County of Riverside Food Handlers Latest 2023 Already Passed

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County of Riverside Food Handlers Latest 2023 Already Passed 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 [Show More]

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