Podcast
Questions and Answers
What is an approved source?
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?
What are bacteria?
Germs found on food that can make you sick.
What does contamination mean?
What does contamination mean?
When something dangerous gets into food.
What is cross-contamination?
What is cross-contamination?
What is a foodborne illness?
What is a foodborne illness?
What are pathogens?
What are pathogens?
What does parts per million measure?
What does parts per million measure?
What are potentially hazardous foods?
What are potentially hazardous foods?
What is considered ready to eat?
What is considered ready to eat?
What does sanitized mean?
What does sanitized mean?
What is the temperature danger zone?
What is the temperature danger zone?
What is a toxin?
What is a toxin?
What does F.I.R.S.T stand for?
What does F.I.R.S.T stand for?
What does Riverside County require from food service workers?
What does Riverside County require from food service workers?
What are symptoms of foodborne illness?
What are symptoms of foodborne illness?
What constitutes physical contamination?
What constitutes physical contamination?
What is chemical contamination?
What is chemical contamination?
What is pathogenic contamination?
What is pathogenic contamination?
It is easy to tell whether food is contaminated with pathogens.
It is easy to tell whether food is contaminated with pathogens.
What is the most common cause of foodborne illness?
What is the most common cause of foodborne illness?
What are the most dangerous germs affecting those with weak immune systems?
What are the most dangerous germs affecting those with weak immune systems?
What do you need to know about bacteria?
What do you need to know about bacteria?
What do pathogenic bacteria produce?
What do pathogenic bacteria produce?
Why is good hygiene important?
Why is good hygiene important?
What are the 7 rules to remember for food handling?
What are the 7 rules to remember for food handling?
What is the most preventive way to stop foodborne illness?
What is the most preventive way to stop foodborne illness?
When should you always wash your hands?
When should you always wash your hands?
When should you wash your hands before and after?
When should you wash your hands before and after?
What are the six steps to hand washing?
What are the six steps to hand washing?
Bacteria become dangerous when they are given the chance to multiply.
Bacteria become dangerous when they are given the chance to multiply.
How quickly can the number of bacteria double?
How quickly can the number of bacteria double?
What do bacteria need to grow?
What do bacteria need to grow?
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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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