County of Riverside Food Handlers

Approved source

Where food that is sold or given away to the public is made. Approved sources are regulated by the government and inspected for food safety.

Bacteria

Germs that Are found on and on food that can make you sick.

Contamination

When something dangerous gets into food.

Cross- contamination

When germs are transferred from a food or surface to another food.

Foodborne illness

When someone eats sick from something that they ate or drank.

Pathogens

Bacteria, viruses, and protozoa that cause disease or sickness.

Parts per million

Term that is used when measuring the level of sanitizer. The number of parts of sanitizer that will be added to a million parts of water.

Potentially hazardous foods

(PHF) Food that can grow bacteria and must be kept under temperature control (perishables)

Ready to eat

Food that will not be cooked. It is to be served to the customer the way it is.

Sanitized

When germs have been killed. Anything that comes in contact with food must be cleaned and sanitized before being used.

Temperature danger zone

Temp rang between 41 degrees F and 135 degrees F. This is where bacteria will grow the quickest. P.H.F should not be held at temps in danger zone.

Toxin

Poison produced by pathogens.

F.I.R.S.T

Follow company food defense plan and procedures.

Inspect your work area and surroundings.

Recognize anything out of the ordinary.

Secure all ingredients, supplies and finished product.

Tell management if you notice anything unusual or suspicious.

Requires everyone who works in public food service to get a food handlers card within 1 week of being hired

Riverside County

Symptoms of foodborne illness

Flu-like, upset stomach, vomiting, diarrhea, fever, chills.

Physical contamination

Happens when something you can see and feel gets into a food item. (hair, glass, metal, fingernail, flies.

Chemical contamination

Can occur when a chemical gets into food item.(Bleach)

Pathogenic contamination

Most dangerous and impossible to see. Can end up to be be thousands of germs. Some most dangerous.

It is hard to tell whether food is contaminated with

Pathogens

Most common to cause foodborne illness

Bacteria

Most dangerous germs affecting those with weak immune systems

Bacteria

They are everyone and everything

Bacteria

Found naturally on food, surfaces and us

Pathogenic bacteria

Produce poison or toxin not affected by the heat of cooking.

Bacteria

Good hygiene, daily bathing, and constant hand washing are extremely important because

Bacteria can spread when food handlers forget and handle food the wrong way.

7 rules to remember

Wash hands a lot

Don't wear jewelry

Keep fingernails short

Cover wounds and cuts

Keep clothes clean

Keep hair restrained

If you are sick stay home

Most preventive way to stop foodborne illness

Washing hands

Always wash hands after

Using bathroom

Sneezing or coughing

Touching face or hair

Smoking

Using cleaners or chemicals

Eating

Always wash hands before and after

Working with raw meat

Anytime hands may be contaminated

What are the six steps to hand washing?

Turn on warm water (100 degree F) and wet hands under running water

Put soap on hands

Wash hand for 15 sec., rub together, between fingers, finger nails, back of hands (sing happy birthday or ABC's twice in your head)

Rinse off soap with warm clear water

Dry with paper towel or hot air blower

Turn off water with paper towel

Bacteria become dangerous when?

They are given the chance to multiply

The number of bacteria can double as quick as?

20 minutes

Bacteria need what to grow?

Food, moisture, time, temp

Bacteria multiply quickly while?

Living on potentially hazardous foods

The best way to keep bacteria from going in P.H.F is?

Keep them at the right temp

P.H.F should be kept at what temps?

At 41 degrees F or colder or 135 F degrees or hotter

What is the only way to know if food is at the safe temp?

Thermometers

Food inside a refrigerator should be?

41 degrees or colder

In order to make sure food inside stays 41 degrees or cooler, the refrigerator should be set ?

Lower at 38-39 degrees F

Temp inside food is what the ?

Health inspector look for

Cooking food at right temp is between?

145-165 degrees F (depending on the food)

Food already cooked and cooled can be reheated and then served again if?

It is 165 degrees F when reheated, hot holding temp must be 135 degrees F or above.

Cooled food must be at?

41 degrees F quickly

Food taking too long to cool is the common cause of?

Foodborne illness

It can take?

6 hours for food to cool to 41 degrees F

What are the proper thawing methods?

In the refrigerator

In the microwave on defrost

Under cold water in approved preparation sink

As part of the cooking process

Temperatures for food

Fruits/veggies

Eggs cooked to order

Fish

A single piece of meat

Pooled eggs

Ground beef and sausage

Poultry and stuffed meat

Reheated foods

135 degrees F

145 degrees F

145 degrees F

145 degrees F

145 degrees F

155 degrees F

165 degrees F

165 degrees F

use thermometer for 15 seconds for each

Proper food storage in refrigerator and freezer

Ready to eat food on top

Cooked food in middle

Raw meat and raw eggs at the bottom

Sanitizing solution and soak time

100 ppm of chlorine for 30 sec.

200 ppm ammonia 60 sec.

25 ppm iodine 60 sec.

Food must be cooled to 70 degrees F

Within the first 2 hours

When cooling food needs to be split into shallow metal containers

4 inches deep

Small containers of food can be placed in ?

Ice baths to cool faster

Cool small containers of food

By pushing down in a ice bath the level of food and stir

Use metal pans instead of?

Plastic

Chill paddles

Hollow paddles that can be filled with water and frozen, can chill food inside and out

Use probe thermometer

To make sure temp is dropping in the right amount of time

Do not thaw food in warm water because?

Puts food in temp danger zone

Best way to thaw food is?

In the refrigerator

The good thing about using a refrigerator to thaw is?

The temp will not go above 41 degrees F as long as it is working

Cleaning is the same as?

Washing and rinsing

Washing and rising gets rid of of?

Leftover food and grease

Sanitizing?

Kills germs

Items need to be?

Washed, rinsed, sanitized

Utensils?

Should be cleaned every 4 hours

5 steps to hand washing

Scrape

Wash (100 degree F) water- 1st sink

Rinse with warm water-2nd sink

Sanitize 30-60 sec.-3rd sink

Air dry (don't use towel)

Dish machine

Chemical sanitizers, most use chlorine at 160 degrees F

Test strips

Use to show how well dishes are getting clean, use different sanitizers, pieces of paper with that change color

Chlorine strips

Start out white, turn bluish purple

Wiping cloths

Have bucket of sanitizer nearby

Food should

Be stored only in appropriate areas

Food containers

6 inches off floor

5 signs to know

Hand washing- reminder to wash hands employees

Sign if there is no restroom available in dining room

No smoking in dining room

Letter grade

Notice of public record of inspection