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Southern Nevada Food Handler
Training Guide Questions and
Answers Latest 2026
Foodborne Illness Ans: Microorganisms that can cause
foodborne illness including bacteria, viruses, parasites,
and fungi.
Risk Factors Ans: Five risk factors that help prevent
foodborne illness in food establishments.
Food Hazards Ans: Conditions that can cause foodborne
illness, categorized as biological, chemical, and physical.
Biological Hazards Ans: Microorganisms that can cause
foodborne illness.
Poor Personal Hygiene Ans: Improper hand washing and
bare hand contact with ready-to-eat (RTE) foods.
Chemical Hazards Ans: Chemicals not meant to be
consumed, such as sanitizers, cleaning agents, or pest
control products.
Food From Unsafe Sources Ans: Food from an
unapproved source and/or prepared in unpermitted
locations.
Physical Hazards Ans: Foreign objects that can cause
injury, such as glass, metal, or bone.
© 2025 All rights reserved
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Improper Cooking Temperatures/Methods Ans: Cooking,
reheating, and freezing methods that do not eliminate
parasites in fish.
Improper Holding, Time and Temperature Ans: Improper
hot and cold holding of time/temperature control for
safety (TCS) foods.
Food Contamination Ans: Use of
contaminated/improperly constructed equipment and
poor employee practices.
Proper Handwashing Technique Ans: Washing hands in a
designated handwashing sink with liquid soap, warm
water, and drying with paper towels.
Handwashing Duration Ans: Wash hands for 10-15
seconds with warm water (minimum 100°F).
No Bare Hand Contact Ans: Ready-to-eat foods cannot be
handled with bare hands; use physical barriers instead.
Ready-to-Eat Foods Ans: Foods that include cooked food,
raw fruits and vegetables, baked goods, snack foods, and
ice.
Physical Barriers Ans: Deli/wax paper, gloves, and
utensils such as tongs, scoops, and spatulas used to
prevent contamination.
Self-Close Procedure Ans: Food establishments should
self-close and contact the Health District if there is a risk
to food safety.
© 2025 All rights reserved
Southern Nevada Food Handler
Training Guide Questions and
Answers Latest 2026
Foodborne Illness Ans: Microorganisms that can cause
foodborne illness including bacteria, viruses, parasites,
and fungi.
Risk Factors Ans: Five risk factors that help prevent
foodborne illness in food establishments.
Food Hazards Ans: Conditions that can cause foodborne
illness, categorized as biological, chemical, and physical.
Biological Hazards Ans: Microorganisms that can cause
foodborne illness.
Poor Personal Hygiene Ans: Improper hand washing and
bare hand contact with ready-to-eat (RTE) foods.
Chemical Hazards Ans: Chemicals not meant to be
consumed, such as sanitizers, cleaning agents, or pest
control products.
Food From Unsafe Sources Ans: Food from an
unapproved source and/or prepared in unpermitted
locations.
Physical Hazards Ans: Foreign objects that can cause
injury, such as glass, metal, or bone.
© 2025 All rights reserved
, 2 | Page
Improper Cooking Temperatures/Methods Ans: Cooking,
reheating, and freezing methods that do not eliminate
parasites in fish.
Improper Holding, Time and Temperature Ans: Improper
hot and cold holding of time/temperature control for
safety (TCS) foods.
Food Contamination Ans: Use of
contaminated/improperly constructed equipment and
poor employee practices.
Proper Handwashing Technique Ans: Washing hands in a
designated handwashing sink with liquid soap, warm
water, and drying with paper towels.
Handwashing Duration Ans: Wash hands for 10-15
seconds with warm water (minimum 100°F).
No Bare Hand Contact Ans: Ready-to-eat foods cannot be
handled with bare hands; use physical barriers instead.
Ready-to-Eat Foods Ans: Foods that include cooked food,
raw fruits and vegetables, baked goods, snack foods, and
ice.
Physical Barriers Ans: Deli/wax paper, gloves, and
utensils such as tongs, scoops, and spatulas used to
prevent contamination.
Self-Close Procedure Ans: Food establishments should
self-close and contact the Health District if there is a risk
to food safety.
© 2025 All rights reserved
