California Food Handler Flashcards
Three types of hazards that make food unsafe:
Biological
Chemical
Physical
Disease transmitted to people through food.
Foodborne illness
Tiny forms of life you can’t see, taste, or smell. They include bacteria, viruses, parasites, and fungi. Some of these tiny forms of life cause illness. They are called pathogens.
Biological hazards
Cleaners, sanitizers, polishes, and machine lubricants that can contaminate food.
Chemical hazards
Objects that can get into food like glass, fruit pits, metal shavings, staples, dirt, bandages, and jewelry. They also include naturally occurring objects like bones in chicken.
Physical hazards
Acts of ____ ________ _______ can transfer pathogens from the body to food.
poor personal hygiene
When food stays too long at temperatures good for pathogen growth.
Time-temperature abuse
When pathogens are transferred from one surface or food to another.
Cross-contamination
____ ________ and __________ allow contaminated food-contact surfaces to touch food.
Poor cleaning and sanitizing
5 steps to washing hands:
- Wet hands and arms
- Apply soap
- Scrub hands and arms
- Rinse hands and arms
- Dry hands and arms
Wash your hands after:
Handling raw meat, seafood or poultry
Using the restroom
Touching your hair, face or body
Sneezing, coughing, or using a tissue
Smoking, eating, drinking, chewing gum or tobacco
Handling money and chemicals
Taking out garbage, clearing tables or busing dirty dishes
Touching clothing, aprons, or anything else that may contaminate your hands, such as dirty equipment, work surfaces, and towels
Wash your hands before:
Starting work
Handling raw meat, seafood, or poultry
Where should you wash your hands?
In a designated hand washing sink only
Is it okay to use hand washing sinks for other things?
No, never dump dirty water or stack food, equipment or supplies in them or in front of them.
What are the 4 items that should be stocked at a hand washing sink?
- Warm running water
- Soap
- Single-use paper towels
- Garbage container
