SOUTHERN NEVADA FOOD
HANDLER NEWEST 2024 –
2025 ACTUAL EXAM
QUESTIONS AND CORRECT
DETAILED ANSWERS WITH
RATIONALES VERIFIED
ANSWERS ALREADY GRADED
A+
TCS - CORRECT ANSWER-Time and Temperature Control for
Safety
PHF - CORRECT ANSWER-Potentially Hazardous Foods
What are the nine things you should check for when
receiving foods? - CORRECT ANSWER-Temps for receiving
TCS foods, overall wholesomeness, frozen foods (no ice
crystals or liquids in the packages), spoilage, expiration
dates, signs of contamination from pests or spills, proper
labeling and invoices, shell stock tags, parasite destruction
for some fish
What is the TCS hot holding zone? - CORRECT ANSWERAbove 135 degrees F
What is the TCS cold holding zone? - CORRECT ANSWERBelow 41 degrees F
What is the TCS bacteria growth zone? - CORRECT ANSWER41-135 degrees F (bacteria grow and multiply)
What temperature is proper for thawing? - CORRECT
ANSWER-TCS cold holding zone (41 F or below)
How do you properly thaw TCS food in a refrigerator? -
CORRECT ANSWER-Plan ahead — large items may take
several days to thaw. Maintain refrigeration at 41°F or less
How do you properly thaw TCS food as a part of cooking? -
CORRECT ANSWER-Take directly from frozen to cooking.
This is great for foods that are small.
How do you properly thaw TCS food in the microwave? -
CORRECT ANSWER-Transfer immediately to a conventional
cooking process or cook completely in the microwave.
How do you prevent foodborne illness? - CORRECT
ANSWER-Control of the five risk factors
What are the five risk factors of foodborne illness? -
CORRECT ANSWER-Poor personal hygiene, Food from
unsafe sources, Improper cooking temperatures/methods,
Improper holding, time, and temperature, and Food
contamination
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