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A comprehensive set of questions and answers for the southern nevada food handler certification exam. it covers key topics such as foodborne illnesses, temperature control, food handling procedures, and sanitation practices. The questions and answers are designed to help food handlers prepare for the exam and ensure they understand the necessary safety guidelines.
Typology: Exams
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You should let your employer know if you experienced any of these 5 symptoms: ✔✔1. Vomiting
What are the 5 big Foodborne Illnesses? ✔✔1. Salmonella
You cannot work until you are symptom-free for __ hours without the use of medicine? ✔✔ 24
Acceptable to receive eggs, milk, and live shellstock at __ degree ✔✔45 degree F
Shellfish tags must be kept on file for __ days ✔✔ 90
What is the "Hot Holding Zone' temperature? ✔✔135 degrees F above (no bacteria growth)
What is the "Danger Zone" temperature? ✔✔Between 41 - 135 degrees F (Bacteria grow and multiply)
What is the "Cold Holding Zone" temperature? ✔✔41 degrees F or below (Slow bacteria growth)
It is important to maintain foods __ degrees or below when thawing (defrosting) ✔✔41 degrees or below
To thaw via refrigeration, maintain refrigeration at __ degrees or less? ✔✔ 41
-tenderized/injected and ground meats
-raw shell eggs for hot holding ✔✔155 degrees F
What cooking temperature is for
-whole muscle meat
-fish and seafood
-raw shell eggs for immediate service ✔✔145 degrees F
What cooking temperature is for
-fruits, vegetables, and grains cooked for hot holding
-reheat of manufactures TCS foods within 2 hours
-hot holding ✔✔135 degrees F
What is the temperature for
-cold holding
-frozen food that must be maintained frozen solid? ✔✔below 41 degrees F
Roasts can be cooked to ___ degrees F for ___ minutes or per roast cook chart? ✔✔130 degree F for 112 minutes
What is the 2-stage cooling process required for TCS foods? ✔✔135 to 70 in two hours
and
470 to 41 in the next four hours
not to exceed 6 hours in total
What instrument do you use to check food temperatures? ✔✔A calibrated, sanitized stem thermometer
What are the 5 steps for proper calibration of stem thermometer? ✔✔1. Completely fill a container with ice.
Seal all gaps and opening in floors, walls, and ceilings
-Keep doors, screens, and windows closed to keep pests out
-Keep air curtains operational
TCS foods prepared in the facility must be dated and used within __ days? ✔✔ 7
Place thermometer in __ of the unit ✔✔Warmest
Raw chicken, turkey, poultry, and stuffed foods must be stored at least how many inches about the floor? ✔✔ 6
Ready-To-Eat (RTE) Food ✔✔Food that is edible without additional preparation or cooking
Shellstock ✔✔Raw, in-shell molluscan shellstock such as clams, oysters, or mussels
Time and Temperature Control for Safety (TCS) ✔✔Food that requires time and temperature control for safety to limit pathogenic microorganism growth or toxin formation, such as meat, fish, eggs and milk, and cut lettuce
Time as a Public Health Control ✔✔A procedure in which time is used to control the growth of germs or microorganisms. Food held using this procedure must be served, sold, or discarded after four hours.
