NEVADA Food Handlers

 

eFoodHandlers® NEVADA Basic Food Safety

The purpose of this course is to expose Nevada food handlers to important Food Safety concepts. This course is not intended to train microbiologists or sanitarians, but to instill a basic understanding and to create sensitivity and awareness toward critical food safety concepts (e.g. hand washing, cross-contamination, temperature control, etc).

This is a basic concepts course for Nevada and should not be confused with the Manager's Course that is required for the 'Person In Charge' in many states. If you have questions about what course is required for your jurisdiction and job classification, we recommend you contact your local Environmental Health department. They are also a good resource for information surrounding your unique food handling and preparation situation.

Nevada Policy


State Rules Link:
NEVADA Food Rules

Main Course Topics

  • Employee Illness
  • Handwashing
  • Your Role in Helping Prevent Foodborne Illness
  • The Rose of Management in Helping Prevent Foodborne Illness
  • Foodborne Illness
  • Temperature Control
  • Final Cooking Temperature
  • Contamination and Cross Contamination
  • Your Own Health Comes First

Important: Refer to Basic Requirements Overview. If you have questions about what training is appropriate for
your job within your Nevada jurisdiction, contact your local Environmental Health department.

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