fruits, vegetables, and grains cooked for hot
holding, Reheat of manufactured TCS foods within two hours, Hot holding
✔✔What goes for 155 degrees? - ✔✔Tenderized/injected and ground meats, Raw shell
eggs for hot holding
, ✔✔What goes for 165 degrees? - ✔✔Reheat of TCS foods made in house for hot
holding within two hours, Poultry: chicken, duck, turkey, Stuffed Foods
✔✔What is the two-stage cooling process? - ✔✔135 to 70 degrees within 2 hours, then
70 to 41 degrees within 2 hours for a total cooling time of 6 hours, food MUST drop to
these temperatures within this time or be reheated, if they are not they must be
discarded
✔✔How do you properly calibrate a stem thermometer? - ✔✔1. Completely fill a
container with ice. 2. Add clean water (ice should not float). 3. Immerse thermometer. 4.
Stir well. 5. Allow 30 seconds before adjusting to 32°F.
✔✔What is cross contamination? - ✔✔When germs are moved from one food or surface
to another
✔✔What are some cases of cross contamination? - ✔✔Adding contaminated
ingredients to food., Food contact surfaces (equipment and utensils) that were not
properly cleaned and sanitized, Allowing raw food to touch or drip on ready-to-eat food,
Hands that touch contaminated food then ready-to-eat food
✔✔What are some ways to avoid cross contamination? - ✔✔Using separate cutting
boards and utensils for raw products (such as shell eggs, meat, fish, poultry) and ready-
to-eat food or cleaning and sanitizing equipment in between uses, Separating dirty
equipment from food or clean equipment, Starting with a clean, sanitized work surface
and cleaning and sanitizing all work surfaces, equipment, and utensils after each task,
Not storing anything in ice that will be consumed.
✔✔How often should equipment be cleaned and sanitized? - ✔✔Every four hours
✔✔What are sanitary buckets? - ✔✔Chlorine and Quaternary Ammonia (Quats) are
types of approved sanitizers. Follow manufacturer recommendations for proper
concentration and contact time. Test the sanitizer with paper test strips to check the
concentration. Keep a cloth stored in a sanitizer bucket anytime there is food service or
preparation.
✔✔What is a three compartment sink? - ✔✔A sink that has three basins and follows the
five cleaning steps: pre-wash (scrape), wash (hot soapy water at least 110 degrees),
rinse, sanitize (with approved chemical sanitizer), air dry
✔✔What temperature must dish machines reach? - ✔✔160 degrees F surface temp
✔✔How should produce be washed? - ✔✔Run fresh fruits and vegetables under
running water before any use. Remove outer leaves and pull leafy greens completely
apart. Cut away bruised or damaged areas
SCRIPT QUESTIONS AND SOLUTIONS RATED A+
✔✔What are the nine things you should check for when receiving foods? - ✔✔Temps
for receiving TCS foods, overall wholesomeness, frozen foods (no ice crystals or liquids
in the packages), spoilage, expiration dates, signs of contamination from pests or spills,
proper labeling and invoices, shell stock tags, parasite destruction for some fish
✔✔What is the TCS hot holding zone? - ✔✔Above 135 degrees F
✔✔What is the TCS cold holding zone? - ✔✔Below 41 degrees F
✔✔What is the TCS bacteria growth zone? - ✔✔41-135 degrees F (bacteria grow and
multiply)
✔✔What temperature is proper for thawing? - ✔✔TCS cold holding zone (41 F or
below)
✔✔How do you properly thaw TCS food in a refrigerator? - ✔✔Plan ahead — large
items may take several days to thaw. Maintain refrigeration at 41°F or less
✔✔How do you properly thaw TCS food as a part of cooking? - ✔✔Take directly from
frozen to cooking. This is great for foods that are small.
✔✔How do you properly thaw TCS food in the microwave? - ✔✔Transfer immediately to
a conventional cooking process or cook completely in the microwave.
✔✔How do you properly thaw TCS food in water? - ✔✔Ensure running water flows fast
enough to remove and float off loose particles. Ensure all portions of food are fully
submerged under water. Running water should be cold; food should not rise above
41°F.
✔✔What is the only way to ensure germs in TCS foods are reduced to safe levels? -
✔✔Cook them to their required temperatures
✔✔How do you use a thermometer? - ✔✔Use a calibrated and sanitized stem
thermometer, Insert the thermometer into the thickest part of the food away from bones
to be sure all parts of the food are cooked thoroughly (hold for 15 seconds)
✔✔What goes for 135 degrees? - ✔✔Fruits, vegetables, and grains cooked for hot
holding, Reheat of manufactured TCS foods within two hours, Hot holding
✔✔What goes for 155 degrees? - ✔✔Tenderized/injected and ground meats, Raw shell
eggs for hot holding
, ✔✔What goes for 165 degrees? - ✔✔Reheat of TCS foods made in house for hot
holding within two hours, Poultry: chicken, duck, turkey, Stuffed Foods
✔✔What is the two-stage cooling process? - ✔✔135 to 70 degrees within 2 hours, then
70 to 41 degrees within 2 hours for a total cooling time of 6 hours, food MUST drop to
these temperatures within this time or be reheated, if they are not they must be
discarded
✔✔How do you properly calibrate a stem thermometer? - ✔✔1. Completely fill a
container with ice. 2. Add clean water (ice should not float). 3. Immerse thermometer. 4.
Stir well. 5. Allow 30 seconds before adjusting to 32°F.
✔✔What is cross contamination? - ✔✔When germs are moved from one food or surface
to another
✔✔What are some cases of cross contamination? - ✔✔Adding contaminated
ingredients to food., Food contact surfaces (equipment and utensils) that were not
properly cleaned and sanitized, Allowing raw food to touch or drip on ready-to-eat food,
Hands that touch contaminated food then ready-to-eat food
✔✔What are some ways to avoid cross contamination? - ✔✔Using separate cutting
boards and utensils for raw products (such as shell eggs, meat, fish, poultry) and ready-
to-eat food or cleaning and sanitizing equipment in between uses, Separating dirty
equipment from food or clean equipment, Starting with a clean, sanitized work surface
and cleaning and sanitizing all work surfaces, equipment, and utensils after each task,
Not storing anything in ice that will be consumed.
✔✔How often should equipment be cleaned and sanitized? - ✔✔Every four hours
✔✔What are sanitary buckets? - ✔✔Chlorine and Quaternary Ammonia (Quats) are
types of approved sanitizers. Follow manufacturer recommendations for proper
concentration and contact time. Test the sanitizer with paper test strips to check the
concentration. Keep a cloth stored in a sanitizer bucket anytime there is food service or
preparation.
✔✔What is a three compartment sink? - ✔✔A sink that has three basins and follows the
five cleaning steps: pre-wash (scrape), wash (hot soapy water at least 110 degrees),
rinse, sanitize (with approved chemical sanitizer), air dry
✔✔What temperature must dish machines reach? - ✔✔160 degrees F surface temp
✔✔How should produce be washed? - ✔✔Run fresh fruits and vegetables under
running water before any use. Remove outer leaves and pull leafy greens completely
apart. Cut away bruised or damaged areas
