Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000...

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

Campylobacter

Clostridium Perfringens

E-coli

Listeria

Salmonella

Shigella

Botulism

Hepatitis A

Norovirus

Giardia

Cryptosporidium

Anisakiasis

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 FoodAny food capable of supporting the rapid growth of harmful bacteria.

Meat/meat productsEggsDairyBaked potatoesRiceCooked vegetablesSproutsGarlic in oilMelons

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

Cold foods 41ºF or lower

Hot foods 135ºF or higher

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

Roasts/Steaks

Ground Meats

Poultry/Eggs

BOTTOM

Food and Equipment Storage

•Clean, dry location

•Protect from contamination

•Store items 6” above floor

Four Ways to Thaw Food Safely

RefrigeratorCold, 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

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 inspectorsB. CustomersC. 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 refrigerateB. Cool at room temperature, then

refrigerateC. Divide into shallow pans, then

refrigerateD. 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 hourB. Two hoursC. Three hoursD. 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 waterB. Washing with soap and cold waterC. 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