Southern Nevada Food Handler Quiz 2019
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Questions and Answers

Which of the following should you let your employer know if you experience? (Select all that apply)

  • Infected cuts/wounds (correct)
  • Diarrhea (correct)
  • Sore throat w/ fever (correct)
  • Vomiting (correct)
  • Jaundice (correct)

    • What are the 5 big foodborne illnesses?

  • Salmonella (correct)
  • Norovirus (correct)
  • Hepatitis A (correct)
  • E. Coli (correct)
  • Shigella (correct)

    • You cannot work until you are symptom-free for __ hours without the use of medicine.

    24

    Acceptable to receive eggs, milk, and live shellstock at __ degrees.

    <p>45</p> Signup and view all the answers

    Shellfish tags must be kept on file for __ days.

    <p>90</p> Signup and view all the answers

    What is the 'Hot Holding Zone' temperature?

    <p>135 degrees F</p> Signup and view all the answers

    What is the 'Danger Zone' temperature range?

    <p>Between 41 - 135 degrees F</p> Signup and view all the answers

    What is the 'Cold Holding Zone' temperature?

    <p>41 degrees F or below</p> Signup and view all the answers

    It is important to maintain foods __ degrees or below when thawing.

    <p>41</p> Signup and view all the answers

    To thaw via refrigeration, maintain refrigeration at __ degrees or less.

    <p>41</p> Signup and view all the answers

    What is the process to thaw as a part of cooking?

    <p>Take directly from frozen to cooking.</p> Signup and view all the answers

    What is the process to thaw in a microwave?

    <p>Transfer immediately to a conventional cooking process or cook completely in the microwave.</p> Signup and view all the answers

    What is the process to thaw via fully submerged under cold running water?

    <p>Ensure running water flows fast enough to remove and float off loose particles, and all portions of food are submerged under water while keeping it below 41 degrees F.</p> Signup and view all the answers

    Cooking temperatures are held for a minimum of how many seconds?

    <p>15</p> Signup and view all the answers

    What cooking temperature is for reheating of TCS foods made in-house for hot holding within 2 hours?

    <p>165 degrees F</p> Signup and view all the answers

    What cooking temperature is for tenderized/injected and ground meats?

    <p>155 degrees F</p> Signup and view all the answers

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

    <p>145 degrees F</p> Signup and view all the answers

    What cooking temperature is required for fruits, vegetables, and grains cooked for hot holding?

    <p>135 degrees F</p> Signup and view all the answers

    What is the temperature for cold holding?

    <p>below 41 degrees F</p> Signup and view all the answers

    Roasts can be cooked to ___ degrees F for ___ minutes.

    <p>130 degrees F for 112 minutes</p> Signup and view all the answers

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

    <p>135 to 70 in two hours and 70 to 41 in the next four hours, not to exceed 6 hours in total.</p> Signup and view all the answers

    What instrument do you use to check food temperatures?

    <p>A calibrated, sanitized stem thermometer</p> Signup and view all the answers

    What are the 5 steps for proper calibration of a stem thermometer?

    <ol> <li>Completely fill a container with ice. 2. Add clean water (ice should not float). 3. Immerse thermometer. 4. Stir well. 5. Allow 30 seconds before adjusting to 32 degrees F.</li> </ol> Signup and view all the answers

    What are the two types of approved sanitizer?

    <p>Chlorine and Quaternary Ammonia (Quats)</p> Signup and view all the answers

    What are the 5 steps to proper manual warewashing?

    <ol> <li>Pre-wash (scrape). 2. Wash (in hot, soapy water at least 110 degrees F). 3. Rinse with clean water. 4. Use approved chemical sanitizer. 5. Air dry.</li> </ol> Signup and view all the answers

    Surface temperature of food contact surfaces in a high temperature machine must reach at least ___ degrees F.

    <p>160</p> Signup and view all the answers

    What is the procedure for storing utensils?

    <p>Handles pointing in the same direction, on a smooth, easily cleanable food contact surface, in water that is 41 degrees below or 135 degrees above, under running water.</p> Signup and view all the answers

    What are the key strategies for Integrated Pest Management (IPM)? (Select all that apply)

    <p>Keep doors, screens, and windows closed</p> Signup and view all the answers

    What are TCS foods prepared in the facility must be maintained at?

    <p>Appropriate temperatures to prevent the growth of harmful bacteria.</p> Signup and view all the answers

    Study Notes

    Symptoms Requiring Employer Notification

    • Notify employer if experiencing symptoms: vomiting, diarrhea, sore throat with fever, infected cuts/wounds, or jaundice.

    Major Foodborne Illnesses

    • Five major foodborne illnesses: Salmonella, Shigella, E.Coli, Hepatitis A, and Norovirus.

    Work Restrictions Due to Symptoms

    • Employees must be symptom-free for 24 hours without medication prior to returning to work.

    Acceptable Temperature for Deliveries

    • Eggs, milk, and live shellfish must be received at 45°F or below.

    Shellfish Tags Retention

    • Shellfish tags must be kept on file for a minimum of 90 days.

    Temperature Zones

    • Hot Holding Zone: Maintain food at 135°F or above to prevent bacterial growth.
    • Cold Holding Zone: Store food at 41°F or below to slow down bacterial growth.
    • Danger Zone: Temperature range of 41°F to 135°F where bacteria can rapidly grow.

    Thawing Temperature Requirements

    • Foods should be thawed at 41°F or below to minimize bacterial growth.
    • Refrigeration for thawing must also be maintained at 41°F or less.

    Thawing Methods

    • Thawing during cooking involves taking food directly from frozen to cooking.
    • Microwave thawing requires immediate transfer to a conventional cooking process or full cooking within the microwave.
    • Thawing under cold running water must ensure:
      • Water flows fast enough to remove particles.
      • Food is fully submerged.
      • Water remains cold, not exceeding 41°F.

    Cooking Temperatures

    • Cooking temperatures for meat and food:
      • 165°F for reheating TCS foods made in-house, poultry, and stuffed foods.
      • 155°F for tenderized, injected, and ground meats or raw shell eggs for hot holding.
      • 145°F for whole muscle meats, fish, and seafood, or raw shell eggs for immediate service.
      • 135°F for fruits, vegetables, grains, and reheating of manufactured TCS foods.
    • Cold holding temperature ensures food remains below 41°F and frozen foods stay solid.

    Cooking Roasts

    • Roasts can be cooked to 130°F for 112 minutes per cooking chart guidance.

    Cooling Process for TCS Foods

    • TCS foods must be cooled using a two-stage process:
      • From 135°F to 70°F in two hours.
      • From 70°F to 41°F in the next four hours.
      • Total cooling time must not exceed six hours.

    Food Temperature Checking

    • Use a calibrated, sanitized stem thermometer to check food temperatures.

    Thermometer Calibration Steps

    • Calibration involves filling a container with ice and water, immersing the thermometer, stirring, and adjusting to 32°F after 30 seconds.

    Approved Sanitizers

    • Two types of approved sanitizers: Chlorine and Quaternary Ammonia (Quats).

    Manual Warewashing Process

    • Steps for proper manual warewashing:
      • Pre-wash by scraping.
      • Wash in hot, soapy water (minimum 110°F).
      • Rinse with clean water.
      • Sanitize with an approved chemical.
      • Air dry.

    High-Temperature Machine Requirements

    • Food contact surfaces in high-temperature machines must reach at least 160°F.

    Utensil Storage Guidelines

    • Store utensils with handles pointing in the same direction on clean surfaces in water maintaining temperatures of 41°F or below, or 135°F and above.

    Integrated Pest Management (IPM) Techniques

    • IPM focuses on denying pests access, food, and shelter:
      • Collaborate with licensed pest control operators.
      • Seal gaps in structures.
      • Keep doors, screens, and windows securely closed.
      • Maintain operational air curtains.

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    Description

    Test your knowledge on essential food safety practices with this Southern Nevada Food Handler quiz. Covering symptoms that require reporting and major foodborne illnesses, this quiz is crucial for anyone in the food service industry. Ensure you're up to date on health regulations and standards.

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