SOUTHERN NEVADA FOOD HANDLER QUESTIONS

You should let your employer know if you experienced any of these 5 symptoms: - Answer- 1. Vomiting 2. Diarrhea 3. Sore throat w/ fever 4. Infected cuts/wounds 5. Jaundice What are the 5 big Foodborne Illnesses? - Answer- 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? - Answer- 24 Acceptable to receive eggs, milk, and live shellstock at __ degree - Answer- 45 degree F Shellfish tags must be kept on file for __ days - Answer- 90 What is the "Hot Holding Zone' temperature? - Answer- 135 degrees F above (no bacteria growth) What is the "Danger Zone" temperature? - Answer- Between 41 - 135 degrees F (Bacteria grow and multiply) What is the "Cold Holding Zone" temperature? - Answer- 41 degrees F or below (Slow bacteria growth) It is important to maintain foods __ degrees or below when thawing (defrosting) - Answer- 41 degrees or below To thaw via refrigeration, maintain refrigeration at __ degrees or less? - Answer- 41 What is the process to thaw as a part of cooking? - Answer- Take directly from frozen to cooking (great for small foods) What is the process to thaw in a microwave? - Answer- 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"? - A