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

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 Viruses are becoming a major concern because they are not washed off during hand washing.

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

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.

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.

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 After washing dishes

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. 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.

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

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

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

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.

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

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 Explain how to calibrate thermometers. Calibrate thermometers frequently!

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

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

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.

Four Ways to Thaw Food Safely Refrigerator Cold, 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 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 Thermometers on Machine Dishwashers need to be calibrated and checked regularly.

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

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 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 refrigerate B.      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 hour B.     Two hours C.     Three hours D. 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, 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 refrigerate B.      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 hour B.     Two hours C.      Three hours D. 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.