Food Handler's Test

if a food handler has an infected boil/ cut on hand or wrist...

Food may be handled if the injury is covered with a clean bandage and a latex-free glove

parasites

Tiny worms that live in fish and meat. Cooking fish and meat to the right temperature will kill parasites.

correct technique for hand-washing:

Use running warm water and soap • Scrub hands and rinse thoroughly (approximately 20 seconds) • Dry hands with single-use towel, or air dryer

virus

You can have a virus and not know it. Even before you start feeling sick, you may be passing viruses into the food by not washing your hands after coughing, sneezing or using the toilet.

foodborne illness

an illness resulting from eating contaminated food.

danger zone

any temperature between 41°F and 135°F.

Bacteria

are one kind of germ. They grow fast and they may cause foodborne illness. Some bacteria make toxins that act like a poison.

When food sits in the "Danger Zone"

bacteria can grow fast and make toxins that can make you and others sick.

When you are thirsty while working, you may drink from a

closed beverage cup with lid and straw or cup with lid and handle.

y that food being cooled or heated must move through the

danger zone as rapidly as possible.

physical contamination

foreign objects accidentally introduced into food.

The food handler will know that touching ready-to-eat foods with bare hands

is not allowed

. Using a metal-stem probe thermometer is the only way to

know the correct temperature of food. You must place the thermometer in the thickest part of the meat or in the center to get a true reading

Germs grow easily in foods like

meat, fish, poultry, milk, re-fried beans, cooked rice, baked potatoes and cooked vegetables. These are called potentially hazardous foods.

Bare hand contact with ready-to-eat food is

not allowed

contaminated food does...

not always look, smell or taste different from non-contaminated food.

foodborne illness is caused by

organisms (germs), chemicals, or toxins.

if a food handler experiences diarrhea, vomiting, jaundice, or fever with sore throat....

-call the person in charge at the food service -not to work in the food service facility o not work in food service for 24 hours after symptoms of diarrhea or vomiting have gone

The food handler will be able to describe five major mistakes that often cause foodborne illness:

1. Inadequate hand-washing 2. Employees working while they are ill 3. Cross contamination 4. Inadequate cooking temperatures 5. Inadequate temperature control (allowing foods to be in the danger zone)

the proper temperature for hot holding potentially hazardous food.

135°F or hotter

you cannot make food safe to eat when food has been in the danger zone for

4 hours or more

Fish, shellfish, poultry, milk and red meat will stay fresh longer if you hold them cold at

41°F (5°C) or colder

the proper temperature for cold holding potentially hazardous food.

41°F or colder

The food is contaminated. Now what?

Discard contaminated food, and notify your manager right away!

After the food is cooked and ready to serve, you will need to keep it warm enough to stop any germs from growing. You must turn on

steam tables, soup warmers and heated surfaces before you need them so that they will be hot enough when you put the cooked food into them. Keep hot food at 135°F (57°C) or hotter.

Keep chemicals away from food and clean utensils. If chemicals must be stored in the same room, be sure they are

stored in their own area. The area should be below food and utensils, so there is no chance of chemicals splashing onto the food and utensils.

methods to prevent cross contamination

washing, rinsing, and sanitizing utensils, work surfaces and equipment between uses.

cross contamination

when microorganisms are transferred from one food or surface to another food

when gloves must be discarded; hands washed and new gloves are worn:

• As soon as gloves become soiled or torn • Before beginning a different task • After handling raw meat, fish, or poultry • Before handling ready-to-eat food.

Change your gloves:

• As soon as they become soiled or torn • Before beginning a different task • After handling raw meats, fish, or poultry and • Before handling ready-to-eat food

when food handlers must wash their hands:

• Before starting work • After using the toilet and again when entering work area • After handling raw food and raw animal products • After handling dirty dishes • After handling garbage • After cleaning or using chemicals • After blowing nose, sneezing, coughing, or touching eyes, nose or mouth • After smoking, or using tobacco products • After eating or drinking • Before putting on food service gloves

Remember to always wash your hands:

• Before you start preparing food • After using the toilet and again when entering work area • After handling raw animal products • After handling dirty dishes and garbage • After cleaning or using chemicals • After blowing nose, sneezing, coughing, or touching eyes, nose or mouth • After smoking or using tobacco products • After eating or drinking • Before you put on latex-free gloves

The food handler will know they may prevent bare-hand contact by using:

• Deli tissue •Spatulas/Tongs/Forks/Utensils • Dispensing equipment • Single-use gloves

Activities preventing foodborne illness include:

• Proper hand-washing every time hands may have become contaminated • Food handlers working only when healthy • Storing and handling of foods in a manner to prevent contamination • Cooking each animal product to its required internal temperature • Maintaining hot and cold temperatures (keeping foods out of the danger zone) • Use of utensils or single-use gloves to prevent bare hand contact with ready-to-eat food.

ready to eat foods

• Raw, washed and cut fruits and vegetables • Food that require no additional cooking, such as sandwiches and salads

The food handler will be able to identify ready-to-eat food as foods that are edible without washing, cooking, or additional preparation. These foods include:

• Raw, washed and cut fruits and vegetables; and • Food that require no additional cooking

Here are some important ways that you can prevent cross contamination.

• Store raw meat, fish, and poultry on the lower shelves of the refrigerator. • Don't let raw meats; beef, pork, lamb, fish or poultry drip onto foods that will not be cooked before serving. • Keep different types of raw meat separate from each other. • Store unwashed food or raw food away from ready-to-eat food. • Wash your hands between handling raw meat and foods that will not be cooked before eating. • Never store foods that will not be cooked before serving in the same container as raw meat, fish or poultry. • Wash your hands before working with food and before wearing gloves. • Use utensils or disposable gloves to work with ready-to-eat food. • Wash, rinse and sanitize the cutting surface and all the utensils and knives every time you finish with a job or between preparing different foods. • Use clean utensils instead of hands for dispensing food. • Store foods away from cleaners and poisons.

storage conditions that will minimize the potential for cross contamination:

• Store raw meats below and completely separate from ready-to-eat food in refrigeration units • Store chemicals, cleansers and pesticides completely separate from food, utensils, and single service items • Properly label all chemicals, cleansers and pesticides

Instead of bare hands, you can use:

• Utensils, tongs, forks • Deli tissue • Dispensing equipment or • Non-latex, single-use gloves

how to wash utensils, surfaces and equipment

• Wash them in hot soapy water • Rinse them in clean hot water • Sanitize them with freshly prepared sanitizer (1 to 2 teaspoons of bleach per 1 gallon of water)