Nevada Food Handlers Card Quiz: FST 4th Edition Answers

What is the minimum surface temperature required for food contact surfaces in a high temperature machine?

Where should utensils be stored according to the procedure?

How many days must TCS foods prepared in the facility be dated and used within?

At least how many inches above the floor must raw chicken, turkey, poultry, and stuffed foods be stored?

What is the recommended temperature for cold holding of food?

What is the 2-stage cooling process required for TCS foods?

What cooking temperature is recommended for whole muscle meat, fish, and seafood for hot holding?

What temperature should frozen food be maintained at?

What are the 5 symptoms that a food handler should report to their employer?

What are the 5 big Food-borne Illnesses?

How long must a food handler be symptom-free without medication before returning to work?

What is the 'Hot Holding Zone' temperature?

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.

Test your knowledge on food safety and handling with these questions related to symptoms to report, food-borne illnesses, and temperature requirements. Are you well-versed in the guidelines for safe food handling?