SNHD Food Handler Card Exam — Questions and Answers

Question 1: A food handler must wash their hands BEFORE which of the following activities?

Sweeping the dining room floor
Putting on gloves to handle ready-to-eat food (Correct answer)
Taking a break in the staff room
Touching dirty dishes in the dish pit

Correct answer: Putting on gloves to handle ready-to-eat food

Hands must be thoroughly washed before putting on gloves to handle ready-to-eat food. Gloves do not replace handwashing — they are a supplement to clean hands, not a substitute.

Question 2: Which of the following is classified as a tree nut?

Peanut
Nutmeg
Walnut (Correct answer)
Water Chestnut

Correct answer: Walnut

Walnuts grow on trees and are classified as tree nuts. Peanuts are legumes, coconuts are botanically a fruit (though the FDA classifies them as a tree nut for labeling), and chestnuts are also tree nuts. In this list, walnut is the clearest example.

Question 3: What languages does SNHD prioritize for outreach materials?

English (Correct answer)
Tagalog (Correct answer)
French
Spanish (Correct answer)

Correct answer: English

As a public health agency in a diverse region, SNHD prioritizes outreach in languages commonly spoken by its community members. English and Spanish are standard for broad communication, and Tagalog is also a key language due to the significant Filipino population in Southern Nevada, ensuring vital health information reaches a wider audience.

Question 4: Which of the following symptoms requires a food handler to be excluded from work?

Jaundice (yellowing of the skin or eyes) (Correct answer)
A cut on the hand covered with a bandage and glove
A mild headache with no fever
Occasional sneezing due to seasonal allergies

Correct answer: Jaundice (yellowing of the skin or eyes)

Jaundice is a symptom of hepatitis A or other serious liver infections. Any employee showing jaundice must be immediately excluded from the food establishment and the health authority notified.

Question 5: How often should the wash and sanitize solutions in a 3-compartment sink be changed?

Every 4 hours regardless of condition
When they become visibly dirty, cloudy, or fall below proper concentration (Correct answer)
Only at the end of the day
Once per shift, scheduled at a set time

Correct answer: When they become visibly dirty, cloudy, or fall below proper concentration

Wash and sanitize solutions must be changed whenever they become visibly dirty, cloudy, or lose their proper concentration — and always at the end of the day. Waiting for a fixed time interval could allow contaminated solutions to remain in use.

Question 6: What is the minimum internal cooking temperature for fish, shellfish, and whole-muscle cuts of meat like steak or pork chops?

135°F (57°C) for 15 seconds
165°F (74°C) for <1 second
145°F (63°C) for 15 seconds (Correct answer)
155°F (68°C) for 17 seconds

Correct answer: 145°F (63°C) for 15 seconds

Fish, shellfish, and whole-muscle cuts should be cooked to 145°F (63°C) for 15 seconds to kill parasites and bacteria. For fish, the flesh should be opaque and flake easily with a fork.

Question 7: How many inches above the floor must raw poultry, turkey, and other stuffed foods be stored?

7
160
24
6 (Correct answer)

Correct answer: 6

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 8: What is the difference between 'excluding' and 'restricting' a sick food worker?

Exclusion removes the worker from the facility entirely; restriction limits them to non-food-contact tasks (Correct answer)
Exclusion means limiting tasks; restriction means sending the worker home
Exclusion applies only to managers; restriction applies to line workers
There is no practical difference — both mean the same thing

Correct answer: Exclusion removes the worker from the facility entirely; restriction limits them to non-food-contact tasks

Exclusion means the employee must leave the food establishment and may not work at all. Restriction means the employee can remain but must not work with food, food contact surfaces, or unwrapped single-service items.

Question 9: What is the correct storage position for raw whole pork in a properly organized commercial refrigerator?

On the same shelf as raw fish
Top shelf, above all other items
At the very bottom, below raw ground beef and raw poultry
Below ready-to-eat foods but above raw ground beef and raw poultry (Correct answer)

Correct answer: Below ready-to-eat foods but above raw ground beef and raw poultry

Whole pork requires a minimum cooking temperature of 145°F — the same as whole beef and fish — and is stored below RTE foods but above raw ground meats (155°F) and raw poultry (165°F).

Question 10: A food handler is slicing raw chicken and needs to prepare a ready-to-eat salad. What is the single most important sequence of actions to prevent cross-contamination?

Remove gloves, wash hands with soap and water, and put on a new pair of gloves. (Correct answer)
Rinse the gloved hands under hot water before preparing the salad.
Put a new pair of gloves on over the old ones.
Wipe the gloves on a sanitized towel and continue.

Correct answer: Remove gloves, wash hands with soap and water, and put on a new pair of gloves.

Changing tasks, especially from handling raw animal products to ready-to-eat foods, requires removing gloves, performing a thorough handwash to remove any pathogens, and then donning a new pair of gloves. This breaks the chain of cross-contamination.

Question 11: How often must the water in the three compartments of the sink be changed?

Every 4 hours of continuous use
When the water becomes soiled or the temperature/concentration is low (Correct answer)
Only after the lunch and dinner rush
At the beginning of each day

Correct answer: When the water becomes soiled or the temperature/concentration is low

The water in all three compartments must be changed when it becomes dirty, cool, or when the sanitizer concentration is no longer effective. There is no set time; it is based on the condition of the water.

Question 12: You have the following items to store: a tray of raw salmon fillets, a container of cooked rice, and a package of raw ground pork. What is the correct storage order from top to bottom?

Raw salmon, raw ground pork, cooked rice
Cooked rice, raw salmon, raw ground pork (Correct answer)
Cooked rice, raw ground pork, raw salmon
Raw ground pork, cooked rice, raw salmon

Correct answer: Cooked rice, raw salmon, raw ground pork

The order is: Cooked rice (Ready-to-Eat), raw salmon (cook to 145°F), and raw ground pork (cook to 155°F).

Question 13: What should a food handler do when they need to answer the phone while wearing food-preparation gloves?

Ask a coworker to answer the phone for them
Answer the phone with gloves on since the phone is not a food contact surface
Remove the gloves, answer the phone, wash hands, and put on new gloves before returning to food preparation (Correct answer)
Use their shoulder to hold the phone to avoid touching it with the gloves

Correct answer: Remove the gloves, answer the phone, wash hands, and put on new gloves before returning to food preparation

Phones harbor bacteria and are considered a contaminated surface. The food handler must remove the gloves, answer the phone, then wash hands and put on fresh gloves before returning to food handling.

Question 14: A food handler has a small cut on their hand. What must they do before handling food?

Rinse it with water and return to work
Apply antiseptic lotion and continue working
Cover with a waterproof bandage and wear a glove over it (Correct answer)
Apply a bandage only — no glove is needed

Correct answer: Cover with a waterproof bandage and wear a glove over it

Cuts must be covered with a waterproof bandage AND a glove to create a double barrier that prevents blood or wound fluid from contaminating food.

Question 15: What should a food service manager do if an employee arrives to work and appears to be ill?

Allow the employee to begin work and monitor their condition
Have the employee eat something to see if they feel better before deciding
Assess the employee's symptoms and apply restriction or exclusion policies as appropriate (Correct answer)
Send the employee home immediately regardless of their symptoms

Correct answer: Assess the employee's symptoms and apply restriction or exclusion policies as appropriate

The manager must assess the nature and severity of the employee's symptoms and apply the correct response — restriction or exclusion — based on food code guidelines.

Question 16: Why is it especially important to cool foods rapidly from 135°F to 70°F within the first 2 hours?

Because the refrigerator works less efficiently when food enters above 135°F
Because flavors and textures deteriorate irreversibly if food stays above 70°F for more than 2 hours
Because most pathogenic bacteria multiply most rapidly and bacterial spores germinate in this temperature range (Correct answer)
Because Nevada law requires all food to reach 70°F within 2 hours after cooking

Correct answer: Because most pathogenic bacteria multiply most rapidly and bacterial spores germinate in this temperature range

The range from 135°F down to 70°F is the most critical cooling window because it encompasses the temperatures where dangerous bacteria and germinated spores multiply most aggressively.

Question 17: Which of the following is a primary source of funding for the Southern Nevada Health District?

Federal income tax refunds
Local government appropriations, permit fees, and state and federal grants (Correct answer)
Donations from Las Vegas casino operators
Revenue from ticket sales at SNHD-sponsored events

Correct answer: Local government appropriations, permit fees, and state and federal grants

SNHD is funded through a combination of local government appropriations, fees collected for permits and services, and state and federal grant funding.

Question 18: In which of the following situations should food handlers change their gloves?

Every 8 hours of continuous use
After each complete task, after touching contaminated surfaces, and after handling raw proteins before touching RTE foods (Correct answer)
Only when the gloves become visibly torn
Only when directed by a supervisor

Correct answer: After each complete task, after touching contaminated surfaces, and after handling raw proteins before touching RTE foods

Gloves must be changed after each task is completed, whenever the glove is contaminated or torn, and especially when switching from raw proteins to ready-to-eat foods to prevent cross-contamination.

Question 19: How should a food handler verify that food has reached the correct internal cooking temperature?

By using a calibrated, sanitized food thermometer (Correct answer)
By timing the cooking on a standard clock
By checking the color and texture of the food
By pressing the food with a spatula to test firmness

Correct answer: By using a calibrated, sanitized food thermometer

Only a calibrated and sanitized food thermometer can accurately verify internal temperature. Color, texture, timing, and firmness are all unreliable indicators of doneness.

Question 20: Which sanitizer concentration is acceptable for chemical sanitizing in the third compartment of a 3-compartment sink when using chlorine bleach?

500–800 ppm
50–100 ppm (Correct answer)
5–10 ppm
200–400 ppm

Correct answer: 50–100 ppm

Chlorine bleach sanitizer for immersion sanitizing should be maintained at 50–100 ppm (parts per million). This concentration is effective against pathogens without leaving harmful residues.

Question 21: What is 'cross-contact' in the context of food allergens?

When food is served at the wrong temperature
When two customers at the same table have different allergies
When an allergen is unintentionally transferred from one food to another (Correct answer)
When a customer touches the kitchen prep surface

Correct answer: When an allergen is unintentionally transferred from one food to another

Cross-contact occurs when an allergen is unintentionally transferred from one food or surface to another, potentially causing an allergic reaction in a sensitive individual.

Question 22: What is a 'temporary food event' in the context of SNHD's food safety outreach?

A pop-up restaurant operating without a permit
A restaurant that opens for a limited time during a specific season
A food service operation that operates at a fixed location for no more than 14 consecutive days in conjunction with a single event (Correct answer)
Any food establishment that has been temporarily closed for renovations

Correct answer: A food service operation that operates at a fixed location for no more than 14 consecutive days in conjunction with a single event

A temporary food event is a food service operation at a fixed location for no more than 14 consecutive days in connection with a single event, such as a festival or fair.

Question 23: Which tool is most useful for verifying that large batches of food are cooling properly during the two-stage cooling process?

A calibrated probe thermometer inserted into the center of the food (Correct answer)
A room temperature gauge near the cooling food
A timer that measures total elapsed cooling time without temperature data
A visual check for steam rising from the container

Correct answer: A calibrated probe thermometer inserted into the center of the food

A calibrated probe thermometer inserted into the center of the food — the coldest and slowest-to-cool point — is the only reliable way to verify that cooling is proceeding at the required rate.

Question 24: At what point in the cooling process should food be covered and labeled?

It should be loosely covered or uncovered during active cooling, then covered and labeled once it has cooled to 41°F (Correct answer)
Immediately when it comes out of the oven, before the cooling process begins
Food should never be covered during the cooling process
After it has reached 41°F and cooling is complete

Correct answer: It should be loosely covered or uncovered during active cooling, then covered and labeled once it has cooled to 41°F

During the active cooling phase, food should be loosely covered or uncovered (with protection from overhead contamination) to allow heat to escape. Once it reaches 41°F, it should be tightly covered and labeled.

Question 25: A food handler develops a sore throat with fever during their shift. What should the manager do?

Have the employee wear a mask and continue working normally
Restrict the employee from working with exposed food if serving a highly susceptible population; otherwise use judgment (Correct answer)
Allow the employee to finish their shift since symptoms are mild
Immediately exclude the employee and file an incident report with SNHD

Correct answer: Restrict the employee from working with exposed food if serving a highly susceptible population; otherwise use judgment

A food handler with a sore throat and fever must be restricted from working with exposed ready-to-eat food. If the operation serves a highly susceptible population (nursing homes, hospitals), exclusion is required.

Question 26: What is the minimum internal cooking temperature for eggs that will be hot-held for later service?

155°F (68°C) for 17 seconds (Correct answer)
135°F (57°C) for 15 seconds
165°F (74°C) for <1 second
145°F (63°C) for 15 seconds

Correct answer: 155°F (68°C) for 17 seconds

To kill potential Salmonella contamination, eggs for immediate service should be cooked to 145°F. However, eggs that will be placed on a buffet or steam table (hot-held) must be cooked to a higher temperature of 155°F (68°C) for 17 seconds.

Question 27: How does SNHD ensure that food safety outreach materials are culturally appropriate for diverse communities?

By working with community liaisons and cultural organizations to develop materials that resonate with specific cultural groups (Correct answer)
By mandating that all food workers read materials from SNHD's website without modifications
By using identical graphics and text in all materials regardless of target audience
By distributing only English-language materials and assuming all workers will translate them

Correct answer: By working with community liaisons and cultural organizations to develop materials that resonate with specific cultural groups

Culturally appropriate outreach involves working with community liaisons and organizations to adapt materials so they reflect the values, norms, and context of specific cultural groups — improving comprehension and behavior change.

Question 28: How do you thaw anything in a microwave?

Quickly switch to a traditional cooking method or finish cooking in the microwave (Correct answer)
Take straight from the freezer to the stove (perfect for tiny portions).
-handles oriented parallel to one another -on a surface that is smooth and simple to clean. -in water that is either 135 degrees above or 41 degrees below -amid flowing water
In two hours, 135 to 70 additionally In the following four hours, 470 to 41 not to surpass six hours overall

Correct answer: Quickly switch to a traditional cooking method or finish cooking in the microwave

When thawing food in a microwave, it's crucial to cook it immediately afterward using a traditional cooking method or finish cooking it in the microwave. This is because microwave thawing can raise the food's temperature into the danger zone (41°F-135°F) very quickly, promoting bacterial growth. Immediate cooking ensures any bacteria that started to multiply are destroyed.

Question 29: To prevent cross-contamination, how should food be stored in a refrigerator, from top to bottom?

In order of internal cooking temperature, lowest to highest. (Correct answer)
In order of use, with items to be used first on top.
Alphabetically.
Based on size, with largest items on the bottom.

Correct answer: In order of internal cooking temperature, lowest to highest.

Food should be stored based on the minimum internal cooking temperature required to kill pathogens. Foods requiring little or no cooking are stored on top, and foods requiring the highest cooking temperature (like poultry) are stored on the bottom.

Question 30: A customer is allergic to fish. Which of the following sauces might contain a hidden fish allergen?

Soy Sauce
Worcestershire Sauce (Correct answer)
Mayonnaise
Hollandaise Sauce

Correct answer: Worcestershire Sauce

Worcestershire sauce traditionally contains anchovies, which are a type of fish. This is a common hidden allergen that can cause a reaction in someone with a fish allergy.

Question 31: If you cool a large pot of chili from 135°F to 70°F in 1 hour, how much time do you have left to cool it to 41°F?

6 hours
4 hours
5 hours (Correct answer)
3 hours

Correct answer: 5 hours

The total cooling time must be 6 hours or less. If the first stage (135°F to 70°F) is completed in 1 hour (instead of the maximum 2), the remaining time for the second stage (70°F to 41°F) is 5 hours.

Question 32: What is the minimum internal cooking temperature required for whole muscle beef steaks served to order?

135°F (57°C)
155°F (68°C)
165°F (74°C)
145°F (63°C) (Correct answer)

Correct answer: 145°F (63°C)

Whole muscle beef steaks must reach a minimum internal temperature of 145°F (63°C) with a 3-minute rest time to destroy surface pathogens.

Question 33: According to SNHD regulations, what is the minimum water temperature required for the wash compartment (the first compartment)?

120°F (49°C)
110°F (43°C) (Correct answer)
100°F (38°C)
140°F (60°C)

Correct answer: 110°F (43°C)

The water in the first compartment, which contains detergent, must be maintained at a minimum of 110°F (43°C) to effectively dissolve grease and loosen food particles.

Question 34: What minimum internal temperature must food reach when being reheated for hot holding in a food service establishment?

155°F (68°C)
145°F (63°C)
135°F (57°C)
165°F (74°C) (Correct answer)

Correct answer: 165°F (74°C)

Previously cooked foods being reheated for hot holding must reach 165°F (74°C) within 2 hours. This accounts for any bacterial growth that may have occurred during cooling and storage.

Question 35: A food handler is prepping raw chicken and then needs to slice tomatoes for a salad. What is the correct procedure?

Remove gloves, slice the tomatoes with bare hands since the raw meat work is done
Continue with the same gloves since the meat work is finished
Put a second pair of gloves over the existing pair before touching the tomatoes
Remove gloves, wash hands thoroughly, put on fresh gloves, then slice the tomatoes (Correct answer)

Correct answer: Remove gloves, wash hands thoroughly, put on fresh gloves, then slice the tomatoes

After handling raw chicken, the food handler must remove and discard the contaminated gloves, wash their hands thoroughly, and put on a fresh pair of gloves before handling ready-to-eat tomatoes.

Question 36: When using refrigeration to thaw food, should it be kept at ___ degrees or lower?

7
41 (Correct answer)
24
90

Correct answer: 41

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 37: Why is proper storage order in a refrigerator crucial for food safety?

It prevents cross-contamination from raw animal juices dripping onto ready-to-eat or lower-cook-temp foods. (Correct answer)
It ensures that food is used in a first-in, first-out (FIFO) order.
It improves air circulation and cooling efficiency.
It makes inventory management easier.

Correct answer: It prevents cross-contamination from raw animal juices dripping onto ready-to-eat or lower-cook-temp foods.

The primary reason for the specific storage hierarchy is to prevent biological cross-contamination. If raw poultry juices drip onto a salad, the pathogens will not be cooked off, potentially causing foodborne illness.

Question 38: Fish and other seafood must be cooked to a minimum internal temperature of:

145°F (63°C) (Correct answer)
155°F (68°C)
135°F (57°C)
165°F (74°C)

Correct answer: 145°F (63°C)

Fish and seafood must reach a minimum internal temperature of 145°F (63°C) for 15 seconds to destroy pathogens such as Vibrio, Salmonella, and parasites.

Question 39: Which symptom is a sign of a potentially life-threatening allergic reaction (anaphylaxis) that requires calling 911 immediately?

Slight redness around the mouth
Swelling of the throat and difficulty breathing (Correct answer)
Mild itching of the hands
Mild stomach discomfort after eating

Correct answer: Swelling of the throat and difficulty breathing

Throat swelling and difficulty breathing are signs of anaphylaxis, a severe and potentially fatal allergic reaction. This is a medical emergency requiring an epinephrine injection (EpiPen) and immediate 911 contact.

Question 40: How does SNHD engage non-English-speaking populations?

Offering language interpretation services (Correct answer)
Translating health materials (Correct answer)
Expecting patients to bring their own translators
Employing bilingual staff (Correct answer)

Correct answer: Offering language interpretation services

To effectively engage non-English-speaking populations, SNHD employs comprehensive strategies. This includes translating crucial health materials into multiple languages, employing bilingual staff members who can communicate directly with diverse communities, and offering professional language interpretation services to ensure clear and accurate communication during appointments and outreach events.

SNHD Food Handler Card Exam

The Southern Nevada Health District Food Handler Card Exam tests knowledge of food safety, proper temperatures, personal hygiene, allergens, and sanitation practices required for food service workers.

Questions

60 min

Time Limit

70%

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