County of Riverside Food Handlers
Latest 2023/2024 version
Approved source ✔✔Where food that is sold or given away to the public is made. Approved
sources are regulated by the government and inspected for food safety.
Bacteria ✔✔Germs that Are found on and on food that can make you sick.
Contamination ✔✔When something dangerous gets into food.
Cross- contamination ✔✔When germs are transferred from a food or surface to another food.
Foodborne illness ✔✔When someone eats sick from something that they ate or drank.
Pathogens ✔✔Bacteria, viruses, and protozoa that cause disease or sickness.
Parts per million ✔✔Term that is used when measuring the level of sanitizer. The number of
parts of sanitizer that will be added to a million parts of water.
, Potentially hazardous foods ✔✔(PHF) Food that can grow bacteria and must be kept under
temperature control (perishables)
Ready to eat ✔✔Food that will not be cooked. It is to be served to the customer the way it is.
Sanitized ✔✔When germs have been killed. Anything that comes in contact with food must be
cleaned and sanitized before being used.
Temperature danger zone ✔✔Temp rang between 41 degrees F and 135 degrees F. This is where
bacteria will grow the quickest. P.H.F should not be held at temps in danger zone.
Toxin ✔✔Poison produced by pathogens.
F.I.R.S.T ✔✔Follow company food defense plan and procedures.
Inspect your work area and surroundings.
Recognize anything out of the ordinary.
Secure all ingredients, supplies and finished product.
Tell management if you notice anything unusual or suspicious.
Latest 2023/2024 version
Approved source ✔✔Where food that is sold or given away to the public is made. Approved
sources are regulated by the government and inspected for food safety.
Bacteria ✔✔Germs that Are found on and on food that can make you sick.
Contamination ✔✔When something dangerous gets into food.
Cross- contamination ✔✔When germs are transferred from a food or surface to another food.
Foodborne illness ✔✔When someone eats sick from something that they ate or drank.
Pathogens ✔✔Bacteria, viruses, and protozoa that cause disease or sickness.
Parts per million ✔✔Term that is used when measuring the level of sanitizer. The number of
parts of sanitizer that will be added to a million parts of water.
, Potentially hazardous foods ✔✔(PHF) Food that can grow bacteria and must be kept under
temperature control (perishables)
Ready to eat ✔✔Food that will not be cooked. It is to be served to the customer the way it is.
Sanitized ✔✔When germs have been killed. Anything that comes in contact with food must be
cleaned and sanitized before being used.
Temperature danger zone ✔✔Temp rang between 41 degrees F and 135 degrees F. This is where
bacteria will grow the quickest. P.H.F should not be held at temps in danger zone.
Toxin ✔✔Poison produced by pathogens.
F.I.R.S.T ✔✔Follow company food defense plan and procedures.
Inspect your work area and surroundings.
Recognize anything out of the ordinary.
Secure all ingredients, supplies and finished product.
Tell management if you notice anything unusual or suspicious.
