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Southern Nevada Food Handler Certification Exam Questions and Answers (2024), Exams of Food science

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

2023/2024

Available from 05/03/2025

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Southern Nevada Food Handler
Questions (2024) with Certified
Solutions
You should let your employer know if you experienced any of these 5 symptoms: ✔✔1.
Vomiting
2. Diarrhea
3. Sore throat w/ fever
4. Infected cuts/wounds
5. Jaundice
What are the 5 big Foodborne Illnesses? ✔✔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? ✔✔24
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Southern Nevada Food Handler

Questions (2024) with Certified

Solutions

You should let your employer know if you experienced any of these 5 symptoms: ✔✔1. Vomiting

  1. Diarrhea
  2. Sore throat w/ fever
  3. Infected cuts/wounds
  4. Jaundice

What are the 5 big Foodborne Illnesses? ✔✔1. Salmonella

  1. Shigella
  2. E. Coli
  3. Hepatitis A
  4. Norovirus

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.

  1. Add clean water (ice should not float)
  2. Immerse thermometer
  3. Stir well
  4. Allow 30 seconds before adjusting to 32 degrees F.

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.