Food Handler's Study Guide
Food Handler - correct answer-an employee of a food facility who is involved in
the preparation, storage, service, or handling of food products.
Anyone who prepares food or who may come in contact with
food products, food utensils, or equipment is a food handler.
You are not a food handler unless: - correct answer-1. Possesses a valid Food Handler
Training Card,
2. is working in an establishment under the supervision of a certified food safety manager
and has taken and passed an exam approved by the County of San Diego,
or
3. is an owner or employee who has successfully passed
an approved and accredited food safety certification
examination.
CDC Food Safety Risks - correct answer-1. Poor personal hygiene
2. Improper food holding temperatures
3. Improper cooking temperatures
4. Contaminated equipment
5. Foods from unsafe sources
Types of Germs/Pathogens - correct answer-These germs include
viruses, protozoa, parasites, and bacteria
Hepatitis A - correct answer-- Virus
- Not washing hands after using the restroom
Germs/Pathogens - correct answer-Germs are very small living
organisms (viruses and bacteria). If eaten, germs can make you sick. You need a
microscope to see these tiny organisms and they are almost everywhere.
Toxins - correct answer-Toxins are poisons produced by bacteria. Toxins are not living
organisms and are hard to destroy. It's important to destroy bacteria before they make
toxins.
Chemicals - correct answer-Chemicals are substances that can be
dangerous if eaten. They can get into food by accident. Some chemicals often found in
kitchens are cleansers,bleaches, sanitizing agents, and insecticides.
Danger Zone - correct answer-(41°F or below), and hot food hot (135°F or higher).
Bacteria produce - correct answer-Toxins
#1 Cause of Spread of Germs - correct answer-FOOD HANDLERS
, Ways Food Handlers Can Spread Disease - correct answer-Not washing hands
Skin lesions
Nasal discharge or respiratory illness (sneezes/coughs)
Working with food or utensils while ill with diarrhea, and/
or fever, vomiting, and stomach cramps
Poor personal hygiene
No Jewelry Except: - correct answer-Plain wedding band
Washing Hands - correct answer-Warm Water
Soap Dispenser (not bar)
10-15 seconds
Rinse in warm running water
Dry with a single-use towel or air dry
Water Temp for hand washing should be: - correct answer-100 F
Hand Sanitizers should only be used - correct answer-After hand washing
Gloves - correct answer-Wash hands before putting on gloves
Change often
PIC should ______ if sick - correct answer-Report to Department of Environmental Health,
exclude a food handler is they have illness
Cooked, ready to eat foods should be stored ____ raw foods - correct answer-Above
Never add ______ to fresh fruits and vegetables, meat, fish, poultry - correct answer-Sulfites
Raw foods prepared separate from - correct answer-Cooked foods
Store Chemicals - correct answer-In original containers
Dry, locked, cabinets
Properly stored and labeled with name of contents and hazards
Don't store toothpicks or inedible garnishes - correct answer-On shelves above food storage
or preparation areas
Protective Shields Over - correct answer-Food storage, produce display, and preparation
areas
Hot Holding - correct answer-135 F or higher
Cold Holding - correct answer-41 F or less
Except salad bars and buffets
Salad Bars and Buffets - correct answer-41-45 F for not more than 12 hours in one day.
After 12 hours - DISPOSE
Food Handler - correct answer-an employee of a food facility who is involved in
the preparation, storage, service, or handling of food products.
Anyone who prepares food or who may come in contact with
food products, food utensils, or equipment is a food handler.
You are not a food handler unless: - correct answer-1. Possesses a valid Food Handler
Training Card,
2. is working in an establishment under the supervision of a certified food safety manager
and has taken and passed an exam approved by the County of San Diego,
or
3. is an owner or employee who has successfully passed
an approved and accredited food safety certification
examination.
CDC Food Safety Risks - correct answer-1. Poor personal hygiene
2. Improper food holding temperatures
3. Improper cooking temperatures
4. Contaminated equipment
5. Foods from unsafe sources
Types of Germs/Pathogens - correct answer-These germs include
viruses, protozoa, parasites, and bacteria
Hepatitis A - correct answer-- Virus
- Not washing hands after using the restroom
Germs/Pathogens - correct answer-Germs are very small living
organisms (viruses and bacteria). If eaten, germs can make you sick. You need a
microscope to see these tiny organisms and they are almost everywhere.
Toxins - correct answer-Toxins are poisons produced by bacteria. Toxins are not living
organisms and are hard to destroy. It's important to destroy bacteria before they make
toxins.
Chemicals - correct answer-Chemicals are substances that can be
dangerous if eaten. They can get into food by accident. Some chemicals often found in
kitchens are cleansers,bleaches, sanitizing agents, and insecticides.
Danger Zone - correct answer-(41°F or below), and hot food hot (135°F or higher).
Bacteria produce - correct answer-Toxins
#1 Cause of Spread of Germs - correct answer-FOOD HANDLERS
, Ways Food Handlers Can Spread Disease - correct answer-Not washing hands
Skin lesions
Nasal discharge or respiratory illness (sneezes/coughs)
Working with food or utensils while ill with diarrhea, and/
or fever, vomiting, and stomach cramps
Poor personal hygiene
No Jewelry Except: - correct answer-Plain wedding band
Washing Hands - correct answer-Warm Water
Soap Dispenser (not bar)
10-15 seconds
Rinse in warm running water
Dry with a single-use towel or air dry
Water Temp for hand washing should be: - correct answer-100 F
Hand Sanitizers should only be used - correct answer-After hand washing
Gloves - correct answer-Wash hands before putting on gloves
Change often
PIC should ______ if sick - correct answer-Report to Department of Environmental Health,
exclude a food handler is they have illness
Cooked, ready to eat foods should be stored ____ raw foods - correct answer-Above
Never add ______ to fresh fruits and vegetables, meat, fish, poultry - correct answer-Sulfites
Raw foods prepared separate from - correct answer-Cooked foods
Store Chemicals - correct answer-In original containers
Dry, locked, cabinets
Properly stored and labeled with name of contents and hazards
Don't store toothpicks or inedible garnishes - correct answer-On shelves above food storage
or preparation areas
Protective Shields Over - correct answer-Food storage, produce display, and preparation
areas
Hot Holding - correct answer-135 F or higher
Cold Holding - correct answer-41 F or less
Except salad bars and buffets
Salad Bars and Buffets - correct answer-41-45 F for not more than 12 hours in one day.
After 12 hours - DISPOSE
