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SOUTHERN NEVADA FOOD HANDLER NEWEST 2024 ACTUAL EXAM 200 QUESTIONS AND CORRECT DETAILED ANSWERS $22.99
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SOUTHERN NEVADA FOOD HANDLER NEWEST 2024 ACTUAL EXAM 200 QUESTIONS AND CORRECT DETAILED ANSWERS

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SOUTHERN NEVADA FOOD HANDLER NEWEST 2024 ACTUAL EXAM 200 QUESTIONS AND CORRECT DETAILED ANSWERS

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  • July 30, 2024
  • 38
  • 2023/2024
  • Exam (elaborations)
  • Questions & answers
  • SOUTHERN NEVADA FOOD HANDLER
  • SOUTHERN NEVADA FOOD HANDLER

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By: ProLabs • 6 months ago

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TheAlphanurse
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SOUTHERN NEVADA FOOD HANDLER NEWEST 202
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EXAM 200 QUESTIONS AND CORRECT
DETAILED ANSWERS
51 missed terms

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1 of 51

Term



What is consumer advisory?



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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

, All prepared foods should be covered, labeled, and dated when placed in storage,
TCS foods prepared in the facility must be dated and used within seven days, Place
a thermometer in the warmest part of the unit, Store at least six inches above the
floor




A written statement that informs consumers about the increased risk of
foodborne illness when eating raw or undercooked animal products, and
identifies any items on a food establishment's menu that contain raw or
undercooked animal products




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)


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2 of 51

Term



What are the five risk factors of foodborne illness?



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Poor personal hygiene, Food from unsafe sources, Improper cooking
temperatures/methods, Improper holding, time, and temperature, and Food
contamination

, Lack of exercise, not drinking enough water, smoking, stress, genetic factors




Inadequate ventilation, overcrowding, poor lighting, noise pollution, improper
waste disposal




Unsafe food handling, lack of sleep, excessive exercise, not washing hands, eating
expired food


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3 of 51

Term



IPM



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Integrated Pest Management.
Improper hot and cold holding of
Program used to keep pests
TCS foods, Improper use of time as a
from entering and
control, Improper cooling of TCS
establishment and to eliminate
foods
any pests that do get in




Chemicals not meant to be
consumed, Sanitizers, cleaning
Potentially Hazardous Foods
agents, or pest control products must
be separated from food

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4 of 51

Term



What does IPM involve?



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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




Reheat of TCS foods made in house for hot holding within two hours, Poultry:
chicken, duck, turkey, Stuffed Foods




Tenderized/injected and ground meats, Raw shell eggs for hot holding




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.


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5 of 51

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