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NEVADA FOOD HANDLERS CARD EXAM GUIDE QUESTIONS WITH COMPLETE ANSWERS
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NEVADA FOOD HANDLERS CARD EXAM GUIDE QUESTIONS WITH COMPLETE ANSWERS
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NEVADA FOOD HANDLERS CARD EXAMGUIDE QUESTIONS WITH COMPLETE
ANSWERS
Foodborne illness risk factors - answer-1. 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
Foodborne illness risk factors - answer-2.food from unsafe sources
• food from an unapproved source and/or prepared in unpermitted locations
• receiving adulterated food
Foodborne illness risk factors - answer-3.improper cooking temperatures/methods
• cooking
• reheating
• freezing (kill step to eliminate parasites in fish)
Foodborne illness risk factors - answer-4. 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
Foodborne illness risk factors - answer-5. Food contamination
• use of contaminated/improperly constructed equipment
• poor employee practices
• improper food storage/preparation
• exposure to chemicals
Food hazards - answer-1.biological
• microorganisms that can cause foodborne illness
• bacteria, viruses, parasites, and fungi
Food hazards - answer-2. Chemical
• chemicals not meant to be consumed
• sanitizers, cleaning agents, or pest control
, Products must be separated from food
Food hazards - answer-3. Physical
• foreign objects that can cause injury
• glass, metal, or bone
Proper handwashing technique - answer-wash your hands in a designated hand
washing sink
Proper handwashing technique - answer-1. Wet hands (with warm water) min 100 ° f
2. Soap
3. Rub vigorously (for 15 seconds)
4. Rinse
5. Dry
6. Turn off water (with paper towel)
Wash your hands... - answer-•when entering the kitchen
Wash your hands... - answer-after touching your face, hair, or skin
Wash your hands... - answer-after using the restroom
Wash your hands... - answer-after handling raw animal products
Wash your hands... - answer-after taking out trash or cleaning
Wash your hands... - answer-after handling anything dirty
If you have a cut on your hand... - answer-•wash your hands
•put on clean bandage
•wear gloves
If you cannot wash your hands because of a splint, wound, bandage, or brace... -
answer-you cannot work with food
Personal hygiene: ready to eat foods - answer-no bare hand contact with ready to eat
foods
Personal hygiene: ready to eat foods - answer-use a physical barrier to prevent
contamination from germs that have the potential to cause foodborne illness.
Personal hygiene: ready to eat foods - answer-ready-to-eat foods include cooked food,
raw fruits and vegetables, baked goods, snack foods, and ice.
Personal hygiene: ready to eat foods - answer-physical barriers include deli/wax paper,
gloves, and utensils such as tongs, scoops, and spatulas.
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