california food handler

foodborne illness results in ---- hospilizations and ----- deaths - Answer- 128,000/3,000 Contaminated food ---,---,---, the same as other food. - Answer- Taste, smell, looks Three hazards that cause foodbourne illness are - Answer- Biological, chemical, and physical Highly Susceptible Populations include - Answer- Younger than 5, older than 65, immune comprimised The 8 most common Food Allergens are - Answer- Milk, soy, eggs, wheat, peanuts, nuts,fish, and shellfish PIC stands for: - Answer- Person in charge List 5 Biological Contaminants: - Answer- Bacteria, Viruses, live parasites, fungi, molds List 5 possible sources of Chemical Contaminants - Answer- Cleaning and sanitizing chemicals, pesticides, personal care products, paints, certain types of metal when used incorrectly. List 5 types of Physical Contaminants: - Answer- Bones, fruit pits, dead bugs, nails, bandages. Food Handlers must not work with food when they are sick with the following symptoms: - Answer- Diarrhea, vomiting, jaundice, fever, sore throat Food handlers may not work with food when they are sick with any of the "Big 6" illnesses. These include: - Answer- Nontyphoidal Salmonella; Salmonella Typhi; Shigella; Shiga Toxin Producing E. Coli; Hepatitis A; Norovirus Good personal hygiene practices save lives! The most important hygiene practice is: - Answer- Handwashing Proper Hand washing is a 6 Step Process. What are the 6 steps? - Answer- Get hands wet; apply soap; scrub hands 10-15 sec; back of hands and between fingers; rinse hand; disposable towel or air dryer 5. What are six important hygiene practices that all employees must follow? - Answer- Arrive to work with clean appearance and in clean clothes; hair must be effectively restrained; long beards must be restrained; fingernails must be trimmed; gloves must be worn; over nail polish or artificial nails; no watches, rings, bracelets or other jewelry 6. What is the one accep