Food Handler's Study Guide correctly answered 2023

Food Handler's Study Guide correctly answered 2023Food Handler an employee of a food facility who is involved in the preparation, storage, service, or handling of food products. Anyone who prepares food or who may come in contact with food products, food utensils, or equipment is a food handler. You are not a food handler unless: 1. Possesses a valid Food Handler Training Card, 2. is working in an establishment under the supervision of a certified food safety manager and has taken and passed an exam approved by the County of San Diego, or 3. is an owner or employee who has successfully passed an approved and accredited food safety certification examination. CDC Food Safety Risks 1. Poor personal hygiene 2. Improper food holding temperatures 3. Improper cooking temperatures 4. Contaminated equipment 5. Foods from unsafe sources Types of Germs/Pathogens These germs include viruses, protozoa, parasites, and bacteria Hepatitis A - Virus - Not washing hands after using the restroom Germs/Pathogens Germs are very small living organisms (viruses and bacteria). If eaten, germs can make you sick. You need a microscope to see these tiny organisms and they are almost everywhere. Toxins Toxins are poisons produced by bacteria. Toxins are not living organisms and are hard to destroy. It's important to destroy bacteria before they make toxins. Chemicals Chemicals are substances that can be dangerous if eaten. They can get into food by accident. Some chemicals often found in kitchens are cleansers,bleaches, sanitizing agents, and insecticides. Danger Zone (41°F or below), and hot food hot (135°F or higher). Bacteria produce Toxins #1 Cause of Spread of Germs FOOD HANDLERS Ways Food Handlers Can Spread Disease Not washing hands Skin lesions Nasal discharge or respiratory illness (sneezes/coughs) Working with food or utensils while ill with diarrhea, and/ or fever, vomiting, and stomach cramps Poor personal hygiene No Jewelry Except: Plain wedding band Washing Hands Warm Water Soap Dispenser (not bar) 10-15 seconds Rinse in warm running water Dry with a single-use towel or air dry Water Temp for hand washing should be: 100 F Hand Sanitizers should only be used After hand washing Gloves Wash hands before putting on gloves Change often PIC should ______ if sick Report to Department of Environmental Health, exclude a food handler is they have illness Cooked, ready to eat foods should be stored ____ raw foods Above Never add ______ to fresh fruits and vegetables, meat, fish, poultry Sulfites Raw foods prepared separate from Cooked foods