Food Handlers Card Riverside County

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).