FOOD HANDLERS CARD RIVERSIDE COUNTY |40 QUESTIONS WITH 100% CORRECT ANSWERS|GUARANTEED SUCCESS

Food hazards Items or substances in food that can cause food to become dangerous 1. Physical 2. Chemical 3. Biological Foodborne illness A disease carried to people through food -In US causes: 48,000,000 sicknesses & 3,000 deaths Outbreak A foodbourne illness that infects 2 or more people Pathogen "Germs" Ready to eat food 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 Different, but equally important Flow of food The path, or various prep stages, food follows before it reaches the customer How food becomes unsafe Refer to food hazards Physical hazard Any item in food that can choke, gag, or cut, or otherwise injure a customer Chemical hazards 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 Pathogens: microorganism that cause disease, viruses/"parasite" Gastroenteritis Inflammation and painful swelling inside the stomach -often called "24 hour flu" -often result of foodbourne illness Highly contagious Common foodbourne illnesses 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 Leading cause of foodbourne illness -norovirus: #1 foodbourne illness in US cross-cantamination Anytime food comes in contact with a food hazard, most often refers to biological hazards -food to food -surface to food -person to food Food allergies and celiac disease -Food hazard -Food allergies affect approx. 15,000,000 people in the US -Major food allergies: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans -celiac disease: can't consume gluten Allergic reactions -Symptoms: tingling mouth or tongue, rash, abdominal cramps, diarrhea -causes: swelling of lungs, dizzy, irritated Deliberate contamination When someone adds hazard to food on purpose Highly susceptible populations Foodbourne illnesses can be vary dangerous for elderly people, young children, weak immune system, pregnant women -more likely to die from foodbourne illness When to stay home Can't go to work until permission from manager: shigellosis (from e. Coli), norovirus, hepatitis a -vomiting, diarrhea, sore throat with fever, yellowing of skin and eyes Handwashing -Scrub for at least 15 seconds -use paper towel to turn off faucet or open door Gloves Must change at least every 4 hours Personal hygiene -don't eat or drink around food prep -bathe or shower, clean clothes -no jewelry around hands or wrists -hair pulled back -short and clean nails, no polish -cough and sneeze into elbow or shoulder and wash hands after Caring for wounds -apply first aid to stop bleeding -tell manager -wash wound and hands - bandage -cover bandage with waterproof layer like a glove or finger cot -discard any food you were working with -clean and sanitize all utensils and food constant surfaces you were using Potentially hazardous foods (PHFs) -Foods that provide warmth and moisture that will allow bacteria to grow -meat, fish, shellfish, eggs, dairy, cream, custard, plants with protein, cooked veggies, potato dishes, sliced melons and tomatoes, cut leafy greens, raw sprouts, garlic in oil Temperature danger zone 41°F-135°F -between cold and hot in where bacteria will multiply quickly -after 4 hours food must be discarded -bacteria won't always be able to be cooked off -prevent by: thawing, refrigeration, cooking, holding Thawing food -thaw hazardous food without it letting go into temp danger zone -best way to thaw is in the fridge, 1 day of thawing for every 5 pounds of food, bottom of fridge shelf -microwave as long as food is cooked immediately afterward, small portions, stir -in cold below 70°F water faster than fridge Refrigeration -Bacteria doesn't stop growing in fridge -open containers should have a "use-by" date -phf's should be used by 7 days from opening or less in fridge -FIFO: first in, first out -ready to eat foods should be stored in fridge above raw meats -food should be covered -fridge should be at 41°F or lower Cooking -internal temp of PHF's should reach 165°F (poultry) -meats other than poultry, grounded meats, eggs for hot held service should reach 155° -whole meats other than poultry, fish, and eggs that served immediately should reach 145° - internal temp should stay for at least 15 seconds after cooking -got held must be heated to at least 135°F before serving Thermometer Insert into middle of food or stir before , check in several places, wait 30 secs for accurate temp -make sure to clean and sanitize thermometer -calibration: making sure temp is accurate -to calibrate: fill cup with ice, add cold water, wait, insert thermometer, if it reads 32°F it's accurate Hot and cold holding -hot food should be held at or above 135°F -cold food should be held at or below 41°F -check with thermometer in each food item -don't mix freshly prepared food with food that is being held Two stage cooling process 1. 135°F-70°F in 2 hours or less 2. 70°F-41°F in 4 hours or less -you have 6 hours or less to accomplish both stages -tips: separate or cut the food and leave uncovered, ice bath for foods that can be stirred, blast chiller, ice as ingredient, ice paddle -cover when done cooking and check temp frequently Rehating Reheat within 2 hours -food to held should be reheated to 165°F Cleaning and sanitizing 1. Scrap or rinse 2. Clean 3. Rinse 4. Sanitize 5. Air dry not towel dry Cleaning in place Stationary equipment -turn off and unplug -remove food and dirt around equipment -remove small parts and clean them using same method as cleaning and sanitizing -wash and rinse stationary surfaces -wipe or spray stationary surfaces with sanitizer -air dry all parts and put back together -sanitize again Food contact surfaces Clean and sanitize - after working with raw meat -when switching from one food to another -after taking a break -after 4 hours of continuous use Using and storing chemicals -clearly labeled -use test strip when mixing chemicals with water Food storage -don't store food with chemicals -don't store ready to eat food below raw meat -don't leave food uncovered -not resting on floor or against wall -6" above floor Preventing pests -take trash out often, plastic liners, clean trash cans, don't leave trash bags around, keep area around trash cans clean, keep dumpster closed -keep doors and windows closed, watch for holes in walls, gaps around pipes or under doors, cracks in floors or walls Receiving food -Facility should obtain food at approved company or private residence -egg, meat, and poultry products should have USDA or state department of agriculture stamps of inspection -make sure foods have not spent time at