Nevada Food Handlers Card | latest with complete solution

Nevada Food Handlers Card | latest with complete solution What is Poor Personal Hygiene - •Improper hand washing • Bare hand contact with ready-to-eat (RTE) foods • Food handlers working while ill with the following symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice What is Food from unsafe sources - • Food from an unapproved source and/or prepared in unpermitted locations • Receiving adulterated food What is Improper Cooking Temperatures/Methods - • Cooking • Reheating • Freezing (kill step to eliminate parasites in fish) What is Improper Holding, Time and Temperature - • Improper hot and cold holding of TCS foods • Improper use of time as a control • Improper cooling of TCS foods What is Food Contamination - • Use of contaminated/improperly constructed equipment • Poor employee practices • Improper food storage/preparation • Exposure to chemicals What is a Biological Food Hazard - • Microorganisms that can cause foodborne illness • Bacteria, viruses, parasites, and fungi What is a Chemical Food Hazard - • Chemicals not meant to be consumed • Sanitizers, cleaning agents, or pest control products must be separated from food What is a Physical Food Hazard - • Foreign objects that can cause injury • Glass, metal, or bone PROPER HANDWASHING TECHNIQUE AREA - Wash your hands in a DESIGNATED HAND WASHING SINK for hand washing ONLY and should have liquid soap, paper towels, and a trash can PROPER HANDWASHING TECHNIQUE STEPS - 1. WET HANDS (with warm water) MIN 100 ° F 2. SOAP 3. RUB VIGOROUSLY (for 15 seconds) 4. RINSE 5. DRY 6. TURN OFF WATER (with paper towel) When should you WASH YOUR HANDS... - When entering the kitchen After touching your face, hair, or skin After using the restroom After handling raw animal products After taking out the trash or cleaning