Food Handlers Card Riverside County

Questions and Answers

What are food hazards?

Items or substances in food that can cause food to become dangerous (correct)

Items that improve food taste

Foods that are cooked without proper hygiene

None of the above

What is a foodborne illness?

A disease carried to people through food.

What is an outbreak?

A foodborne illness that infects 2 or more people.

What are pathogens?

Germs. Signup and view all the answers

What is ready-to-eat food?

Food that can be eaten as it is, without any further preparation. Signup and view all the answers

Cleaning and sanitizing are the same.

False Signup and view all the answers

What does the flow of food refer to?

The path, or various preparation stages, food follows before it reaches the customer. Signup and view all the answers

What is a physical hazard?

Any item in food that can choke, gag, or cut, or otherwise injure a customer. Signup and view all the answers

What are chemical hazards?

Any hazardous chemical that gets into food. Signup and view all the answers

What are biological hazards?

Pathogens: microorganisms that cause disease, like viruses and parasites. Signup and view all the answers

What is gastroenteritis?

Inflammation and painful swelling inside the stomach. Signup and view all the answers

What are common foodborne illnesses?

Salmonella, Campylobacter, Clostridium perfringens, E. coli, Shigella. Signup and view all the answers

Viruses are a leading cause of foodborne illness.

True Signup and view all the answers

What is cross-contamination?

Anytime food comes in contact with a food hazard. Signup and view all the answers

What are food allergies?

Food hazards that affect approximately 15,000,000 people in the U.S. Signup and view all the answers

What are symptoms of allergic reactions?

Tingling mouth or tongue, rash, abdominal cramps, diarrhea. Signup and view all the answers

What is deliberate contamination?

When someone adds a hazard to food on purpose. Signup and view all the answers

Who are highly susceptible populations?

Elderly people, young children, those with weak immune systems, and pregnant women. Signup and view all the answers

When should you stay home from work?

When experiencing symptoms associated with shigellosis, norovirus, or hepatitis A. Signup and view all the answers

How long should you scrub your hands while washing?

At least 15 seconds. Signup and view all the answers

How often should gloves be changed?

At least every 4 hours. Signup and view all the answers

What are some personal hygiene practices for food handlers?

Don't eat or drink around food prep, bathe regularly, wear clean clothes, no jewelry. Signup and view all the answers

What should be done when caring for wounds?

Apply first aid, tell the manager, wash the wound and hands, and bandage. Signup and view all the answers

What are potentially hazardous foods (PHFs)?

Foods that provide warmth and moisture that will allow bacteria to grow. Signup and view all the answers

What is the temperature danger zone?

41°F-135°F. Signup and view all the answers

Study Notes

Food Hazards

Food hazards can make food dangerous and are categorized into physical, chemical, and biological types.

Foodborne Illness

A disease transmitted through food, causing approximately 48 million illnesses and 3,000 deaths annually in the US.

Outbreak Definition

Defined as a foodborne illness affecting two or more individuals.

Pathogens

Commonly referred to as "germs" that can be harmful if ingested.

Ready to Eat Food

Food that requires no further preparation before consumption, necessitating strict contamination controls to prevent illness.

Cleaning vs. Sanitizing

Cleaning and sanitizing are distinct processes but both are essential for food safety.

Flow of Food

Describes the route food takes through various preparation stages until it reaches the customer.

Unsafe Food

Unsafe food is influenced by food hazards.

Physical Hazards

Any objects in food that can cause choking, cutting, or other injuries.

Chemical Hazards

Hazardous chemicals that can contaminate food, including pesticides that must be stored away from food and properly labeled.

Biological Hazards

Pathogens such as microorganisms that lead to diseases, including viruses and parasites.

Gastroenteritis

Inflammation of the stomach lining, commonly called "24-hour flu," frequently caused by foodborne illnesses and highly contagious.

Common Foodborne Illnesses

Common pathogens include Salmonella, Campylobacter, Clostridium perfringens, E. coli, and Shigella, the latter associated with fecal contamination often spread by flies.

Viruses

The leading cause of foodborne illness; norovirus is the most prevalent in the US.

Cross-Contamination

Occurs when food contacts hazardous substances, typically biological hazards; can happen through food-to-food, surface-to-food, or person-to-food contact.

Food Allergies and Celiac Disease

Affecting approximately 15 million people in the US; common allergens include milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans; celiac disease prohibits gluten consumption.

Allergic Reactions

Symptoms include tingling sensations, rashes, cramps, and potential respiratory issues.

Deliberate Contamination

Involves intentionally adding hazardous substances to food.

Highly Susceptible Populations

Certain groups, such as the elderly, young children, pregnant women, and those with weakened immune systems, are at greater risk of severe consequences from foodborne illness.

When to Stay Home

Individuals should refrain from working until authorized by management if experiencing symptoms related to shigellosis, norovirus, or hepatitis A.

Handwashing

Essential practice: scrub hands for at least 15 seconds and use a paper towel to turn off faucets or open doors.

Gloves

Must be changed at least every four hours to maintain hygiene.

Personal Hygiene

Important practices include avoiding food contact while eating or drinking, maintaining clean clothes, and keeping hair and nails properly groomed.

Caring for Wounds

Immediate first aid is crucial; inform management, wash hands and bandage properly, and discard any contaminated food.

Potentially Hazardous Foods (PHFs)

Foods such as meat, dairy, and certain vegetables provide an environment conducive to bacterial growth due to warmth and moisture.

Temperature Danger Zone

Defined as 41°F to 135°F, this range facilitates rapid bacterial growth. Foods must be discarded after four hours in this zone.

Thawing Food

Proper thawing methods are essential to prevent foodborne illness (further details on methods may follow).

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Description

Test your knowledge on essential food safety terms with this flashcard quiz designed for food handlers in Riverside County. Learn important definitions such as food hazards, foodborne illnesses, and pathogens to ensure safe food practices.