Southern Nevada Food Handler
Questions 2019 Review Questions with
Solutions
You should let your employer know if you experienced any of these 5 symptoms: -
Correct answer 1. Vomiting
2. Diarrhea
3. Sore throat w/ fever
4. Infected cuts/wounds
5. Jaundice
What are the 5 big Foodborne Illnesses? - Correct answer 1. Salmonella
2. Sheila
3. E. Coli
4. Hepatitis A
5. Nor virus
You cannot work until you are symptom-free for __ hours without the use of medicine? -
Correct answer 24
Acceptable to receive eggs, milk, and live shell stock at __ degree - Correct answer 45
degree F
Shellfish tags must be kept on file for __ days - Correct answer 90
What is the "Hot Holding Zone' temperature? - Correct answer 135 degrees F above
(no bacteria growth)
What is the "Danger Zone" temperature? - Correct answer between 41 - 135 degrees
F (Bacteria grow and multiply)
What is the "Cold Holding Zone" temperature? - Correct answer 41 degrees F or below
(Slow bacteria growth)
It is important to maintain foods __ degrees or below when thawing (defrosting) -
Correct answer 41 degrees or below
To thaw via refrigeration, maintain refrigeration at __ degrees or less? - Correct
answer 41
What is the process to thaw as a part of cooking? - Correct answer Take directly from
frozen to cooking (great for small foods)
