1. Food Handler’s Class Permits good for two years Must re-take class
Every establishment must have a register certified manager.

2. 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

3. People Most Vulnerable to Foodborne Illness
Very old
Very young
Weak Immune System

4. What Causes Foodborne Illness
Bacteria
Viruses
Parasites
Chemicals
Viruses are becoming a major concern because they are not washed off during hand washing.

5. Bacteria, Viruses or Parasites
You Can’t
See
Smell
Taste
Bacteria, Viruses or Parasites

6. Germs May Come From Raw foods Soil and water Food handlers
Insects and rodents

7. Bacteria Viruses Parasites Giardia Bacillus Cereus Hepatitis A
Campylobacter
Clostridium Perfringens
E-coli
Listeria
Staph
Salmonella
Shigella
Botulism
Giardia
Cryptosporidium
Anisakiasis
Hepatitis A
Norovirus

8. You must not work if you have one of the “Big 4”:
Salmonella Typhi
Shigella
E. coli 0157:H7
Hepatitis A
If diagnosed with one of the big four the Health Department should be contacted and the individual excluded from working in a food establishment.

9. You are restricted from handling food if you have any of the following:
Diarrhea
Vomiting
Fever
Jaundice
Sore throat w/fever
Lesions or boils
Workers should report these symptoms to their supervisor and they should be restricted from working directly with food.
It is your responsibility to report these symptoms to the manager.

10. Individuals in contact with a family member diagnosed with one of the “Big 4” are also restricted from handling food.

11. Practice Good Hygiene
Keep personal food & drinks out of food preparation areas.
Wear hair restraints and clean clothing.
Clean and trim fingernails

12. Don’t wear jewelry.
Don’t wear polished or fake nails.
Cover open cuts and burns with finger cots and gloves.

13. Hand Washing Is Important !
Keep hand sinks clean and useable.
Wash hands after:

14. 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

15. Touching trash, floors, soiled linens
Touching dirty dishes, equipment, and utensils
Using chemicals
Food preparation
Handling money
After washing dishes

16. Wash Your Hands!
Wet hands with warm water.
Apply soap.

17. Rub hands and arms vigorously for 20 seconds.
Rinse completely.

18. Dry hands and arms with single-use towels.
Use towel to shut off water and open door.

19. Double Hand Wash Required: After using a restroom A hand wash occurs:
In the restroom AND
When entering the kitchen

21. No Bare-Hand Contact with Ready-To-Eat food.
Just a few years ago Bacteria was believed to be the cause of 88% of all foodborne illness. Science has now proven that Viruses cause 67% of all foodborne illness. The main problem is that viruses are not washed off by hand washing. A good example of this problem is the cruise ships contaminated with Norwalk Virus.
Viruses and parasites are NOT easily washed from the hands.

22. Minimize Bare-Hand Contact by Using Suitable Utensils
Deli tissues
Spatulas
Tongs
Forks
Dispensing equipment
Single-use gloves
Discuss proper glove use. Change often.

23. Transfer of harmful substances to food from:
Cross-Contamination
Transfer of harmful substances to food from:
Equipment
Utensils
Hands
Other foods

24. Potentially Hazardous Food
Any food capable of supporting the rapid growth of harmful bacteria.
Meat/meat products
Eggs
Dairy
Baked potatoes
Rice
Cooked vegetables
Sprouts
Garlic in oil
Melons

25. 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
Hot holding requirements changed from 140 to 135.

26. Hold Potentially Hazardous Foods at Proper Temperatures
Hot foods 135ºF or higher
Cold foods 41ºF or lower

27. 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.

28. Monitor Potentially Hazardous Food Temperatures
Explain how to calibrate thermometers.
Calibrate thermometers frequently!

29. Must use or discard within 7 days
Date Marking
If prepared onsite
After opening the original container
If held for more than 24 hours
Must use or discard within 7 days

30. Refrigerator Storage TOP Ready-To-Eat BOTTOM Fish Roasts/Steaks
Ground Meats
Explain that containers should not be stored on the ground or floor because of cross contamination issues.
Poultry/Eggs

31. Food and Equipment Storage
Clean, dry location
Protect from contamination
Store items 6” above floor
Explain that containers should not be stored on the ground or floor because of cross contamination issues.

32. Four Ways to Thaw Food Safely
Refrigerator
Cold, running water
Cooking process
Microwave

33. Two-Stage Cooling Method
Stage 1: 135ºF - 70ºF in first 2 hours
Stage 2: 70ºF - 41ºF in next 4 hours

34. Right Ways to Cool Food Shallow pans Ice bath Freezer sticks
Smaller portions

36. Wrong Ways To Cool Food Large and/or deep containers On counter
Covering while hot

37. Cleaning vs. Sanitizing
Remove food particles.
Sanitizing
Reduce harmful germs to a safe level.

38. Washing and Sanitizing in 3 Compartment Sink
Scrape/spray
Wash
Rinse
Sanitize
Air dry

40. Dishwashing Machines Follow manufacturer’s directions
Thermometers on Machine Dishwashers need to be calibrated and checked regularly.

41. Chemical Sanitizers
Chlorine
Quaternary Ammonia (Quats)
Iodine

42. Chemical Sanitizing Wash hands before handling clean items
Follow manufacturer’s label
Use parts per million (ppm) chlorine
200 ppm Quats
Soak items for 30 seconds
Air dry

43. Sanitizer Test Strips
Make sure they understand that each type of sanitizer has it’s own test strips. Test strips for chlorine do not work for Quat.

44. Surfaces Should be Sanitized…
After preparing raw foods
When changing tasks
Every 4 hours

45. Wiping Cloths Wiping cloths must be clean.
Store in sanitizing solution between uses.

46. Wiping cloths used for cleaning surfaces in contact with raw meat may not be used for surfaces in contact with ready-to-eat foods.

47. Cleaning Chemicals Chemicals must be properly labeled
Chemicals must be properly stored

48. Insect & Rodent Control
Protect openings to the outside
Keep the kitchen clean
Eliminate storage of unneeded equipment
Exterminate regularly (with an approved company)

49. Food Handler Examination

50. 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

51. 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.

52. 3. Food handlers MUST notify their manager if they have
A.      diarrhea.
B.      a headache.
C.      blurred vision.
D.      a sinus infection.

53. 4. The Temperature Danger Zone for potentially hazardous foods is
A.      °F.
B.      °F.
C.      °F.
D.      °F.

54. 5. Foods previously prepared and refrigerated MUST be reheated to a MINIMUM temperature of
A.      140°F.
B.      165°F.
C.      180°F.
D °F.

55. 6. Which method for cooling foods MUST NOT be used?
A.      Cut in smaller pieces and refrigerate
B.      Cool at room temperature, then refrigerate
C.      Divide into shallow pans, then refrigerate
D. Utilize ice bath method

56. 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.

57. 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

58. 9. What is the MAXIMUM accumulated time that potentially hazardous foods can safely be exposed to the TEMPERATURE DANGER ZONE?
A.     One hour
B.     Two hours
C.     Three hours
D. Four hours

59. 10. What is the MINIMUM period of time required for hand washing?
A.      10 seconds
B.      20 seconds
C.      30 seconds
D. 40 seconds

60. 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, once in the restroom and once in the kitchen, with soap and warm water.
D. Rinsing with cold water

61. 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.

62. 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

63. 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.

64. 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.

65. 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

66. 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.

67. 18. Which of the following is classified as a potentially hazardous food?
A.      Dry wheat
B.      Shell egg
C.      Fresh orange
D.      Raw Celery

68. 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.

69. 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.

70. Answers

71. 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

72. 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.

73. 3. Food handlers MUST notify their manager if they have
A.      diarrhea.
B.      a headache.
C.      blurred vision.
D.      a sinus infection.

74. 4. The Temperature Danger Zone for potentially hazardous foods is
A.      °F.
B.      °F.
C.      °F.
D.      °F.

75. 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.

76. 6. Which method for cooling foods MUST NOT be used?
A.      Cut in smaller pieces and refrigerate
B.      Cool at room temperature, then refrigerate.
C.      Divide into shallow pans, then refrigerate.
D. Utilize ice bath method

77. 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.

78. 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

79. 9. What is the MAXIMUM accumulated time that potentially hazardous foods can safely be exposed to the TEMPERATURE DANGER ZONE?
A.      One hour
B.     Two hours
C.      Three hours
D. Four hours

80. 10. What is the MINIMUM period of time required for hand washing?
A.    10 seconds
B.     20 seconds
C.     30 seconds
D seconds

81. 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

82. 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.

83. 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

84. 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.

85. 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.

86. 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

87. 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.

88. 18. Which of the following is classified as a potentially hazardous food?
A.      Dry wheat
B.      Shell egg
C.      Fresh orange
D.      Raw celery

89. 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.

90. 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.