Southern Nevada Food Handler Questions

Food Safety Standards

• Minimum surface temperature for food contact surfaces in high-temperature machines is 180°F (82°C).
• Utensils should be stored in a clean, dry, and sanitized location to prevent contamination.

TCS Foods Regulations

• TCS (Time/Temperature Control for Safety) foods prepared in the facility must be dated and used within 7 days.
• Raw chicken, turkey, poultry, and stuffed foods must be stored at least 6 inches above the floor to ensure proper air circulation and sanitation.

Recommended Food Storage Temperatures

• Cold holding of food should be maintained at or below 41°F (5°C) to inhibit bacterial growth.
• Frozen food should be kept at 0°F (-18°C) or lower to preserve quality and safety.

Cooking and Cooling Guidelines

• The 2-stage cooling process for TCS foods involves cooling from 135°F to 70°F (57°C to 21°C) within 2 hours and then from 70°F to 41°F (21°C to 5°C) within an additional 4 hours.
• The recommended cooking temperature for whole muscle meat, fish, and seafood for hot holding is 145°F (63°C).

Health and Safety Protocols

• Food handlers should report the following 5 symptoms to their employer: vomiting, diarrhea, jaundice, sore throat with fever, and lesions (such as cuts) on hands or arms.
• The 5 major food-borne illnesses include Salmonella, E. Coli, Listeria, Norovirus, and Hepatitis A.

Return to Work Guidelines

• A food handler must be symptom-free without medication for at least 24 hours before returning to work.
• The 'Hot Holding Zone' temperature is maintained at or above 135°F (57°C) to properly keep food warm and safe for consumption.