COUNTY OF RIVERSIDE FOOD HANDLERS
Approved source - answer- 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 - answer- Germs that Are found on and on food that can make you sick.
Contamination - answer- When something dangerous gets into food.
Cross- contamination - answer- When germs are transferred from a food or surface to
another food.
Foodborne illness - answer- When someone eats sick from something that they ate or
drank.
Pathogens - answer- Bacteria, viruses, and protozoa that cause disease or sickness.
Parts per million - answer- 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 - answer- (PHF) Food that can grow bacteria and must be
kept under temperature control (perishables)
Ready to eat - answer- Food that will not be cooked. It is to be served to the customer
the way it is.
Sanitized - answer- When germs have been killed. Anything that comes in contact with
food must be cleaned and sanitized before being used.
Temperature danger zone - answer- 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 - answer- Poison produced by pathogens.
F.I.R.S.T - answer- 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 - answer- Riverside County
, Physical contamination - answer- Happens when something you can see and feel gets
into a food item. (hair, glass, metal, fingernail, flies.
Chemical contamination - answer- Can occur when a chemical gets into food item.
(Bleach)
Pathogenic contamination - answer- 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 - answer- Pathogens
Small containers of food can be placed in ? - answer- Ice baths to cool faster
Cool small containers of food - answer- By pushing down in a ice bath the level of food
and stir
Use metal pans instead of? - answer- Plastic
Chill paddles - answer- Hollow paddles that can be filled with water and frozen, can chill
food inside and out
Use probe thermometer - answer- To make sure temp is dropping in the right amount of
time
Do not thaw food in warm water because? - answer- Puts food in temp danger zone
Best way to thaw food is? - answer- In the refrigerator
The good thing about using a refrigerator to thaw is? - answer- The temp will not go
above 41 degrees F as long as it is working
Cleaning is the same as? - answer- Washing and rinsing
Washing and rising gets rid of of? - answer- Leftover food and grease
Sanitizing? - answer- Kills germs
Items need to be? - answer- Washed, rinsed, sanitized
Utensils? - answer- Should be cleaned every 4 hours
5 steps to hand washing - answer- Scrape
Wash (100 degree F) water- 1st sink
Rinse with warm water-2nd sink
Sanitize 30-60 sec.-3rd sink
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