FOOD HANDLERS CARD RIVERSIDE
COUNTY 40 QUESTIONS WITH 100%
CORRECT ANSWERS
Food hazards - answer Items or substances in food that can cause food to become dangerous
1. Physical
2. Chemical
3. Biological
Foodborne illness - answer A disease carried to people through food
-In US causes: 48,000,000 sicknesses & 3,000 deaths
Outbreak - answer A foodbourne illness that infects 2 or more people
Pathogen - answer "Germs"
Ready to eat food - answer Food that can be eaten as it is, without any further prep
-be especially careful with contamination because any pathogen will not be killed before being
eaten
-keep separate from raw foods to avoid cross contamination
-don't ever touch ready to eat foods
Cleaning and sanitizing - answer Different, but equally important
Flow of food - answer The path, or various prep stages, food follows before it reaches the
customer
, How food becomes unsafe - answer Refer to food hazards
Physical hazard - answer Any item in food that can choke, gag, or cut, or otherwise injure a
customer
Chemical hazards - answer Any hazardous chemical that gets into food
-some pesticides are used intentionally others are unintentionally and dangerous
-chemicals should be put away in designated place from food and clearly marked labeled
Biological hazards - answer Pathogens: microorganism that cause disease, viruses/"parasite"
Gastroenteritis - answer Inflammation and painful swelling inside the stomach
-often called "24 hour flu"
-often result of foodbourne illness
Highly contagious
Common foodbourne illnesses - answer All naturally found in food, especially meat and dairy
products:
-Salmonella: doubles every 20 minutes
-campylobacter
-clostridium perfringens
-E.coli
-shigella: fecal waste, flies can transfer this if they land on food
Viruses - answer Leading cause of foodbourne illness
-norovirus: #1 foodbourne illness in US
COUNTY 40 QUESTIONS WITH 100%
CORRECT ANSWERS
Food hazards - answer Items or substances in food that can cause food to become dangerous
1. Physical
2. Chemical
3. Biological
Foodborne illness - answer A disease carried to people through food
-In US causes: 48,000,000 sicknesses & 3,000 deaths
Outbreak - answer A foodbourne illness that infects 2 or more people
Pathogen - answer "Germs"
Ready to eat food - answer Food that can be eaten as it is, without any further prep
-be especially careful with contamination because any pathogen will not be killed before being
eaten
-keep separate from raw foods to avoid cross contamination
-don't ever touch ready to eat foods
Cleaning and sanitizing - answer Different, but equally important
Flow of food - answer The path, or various prep stages, food follows before it reaches the
customer
, How food becomes unsafe - answer Refer to food hazards
Physical hazard - answer Any item in food that can choke, gag, or cut, or otherwise injure a
customer
Chemical hazards - answer Any hazardous chemical that gets into food
-some pesticides are used intentionally others are unintentionally and dangerous
-chemicals should be put away in designated place from food and clearly marked labeled
Biological hazards - answer Pathogens: microorganism that cause disease, viruses/"parasite"
Gastroenteritis - answer Inflammation and painful swelling inside the stomach
-often called "24 hour flu"
-often result of foodbourne illness
Highly contagious
Common foodbourne illnesses - answer All naturally found in food, especially meat and dairy
products:
-Salmonella: doubles every 20 minutes
-campylobacter
-clostridium perfringens
-E.coli
-shigella: fecal waste, flies can transfer this if they land on food
Viruses - answer Leading cause of foodbourne illness
-norovirus: #1 foodbourne illness in US
