Southern Nevada Health District | Food Handler's Practice 1

Pathogen

A harmful microorganism that can cause disease

Cross-contamination

The transfer of harmful bacteria from one food or surface to another

TCS

Time/Temperature Control for Safety

TCS Foods

Foods that require time and temperature control to prevent bacterial growth

Danger Zone

41°F to 135°F

Sanitizing

Reducing harmful microorganisms on surfaces to safe levels

Cleaning

Removing dirt, food, and debris from surfaces

Foodborne Illness

Illness caused by eating contaminated food

Ready-to-Eat Food

Food that can be eaten without further cooking or preparation

Personal Hygiene

Practices like handwashing and clean clothing to prevent contamination

Bare-Hand Contact

Touching ready-to-eat food with bare hands; prohibited in food service

Contaminant

Any harmful substance that makes food unsafe (biological, chemical, or physical)

Cross Contact

When allergens are transferred from one food to another

Food Contact Surface

Any surface that comes in direct contact with food (e.g., cutting boards, utensils)

Pest Control

Keeping insects, rodents, and pests out of food areas

FIFO

First In, First Out; use older food first to avoid spoilage

Perishable Foods

Food that spoils quickly if not stored properly

Food Handler

Anyone who prepares, serves, or comes into contact with food

Hand-to-Food Contamination

Transferring germs from hands to food due to improper hygiene

Hazard

A potential source of harm in food (physical, chemical, biological)

Three-Compartment Sink

A cleaning system: Pre-wash/Wash → Rinse → Sanitize → Air-dry