Southern Nevada Food Handler EXAM 2025
QUESTIONS AND ANSWERS
You should let your employer know if you experienced any of these 5 symptoms: - ANS 1.
Vomiting
2. Diarrhea
3. Sore throat w/ fever
4. Infected cuts/wounds
5. Jaundice
What are the 5 big Food-borne Illnesses? - ANS 1. Salmonella
2. Shigella
3. E. Coli
4. Hepatitis A
5. Norovirus
You cannot work until you are symptom-free for __ hours without the use of medicine? -
ANS 24
Acceptable to receive eggs, milk, and live shell stock at __ degree - ANS 45 degree F
1
Page
Shellfish tags must be kept on file for __ days - ANS 90
@COPYRIGHT BRAINBARTER 2025/2026
, What is the "Hot Holding Zone" temperature? - ANS 135 degrees F above (no bacteria
growth)
What is the "Danger Zone" temperature? - ANS Between 41 - 135 degrees F (Bacteria grow
and multiply)
What is the "Cold Holding Zone" temperature? - ANS 41 degrees F or below (Slow bacteria
growth)
It is important to maintain foods __ degrees or below when thawing (defrosting) - ANS 41
degrees or below
To thaw via refrigeration, maintain refrigeration at __ degrees or less? - ANS 41
What is the process to thaw as a part of cooking? - ANS Take directly from frozen to cooking
(great for small foods)
What is the process to thaw in a microwave? - ANS Transfer immediately to a conventional
cooking process or cook completely in the microwave
What is the process to thaw via a "Fully submerged under cold running water"? - ANS Ensure
running water flows fast enough to remove and float off loose particles. Ensure all portions of
food are fully submerged under water. Running water should be cold; food should not rise
above 41 degrees F.
Cooking temperatures are held for how many seconds? - ANS Minimum of 15 seconds
What cooking temperature is for the
2
Page
-Reheat of TCS foods made in house for hot holding within 2 hours
@COPYRIGHT BRAINBARTER 2025/2026
QUESTIONS AND ANSWERS
You should let your employer know if you experienced any of these 5 symptoms: - ANS 1.
Vomiting
2. Diarrhea
3. Sore throat w/ fever
4. Infected cuts/wounds
5. Jaundice
What are the 5 big Food-borne Illnesses? - ANS 1. Salmonella
2. Shigella
3. E. Coli
4. Hepatitis A
5. Norovirus
You cannot work until you are symptom-free for __ hours without the use of medicine? -
ANS 24
Acceptable to receive eggs, milk, and live shell stock at __ degree - ANS 45 degree F
1
Page
Shellfish tags must be kept on file for __ days - ANS 90
@COPYRIGHT BRAINBARTER 2025/2026
, What is the "Hot Holding Zone" temperature? - ANS 135 degrees F above (no bacteria
growth)
What is the "Danger Zone" temperature? - ANS Between 41 - 135 degrees F (Bacteria grow
and multiply)
What is the "Cold Holding Zone" temperature? - ANS 41 degrees F or below (Slow bacteria
growth)
It is important to maintain foods __ degrees or below when thawing (defrosting) - ANS 41
degrees or below
To thaw via refrigeration, maintain refrigeration at __ degrees or less? - ANS 41
What is the process to thaw as a part of cooking? - ANS Take directly from frozen to cooking
(great for small foods)
What is the process to thaw in a microwave? - ANS Transfer immediately to a conventional
cooking process or cook completely in the microwave
What is the process to thaw via a "Fully submerged under cold running water"? - ANS Ensure
running water flows fast enough to remove and float off loose particles. Ensure all portions of
food are fully submerged under water. Running water should be cold; food should not rise
above 41 degrees F.
Cooking temperatures are held for how many seconds? - ANS Minimum of 15 seconds
What cooking temperature is for the
2
Page
-Reheat of TCS foods made in house for hot holding within 2 hours
@COPYRIGHT BRAINBARTER 2025/2026
