Food Handler Training: Food Safety, Risk
Factors, and Hygiene Exam Questions and
Answers 100% PASS
What is the primary focus of the Southern Nevada Health District's food regulations?—
ANSWER--The 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.
Name the five risk factors that can lead to foodborne illness.—ANSWER--Poor personal
hygiene, food from unsafe sources, improper cooking temperatures/methods, improper
holding time and temperature, and food contamination.
What are the biological hazards that can cause foodborne illness?—ANSWER--
Microorganisms such as bacteria, viruses, parasites, and fungi.
What is an example of a chemical hazard in food safety?—ANSWER--Chemicals not
meant to be consumed, such as sanitizers and cleaning agents.
What physical hazards can contaminate food?—ANSWER--Foreign objects like glass,
metal, or bone.
What is the minimum safe temperature for receiving hot TCS foods?—ANSWER--Above
135°F.
, What is the maximum safe temperature for receiving cold TCS foods?—ANSWER--
Below 41°F.
What is the proper handwashing technique?—ANSWER--Wet hands with warm water,
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
touching face or hair, after using the restroom, after handling raw animal products, and
after cleaning.
What is the rule regarding bare hand contact with ready-to-eat foods?—ANSWER--Bare
hands cannot touch ready-to-eat foods; physical barriers must be used.
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 are the 'Big 6' foodborne illnesses?—ANSWER--Salmonella, Typhoid Fever,
Shigella, E. coli, Hepatitis A, and Norovirus.
What is the requirement for employees who exhibit symptoms of foodborne illness?—
ANSWER--They cannot work until symptom-free for 24 hours without the use of
medicine.
What should be checked when receiving food deliveries?—ANSWER--Temperatures,
overall wholesomeness, spoilage, expiration dates, and signs of contamination.
What must be done with food that does not meet safety standards?—ANSWER--Reject
the food rather than accepting it from the supplier.
© 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 primary focus of the Southern Nevada Health District's food regulations?—
ANSWER--The 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.
Name the five risk factors that can lead to foodborne illness.—ANSWER--Poor personal
hygiene, food from unsafe sources, improper cooking temperatures/methods, improper
holding time and temperature, and food contamination.
What are the biological hazards that can cause foodborne illness?—ANSWER--
Microorganisms such as bacteria, viruses, parasites, and fungi.
What is an example of a chemical hazard in food safety?—ANSWER--Chemicals not
meant to be consumed, such as sanitizers and cleaning agents.
What physical hazards can contaminate food?—ANSWER--Foreign objects like glass,
metal, or bone.
What is the minimum safe temperature for receiving hot TCS foods?—ANSWER--Above
135°F.
, What is the maximum safe temperature for receiving cold TCS foods?—ANSWER--
Below 41°F.
What is the proper handwashing technique?—ANSWER--Wet hands with warm water,
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
touching face or hair, after using the restroom, after handling raw animal products, and
after cleaning.
What is the rule regarding bare hand contact with ready-to-eat foods?—ANSWER--Bare
hands cannot touch ready-to-eat foods; physical barriers must be used.
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 are the 'Big 6' foodborne illnesses?—ANSWER--Salmonella, Typhoid Fever,
Shigella, E. coli, Hepatitis A, and Norovirus.
What is the requirement for employees who exhibit symptoms of foodborne illness?—
ANSWER--They cannot work until symptom-free for 24 hours without the use of
medicine.
What should be checked when receiving food deliveries?—ANSWER--Temperatures,
overall wholesomeness, spoilage, expiration dates, and signs of contamination.
What must be done with food that does not meet safety standards?—ANSWER--Reject
the food rather than accepting it from the supplier.
© 2026 Copyright. All Rights Reserved. This document is
protected by copyright law, Copyrighted By Brittie Donald
