Food Handlers Already Graded A

Food Handlers Already Graded A 3 types of food hazards physical, chemical, an dbiological Physical Hazards hair, dirt, fingernails or pieces of glass or plastic or cherry pits or fish bones Preventing physical hazards Hair nets, hats, light covers, thorough cleaning when broken glass etc. chemical hazards pesticides, cleaning supplies, and toxic metals that come from using improper cookware. and they are more dangerous because you usually cannot see them prevent chemical properly labeling all chemicals and storing them separately from food biological hazards bacteria, virus, fungi, parasites, poisons, prevent biological Moldy food and bulging cans need to be thrown away food borne illness caused by biological hazards symptoms stomach cramping, diarrhea, fever, headache, vomiting, and severe exhaustion effects usually last only a day or two, but in some cases they continue for a week or more, and may even have serious long-term consequences such as blurred vision, paralysis, and even death. high risk children, the elderly, pregnant women, and persons who are hospitalized bacteria need food, moisture, and warm temp viruses sprread by an infected person, could spread illness before knowing they are sick the big 5 The first three are strains of bacteria: Shigella, E. coli, and Salmonella. The last two are viruses: Hepatitis A and Norovirus. shigella potent bacteria that can cause severe diarrhea, painful stomach cramping, and vomiting. can cause shigellosis. e. coli bacteria can cause bloody diarrhea, severe dehydration, and even death. found naturally in the digestive systems of many animals, including cattle salmonilla infection, or salmonellosis, is the most common bacterial food-borne illness in the United States. naturally found in animals usually poultry hepatitis a affecting the liver. Initial symptoms appear 2 to 6 weeks after exposure to the virus, and may include muscle aches, headache, and fever. yellowing eyes and skin - jaundice norovirus stomach flu. Gastroenteritis is an inflammation, or painful swelling, of the stomach and intestines, and is often caused by norovirus. Symptoms include nausea, vomiting, and diarrhea, accompanied by abdominal cramps. Infected persons may also experience headache, fever, chills, or muscle aches. Symptoms usually last for just a day or two; however, during that brief period, people usually feel very ill and vomit many times a day. wounds Any wound should always be covered with a bandage. When preparing food, injuries on the hands should be bandaged, covered by a finger cot (if the cut is on a finger), and covered by single-use, disposable gloves. If you cut or burn yourself while on the job, stop what you are doing immediately and treat and bandage your injury. Never prepare or serve food with a wound that is not properly treated and covered. report any illness if feeling ill you must tell your manager for the safety of the employees and customers potentially hazerdous foods Meat and meat products, such as chicken, beef, pork, lamb, and fish; all shellfish, including shrimp, crab, lobster, clams, and oysters; dairy products like milk, yogurt, and cheese; protein-rich foods such as cooked bean and rice dishes, tofu, and shell eggs; melons and tomatoes that have already been cut; cooked vegetables; any food product containing creams or custards; potato