County of Riverside Food Handlers All Answers Correct
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.
Contaminati...
County of Riverside Food Handlers All Answers Correct Approved s ource ✅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, viruse s, 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 e verything ✅Bacteria Found naturally on food, surfaces and us ✅Pathogenic bacteria
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