County of Riverside Food Handlers
1.Approved source: Where food that is sold or given away to the public
is made. Approved sources are regulated by the government and
inspected for food safety.
2.Bacteria: Germs that Are found on and on food that can make you sick
3.Contamination: When something dangerous gets into food.
4.Cross- contamination: When germs are transferred from a food or
surface to another food.
5.Foodborne illness: When someone eats sick from something that
they ate or drank.
6.Pathogens: Bacteria, viruses, and protozoa that cause disease or
sickness.
7.Parts per million: Term that is used when measuring the level of
sanitizer. The number of parts of sanitizer that will be added to a
million parts of water.
8.Potentially hazardous foods: (PHF) Food that can grow bacteria and
must be kept under temperature control (perishables)
9.Ready to eat: Food that will not be cooked. It is to be served to the
customer the way it is.
10.Sanitized: When germs have been killed. Anything that comes in
contact with food must be cleaned and sanitized before being used.
11.Temperature danger zone: Temp rang between 41 degrees F and 135
degrees
F. This is where bacteria will grow the quickest. P.H.F should not be held
at temps in danger zone.
12.Toxin: Poison produced by pathogens.
13.F.I.R.S.T: Follow company food defense plan and
procedures. Inspect your work area and surroundings.
Recognize anything out of the ordinary.
Secure all ingredients, supplies and finished product.
Tell management if you notice anything unusual or suspicious.
14.Requires everyone who works in public food service to get a food
handlers card within 1 week of being hired: Riverside County
15.Symptoms of foodborne illness: Flu-like, upset stomach, vomiting,
diarrhea, fever, chills.
16.Physical contamination: Happens when something you can see and
feel gets into a food item. (hair, glass, metal, fingernail, flies.
17.Chemical contamination: Can occur when a chemical gets into
food item.(Bleach)
18.Pathogenic contamination: Most dangerous and impossible to see.
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1.Approved source: Where food that is sold or given away to the public
is made. Approved sources are regulated by the government and
inspected for food safety.
2.Bacteria: Germs that Are found on and on food that can make you sick
3.Contamination: When something dangerous gets into food.
4.Cross- contamination: When germs are transferred from a food or
surface to another food.
5.Foodborne illness: When someone eats sick from something that
they ate or drank.
6.Pathogens: Bacteria, viruses, and protozoa that cause disease or
sickness.
7.Parts per million: Term that is used when measuring the level of
sanitizer. The number of parts of sanitizer that will be added to a
million parts of water.
8.Potentially hazardous foods: (PHF) Food that can grow bacteria and
must be kept under temperature control (perishables)
9.Ready to eat: Food that will not be cooked. It is to be served to the
customer the way it is.
10.Sanitized: When germs have been killed. Anything that comes in
contact with food must be cleaned and sanitized before being used.
11.Temperature danger zone: Temp rang between 41 degrees F and 135
degrees
F. This is where bacteria will grow the quickest. P.H.F should not be held
at temps in danger zone.
12.Toxin: Poison produced by pathogens.
13.F.I.R.S.T: Follow company food defense plan and
procedures. Inspect your work area and surroundings.
Recognize anything out of the ordinary.
Secure all ingredients, supplies and finished product.
Tell management if you notice anything unusual or suspicious.
14.Requires everyone who works in public food service to get a food
handlers card within 1 week of being hired: Riverside County
15.Symptoms of foodborne illness: Flu-like, upset stomach, vomiting,
diarrhea, fever, chills.
16.Physical contamination: Happens when something you can see and
feel gets into a food item. (hair, glass, metal, fingernail, flies.
17.Chemical contamination: Can occur when a chemical gets into
food item.(Bleach)
18.Pathogenic contamination: Most dangerous and impossible to see.
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