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Southern Nevada Food Handlers Safety
Card Questions and Answers 100% Pass
How do you prevent foodborne illness? ✔✔Control of the five risk factors
What are the five risk factors of foodborne illness? ✔✔Poor personal hygiene, Food from unsafe sources, Improper cooking temperatures/methods, Improper holding, time, and temperature, and Food contamination
What are the three types of food hazards? ✔✔biological, chemical, physical
What is "poor personal hygiene"? ✔✔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"? ✔✔Food from an unapproved source and/or prepared in unpermitted locations, Receiving adulterated food
What is "improper cooking temperatures/methods"? ✔✔Cooking, Reheating, Freezing (kill step to eliminate parasites in fish)
What is "improper holding, time and temperature"? ✔✔Improper hot and cold holding of TCS foods, Improper use of time as a control, Improper cooling of TCS foods
What is "food contamination"? ✔✔Use of contaminated/improperly constructed equipment, Poor employee practices ,Improper food storage/preparation, Exposure to chemicals
What is a "biological" food hazard? ✔✔Microorganisms that can cause foodborne illness, Bacteria, viruses, parasites, and fungi
What is a "chemical" food hazard? ✔✔Chemicals not meant to be consumed, Sanitizers, cleaning agents, or pest control products must be separated from food
What is a "physical" food hazard? ✔✔Foreign objects that can cause injury, Glass, metal, or bone
What minimum temperature must hand washing water be? ✔✔100 degrees F
How long must you scrub your hands for during hand washing? ✔✔15 seconds
What are the nine things you should check for when receiving foods? ✔✔Temps for receiving TCS foods, overall wholesomeness, frozen foods (no ice crystals or liquids in the packages), spoilage, expiration dates, signs of contamination from pests or spills, proper labeling and invoices, shell stock tags, parasite destruction for some fish
What is the TCS hot holding zone? ✔✔Above 135 degrees F
What is the TCS cold holding zone? ✔✔Below 41 degrees F
What is the TCS bacteria growth zone? ✔✔41-135 degrees F (bacteria grow and multiply)
What temperature is proper for thawing? ✔✔TCS cold holding zone (41 F or below)
How do you properly thaw TCS food in a refrigerator? ✔✔Plan ahead — large items may take several days to thaw. Maintain refrigeration at 41°F or less
How do you properly thaw TCS food as a part of cooking? ✔✔Take directly from frozen to cooking. This is great for foods that are small.
How do you properly thaw TCS food in the microwave? ✔✔Transfer immediately to a conventional cooking process or cook completely in the microwave.
How do you properly thaw TCS food in water? ✔✔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 ensure germs in TCS foods are reduced to safe levels? ✔✔Cook them to their required temperatures
How do you use a thermometer? ✔✔Use a calibrated and sanitized stem thermometer, Insert the thermometer into the thickest part of the food away from bones to be sure all parts of the food are cooked thoroughly (hold for 15 seconds)
What goes for 135 degrees? ✔✔Fruits, vegetables, and grains cooked for hot holding, Reheat of manufactured TCS foods within two hours, Hot holding
What goes for 155 degrees? ✔✔Tenderized/injected and ground meats, Raw shell eggs for hot holding
What are some ways to avoid cross contamination? ✔✔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 often should equipment be cleaned and sanitized? ✔✔Every four hours
What are sanitary buckets? ✔✔Chlorine and Quaternary Ammonia (Quats) are types of approved sanitizers. Follow manufacturer recommendations for proper concentration and contact time. Test the sanitizer with paper test strips to check the concentration. Keep a cloth stored in a sanitizer bucket anytime there is food service or preparation.
What is a three compartment sink? ✔✔A sink that has three basins and follows the five cleaning steps: pre-wash (scrape), wash (hot soapy water at least 110 degrees), rinse, sanitize (with approved chemical sanitizer), air dry
What temperature must dish machines reach? ✔✔160 degrees F surface temp
How should produce be washed? ✔✔Run fresh fruits and vegetables under running water before any use. Remove outer leaves and pull leafy greens completely apart. Cut away bruised or damaged areas
How should utensils be stored? ✔✔With handles pointing in the same direction, On a smooth, easily cleanable food contact surface, In water that is 41°F or below, 135°F or above, Under running water
IPM ✔✔Integrated Pest Management. Program used to keep pests from entering and establishment and to eliminate any pests that do get in
What does IPM involve? ✔✔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? ✔✔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.
