Food Handler Training: Food Safety,
Contamination, and Temperature Control
Exam Questions and Answers 100% PASS
What is the primary focus of the Southern Nevada Health District's food regulations?—
ANSWER--Control of foodborne illness risk factors in food establishments.
What should a food establishment do if there is a risk to food safety?—ANSWER--Self-
close and contact the Health District.
What are the five risk factors that contribute to foodborne illness?—ANSWER--
Biological, Chemical, Physical, Improper Cooking Temperatures/Methods, Improper
Holding, Time and Temperature.
What are biological hazards in food handling?—ANSWER--Microorganisms like
bacteria, viruses, parasites, and fungi that can cause foodborne illness.
What is a common chemical hazard in food handling?—ANSWER--Chemicals not
meant to be consumed, such as sanitizers and cleaning agents.
What are physical hazards in food handling?—ANSWER--Foreign objects like glass,
metal, or bone that can cause injury.
What is the minimum safe cooking temperature for TCS foods?—ANSWER--Above
135°F for hot foods and below 41°F for cold foods.
, What is the proper handwashing technique?—ANSWER--Wet hands, apply soap, rub
vigorously for 10-15 seconds, rinse, and dry.
When should food handlers wash their hands?—ANSWER--Before food handling, after
using the restroom, after touching face or hair, after handling raw animal products, and
after cleaning.
What is the policy regarding bare hand contact with ready-to-eat foods?—ANSWER--
Bare hand contact is prohibited; use physical barriers like gloves or utensils.
What are the 'Big 6' foodborne illnesses?—ANSWER--Salmonella, Typhoid Fever,
Shigella, E. coli, Hepatitis A, and Norovirus.
What is the requirement for employees with symptoms of foodborne illness?—
ANSWER--They cannot work until symptom-free for 24 hours without medication.
What should be checked when receiving TCS foods?—ANSWER--Temperatures, overall
wholesomeness, signs of contamination, and proper labeling.
What temperature should cold foods be received at?—ANSWER--Below 41°F.
What is the acceptable temperature for receiving eggs and live shellstock?—ANSWER--
At 45°F.
What should be done if food does not meet safety standards upon delivery?—ANSWER-
-Reject the food rather than accepting it.
What is the importance of proper food labeling?—ANSWER--It identifies what the food
is and where it came from, ensuring safety and traceability.
© 2026 Copyright. All Rights Reserved. This document is
protected by copyright law, Copyrighted By Brittie Donald
Contamination, and Temperature Control
Exam Questions and Answers 100% PASS
What is the primary focus of the Southern Nevada Health District's food regulations?—
ANSWER--Control of foodborne illness risk factors in food establishments.
What should a food establishment do if there is a risk to food safety?—ANSWER--Self-
close and contact the Health District.
What are the five risk factors that contribute to foodborne illness?—ANSWER--
Biological, Chemical, Physical, Improper Cooking Temperatures/Methods, Improper
Holding, Time and Temperature.
What are biological hazards in food handling?—ANSWER--Microorganisms like
bacteria, viruses, parasites, and fungi that can cause foodborne illness.
What is a common chemical hazard in food handling?—ANSWER--Chemicals not
meant to be consumed, such as sanitizers and cleaning agents.
What are physical hazards in food handling?—ANSWER--Foreign objects like glass,
metal, or bone that can cause injury.
What is the minimum safe cooking temperature for TCS foods?—ANSWER--Above
135°F for hot foods and below 41°F for cold foods.
, What is the proper handwashing technique?—ANSWER--Wet hands, apply soap, rub
vigorously for 10-15 seconds, rinse, and dry.
When should food handlers wash their hands?—ANSWER--Before food handling, after
using the restroom, after touching face or hair, after handling raw animal products, and
after cleaning.
What is the policy regarding bare hand contact with ready-to-eat foods?—ANSWER--
Bare hand contact is prohibited; use physical barriers like gloves or utensils.
What are the 'Big 6' foodborne illnesses?—ANSWER--Salmonella, Typhoid Fever,
Shigella, E. coli, Hepatitis A, and Norovirus.
What is the requirement for employees with symptoms of foodborne illness?—
ANSWER--They cannot work until symptom-free for 24 hours without medication.
What should be checked when receiving TCS foods?—ANSWER--Temperatures, overall
wholesomeness, signs of contamination, and proper labeling.
What temperature should cold foods be received at?—ANSWER--Below 41°F.
What is the acceptable temperature for receiving eggs and live shellstock?—ANSWER--
At 45°F.
What should be done if food does not meet safety standards upon delivery?—ANSWER-
-Reject the food rather than accepting it.
What is the importance of proper food labeling?—ANSWER--It identifies what the food
is and where it came from, ensuring safety and traceability.
© 2026 Copyright. All Rights Reserved. This document is
protected by copyright law, Copyrighted By Brittie Donald
