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NEVADA HEALTH CARD EXAM QUESTIONS WITH VERIFIED ANSWERS
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NEVADA HEALTH CARD EXAM QUESTIONS WITH VERIFIED ANSWERS
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NEVADA HEALTH CARD EXAMQUESTIONS WITH VERIFIED ANSWERS
5 Foodborne Illness Risk Factors - Answer--Personal poor hygiene
-Food from Unsafe sources
-Improper cooking temperatures
-Improper holding, time and temperature
-Food contamination
Personal poor hygiene - Answer-- Improper hand washing
-Bare hand contact with ready-to-eat (RTE) foods
-Food handlers ill w symptoms like : vomiting,diarrhea,sore throat, a fever, infected cuts
on hands & jaundice (eye infection)
Food from Unsafe Sources - Answer--Food from unapproved source and/or prepared in
unpermitted location
-Receiving adulterated food (impure, unsafe, unwholesome)
Improper cooking temperatures - Answer--Cooking
-Reheating
Freezing (kill step to eliminate parasites in fish)
Improper holding, time and temperature - Answer-Improper hot and cold holding of TCS
(Temperature controlled for safety foods)
-Improper use of time as control
-Improper cooling of TCS food
Food contamination - Answer--Use of contaminated/improperly constructed equipment
-Poor employee practices
-Improper food storage/preparation
-Exposure to chemicals
Food Hazards - Answer-biological, chemical, physical
Biological - Answer--Microorganisms that can cause foodborne illness
-Bacteria, viruses, parasites and fungi
Chemical - Answer--Chemicals not meant to be consumed
-Sanitizers, cleaning agents, or pest controls, products must be separated from food
Physical - Answer--Foreign objects that can cause injury
-Glass, metal or bone
Washing hands - Answer-- Wash hands in designated handwashing sink to prevent
foodborne illness & before food handling
, -Handsink only and must have liquid soap,paper towel & trash can
Handwashing technique - Answer-1.) Wet Hands
2.) Soap
3.) Rub vigoursly ( 15 sec)
4.) Rinse
5.) Dry, turn off with paper towl
Wash hands when... - Answer--When entering kitchen
-Touching your hair,face,skin
-Using restroom
-Handling raw animal products
-Taking out trash or cleaning
-Handling ANYTHING dirty
If cut on hand... - Answer--Wash hands, put clean bandage, wear gloves
- CANNOT work if you cant wash hands b/c of wound/splint/bandage/brace
Ready-To-Eat Foods (RTE) - Answer--Cannot be handled with bare hands
-Use physical barrier to prevent contamination from germs that have the potential to
cause food borne illness
RTE foods included - Answer--Cooked food
-Raw fruits and veggies
-Baked goods
-Snack foods & ice
Physical barries included - Answer--Deli/wax paper
-Gloves
Utensils like : tongs,scoops,spatulas
Good uniform - Answer--Proper hair restraint
-Neat and clean clothes
-All wonds cured
-No wrist jewelry
-Plain band rings
-Short and clean rings
Bad Uniform - Answer-- Hair coming outside cap
-Dirty clothes
-Open and bleeding wounds
-Wrist jewelry
-Ornate or jeweled ring
-Long,painted and/or artificial nails
Employee Health Policy - Answer-Cant work if symptoms like .....
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