Food Handler’s Class
Jan 19, 2016
Food Handler’s Class
Foodborne Illness (FBI)
• 76 million illnesses• 323,000 hospital visits
• 5,000 deaths
• $7.7-$23 billion annual cost
• $77,000 average cost per incident
People Most Vulnerable to Foodborne Illness
• Very old
• Very young
• Weak Immune System
What Causes Foodborne Illness
• Bacteria
• Viruses
• Parasites
• Chemicals
You Can’t
• See
• Smell
• Taste
Bacteria, Viruses or Parasites
Germs May Come From
• Raw foods
• Soil and water
• Food handlers
• Insects and rodents
Bacteria Viruses Parasites
Bacillus Cereus
Campylobacter
Clostridium Perfringens
E-coli
Listeria
Staph
Salmonella
Shigella
Botulism
Hepatitis A
Norovirus
Giardia
Cryptosporidium
Anisakiasis
You must not work if you have one of the “Big 4”:
• Salmonella Typhi
• Shigella
• E. coli 0157:H7
• Hepatitis A
You are restricted from handling food if you have any
of the following:
• Diarrhea• Vomiting• Fever• Jaundice• Sore throat w/fever• Lesions or boils
• Individuals in contact with a family member diagnosed with one of the “Big 4” are also restricted from handling food.
Practice Good Hygiene
• Keep personal food & drinks out of food preparation areas.
• Wear hair restraints and clean clothing.
• Clean and trim fingernails
• Don’t wear jewelry. • Don’t wear polished or fake nails.• Cover open cuts and burns with
finger cots and gloves.
Hand Washing Is Important !
• Keep hand sinks clean and useable.
Wash hands after:
When Food Handlers Need to Wash Hands
AFTER:• Using the bathroom• Breaks, smoking, eating, drinking• Chewing gum• Coughing, sneezing, blowing or touching
nose• Touching head, hair, mouth, wounds or sores• Touching meats, raw poultry or fish
• Touching trash, floors, soiled linens
• Touching dirty dishes, equipment, and utensils
• Using chemicals
• Food preparation
• Handling money
Wash Your Hands!
Wet hands with warm water.
Apply soap.
Rub hands and arms vigorously for 20 seconds.
Rinse completely.
Dry hands and arms with single-use towels.
Use towel to shut off water and open door.
Double Hand Wash
• Required:
– After using a restroom
• A hand wash occurs:
– In the restroom AND
– When entering the kitchen
No Bare-Hand Contact with Ready-To-Eat food.
Viruses and parasites are NOT easily washed from the hands.
Minimize Bare-Hand Contact by Using Suitable Utensils
• Deli tissues• Spatulas• Tongs• Forks• Dispensing equipment• Single-use gloves
Cross-Contamination Transfer of harmful substances to food from:
•Equipment•Utensils•Hands•Other foods
Potentially Hazardous FoodAny food capable of supporting the rapid growth of harmful bacteria.
Meat/meat productsEggsDairyBaked potatoesRiceCooked vegetablesSproutsGarlic in oilMelons
Cooking Temperatures• Cook poultry, stuffed meats, and
stuffed pasta to 165ºF• Cook, ground beef and ground pork to
155ºF • Cook eggs, fish, and pork products to
145ºF • Reheat ALL foods (leftovers) to 165ºF
Hold Potentially Hazardous Foods at Proper Temperatures
Cold foods 41ºF or lower
Hot foods 135ºF or higher
Conditions for Bacterial Growth
• The DANGER ZONE is 41ºF to 135ºF.
•Time in the danger zone must not exceed 4 hours -- includes time spent preparing, and reheating.
Monitor Potentially Hazardous Food Temperatures
Calibrate thermometers
frequently!
Date Marking
• If prepared onsite
• After opening the original container
• If held for more than 24 hours
Must use or discard within 7 days
Refrigerator Storage
Ready-To-Eat
Fish
Roasts/Steaks
Ground Meats
Poultry/Eggs
TOP
BOTTOM
Food and Equipment Storage
•Clean, dry location
•Protect from contamination
•Store items 6” above floor
Four Ways to Thaw Food Safely
RefrigeratorCold, running water
Cooking process
Microwave
Two-Stage Cooling Method
Stage 1: 135ºF - 70ºF in first 2 hours
Stage 2: 70ºF - 41ºF in next 4 hours
Right Ways to Cool Food
•Shallow pans•Ice bath•Freezer sticks•Smaller portions
Wrong Ways To Cool Food
• Large and/or deep containers
• On counter• Covering while hot
Cleaning vs. Sanitizing
Cleaning• Remove food particles.
Sanitizing• Reduce harmful germs to a safe level.
Washing and Sanitizing in 3 Compartment Sink
•Scrape/spray•Wash•Rinse•Sanitize•Air dry
Dishwashing Machines
• Follow manufacturer’s directions
Chemical Sanitizers
• Chlorine
• Quaternary Ammonia (Quats)
• Iodine
Chemical Sanitizing• Wash hands before handling clean
items• Follow manufacturer’s label
– Use 50-200 parts per million (ppm) chlorine
– 200 ppm Quats• Soak items for 30 seconds• Air dry
Sanitizer Test Strips
Surfaces Should be Sanitized…
• After preparing raw foods
• When changing tasks
• Every 4 hours
Wiping Cloths• Wiping cloths
must be clean.–Store in
sanitizing solution between uses.
Wiping cloths used for cleaning surfaces in contact with raw meat may not be used for surfaces in contact with ready-to-eat foods.
Cleaning Chemicals
• Chemicals must be properly labeled
• Chemicals must be properly stored
Insect & Rodent Control•Protect openings to the outside
•Keep the kitchen clean
•Eliminate storage of unneeded equipment
•Exterminate regularly (with an approved company)
Food Handler Examination
• 1. Who are the MOST IMPORTANT
individuals for preventing foodborne illness?A. Health inspectorsB. CustomersC. Manager, cooks, and other employees D. Delivery people
2. Infected cuts and burns
A. are painful, but not a food safety hazard.
B. need to be uncovered.
C. often contain bacteria that cause foodborne illness.
D. are not a serious problem.
3. Food handlers MUST notify their manager if they have
A. diarrhea.
B. a headache.
C. blurred vision.
D. a sinus infection.
4. The Temperature Danger Zone for potentially hazardous foods is
A. 95-120°F.
B. 85-160°F.
C. 41-135°F.
D. 140-165°F.
5. Foods previously prepared and refrigerated MUST be reheated to a MINIMUM temperature of
A. 140°F.
B. 165°F.
C. 180°F.
D. 212°F.
6. Which method for cooling foods MUST NOT be used?
A. Cut in smaller pieces and refrigerateB. Cool at room temperature, then
refrigerateC. Divide into shallow pans, then
refrigerateD. Utilize ice bath method
7. Which of the following is a SAFE METHOD to thaw food?
A. In the refrigerator
B. On the counter
C. In warm standing water
D. In a bucket of water with sanitizer.
8. Which of the following is an APPROVED METHOD for preventing bare-hand contact with food?
A. Tongs
B. Reusable rubber gloves
C. Cloth towels
D. Powdered latex gloves
9. What is the MAXIMUM accumulated time that potentially hazardous foods can safely be exposed to the TEMPERATURE DANGER ZONE?
A. One hourB. Two hoursC. Three hoursD. Four hours
10. What is the MINIMUM period of time required for hand washing?
A. 10 seconds
B. 20 seconds
C. 30 seconds
D. 40 seconds
11. What is the proper procedure for washing hands after using the restroom?
A. Rinsing with warm waterB. Washing with soap and cold waterC. Double hand washing, once in the
restroom and once in the kitchen, with soap and warm water.
D. Rinsing with cold water
12. The Cold-Holding Temperature for potentially hazardous foods MUST be
A. 41°F or lower.
B. 32°F or lower.
C. 165°F or higher.
D. 0°F or lower.
13. Where MUST raw meat be placed in the refrigerator?
A. On top of cooked foods
B. Below ready-to-eat foods
C. Next to the refrigeration coils
D. Above fruits and vegetables
14. When wiping cloths are NOT in use they MUST be
A. stored in hot water.B. washed, rinsed, and soaked in a sanitizing
solution for at least five minutes, then rinsed and allowed to air dry.
C. soaked in cold water.D. stored in a sanitizing solution.
15. The proper procedure for cleaning and sanitizing food equipment and utensils is
A. scrape, sanitize, wash, rinse, and air-dry.
B. scrape/spray, wash, rinse, sanitize, and air-dry.
C. air-dry, rinse, wash, and sanitize.
D. wash, air-dry, sanitize, and rinse.
16. Which of the following may be used to sanitize eating utensils?
A. Soap and water
B. Warm water
C. Chlorine bleach
D. Silver polish
17. The BEST way to ensure that sanitizing solution remains at the proper concentration is
A. smelling it.
B. using sanitizer test strips.
C. making a large batch each week.
D. feeling how slippery it is.
18. Which of the following is classified as a potentially hazardous food?
A. Dry wheat
B. Shell egg
C. Fresh orange
D. Raw Celery
19. Chemical spray bottles MUST be
A. stored away from all food products.
B. stored close to food preparation areas. C. stored above the grill.
D. stored above utensils and equipment.
20. Insecticides/pesticides may be stored in all of the following ways EXCEPT
A. in a metal locked cabinet.
B. on the lowest shelf in the storage room.
C. above the three-compartment sinks.
D. in the basement separate from food and other chemicals.
Answers
•
1. Who are the MOST IMPORTANT individuals for preventing foodborne illness?
A. Health inspectors
B. Customers
C. Manager, cooks, and other employees
D. Delivery people
2. Infected cuts and burns
A. are painful, but not a food safety hazard.
B. need to be uncovered.
C. often contain bacteria that cause foodborne illness.
D. are not a serious problem.
3. Food handlers MUST notify their manager if they have
A. diarrhea.
B. a headache.
C. blurred vision.
D. a sinus infection.
4. The Temperature Danger Zone for potentially hazardous foods is
A. 95-120°F.
B. 85-160°F.
C. 41-135°F.
D. 140-165°F.
5. Foods previously prepared and refrigerated MUST be reheated to a MINIMUM temperature of
A. 140°F.
B. 165°F.
C. 180°F.
D. 212°F.
6. Which method for cooling foods MUST NOT be used?
A. Cut in smaller pieces and refrigerateB. Cool at room temperature, then
refrigerate.C. Divide into shallow pans, then
refrigerate.D. Utilize ice bath method
7. Which of the following is a SAFE METHOD to thaw food?
A. In the refrigerator
B. On the counter
C. In warm standing water
D. In a bucket of water with sanitizer.
8. Which of the following is an APPROVED METHOD for preventing bare-hand contact with food?
A. Tongs
B. Reusable rubber gloves
C. Cloth towels
D. Powdered latex gloves
9. What is the MAXIMUM accumulated time that potentially hazardous foods can safely be exposed to the TEMPERATURE DANGER ZONE?
A. One hourB. Two hoursC. Three hoursD. Four hours
10. What is the MINIMUM period of time required for hand washing?
A. 10 seconds
B. 20 seconds
C. 30 seconds
D. 40 seconds
11. What is the proper procedure for washing hands after using the restroom?
A. Rinsing with warm water
B. Washing with soap and cold water
C. Double hand washing with soap and warm water
D. Rinsing with cold water
12. The Cold-Holding Temperature for potentially hazardous foods MUST be
A. 41°F or lower.
B. 32°F or lower.
C. 165°F or higher.
D. 0°F or lower.
13. Where MUST raw meat be placed in the refrigerator?
A. On top of cooked foods
B. Below ready-to-eat foods
C. Next to the refrigeration coils
D. Above fruits and vegetables
14. When wiping cloths are NOT in use, they MUST be
A. stored in hot water.B. washed, rinsed, and soaked in a sanitizing
solution for at least five minutes, then rinsed and allowed to air dry.
C. soaked in cold water.D. stored in a sanitizing solution.
15. The proper procedure for cleaning and sanitizing food equipment and utensils is
A. scrape, sanitize, wash, rinse and air-dry.
B. scrape/spray, wash, rinse, sanitize, and air-dry.
C. air-dry, rinse, wash, and sanitize.
D. wash, air-dry, sanitize, and rinse.
16. Which of the following may be used to sanitize eating utensils?
A. Soap and water
B. Warm water
C. Chlorine bleach
D. Silver polish
17. The BEST way to ensure that sanitizing solution remains at the proper concentration is
A. smelling it.
B. using sanitizer test strips.
C. making a large batch each week.
D. feeling how slippery it is.
18. Which of the following is classified as a potentially hazardous food?
A. Dry wheat
B. Shell egg
C. Fresh orange
D. Raw celery
19. Chemical spray bottles MUST be
A. stored away from all food products.
B. stored close to food preparation areas.
C. stored above the grill.
D. stored above clean equipment.
20. Insecticides and pesticides may be stored in all of the following ways EXCEPT
A. in a metal locked cabinet.
B. on the lowest shelf in the storage room.
C. above the three-compartment sinks.
D. in the basement separate from food and other chemicals.