Food Handlers Card Riverside County
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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?

    <p>Germs.</p> Signup and view all the answers

    What is ready-to-eat food?

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

    Cleaning and sanitizing are the same.

    <p>False</p> Signup and view all the answers

    What does the flow of food refer to?

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

    What is a physical hazard?

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

    What are chemical hazards?

    <p>Any hazardous chemical that gets into food.</p> Signup and view all the answers

    What are biological hazards?

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

    What is gastroenteritis?

    <p>Inflammation and painful swelling inside the stomach.</p> Signup and view all the answers

    What are common foodborne illnesses?

    <p>Salmonella, Campylobacter, Clostridium perfringens, E. coli, Shigella.</p> Signup and view all the answers

    Viruses are a leading cause of foodborne illness.

    <p>True</p> Signup and view all the answers

    What is cross-contamination?

    <p>Anytime food comes in contact with a food hazard.</p> Signup and view all the answers

    What are food allergies?

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

    What are symptoms of allergic reactions?

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

    What is deliberate contamination?

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

    Who are highly susceptible populations?

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

    When should you stay home from work?

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

    How long should you scrub your hands while washing?

    <p>At least 15 seconds.</p> Signup and view all the answers

    How often should gloves be changed?

    <p>At least every 4 hours.</p> Signup and view all the answers

    What are some personal hygiene practices for food handlers?

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

    What should be done when caring for wounds?

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

    What are potentially hazardous foods (PHFs)?

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

    What is the temperature danger zone?

    <p>41°F-135°F.</p> 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.

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