Food Handler's Study Guide Graded A+

Food Handler - ANSWER-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: - ANSWER-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 - ANSWER-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 - ANSWER-These germs include viruses, protozoa, parasites, and bacteria Hepatitis A - ANSWER-- Virus - Not washing hands after using the restroom Germs/Pathogens - ANSWER-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 - ANSWER-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 - ANSWER-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 - ANSWER-(41°F or below), and hot food hot (135°F or higher). Bacteria produce - ANSWER-Toxins #1 Cause of Spread of Germs - ANSWER-FOOD HANDLERS