Food handlers Las Vegas, NV 2025

Refrigerators must keep a internal temperature of ______

41°F

Freezers must keep food _____

Solid

Sanitizing dish machines must have hot water of _____

180°F

Pots, Pans, Utensils are sanitized if the surface temperature reaches _____

160°F

Reset a thermometer if it doesn't read ice water at ______

32°F

TCS Food must stay at a temperature of _____

41°F

Exceptions of TCS food:

Eggs, Live Shell Fish, Frozen Foods

TCS exception: Eggs temperature can be at a temperature of _____

45°F

TCS exception: Live Shell fish can be at a temperature of _____

45°F

TCS exception: Frozen food must be _____

Frozen

Cooked rice, sliced deli meat, tuna salad, cooked vegetables, and soup must be stored at ______ or less for a duration no less than ___ minutes

41°F, 7 Minutes

Temperature danger zone is between ___ to ____

41°F to 135°F

To ensure chicken is cooked fully the internal temperature must hit _____ for __ seconds

165°F for 1 second

To ensure ground and cut meat is cooked fully the internal temperature must hit ____ for __ seconds

155°F for 17 seconds

To ensure steak, fish, pork, and eggs is cooked fully the internal temperature must hit ____ for ____

145°F for 15 seconds

Hot foods ready to be served hot should be and stay hotter than ____

135°F

Foods ready to be served cold should stay below ____

41°F

Food needs to be cooled from 135°F to 70°F within ___ hours then cooled to 41°F or below within ____ hours

2 hours, and 6 hours

When reheating food, food must be reheated to ____ within __ hours

165°F, 2 hours

The best ways to reheat food is:

Using the stove, oven, or microwave.

Best ways to thaw frozen foods is:

In the refrigerator, submerged under cold running water, in the microwave IF cooking immediately, or as part of the cooking process.

1st Basin

Pre-wash dishes with hot soapy water that's at least 110°F

2nd Basin

Rinse soap or any leftover particles

3rd Basin

Used to sanitize items, for chlorine use 50 to 100 parts per million for 10 seconds

Don't dry dishes using a ___

Towel

Manual wash sequence:

1: Pre-wash

2: Wash

3: Rinse

4: Sanitize

5: Air Dry