Food Handler Training: Food Safety, Risk
Factors, and Hygiene Exam Questions and
Answers 100% PASS
What is the main 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 can lead to foodborne illness?—ANSWER--Poor
personal hygiene, food from unsafe sources, improper cooking temperatures/methods,
improper holding, and food contamination.
What are biological hazards in food safety?—ANSWER--Microorganisms such as
bacteria, viruses, parasites, and fungi that can cause foodborne illness.
What is a chemical hazard in food safety?—ANSWER--Chemicals not meant to be
consumed, such as sanitizers and cleaning agents.
What constitutes a physical hazard in food safety?—ANSWER--Foreign objects like
glass, metal, or bone that can cause injury.
What is the importance of proper handwashing technique?—ANSWER--To prevent
foodborne illness by ensuring hands are clean before food handling.
, What are the steps for proper handwashing?—ANSWER--Wet hands, apply soap, rub
vigorously for 10-15 seconds, rinse, and dry with a paper towel.
When should food handlers wash their hands?—ANSWER--Before food handling, after
using the restroom, after touching face or hair, and after handling raw animal products.
What is the policy regarding bare hand contact with ready-to-eat foods?—ANSWER--
Bare hand contact is prohibited; physical barriers must be used.
What are some examples of ready-to-eat foods?—ANSWER--Cooked food, raw fruits
and vegetables, baked goods, snack foods, and ice.
What should be done if a food handler has a cut on their hand?—ANSWER--Wash
hands, cover with a clean bandage, and wear gloves.
What is the 'Big 6' foodborne illnesses?—ANSWER--Salmonella, Typhoid Fever, Shigella,
E. coli, Hepatitis A, and Norovirus.
What should a food handler do if they exhibit symptoms of foodborne illness?—
ANSWER--They cannot work until symptom-free for 24 hours without medication.
What is an approved source in food safety?—ANSWER--A reputable supplier that has
been inspected and follows regulations.
What temperature should hot foods be received at?—ANSWER--Above 135°F.
What temperature should cold foods be received at?—ANSWER--Below 41°F.
What should be checked when receiving food deliveries?—ANSWER--Temperatures,
overall wholesomeness, spoilage, expiration dates, and signs of contamination.
© 2026 Copyright. All Rights Reserved. This document is
protected by copyright law, Copyrighted By Brittie Donald
Factors, and Hygiene Exam Questions and
Answers 100% PASS
What is the main 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 can lead to foodborne illness?—ANSWER--Poor
personal hygiene, food from unsafe sources, improper cooking temperatures/methods,
improper holding, and food contamination.
What are biological hazards in food safety?—ANSWER--Microorganisms such as
bacteria, viruses, parasites, and fungi that can cause foodborne illness.
What is a chemical hazard in food safety?—ANSWER--Chemicals not meant to be
consumed, such as sanitizers and cleaning agents.
What constitutes a physical hazard in food safety?—ANSWER--Foreign objects like
glass, metal, or bone that can cause injury.
What is the importance of proper handwashing technique?—ANSWER--To prevent
foodborne illness by ensuring hands are clean before food handling.
, What are the steps for proper handwashing?—ANSWER--Wet hands, apply soap, rub
vigorously for 10-15 seconds, rinse, and dry with a paper towel.
When should food handlers wash their hands?—ANSWER--Before food handling, after
using the restroom, after touching face or hair, and after handling raw animal products.
What is the policy regarding bare hand contact with ready-to-eat foods?—ANSWER--
Bare hand contact is prohibited; physical barriers must be used.
What are some examples of ready-to-eat foods?—ANSWER--Cooked food, raw fruits
and vegetables, baked goods, snack foods, and ice.
What should be done if a food handler has a cut on their hand?—ANSWER--Wash
hands, cover with a clean bandage, and wear gloves.
What is the 'Big 6' foodborne illnesses?—ANSWER--Salmonella, Typhoid Fever, Shigella,
E. coli, Hepatitis A, and Norovirus.
What should a food handler do if they exhibit symptoms of foodborne illness?—
ANSWER--They cannot work until symptom-free for 24 hours without medication.
What is an approved source in food safety?—ANSWER--A reputable supplier that has
been inspected and follows regulations.
What temperature should hot foods be received at?—ANSWER--Above 135°F.
What temperature should cold foods be received at?—ANSWER--Below 41°F.
What should be checked when receiving food deliveries?—ANSWER--Temperatures,
overall wholesomeness, spoilage, expiration dates, and signs of contamination.
© 2026 Copyright. All Rights Reserved. This document is
protected by copyright law, Copyrighted By Brittie Donald
