SNHD Cheat Sheet 2026

The 30 highest-yield SNHD facts, distilled from real exam questions. Print it, save it as a PDF, or study it here — free, no sign-up.

1. When can an employee who was excluded due to vomiting and diarrhea return to work? → After being symptom-free for at least 24 hours AND obtaining managerial clearance
2. What role do private organizations play in SNHD partnerships? → Providing grant funding
3. Which technology advancement has most improved SNHD's ability to detect and respond to foodborne illness outbreaks? → Electronic syndromic surveillance and whole-genome sequencing of pathogens
4. The Southern Nevada Health District (SNHD) primarily serves which geographic area? → Clark County, Nevada
5. You can't work till you haven't taken medication for __ hours and are symptom-free? → 24
6. How hot is it outside right now? -cold grasping -food that needs to be kept frozen solid at all times? → less than 41 degrees Fahrenheit
7. What should food handlers do with a soiled apron during their shift? → Remove it, store it away from food, and replace it with a clean one
8. Which of the following is a primary source of funding for the Southern Nevada Health District? → Local government appropriations, permit fees, and state and federal grants
9. What is the primary mission of the Southern Nevada Health District (SNHD)? → To protect and promote the health and well-being of Southern Nevada residents
10. How many seconds are held at the cooking temperature? → At least fifteen seconds
11. What are SNHD’s primary goals in community health initiatives? → Preventing chronic diseases
12. What technologies does SNHD use to monitor public health? → Geographic Information Systems (GIS)
13. How does SNHD ensure outreach to underserved populations? → Partnering with community organizations
14. A food handler who is found working without a valid food handler card is considered: → In violation of SNHD health code regulations
15. What type of gloves must food handlers use when handling ready-to-eat food? → Single-use disposable food-service gloves
16. Which of the following foods is a TCS (Temperature-Controlled for Safety) food that must be kept out of the Temperature Danger Zone? → Sliced cantaloupe
17. What is the minimum internal temperature for hot holding TCS foods? → 135°F
18. Before washing items in a 3-compartment sink, what must a food handler do first? → Scrape or pre-rinse items to remove large food particles
19. A diagnosis with which of the following pathogens requires EXCLUSION from the food establishment? → Shigella spp.
20. Which symptom is a sign of a potentially life-threatening allergic reaction (anaphylaxis) that requires calling 911 immediately? → Swelling of the throat and difficulty breathing
21. When using refrigeration to thaw food, should it be kept at ___ degrees or lower? → 41
22. What populations are the focus of SNHD’s maternal and child health initiatives? → Pregnant women
23. A large roast of pork, beef, veal, or lamb must be cooked to a minimum internal temperature of 145°F (63°C) for how long? → 4 minutes
24. When reheating previously cooked and cooled Time/Temperature Control for Safety (TCS) food for hot holding, what is the required temperature it must reach? → 165°F (74°C)
25. Which of the following symptoms requires a food handler to be EXCLUDED from the food establishment? → Jaundice
26. When can a food handler who was excluded for vomiting or diarrhea return to work? → After being symptom-free for at least 24 hours
27. Which two distinct types of shellfish are recognized as major allergens? → Crustaceans and Mollusks
28. Which cooling method is MOST effective for rapidly cooling a large batch of chili? → Dividing the chili into shallow pans (2 inches deep or less) and placing in an ice bath
29. A food label lists 'hydrolyzed vegetable protein' as an ingredient. This could indicate the presence of which two major allergens? → Wheat and Soy
30. How long must items be immersed in the sanitizer compartment of a 3-compartment sink? → At least 30 seconds