Riverside Food Handlers Card Quiz and Flashcards

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Questions and Answers

What is an approved source?

Where food that is sold or given away to the public is made, regulated and inspected for food safety.

What are bacteria?

Germs found on food that can make you sick.

What does contamination mean?

When something dangerous gets into food.

What is cross-contamination?

When germs are transferred from one food or surface to another. Signup and view all the answers

What is a foodborne illness?

When someone becomes sick from something they ate or drank. Signup and view all the answers

What are pathogens?

Bacteria, viruses, and protozoa that cause disease or sickness. Signup and view all the answers

What does parts per million measure?

The level of sanitizer in water. Signup and view all the answers

What are potentially hazardous foods?

Foods that can grow bacteria and must be kept under temperature control. Signup and view all the answers

What is considered ready to eat?

Food that will not be cooked and is served to the customer as it is. Signup and view all the answers

What does sanitized mean?

When germs have been killed. Signup and view all the answers

What is the temperature danger zone?

The range between 41 degrees F and 135 degrees F. Signup and view all the answers

What is a toxin?

Poison produced by pathogens. Signup and view all the answers

What does F.I.R.S.T stand for?

Follow company food defense plan and procedures, Inspect your work area, Recognize anything out of the ordinary, Secure all ingredients, Tell management if you notice anything unusual. Signup and view all the answers

What does Riverside County require from food service workers?

To obtain a food handlers card within 1 week of being hired. Signup and view all the answers

What are symptoms of foodborne illness?

Flu-like symptoms, upset stomach, vomiting, diarrhea, fever, chills. Signup and view all the answers

What constitutes physical contamination?

When visible items like hair or glass get into food. Signup and view all the answers

What is chemical contamination?

When a chemical, such as bleach, gets into food. Signup and view all the answers

What is pathogenic contamination?

The most dangerous type, can involve thousands of germs that are hard to see. Signup and view all the answers

It is easy to tell whether food is contaminated with pathogens.

False Signup and view all the answers

What is the most common cause of foodborne illness?

Bacteria. Signup and view all the answers

What are the most dangerous germs affecting those with weak immune systems?

Bacteria. Signup and view all the answers

What do you need to know about bacteria?

They are everywhere and can contaminate food. Signup and view all the answers

What do pathogenic bacteria produce?

Poison or toxin that is not affected by the heat of cooking. Signup and view all the answers

Why is good hygiene important?

Because bacteria can spread when food handlers forget and handle food the wrong way. Signup and view all the answers

What are the 7 rules to remember for food handling?

Wash hands frequently, don't wear jewelry, keep fingernails short, cover wounds, keep clothes clean, keep hair restrained, stay home if sick. Signup and view all the answers

What is the most preventive way to stop foodborne illness?

Washing hands. Signup and view all the answers

When should you always wash your hands?

After using the bathroom, sneezing or coughing, touching face or hair, smoking, using cleaners, eating. Signup and view all the answers

When should you wash your hands before and after?

Working with raw meat or anytime hands may be contaminated. Signup and view all the answers

What are the six steps to hand washing?

Turn on warm water, put soap on hands, wash for 15 seconds, rinse with warm water, dry with a paper towel, turn off water with a paper towel. Signup and view all the answers

Bacteria become dangerous when they are given the chance to multiply.

True Signup and view all the answers

How quickly can the number of bacteria double?

In as little as 20 minutes. Signup and view all the answers

What do bacteria need to grow?

Food, moisture, time, and temperature. Signup and view all the answers

Study Notes

Food Safety Concepts

Approved source refers to food from government-regulated establishments inspected for safety.
Bacteria are germs present in food that can cause illness.
Contamination is the introduction of harmful substances into food.
Cross-contamination involves the transfer of germs from one food or surface to another.

Foodborne Illness & Pathogens

Foodborne illness occurs when someone becomes sick from ingested food or drink.
Pathogens include bacteria, viruses, and protozoa that can lead to diseases.
Toxins are poisons produced by pathogens that can contaminate food.

Measurements & Food Safety Guidelines

Parts per million (ppm) measures sanitizer levels in water.
Potentially hazardous foods (PHF) are perishable items that require temperature control to inhibit bacterial growth.
Foods that are ready to eat do not require cooking and are served as is.

Sanitation & Hygiene

Sanitized items have undergone procedures to eliminate germs.
The temperature danger zone for bacterial growth is between 41°F and 135°F.
Good hygiene practices, such as daily bathing and frequent hand washing, are essential to prevent bacterial spread.

Contamination Types

Physical contamination involves visible items like hair or glass in food.
Chemical contamination results from chemicals, such as bleach, inadvertently entering food.
Pathogenic contamination is often invisible and can involve millions of harmful germs.

Prevention Techniques

Washing hands is the most effective method to prevent foodborne illnesses.
Key handwashing steps include wetting hands, applying soap, scrubbing for 15 seconds, rinsing, drying, and turning off the tap with a paper towel.
Bacteria multiply rapidly, potentially doubling in as little as 20 minutes under the right conditions (food, moisture, time, temperature).

Riverside County Regulations

Riverside County mandates that all public food service workers obtain a food handler’s card within one week of hire.
Awareness of symptoms of foodborne illness includes flu-like symptoms, upset stomach, vomiting, diarrhea, fever, and chills.

General Guidelines

Maintain personal hygiene: wash hands frequently, keep nails short, cover cuts, clean clothing, restrain hair, and avoid working while ill.
It is crucial to wash hands after using the restroom, sneezing, smoking, or handling raw meat to avoid cross-contamination.

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Description

Explore essential food safety concepts with this flashcard quiz designed for food handlers in Riverside County. Learn key terms such as approved sources, bacteria, contamination, and cross-contamination. Perfect for anyone looking to improve their knowledge of food safety regulations.

County of Riverside Food Handlers Flashcards

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