SNHD Food Handler

Question 1

When using refrigeration to thaw food, should it be kept at ___ degrees or lower?

Accepted Answer

41

Answer

When thawing food in a refrigerator, it must be kept at 41°F (5°C) or lower. This temperature is crucial because it keeps the food out of the 'temperature danger zone' (41°F to 135°F), where harmful bacteria can multiply rapidly. Thawing slowly at a safe cold temperature prevents bacterial growth while the food thaws.

Question 2

In a high temperature machine, the surface temperature of surfaces that come into touch with food must be at least ____ degrees F.

Accepted Answer

160

Answer

In a high-temperature dishwashing machine, the surface temperature of food-contact surfaces must reach at least 160°F (71°C). This high temperature is necessary during the final rinse cycle to effectively sanitize the dishes by killing bacteria and other microorganisms. Achieving this temperature ensures proper hygiene and prevents the spread of foodborne illnesses.

Question 3

How many inches above the floor must raw poultry, turkey, and other stuffed foods be stored?

Accepted Answer

6

Answer

Raw poultry, turkey, and other stuffed foods must be stored at least 6 inches (15 cm) above the floor. This regulation helps prevent contamination from floor dust, dirt, and potential pests. Elevating food items also allows for easier cleaning of the storage area and reduces the risk of cross-contamination.

Question 4

Put the thermometer in the unit's _______ setting.

Accepted Answer

Warmest

Answer

A thermometer should be placed in the warmest part of a refrigeration unit. This ensures that if the warmest spot is at or below the safe holding temperature (e.g., 41°F), then all other areas of the unit are also sufficiently cold. Monitoring the warmest spot provides the most critical indicator of the unit's ability to maintain safe temperatures for all stored food.

Question 5

What is the temperature in the "Hot Holding Zone"?

Accepted Answer

Above 135 degrees Fahrenheit (no bacterial growth)

Answer

The 'Hot Holding Zone' for food safety is defined as above 135°F (57°C). Maintaining food at this temperature prevents the rapid growth of most pathogenic bacteria. This ensures that food served hot remains safe for consumption by staying out of the temperature danger zone where bacteria thrive.

SNHD - Southern Nevada Health District Practice Test

SNHD - Southern Nevada Health District Practice Test

SNHD Food Handler