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2024 NEVADA FOOD HANDLERS EXAM ONLINE PRACTICE | 230 EXAM QUESTIONS AND CORRECT ANSWERS | ALREADY GRADED A+ | LATEST VERSION
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What is Poor Personal Hygiene ------CORRECT ANSWER-------------•Improper hand washing
What is a Biological Food Hazard ------CORRECT ANSWER-------------• Microorganisms that can cause foodborne illness
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------------
What symptoms must you tell your employer about ------CORRECT ANSWER------------- •Diarrhea •Vomiting •Sore throat with a fever
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.
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:
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
What does TCS mean? ----------------------------------------Time and temperature control for safety What are biological food hazards? ----------------------------------------- Microorganisms that can cause foodborne illness
When must you wash your hands? ----------------------------------------- When entering the kitchen
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? ---------------------------------------
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.