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 are the five risk factors that help prevent foodborne illness?—ANSWER--Biological
hazards, chemical hazards, food from unsafe sources, improper cooking
temperatures/methods, and improper holding, time, and temperature.
What is a biological hazard in food safety?—ANSWER--Microorganisms such as
bacteria, viruses, parasites, and fungi that can cause foodborne illness.
What are some examples of poor personal hygiene that can lead to foodborne illness?—
ANSWER--Improper hand washing, bare hand contact with ready-to-eat foods, and food
handlers working while ill.
What constitutes a chemical hazard in food safety?—ANSWER--Chemicals not meant
to be consumed, such as sanitizers, cleaning agents, or pest control products.
What is a physical hazard in food safety?—ANSWER--Foreign objects that can cause
injury, such as glass, metal, or bone.
, What is the importance of proper handwashing technique?—ANSWER--It prevents
foodborne illness by ensuring hands are clean before food handling.
What should be included in a designated handwashing sink?—ANSWER--Liquid soap,
paper towels, and a trash can.
What is the minimum temperature for washing hands?—ANSWER--At least 100°F.
What are ready-to-eat foods?—ANSWER--Foods that can be consumed without further
cooking, such as cooked food, raw fruits and vegetables, baked goods, snack foods,
and ice.
What is the policy regarding bare hand contact with ready-to-eat foods?—ANSWER--
Bare hand contact is prohibited; physical barriers like gloves or utensils must be used.
What are the 'Big 5' foodborne illnesses?—ANSWER--Salmonella, Shigella, E. coli
O157:H7, Hepatitis A, and Norovirus.
What symptoms require a food handler to stay home from work?—ANSWER--Sore
throat with fever, diarrhea, vomiting, jaundice, or infected cuts on hands.
What is an approved source for food?—ANSWER--A reputable supplier that has been
inspected and follows regulations.
What temperature should TCS foods be received at?—ANSWER--Hot foods above
135°F, cold foods below 41°F.
What should you do if food does not meet safety standards upon delivery?—ANSWER--
Reject the food rather than accepting it from the supplier.
What is the danger zone for food temperatures?—ANSWER--Between 41°F and 135°F.
© 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 are the five risk factors that help prevent foodborne illness?—ANSWER--Biological
hazards, chemical hazards, food from unsafe sources, improper cooking
temperatures/methods, and improper holding, time, and temperature.
What is a biological hazard in food safety?—ANSWER--Microorganisms such as
bacteria, viruses, parasites, and fungi that can cause foodborne illness.
What are some examples of poor personal hygiene that can lead to foodborne illness?—
ANSWER--Improper hand washing, bare hand contact with ready-to-eat foods, and food
handlers working while ill.
What constitutes a chemical hazard in food safety?—ANSWER--Chemicals not meant
to be consumed, such as sanitizers, cleaning agents, or pest control products.
What is a physical hazard in food safety?—ANSWER--Foreign objects that can cause
injury, such as glass, metal, or bone.
, What is the importance of proper handwashing technique?—ANSWER--It prevents
foodborne illness by ensuring hands are clean before food handling.
What should be included in a designated handwashing sink?—ANSWER--Liquid soap,
paper towels, and a trash can.
What is the minimum temperature for washing hands?—ANSWER--At least 100°F.
What are ready-to-eat foods?—ANSWER--Foods that can be consumed without further
cooking, such as cooked food, raw fruits and vegetables, baked goods, snack foods,
and ice.
What is the policy regarding bare hand contact with ready-to-eat foods?—ANSWER--
Bare hand contact is prohibited; physical barriers like gloves or utensils must be used.
What are the 'Big 5' foodborne illnesses?—ANSWER--Salmonella, Shigella, E. coli
O157:H7, Hepatitis A, and Norovirus.
What symptoms require a food handler to stay home from work?—ANSWER--Sore
throat with fever, diarrhea, vomiting, jaundice, or infected cuts on hands.
What is an approved source for food?—ANSWER--A reputable supplier that has been
inspected and follows regulations.
What temperature should TCS foods be received at?—ANSWER--Hot foods above
135°F, cold foods below 41°F.
What should you do if food does not meet safety standards upon delivery?—ANSWER--
Reject the food rather than accepting it from the supplier.
What is the danger zone for food temperatures?—ANSWER--Between 41°F and 135°F.
© 2026 Copyright. All Rights Reserved. This document is
protected by copyright law, Copyrighted By Brittie Donald
