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--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 like bacteria,
viruses, parasites, and fungi that can cause foodborne illness.
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 constitutes a physical hazard in food safety?—ANSWER--Foreign objects like
glass, metal, or bone that can cause injury.
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 guideline regarding bare hand contact with ready-to-eat foods?—ANSWER--
Ready-to-eat foods cannot be handled with bare hands; 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 should a food handler do if they exhibit symptoms of foodborne illness?—
ANSWER--They cannot work until symptom-free for 24 hours without the use of
medicine.
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 is the danger zone for food temperatures?—ANSWER--Between 41°F and 135°F.
What should be checked when receiving TCS foods?—ANSWER--Temperatures, overall
wholesomeness, signs of spoilage, and contamination.
What should be done with food that does not meet safety standards?—ANSWER--
Reject the food rather than accepting it from the supplier.
What must be done with shellfish tags?—ANSWER--They must be kept on file for 90
days.
© 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--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 like bacteria,
viruses, parasites, and fungi that can cause foodborne illness.
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 constitutes a physical hazard in food safety?—ANSWER--Foreign objects like
glass, metal, or bone that can cause injury.
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 guideline regarding bare hand contact with ready-to-eat foods?—ANSWER--
Ready-to-eat foods cannot be handled with bare hands; 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 should a food handler do if they exhibit symptoms of foodborne illness?—
ANSWER--They cannot work until symptom-free for 24 hours without the use of
medicine.
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 is the danger zone for food temperatures?—ANSWER--Between 41°F and 135°F.
What should be checked when receiving TCS foods?—ANSWER--Temperatures, overall
wholesomeness, signs of spoilage, and contamination.
What should be done with food that does not meet safety standards?—ANSWER--
Reject the food rather than accepting it from the supplier.
What must be done with shellfish tags?—ANSWER--They must be kept on file for 90
days.
© 2026 Copyright. All Rights Reserved. This document is
protected by copyright law, Copyrighted By Brittie Donald
