Food Handler Training Book PDF

FOOD HANDLER TRAINING BOOK LEARN ABOUT FOODBORNE ILLNESS RISK FACTORS AND FOOD HAZARDS SOUTHERN NEVADA HEALTH DISTRICT 1 FOOD HANDLE...

FOOD HANDLER TRAINING BOOK LEARN ABOUT FOODBORNE ILLNESS RISK FACTORS AND FOOD HAZARDS SOUTHERN NEVADA HEALTH DISTRICT 1 FOOD HANDLER TRAINING BOOK  INTRODUCTION ¢ TABLE OF CONTENTS PERSONAL HYGIENE 4 APPROVED SOURCES 6 PROPER TEMPERATURES 7 FOOD CONTAMINATION 10 REFRIGERATED STORAGE 12 GLOSSARY 13 This book was prepared by the Southern Nevada Health District Environmental Health Division as an educational tool. For more information on taking the test to receive your Food Handler Safety Training Card, visit www.snhd.info. SOUTHERN NEVADA HEALTH DISTRICT 2 FOOD HANDLER TRAINING BOOK  INTRODUCTION ¢ ABOUT THIS BOOK The Southern Nevada Health District’s food regulations focus on the control of foodborne illness risk factors in food establishments. Control of the five risk factors will help prevent foodborne illness. The Person in Charge of a restaurant must be knowledgeable about the risk factors in order to train food handlers and ensure food safety practices are followed. This information is enhanced through continuous training with emphasis on preventing foodborne illness. If there is a risk to food safety, such as loss of water, sewage backup, or pest infestation, then the food establishment should self-close and contact the Health District. ¢ FOODBORNE ILLNESS ¢ FOOD HAZARDS RISK FACTORS Poor Personal Hygiene Biological Improper hand washing Microorganisms that can cause foodborne illness Bare hand contact with ready-to-eat (RTE) foods Bacteria, viruses, parasites, and fungi Food handlers working while ill with the following Chemical symptoms: vomiting, diarrhea, sore throat with a Chemicals not meant to be consumed fever, infected cuts on the hands, and jaundice Sanitizers, cleaning agents, or pest control Food From Unsafe Sources products must be separated from food Food from an unapproved source and/or prepared in Physical unpermitted locations Foreign objects that can cause injury Receiving adulterated food Glass, metal, or bone Improper Cooking Temperatures/Methods Cooking Reheating Freezing (kill step to eliminate parasites in fish) Improper Holding, Time and Temperature Improper hot and cold holding of time/temperature control for safety (TCS) foods Improper use of time as a control Improper cooling of TCS foods Food Contamination Use of contaminated/improperly constructed equipment Poor employee practices Improper food storage/preparation Exposure to chemicals SOUTHERN NEVADA HEALTH DISTRICT 3 FOOD HANDLER TRAINING BOOK  PERSONAL HYGIENE ¢ PROPER HANDWASHING TECHNIQUE Handwashing is a critical part of personal hygiene. It is important to wash your hands in a designated handwashing sink before food handling to prevent foodborne illness. The hand sink is for hand washing ONLY and should have liquid soap, paper towels, and a trash can. 1 2 3 4 5 6 WET HANDS SOAP RUB RINSE DRY TURN OFF with warm water VIGOROUSLY WATER (min. 100°F) for 10–15 seconds with paper towel WASH YOUR HANDS... If you have a cut on your hand, wash your hands, put on a clean P When entering the kitchen bandage, and wear gloves. P After touching your face, hair, or skin P After using the restroom If you can’t wash your hands P After handling raw animal products P After taking out the trash or cleaning SOAPY because of a wound, splint, bandage, or brace, you cannot P After handling ANYTHING dirty work with food. ¢ NO BARE HAND CONTACT WITH READY-TO-EAT FOODS Ready-to-eat foods cannot be handled with bare hands. Use a physical barrier to prevent contamination from germs that have the potential to cause foodborne illness. These germs cannot be fully removed by proper handwashing alone. Ready-to-eat foods include cooked food, raw fruits and vegetables, baked goods, snack foods, and ice. Physical barriers include deli/wax paper, gloves, and utensils such as tongs, scoops, and spatulas. = P SOUTHERN NEVADA HEALTH DISTRICT 4 FOOD HANDLER TRAINING BOOK  PERSONAL HYGIENE ¢ UNIFORMS P Proper hair restraint O Hair coming outside the cap P Neat and clean clothes O Dirty clothes P All wounds covered O Open and bleeding wounds P No wrist jewelry O Wrist jewelry P Plain band ring O Ornate or jeweled ring P Short and clean nails O Long, painted, and/or artificial nails ¢ EMPLOYEE HEALTH POLICY Personal hygiene starts at home when you get ready for work each day. All of us carry disease-causing germs that can cause illness. As a food handler, you are responsible for taking care of your health to prevent foodborne illness. Tell your employer if you have been diagnosed with Salmonella, Typhoid Fever, Shigella, Shiga toxin producing E. coli, Hepatitis A, or Norovirus or if you have any of the following symptoms: AN EASY WAY TO REMEMBER THE BIG 6 FOODBORNE ILLNESSES VOMITING DIARRHEA SORE THROAT WITH A FEVER SEND Salmonella THE Typhoid Fever SICK Shigella EMPLOYEES E. coli HOME Hepatitis A INFECTED CUTS JAUNDICE OR WOUNDS NOW Norovirus on hands and arms YOU CANNOT WORK AGAIN UNTIL SYMPTOM-FREE FOR 24 HOURS WITHOUT THE USE OF MEDICINE. SOUTHERN NEVADA HEALTH DISTRICT 5 FOOD HANDLER TRAINING BOOK  APPROVED SOURCES ¢ FOOD FROM AN UNAPPROVED AND/OR UNPERMITTED SOURCE First things first.... Once you have accepted food deliveries, you cannot make unsafe food safe once again. TCS foods require time and temperature control to limit pathogenic microorganism growth or toxin formation. An approved source is a reputable supplier that has been inspected and follows regulations. You should always check food before you accept it from the supplier. During receiving you should check foods for: Temperatures for receiving TCS food Overall Wholesomeness Frozen Foods 135°F Hot foods hot (above 135°F) DANGER Reject cans Reject frozen Between 41°F and 135°F ZONE! that are dented, foods that have It is acceptable to receive eggs swollen, or ice crystals or 45°F and live shellstock at 45°F leaking. liquids in the packages. 41°F (OR BELOW) Cold foods cold (below 41°F) Frozen foods should be frozen solid Spoilage Expiration Dates Signs of Contamination from Pests or Spills Food should be within the use-by date marked from the manufacturer. Food should NOT be slimy, sticky, off-color, or have a bad odor. Packages should be clean, dry, and intact Proper Labeling and Invoices Shellstock Tags Parasite Destruction for Some Fish Fish served undercooked or raw must have documents from the supplier explaining Food must be identified as to what it is how the fish is and where it came from. Shellfish tags must be kept on file for 90 days. frozen or raised. REJECT FOOD IF IT DOES NOT MEET STANDARDS RATHER THAN ACCEPTING IT FROM THE SUPPLIER. EXERCISE ACCEPT OR REJECT? Coleslaw mix packaged Clean and unbroken raw Fish with sunken and Cheddar cheese with Fresh beef that springs in good condition at 45oF shell eggs at 45oF cloudy eyes small mold spots back to the touch SOUTHERN NEVADA HEALTH DISTRICT 6 FOOD HANDLER TRAINING BOOK  PROPER TEMPERATURES ¢ HOLDING TEMPERATURES NO GROWTH Although cooking foods is the only way to reduce the number of germs to safe levels, you must store TCS foods at HOT correct temperatures for safety. It is HOLDING important that foods requiring time and ZONE 135°F temperature control for safety stay out of the temperature danger zone where bacteria grow the fastest. Keep hot DANGER ZONE Bacteria Grow foods hot and cold foods cold! When Keep Food Out and Multiply using time as a public health control, TCS foods held at room temperature should be held for a limited amount of time and then discarded. COLD 41°F HOLDING ZONE SLOW GROWTH ¢ PROPER THAWING It is important to maintain foods 41°F or below when thawing (defrosting). Use an approved thawing method: UNDER AS PART OF IN MICROWAVE FULLY SUBMERGED REFRIGERATION COOKING (TO BE IMMEDIATELY COOKED) UNDER COLD RUNNING WATER Plan ahead — large Take directly from frozen Transfer immediately items may take several to cooking. This is great to a conventional Ensure running water days to thaw. Maintain for foods that are small. cooking process or flows fast enough to refrigeration at 41°F cook completely in the remove and float off or less. microwave. loose particles. Ensure all portions of food are fully submerged under water. Running water should be cold; food should not rise above 41°F. SOUTHERN NEVADA HEALTH DISTRICT 7 FOOD HANDLER TRAINING BOOK  PROPER TEMPERATURES ¢ COOKING Cooking TCS foods to their required temperatures is the only way to reduce the amount of germs to safe levels. Use a calibrated and sanitized stem thermometer to check food temperatures. Insert the thermometer into the thickest part of the food away from bones to be sure all parts of the food are cooked thoroughly. Use proper equipment to cook and reheat foods. Do not cook foods in equipment that is intended only for hot holding. Reheat of TCS foods made in house for hot holding 165°F within two hours Poultry: chicken, duck, turkey Stuffed Foods 155°F Tenderized/injected and ground meats Raw shell eggs for hot holding Whole muscle meat* 145°F Fish and seafood Raw shell eggs for immediate service Fruits, vegetables, and grains cooked for hot holding 135°F Reheat of manufactured TCS foods within two hours Hot holding DANGER ZONE BETWEEN 41°F and 135°F Cold holding 41°F Frozen food must be maintained frozen solid * Roasts can be cooked to 130°F for 112 minutes or per roast cook chart. RAW TCS FOODS CAN ONLY BE UNDER-COOKED IF THE CUSTOMER ORDERS IT THAT WAY AND THERE IS A CONSUMER ADVISORY ON THE MENU. SOUTHERN NEVADA HEALTH DISTRICT 8 FOOD HANDLER TRAINING BOOK  PROPER TEMPERATURES ¢ COOLING METHODS A two-stage cooling process is required for hot TCS foods: 135°F 135°F to 70°F in two hours and 70°F to 41°F in the next four 2 HOURS hours (not to exceed six hours total). Cooling foods quickly 70°F and safely is important to ensure foods spend a minimum 4 HOURS amount of time in the temperature danger zone. Use a 41°F method that will speed up the cooling process, such as using an ice bath or dividing hot foods into shallow pans and then placing them into a refrigerator. Stir food regularly to allow heat to escape. Start 135°F to 70°F to At 1 At 2 At 3 At 4 At 5 At 6 Date Food Time & 70°F in 41°F in Hour Hours Hours Hours Hours Hours Temp 2 hours? 4 hours? 9am 10am 11am 12pm 1pm 3.20 Soup 135o F 120o F 80o F 65o F 40o F 3pm 4pm 5pm 6pm 7pm 8pm 9pm 6.27 Rice 135o F 90o F 68o F 55o F 50o F 45o F 39o F Soup should have been reheated The rice met the 70°F and then to 165°F before two hours. the 41°F requirement within the The soup must be discarded. six-hour cooling process. THERMOMETER STEPS FOR PROPER Head CALIBRATION OF CALIBRATION STEM THERMOMETER Hex Adjusting Nut A thermometer is the most important 1. Completely fill a Stem tool you have to ensure food safety. container with ice. Ice Water (32°F) It is important to calibrate your 2. Add clean water thermometer before checking (ice should not float). the internal temperatures of food. 3. Immerse thermometer. Calibrate each thermometer regularly, 2" Minimum as well as when it is new, and any 4. Stir well. time the thermometer is dropped. 5. Allow 30 seconds Use the appropriate thermometer for before adjusting the food being measured. to 32°F. SOUTHERN NEVADA HEALTH DISTRICT 9 FOOD HANDLER TRAINING BOOK  FOOD CONTAMINATION ¢ CROSS CONTAMINATION Cross contamination occurs when germs are moved from one food or surface to another. Foodborne illness has resulted from: Adding contaminated ingredients to food. Food contact surfaces (equipment and utensils) that were not properly cleaned and sanitized. Allowing raw food to touch or drip on ready-to-eat food. Hands that touch contaminated food then ready-to-eat food. Avoid other cross contamination by: Using separate cutting boards and utensils for raw products (such as shell eggs, meat, fish, poultry) and ready-to-eat food or cleaning and sanitizing equipment in between uses. Separating dirty equipment from food or clean equipment. Starting with a clean, sanitized work surface and cleaning and sanitizing all work surfaces, equipment, and utensils after each task. Not storing anything in ice that will be consumed. ¢ CLEANING & SANITIZING Make sure equipment is clean and sanitized by washing as often as necessary. When in use, clean and sanitize utensils and equipment every four hours. SANITIZER BUCKETS — Chlorine and Quaternary Ammonia (Quats) are types of approved sanitizers. Follow manufacturer recommendations for proper concentration and contact time. Test the sanitizer with paper test strips to check the concentration. Keep a cloth stored in a sanitizer bucket anytime there is food service or preparation. THREE-COMPARTMENT SINK — Always use a properly set up three- compartment kitchen sink for proper manual warewashing and follow the five steps: pre-wash (scrape), wash, Hot soapy Rinse with Approved Air dry Pre-wash rinse, sanitize, and air dry. water at least clean water chemical 110°F sanitizer DISH MACHINES (HIGH TEMP AND CHEMICAL) — Sanitizing is reducing the number of germs to safe levels. Chemicals and heat are used to sanitize food contact surfaces. Read the manual or data plate on machine for proper operation. Surface temperature of food contact surfaces in a high temperature machine must reach at least 160°F. Measure the proper concentration of chemical sanitizer by using test strips. Measure temperature of high temperature dish machine by using a min-max thermometer or temperature-sensitive tape. SOUTHERN NEVADA HEALTH DISTRICT 10 FOOD HANDLER TRAINING BOOK  FOOD CONTAMINATION ¢ OTHER SOURCES OF CONTAMINATION WASHING PRODUCE — Wash fruits and vegetables under running water before cutting, combining with other ingredients, or cooking. Pests and dirt can hide in the inner leaves of produce. Remove outer leaves and pull lettuce and spinach completely apart. Rinse thoroughly. Cut away bruised or damaged areas when preparing fruit and vegetables. UTENSIL STORAGE — Store utensils in the following manner: With handles pointing in the same direction. On a smooth, easily cleanable food contact surface In water that is 41°F or below, 135°F or above Under running water PEST CONTROL (RODENT AND INSECT) — Examples of pests include cockroaches, flies, and rodents. Integrated Pest Management (IPM) is a series of prevention methods used to keep pests away and to control infestation: Deny access, food, and shelter. Work with a licensed pest control operator. Seal all gaps and openings in floors, walls, and ceilings. Keep doors, screens, and windows closed to keep pests out. Keep air curtains operational. Signs of a pest infestation include: Seeing pests in various sizes and stages of development. Pest activity noted on a report from a licensed pest control operator. Finding rodent droppings on floors or equipment or cockroach feces (small black specks) on walls and floors. Bite marks on food containers. A single rodent in a facility requires immediate pest control consultation. Do not use pesticides labeled as “household use only.” Only a licensed pest control operator can apply restricted-use pesticides. SMOKING/EATING IN KITCHEN — Rules regarding smoking, eating, and drinking in the kitchen: Prohibit eating, smoking, and drinking while preparing or serving food, while in areas used for preparing or serving food, or while in areas used for washing equipment and utensils. Eating and smoking are only permitted in designated areas away from food or ware washing areas. Smoking areas must be compliant with the Nevada Clean Indoor Air Act. SOUTHERN NEVADA HEALTH DISTRICT 11 FOOD HANDLER TRAINING BOOK  REFRIGERATED STORAGE Proper food storage and preparation are key components of preventing foodborne illness. Store and prepare foods to protect them from cross contamination. All prepared foods should be covered, labeled, and dated when placed in storage. TCS foods prepared in the facility must be dated and used within seven days. Cooked and ready-to-eat foods Cleaned, prepared fruits and vegetables Unwashed fruits and vegetables Raw fish, seafood, whole muscle meat, and eggs Raw ground meats Place a thermometer in the warmest part Raw chicken, turkey, of the unit. poultry, and stuffed foods Store at least six inches above the floor. Keeping foods covered, storing raw animal products below and away from ready-to-eat foods, using clean and sanitized equipment /utensils, and enforcing overall good employee practices will help keep food safe. SOUTHERN NEVADA HEALTH DISTRICT 12 FOOD HANDLER TRAINING BOOK  GLOSSARY Approved Source/Supplier Equipment A grower, supplier, manufacturer, processor, or An article that is used in the operation of a food any person or business providing food for sale establishment including but not limited to a freezer, or consumption that is acceptable to the health grinder, hood, ice maker, meat block, mixer, oven, authority, based on a determination of conformity reach-in refrigerator, scale, sink, slicer, stove, and table. with principles, practices, and generally recognized standards that protect public health. Food A raw, cooked or processed edible substance, ice, Calibrate beverage, or an ingredient used, or intended for use or To adjust, by comparison with a known standard, for sale, in whole or in part for human consumption. the accuracy of a measuring instrument such as a Chewing gum is also considered food. thermometer. Foodborne Illness Consumer Advisory Adverse health effects resulting from the ingestion of A written statement that informs consumers about the contaminated or adulterated food or water. increased risk of foodborne illness when eating raw or undercooked animal products, and identifies any items Germ on a food establishment’s menu that contain raw or A microorganism, especially one that causes disease. undercooked animal products. Imminent Health Hazard Contamination A significant threat or danger to health that is The presence of extraneous, especially infectious, considered to exist when there is evidence sufficient to material that renders a substance or preparation show that a product, practice, circumstance, or event impure or harmful. The three types of contamination creates a situation that requires immediate correction include physical, biological, and chemical hazards. or closing of operation such as loss of water, sewage backup and pest infestation. Cooling The two stage process of reducing food temperatures Infestation quickly. Stage one is to cool from 135°F to 70°F in two The presence of an unusually large number of insects hours, then stage 2 is from 70°F to 41°F in four hours. or animals in a place, typically so as to cause damage Cooling cannot exceed six hours total. or disease. Cross-contamination Parasite The passing of germs, microorganisms or other An organism that lives in or on another organism (its harmful substances such as chemicals from one host) and benefits by deriving nutrients at the host’s surface to another through improper or unsanitary expense. equipment, procedures, or products. Person in Charge Employee Health Policy An Individual present at a food establishment who is Procedures to identify and restrict/exclude employees knowledgeable and responsible during its operation. who may transmit foodborne pathogens in food. It also provides hygienic interventions that prevent the Pest transmission of foodborne viruses and bacteria in food Any unwanted and destructive insect or other animal establishments. that harms food or crops and can spread disease by cross-contamination. SOUTHERN NEVADA HEALTH DISTRICT 13 FOOD HANDLER TRAINING BOOK  GLOSSARY Pesticide Temperature Danger Zone A substance or agent used to kill pests, applied by a Temperature range in which germs or microorganisms certified pest control operator in a food establishment. grow at an unsafe rate (between 41⁰F-135⁰F). Reheat Thawing To apply heat to a food product that has been To change from a solid, frozen state to a refrigerated previously cooked. temperature by an approved method. It is also known as defrosting. Ready-To-Eat (RTE) Food Food that is edible without additional preparation or Thermometer cooking. A device designed to measure temperatures. Sanitize Time and Temperature Control for Safety (TCS) Application of high heat or chemicals on cleaned Food that requires time and temperature control for food-contact surfaces to reduce the number of illness safety to limit pathogenic microorganism growth or causing germs or microorganisms to acceptable levels. toxin formation, such as meat, fish, eggs, milk, and cut lettuce. Shellstock Raw, in-shell molluscan shellstock such as clams, Time as a Public Health Control oysters, or mussels. A procedure in which time is used to control the growth of germs or microorganisms. Food held using this procedure must be served, sold, or discarded after four hours. Utensils A food contact implement or container used in the storage, preparation, transportation, dispensing, sale, or service of food that is multi-use or single-use such as deli paper, tongs, spoons, ladles, scoops, etc. Symptoms A sign or indication of a disorder or disease, usually a noticeable change in how a person feels or looks. Temperature The amount of heat or cold measured in a product with a thermometer. 280 S. Decatur Blvd. P.O. Box 3902 Las Vegas, NV 89127 (702) 759-1000 www.SNHD.info SOUTHERN NEVADA HEALTH DISTRICT 14 FOOD HANDLER TRAINING BOOK NOTES SOUTHERN NEVADA HEALTH DISTRICT 15 FOOD HANDLER TRAINING BOOK  SOUTHERN NEVADA HEALTH DISTRICT 16 FOOD HANDLER TRAINING BOOK Updated 10/2023