Food Handler’s Class
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
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
Bacillus Cereus Hepatitis A Giardia
Campylobacter Norovirus Cryptosporidium
Anisakiasis
Clostridium
Perfringens
E-coli
Listeria
Staph
Salmonella
Shigella
Botulism
You must not work if you
have one of the “Big 4”:
• Salmonella Typhi
• Shigella
• E. coli 0157:H7
• Hepatitis A
You are restricted from
handling food if you have any
of the following:
• Diarrhea
• Vomiting
• Fever
• Jaundice
• Sore throat
w/fever
• Lesions or boils
• 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
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.
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
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
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
Calibrate
thermometers
frequently!
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
Ready-To-Eat TOP
Fish
Roasts/Steaks
BOTTOM
Ground Meats
Poultry/Eggs
Food and Equipment Storage
•Clean, dry location
•Protect from contamination
•Store items 6” above floor
Four Ways to Thaw Food Safely
Cold, running
Refrigerator 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
Cleaning
• 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
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
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.