Southern Nevada Food Handler Questions (2019) Study Guide Rated A+

What is the temperature for -cold holding -frozen food that must be maintained frozen solid? {Ans: below 41 degrees F}Time as a Public Health Control {Ans: A procedure in which time is used to control the growth of germs or microorganisms. Food held using this procedure must be served, sold, or discarded after four hours.}Surface temperature of food contact surfaces in a high temperature machine must reach at least ___ degrees F {Ans: 160}What is the process to thaw as a part of cooking? {Ans: Take directly from frozen to cooking (great for small foods)}What is the "Hot Holding Zone' temperature? {Ans: 135 degrees F above (no bacteria growth)}What instrument do you use to check food temperatures? {Ans: A calibrated, sanitized stem thermometer}Place thermometer in __ of the unit {Ans: Warmest}Shellstock {Ans: Raw, in-shell molluscan shellstock such as clams, oysters, or mussels}You should let your employer know if you experienced any of these 5 symptoms: {Ans: 1. Vomiting 2. Diarrhea 3. Sore throat w/ fever 4. Infected cuts/wounds 5. Jaundice}Ready-To-Eat (RTE) Food {Ans: Food that is edible without additional preparation or cooking}What is the "Danger Zone" temperature? {Ans: Between