Southern Nevada Food Handler Questions (2024) with Certified Solutions
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Course
Southern Nevada Food Handler
Institution
Southern Nevada Food Handler
Southern Nevada Food Handler
Questions (2024) with Certified
Solutions
You should let your employer know if you experienced any of these 5 symptoms: 1.
Vomiting
2. Diarrhea
3. Sore throat w/ fever
4. Infected cuts/wounds
5. Jaundice
What are the 5 big Foodborne Illnesses? 1. Salmon...
Southern Nev ada Food Handler Questions (2024 ) with Certified Solutions You should let your employer know if you experienced any of these 5 symptoms: ✔✔1. Vomiting 2. Diarrhea 3. Sore throat w/ fever 4. Infected cuts/wounds 5. Jaundice What are the 5 big Foodborne Illnesses? ✔✔1. Salmonella 2. Shigella 3. E. Coli 4. Hepatitis A 5. Norovirus 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 __ degree ✔✔45 degree F Shellfish tags must be kept on file for __ days ✔✔90 What is the "Hot Holding Zone ' temperature? ✔✔135 degrees F above (no bacteria growth) What is the "Danger Zone" temperature? ✔✔Between 41 - 135 degrees F (Bacteria grow and multiply) What is the "Cold Holding Zone" temperature? ✔✔41 degrees F or below (Slow bacteria growth) It is important to maintain foods __ degrees or below when thawing (defrosting) ✔✔41 degrees or below To thaw via refrigeration, maintain refrigeration at __ degrees or less? ✔✔41
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