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SOUTHERN NEVADA FOOD HANDLERS| 35 QUESTIONS WITH 100% CORRECT ANSWERS.
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SOUTHERN NEVADA FOOD HANDLERS| 35 QUESTIONS WITH 100% CORRECT ANSWERS.
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SOUTHERN NEVADA FOOD HANDLERS 35 QUESTIONS WITH 100% CORRECT ANSWERS5 steps to proper handwashing - answer 1. Wet hands
2. Apply soap
3. Rub vigorously for 15 seconds
4. Rinse
5. Dry
When to wash hands (6): - answer 1. Entering the kitchen
2. After touching face, hair, skin
3. After using the restroom
4. After handling raw animal products
5. After taking out the trash/cleaning
6. After handling anything dirty
RTE - answer Ready to eat
*Never to be handled w/bare hands
5 foodborne illnesses: - answer Send Sick Employees Home Now
1. Salmonella
2. Shigella
3. E Coli
4. Hepatitis A
5. Norovirus 5 symptoms of food borne illness - answer 1. Vomiting
2. Diarrhea
3. Sore throat w/fever
4. Infected cuts/wounds (hands/arms)
5. Jaundice
TCS - answer Time and Temperature Control for Safety
PHF - answer Potentially hazardous foods
Temperature Danger Zone - answer 41 F - 135 F degrees
Hot holding - answer 135 F and higher
Cold holding - answer 41 F or lower
4 methods to properly thaw food - answer 1. Under refrigeration (41 F or less)
2. As part of cooking (small foods)
3. Microwave (if immediately cooked)
4. Fully submerged under cold running water
165 F for 15 seconds - answer -Reheat TCS foods made in-house for hot holding within 2 hours
-Poultry
-Stuffed foods
155 for 15 seconds - answer Tenderized/injected & ground meats
Raw shell eggs for hot holding
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