Food Handler
an employee of a food facility who is involved in
the preparation, storage, service, or handling of food products.
Anyone who prepares food or who may come in contact with
food products, food utensils, o
...
Food Handler
an employee of a food facility who is involved in
the preparation, storage, service, or handling of food products.
Anyone who prepares food or who may come in contact with
food products, food utensils, or equipment is a food handler.
You are not a food handler unless:
1. Possesses a valid Food Handler Training Card,
2. is working in an establishment under the supervision of a certified food safety manager and has taken and passed an exam approved by the County of San Diego,
or
3. is an owner or employee who has successfully passed
an approved and accredited food safety certification
examination.
CDC Food Safety Risks
1. Poor personal hygiene
2. Improper food holding temperatures
3. Improper cooking temperatures
4. Contaminated equipment
5. Foods from unsafe sources
Types of Germs/Pathogens
These germs include
viruses, protozoa, parasites, and bacteria
Hepatitis A
- Virus
- Not washing hands after using the restroom
Germs/Pathogens
Germs are very small living
organisms (viruses and bacteria). If eaten, germs can make you sick. You need a microscope to see these tiny organisms and they are almost everywhere.
Toxins
Toxins are poisons produced by bacteria. Toxins are not living organisms and are hard to destroy. It's important to destroy bacteria before they make toxins.
Chemicals
Chemicals are substances that can be
dangerous if eaten. They can get into food by accident. Some chemicals often found in kitchens are cleansers,bleaches, sanitizing agents, and insecticides.
Danger Zone
(41°F or below), and hot food hot (135°F or higher).
Bacteria produce
Toxins
#1 Cause of Spread of Germs
FOOD HANDLERS
Ways Food Handlers Can Spread Disease
Not washing hands
Skin lesions
Nasal discharge or respiratory illness (sneezes/coughs)
Working with food or utensils while ill with diarrhea, and/
or fever, vomiting, and stomach cramps
Poor personal hygiene
No Jewelry Except:
Plain wedding band
Washing Hands
Warm Water
Soap Dispenser (not bar)
10-15 seconds
Rinse in warm running water
Dry with a single-use towel or air dry
Water Temp for hand washing should be:
100 F
Hand Sanitizers should only be used
After hand washing
Gloves
Wash hands before putting on gloves
Change often
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