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2024 NEVADA FOOD HANDLERS EXAM
ONLINE PRACTICE | 230 EXAM
QUESTIONS AND CORRECT ANSWERS
| ALREADY GRADED A+ | LATEST
VERSION
What is Poor Personal Hygiene ------CORRECT ANSWER-------------•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 ------CORRECT ANSWER-------------• Food from an unapproved source and/or prepared in unpermitted locations
- Receiving adulterated food What is Improper Cooking Temperatures/Methods ------CORRECT ANSWER-------------• Cooking
- Reheating
- Freezing (kill step to eliminate parasites in fish) What is Improper Holding, Time and Temperature ------CORRECT ANSWER-------------• Improper hot and cold holding of TCS foods • Improper use of time as a control
- Improper cooling of TCS foods What is Food Contamination ------CORRECT ANSWER-------------• Use of contaminated/improperly constructed equipment
- Poor employee practices
- Improper food storage/preparation
- Exposure to chemicals
What is a Biological Food Hazard ------CORRECT ANSWER-------------• Microorganisms that can cause foodborne illness
- Bacteria, viruses, parasites, and fungi What is a Chemical Food Hazard ------CORRECT ANSWER-------------• Chemicals not meant to be consumed
- Sanitizers, cleaning agents, or pest control products must be separated from food What is a Physical Food Hazard ------CORRECT ANSWER-------------• Foreign objects that can cause injury
- Glass, metal, or bone PROPER HANDWASHING TECHNIQUE AREA ------CORRECT ANSWER-------------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 ------CORRECT ANSWER-------------1. WET HANDS (with warm water) MIN 100 ° F
- SOAP
- RUB VIGOROUSLY (for 15 seconds)
- RINSE
- DRY
- TURN OFF WATER (with paper towel) When should you WASH YOUR HANDS... ------CORRECT ANSWER-------------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 After handling ANYTHING dirty
Open and bleeding wounds🚫 What is the proper/improper UNIFORM for wrist jewelry ------CORRECT ANSWER------- ------No wrist jewelry✔️ Wrist jewelry🚫 What is the proper/improper UNIFORM for ring jewelry ------CORRECT ANSWER-------- -----Plain band ring✔️ Ornate or jeweled ring🚫 What is the proper/improper UNIFORM for nails ------CORRECT ANSWER------------- Short and clean nails✔️ Long, painted, and/or artificial nails🚫 Where does Personal Hygiene start ------CORRECT ANSWER-------------At home when you get ready for work each day because All of us carry disease causing germs that can cause illness As a food handler who is responsible for your own health ------CORRECT ANSWER----- --------YOU ARE RESPONSIBLE for caring for your own health to prevent foodborne illness. What should you tell your employer about diagnosis ------CORRECT ANSWER------------
- Tell your employer if you have been diagnosed with Salmonella, Shigella, E. coli O157:H7, Hepatitis A, or Norovirus.
What symptoms must you tell your employer about ------CORRECT ANSWER------------- •Diarrhea •Vomiting •Sore throat with a fever
- Infected cuts or wounds
- Jaundice An easy way to remember the 5 foodborne illnesses: ------CORRECT ANSWER----------- --Send•••••••••••••••••••••••••••••••••Salmonela Sick•••••••••••••••••••••••••••••••••••Shigella Employees••••••••••••••••••••••••E. Coli Home••••••••••••••••••••••••••••••••Hepatitis A Now••••••••••••••••••••••••••••••••••Norovirus When can you work after experiencing symptoms ------CORRECT ANSWER------------- YOU CANNOT WORK AGAIN UNTIL SYMPTOM-FREE FOR 24 HOURS WITHOUT THE USE OF MEDICINE After you accept food deliveries what can you not do ------CORRECT ANSWER----------- --You cannot make unsafe food safe once again TCS ------CORRECT ANSWER-------------Time and Temperature Control for Safety PHF ------CORRECT ANSWER-------------TCS foods also known as, POTENTIALLY HAZARDOUS FOODS. What do TCS foods, also known as potentially hazardous foods (PHF), require ------ CORRECT ANSWER-------------They require time and temperature control to limit pathogenic microorganism growth or toxin formation. What is an approved source ------CORRECT ANSWER-------------A reputable supplier that has been inspected and follows regulations
What are the things you are checking for when you are concerned about overall wholesomeness ------CORRECT ANSWER-------------Reject cans that are dented, swollen, or leaking. What are the things you are checking for when you are concerned about frozen foods -- ----CORRECT ANSWER-------------Reject frozen foods that have ice crystals or liquid in the package. What are the things you are checking for when you are concerned about overall Spoilage ------CORRECT ANSWER-------------Foods should NOT be slimy, sticky, off- color, or have a bad odor. What are the things you are checking for when you are concerned about overall Expiration dates ------CORRECT ANSWER-------------Foods should be within the use-by date marked from the manufacture. What are the things you are checking for when you are concerned about signs of contamination by pests or spills ------CORRECT ANSWER-------------Packages should be clean, dry, and intact. What are the things you are checking for when you are concerned about Proper labeling and invoices ------CORRECT ANSWER-------------Food must be identified as to what it is and where it came from. What are the things you are checking for when you are concerned about shellstock tags ------CORRECT ANSWER-------------Shellfish tags must be kept on file for 90 days. What are the things you are checking for when you are concerned about parasite destruction for some fish ------CORRECT ANSWER-------------Fish served under cooked or raw must have documents from the supplier explaining how the fish is frozen or raised.
What must you store TCS foods at ------CORRECT ANSWER-------------Correct temperatures for safety What is the hot holding zone for Holding Temperatures ------CORRECT ANSWER-------- -----135°F and above for no growth What is Proper Thawing ------CORRECT ANSWER-------------to maintain foods 41°F or below when thawing What should you do for the Approved thawing method of Under Refrigeration ------ CORRECT ANSWER-------------Plan ahead — large items may take several days to thaw. Maintain refrigeration at 41°F or less. What should you do for the Approved thawing method of As part of Cooking ------ CORRECT ANSWER-------------Take directly from frozen to cooking. This is great for foods that are small. What should you do for the Approved thawing method of in microwave ------CORRECT ANSWER-------------Transfer immediately to a conventional cooking process or cook completely in the microwave. What should you do for the Approved thawing method of Fully Submerged Under Cold Running Water ------CORRECT ANSWER-------------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°F. What is the only way to reduce germs when cooking TCS foods ------CORRECT ANSWER-------------Cooking TCS foods to their required temperatures is the only way to reduce the amount of germs to safe levels.
When can raw TCS foods be undercooked ------CORRECT ANSWER-------------IF THE CUSTOMER ORDERS IT THAT WAY AND THERE IS A CONSUMER ADVISORY ON THE MENU. How long do you have to reheat manufactured and made in house TCS foods for hot holding ------CORRECT ANSWER-------------Within two hours for Hot holding What is the two-stage cooling process required for hot TCS foods ------CORRECT ANSWER-------------135°F to 70°F in two hours and 70°F to 41°F in next four hours (not to exceed six hours total) Why is Cooling foods quickly and safely so important ------CORRECT ANSWER-------------To ensure foods spend a minimum amount of time in the temperature danger zone. What methods will speed up the cooling process ------CORRECT ANSWER------------- using an ice bath or dividing hot foods into shallow pans and then placing them into a refrigerator. Stir food regularly to allow heat to escape What is the most important tool you have to ensure food safety ------CORRECT ANSWER-------------A thermometer When should you calibrate a thermometer ------CORRECT ANSWER------------- Regularly, as well as when it is new, and any time the thermometer is dropped What are the STEPS FOR PROPER CALIBRATION OF STEM THERMOMETER ------CORRECT ANSWER-------------1. Completely fill a
container with ice.
- Add clean water (ice should not float).
- Immerse thermometer.
- Stir well.
- Allow 30 seconds before adjusting to 32°F. When does cross contamination occur ------CORRECT ANSWER-------------When germs are moved from one food or surface to another What have Foodborne illness resulted from ------CORRECT ANSWER-------------• Adding contaminated ingredients to food.
- Food contact surfaces (equipment and utensils) that were not properly cleaned and sanitized.
- Allowing raw food to touch or drip on ready-to-eat food.
- Hands that touch contaminated food then ready-to-eat food. You can Avoid other cross contamination by ------CORRECT ANSWER-------------• Using separate cutting boards and utensils for raw products (such as shell eggs, meat, fish, poultry) and ready-to-eat food or cleaning and sanitizing equipment in between uses.
- Separating dirty equipment from food or clean equipment.
- Starting with a clean, sanitized work surface and cleaning and sanitizing all work surfaces, equipment, and utensils after each task.
- Not storing anything in ice that will be consumed. How can you make sure equipment is clean and sanitized ------CORRECT ANSWER---- ---------By washing as often as necessary. When in use, clean and sanitize utensils and equipment every four hours What are the types of approved sanitizers ------CORRECT ANSWER-------------Chlorine and Quaternary Ammonia (Quats)
What are ways to prevent pest contamination ------CORRECT ANSWER------------- Integrated Pest Management (IPM) is a series of prevention methods used to keep pests away and to control infestation:
- Deny access, food, and shelter.
- Work with a licensed pest control operator.
- Seal all gaps and openings in floors, walls, and ceiling.
- Keep doors, screens, and windows closed to keep pests out.
- Keep air curtains operational What are the signs of a pest infestation ------CORRECT ANSWER-------------Signs of a pest infestation include:
- Seeing pests in various sizes and stages of development.
- Pest activity noted on a report from a licensed pest control operator.
- Finding rodent droppings on floors or equipment or cockroach feces (small black specks) on walls and floors.
- Bite marks on food containers What must you do if a single rodent is in the facility ------CORRECT ANSWER------------- A single rodent in a facility requires immediate pest control consultation. Do not use pesticides labeled as "household use only." Only a licensed pest control operator can apply restricted-use pesticides. What are the Rules regarding smoking, eating, and drinking in the kitchen ------ CORRECT ANSWER-------------• Prohibit eating, smoking, and drinking while preparing or serving food, while in areas used for preparing or serving food, or while in areas used for washing equipment and utensils.
- Eating and smoking are only permitted in designated areas away from food or ware washing areas.
- Smoking areas must be compliant with the Nevada Clean Indoor Air Act What are key components of preventing foodborne illness ------CORRECT ANSWER---- ---------Proper food storage and preparation. Store and prepare foods to protect them from cross contamination
What should be done when refrigerating prepared foods ------CORRECT ANSWER------- ------All prepared foods should be covered, labeled, and dated when placed in storage When refrigerating TCS foods prepared in the facility, they must be ------CORRECT ANSWER-------------Dated and used within seven days During refrigerating storage, where should you use a thermometer ------CORRECT ANSWER-------------In the warmest part of the unit. During refrigerating storage, how far from the floor should the food be stored ------ CORRECT ANSWER-------------At least six inches above the floor. During refrigerating storage, what will help keep food safe ------CORRECT ANSWER---- ---------Keeping foods covered, storing raw animal products below and away from ready- to-eat foods, using clean and sanitized equipment /utensils, and enforcing overall good employee practices will help keep food safe What are the five risk factors you need to control to help prevent foodborne illness? ----- ------------------------------------ Poor personal hygiene
- Food from unsafe sources
- Improper cooking/temperature methods
- Improper holding, time and temperature
- Food contamination What are the 3 food hazards? ----------------------------------------- Biological
- Chemical
- Physical What are some examples of poor personal hygiene? ----------------------------------------- Improper hand washing
- Bare hand contact with RTE foods
What does TCS mean? ----------------------------------------Time and temperature control for safety What are biological food hazards? ----------------------------------------- Microorganisms that can cause foodborne illness
- Bacteria, viruses, parasites, and fungi What are chemical food hazards? ----------------------------------------- Chemicals not meant to be consumed
- Sanitizers, cleaning agents, or pest control products must be separated from food What are physical food hazards? ----------------------------------------- Foreign objects that can cause injury
- Glass, metal, or bone What is the most critical part of personal hygiene? ---------------------------------------- Handwashing What should be included in a designated handwashing sink? ----------------------------------- ------ Sink
- Liquid soap
- Paper towels
- Trash can What is the proper handwashing technique? ----------------------------------------1) Wet hands under warm water (min. 100 F)
- Soap
- Rub vigorously for 15 seconds
- Rinse
- Dry
- Turn off water with paper towel
When must 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
- After handling anything dirty What must you do if you get a cut on your hand? ----------------------------------------Wash your hands, put on a clean bandage, and wear gloves. What must you do if you can't wash your hands because of a wound, splint, bandage, or brace? ----------------------------------------You cannot work with food. Can RTE foods be handled with bare hand contact? ----------------------------------------No How do you handle RTE foods? ----------------------------------------Use a physical barrier to prevent contamination from germs that have the potential to cause foodborne illness. This includes deli/wax paper, gloves, and utensils such as tongs, scoops, and spatulas. How must hair be worn in uniforms? ----------------------------------------Must have a proper hair restraint and no hair coming outside of the cap. How must clothes be worn in uniforms? ----------------------------------------Must be neat and clean clothes, never dirty. How must wounds be handled in uniforms? ----------------------------------------All wounds must be covered and there should be no open and bleeding wounds.
What defines an approved source of food? ----------------------------------------A reputable supplier that has been inspected and follows regulations. When receiving TCS foods, what temperature must hot foods be? ----------------------------- -----------Above 135 F What is the temperature danger zone? ----------------------------------------Between 41 F and 135 F What is the acceptable temperature to receive eggs, milk, and live shellstock at? --------- -------------------------------45 F When receiving TCS foods, what temperature must cold foods be? --------------------------- -------------41 F or below; frozen foods must be frozen solid If delivered cans are dented, swollen, or leaking, can they be accepted? -------------------- --------------------No If delivered frozen foods have ice crystals or liquids in the packages, can they be accepted? ----------------------------------------No If delivered foods are slimy, sticky, off-color, or have a bad odor, can they be accepted? ----------------------------------------No How should the expiration dates look for delivered foods? ---------------------------------------
- Food should be within the use-by date marked from the manufacturer.
What state should delivered food packages be in? ---------------------------------------- Packages should be clean, dry, and intact. What should be on the labels or invoices on delivered foods? ----------------------------------- -----Food must be identified as to what it is and where it came from. How long should shellshock tags/shellfish tags be kept? ---------------------------------------- Tags must be kept on file for 90 days. What should be included with deliveries of fish served undercooked or raw? --------------- -------------------------Must have documents from the supplier explaining how the fish is frozen or raised. What do you do with food deliveries that do not meet standards? ------------------------------ ----------Reject the food. What is the only way to reduce the number of germs in TCS food to safe levels? ---------- ------------------------------Cooking the food at the required temperatures. How should TCS foods be stored? ----------------------------------------At correct temperatures. What happens in the temperature danger zone? ----------------------------------------Bacteria grows the fastest. When using time as a public health control, what happens to TCS foods held at room temperature? ----------------------------------------TCS foods held at room temperature should be held for a limited amount of time and then discarded.
