Nevada Food Handlers Card Latest Version Graded A+

Nevada Food Handlers Card Latest Version Graded A+ What is Poor Personal Hygiene •Improper hand washing • Bare hand contact with ready-to-eat (RTE) foods • Food handlers working while ill with the following symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice What is Food from unsafe sources • Food from an unapproved source and/or prepared in unpermitted locations • Receiving adulterated food What is Improper Cooking Temperatures/Methods • Cooking • Reheating • Freezing (kill step to eliminate parasites in fish) What is Improper Holding, Time and Temperature • Improper hot and cold holding of TCS foods • Improper use of time as a control • Improper cooling of TCS foods What is Food Contamination • Use of contaminated/improperly constructed equipment • Poor employee practices • Improper food storage/preparation • Exposure to chemicals What is a Biological Food Hazard • Microorganisms that can cause foodborne illness • Bacteria, viruses, parasites, and fungi What is a Chemical Food Hazard • Chemicals not meant to be consumed • Sanitizers, cleaning agents, or pest control products must be separated from food What is a Physical Food Hazard • Foreign objects that can cause injury • Glass, metal, or bone PROPER HANDWASHING TECHNIQUE AREA Wash your hands in a DESIGNATED HAND WASHING SINK for hand washing ONLY and should have liquid soap, paper towels, and a trash can PROPER HANDWASHING TECHNIQUE STEPS 1. WET HANDS (with warm water) MIN 100 ° F 2. SOAP 3. RUB VIGOROUSLY (for 15 seconds) 4. RINSE 5. DRY 6. TURN OFF WATER (with paper towel) When should you WASH YOUR HANDS... When entering the kitchen After touching your face, hair, or skin After using the restroom After handling raw animal products After taking out the trash or cleaning After handling ANYTHING dirty If you have a cut on your hand... •Wash your hands •Put on clean bandage •Wear gloves If you cannot wash your hands because of a splint, wound, bandage, or brace... YOU CANNOT WORK WITH FOOD What should you do with READY TO EAT FOODS NO BARE HAND CONTACT WITH READY TO EAT FOODS and Use a physical barrier to prevent contamination from germs that have the potential