Southern Nevada Food Handler
Training Guide
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Terms in this set (116)
,Foodborne Factors that contribute to the
Illness Risk occurrence of foodborne illnesses
Factors in food establishments.
Potential sources of harm in food
Food Hazards
that can cause foodborne illness.
Microorganisms that can cause
Biological foodborne illness, including
Hazards bacteria, viruses, parasites, and
fungi.
Practices such as improper hand
washing and bare hand contact
Poor Personal
with ready-to-eat foods that
Hygiene
increase the risk of foodborne
illness.
Chemicals not meant to be
consumed, including sanitizers,
Chemical
cleaning agents, or pest control
Hazards
products that must be separated
from food.
Food obtained from unapproved
Food From
sources or prepared in
Unsafe Sources
unpermitted locations.
, Foreign objects that can cause
Physical
injury, such as glass, metal, or
Hazards
bone.
Improper Cooking, reheating, or freezing
Cooking food at temperatures or methods
Temperatures/ that do not eliminate harmful
Methods microorganisms.
Improper Failure to maintain proper hot and
Holding, Time cold holding of time/temperature
and control for safety (TCS) foods.
Temperature
Use of contaminated or improperly
constructed equipment, poor
Food
employee practices, improper
Contamination
food storage/preparation, and
exposure to chemicals.
Proper The method of washing hands in a
Handwashing designated handwashing sink to
Technique prevent foodborne illness.
Training Guide
Save
Practice questions for this set
Learn
Studied 7 terms
Nice work, you're crushing it
Continue studying in Learn
Terms in this set (116)
,Foodborne Factors that contribute to the
Illness Risk occurrence of foodborne illnesses
Factors in food establishments.
Potential sources of harm in food
Food Hazards
that can cause foodborne illness.
Microorganisms that can cause
Biological foodborne illness, including
Hazards bacteria, viruses, parasites, and
fungi.
Practices such as improper hand
washing and bare hand contact
Poor Personal
with ready-to-eat foods that
Hygiene
increase the risk of foodborne
illness.
Chemicals not meant to be
consumed, including sanitizers,
Chemical
cleaning agents, or pest control
Hazards
products that must be separated
from food.
Food obtained from unapproved
Food From
sources or prepared in
Unsafe Sources
unpermitted locations.
, Foreign objects that can cause
Physical
injury, such as glass, metal, or
Hazards
bone.
Improper Cooking, reheating, or freezing
Cooking food at temperatures or methods
Temperatures/ that do not eliminate harmful
Methods microorganisms.
Improper Failure to maintain proper hot and
Holding, Time cold holding of time/temperature
and control for safety (TCS) foods.
Temperature
Use of contaminated or improperly
constructed equipment, poor
Food
employee practices, improper
Contamination
food storage/preparation, and
exposure to chemicals.
Proper The method of washing hands in a
Handwashing designated handwashing sink to
Technique prevent foodborne illness.
