10 exam-style questions with answers and explanations, straight from our 1,030-question bank. Tap an answer to check yourself. When you're ready, take the scored version in the free practice test.
The SNHD-FHC exam has 20 questions and runs 0 hours 30 minutes.
These 10 free SNHD-FHC questions are organized by exam domain, so you can see how each part of the Southern Nevada Health District Food Handler Safety Training Card Test blueprint is tested. Reveal the answer and explanation under each question.
A sandwich maker removes their gloves and carries a bag of garbage outside. On returning, the worker reaches for a fresh pair of gloves. What preparation is required before making more sandwiches?
Correct answer: A - Wash and dry hands, then put on fresh gloves.
At a bakery, an employee with freshly washed hands is about to plate plain rolls. Disposable gloves have run out, but clean, sanitized tongs are available. How should the employee serve the rolls?
Correct answer: D - Use the tongs, keeping bare hands off the rolls.
While preparing lunch for nursing-home residents, a food handler develops diarrhea. The worker has no medical diagnosis and suggests handling only food that will be cooked. What should happen before any further food preparation?
Correct answer: A - Report the diarrhea to the person in charge and stop food handling.
A high-temperature dish machine uses heat alone for sanitizing. Its final-rinse display reads 182°F. An appropriate min-max thermometer verifies that a plate's food-contact surface reaches only 154°F during the cycle. What does this check establish?
Correct answer: C - Sanitizing failed because the food-contact surface did not reach 160°F.
An approved supplier delivers clean, unbroken raw shell eggs in refrigerated air at 43°F. A separate case of cut lettuce measures 43°F internally. All other receiving checks pass. Which receiving decision is correct?
Correct answer: B - Accept the eggs; reject the cut lettuce.
A beef stew cooling log records 135°F at the start, 78°F after two hours, and 39°F after four hours. No corrective action was taken during cooling. At the four-hour review, how should this batch be handled?
Correct answer: D - Discard it; the first cooling-stage limit was missed.
At the end of cooking, a cook checks four dishes with a calibrated probe. No customer has requested undercooked food. Using SNHD's cooking-temperature targets, which dish is ready to leave the cooking equipment?
Correct answer: C - Scrambled eggs made from raw shell eggs for a buffet, at 158°F.
Four walk-in shelves are reserved for ready-to-serve pasta salad, raw whole-muscle beef steaks, raw ground beef, and raw ground turkey. Each food will be covered in its own container. Which top-to-bottom arrangement follows safe refrigerated storage order?
Correct answer: A - Pasta salad → steaks → ground beef → ground turkey.
Which food is both ready to eat without further cooking and a food that requires time/temperature control for safety (TCS)?
Correct answer: B - Washed, chopped romaine for salad.
Before its first use, an adjustable dial-stem thermometer is placed in a correctly prepared ice-water mixture. Its sensing area is immersed without touching the container. After stirring and waiting 30 seconds, the reading stabilizes at 38°F. The appropriate adjustment is to:
Correct answer: D - Set it to 32°F, then verify the reading before use.
The SNHD-FHC exam also covers these domains. Drill them in the full free practice test:
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