Food Handler Study Guide
What are the three types of contaminants?
Biological
Chemical
Physical
Four practices that make food unsafe
Poor personal hygiene
Cross-Contamination
Time-Temperature Abuse
Poor Cleaning or Sanitizing
Most Common Food Allergens
Milk and Dairy Products
Eggs and Egg Products
Fish and Shellfish
Wheat
Soy and Soy Products
Peanuts and Tree Nuts
How to wash your hands
1. Wet hands and arms with 100°F
2. Apply soap
3. Scrub for 10-15 seconds
4. Rinse hands and arms
5. Dry hands and arms
When to wash your hands/change gloves (every 4 hours)
Before work
Before glove changes
Handling clean dishes
Handling food
Putting on apron
After using the bathroom
Eating, drinking, using tobacco
Touching nose, hair, face
Handling dirty equipment
Switching task areas
Sneezing, coughing, blowing the nose
When to use gloves
When handling food in serving
Over a cut glove
Remove Apron
Before entering bathroom
Before taking a break
Notify your manager if you are experiencing these symptoms:
Vomiting
Diarrhea
Sore Throat with a fever
Jaundice
Send Sick Employees Home Now
Shigella
Salmonella (Typhoid fever)
E. Coli
Hepatitis A
Norovirus
The most important reason to clean is to prevent the spread of pathogenic microorganisms.
Clean: Walls, Storage Shelves, Garbage Containers
Clean and Sanitize: Knives, Stockpots, Cutting Boards
Steps to Cleaning and Sanitizing:
1. Clean the surface
2. Rinse the surface
3. Sanitize the surface
4. Air dry the surface
Three Compartment Sink
1. Fill sink with soap water that is 110°
2. Fill with hot water
3. Fill with water that is 75° or higher, add sanitizer 150ppm to 400ppm (check with a test kit)
Washing in the dishwasher
Scrape, rinse, soak before washing
Never overload
Check for dirty items
Air dry
Check water temperature and pressure (181°F)
Storing Chemicals
Keep in designated storage area
Always dump mop water in designated floor drain or utility sink (never down the toilet)
Pests carry pathogenic microorganisms that can make people sick.
Cockroaches
Biological
Chemical
Physical
Four practices that make food unsafe
Poor personal hygiene
Cross-Contamination
Time-Temperature Abuse
Poor Cleaning or Sanitizing
Most Common Food Allergens
Milk and Dairy Products
Eggs and Egg Products
Fish and Shellfish
Wheat
Soy and Soy Products
Peanuts and Tree Nuts
How to wash your hands
1. Wet hands and arms with 100°F
2. Apply soap
3. Scrub for 10-15 seconds
4. Rinse hands and arms
5. Dry hands and arms
When to wash your hands/change gloves (every 4 hours)
Before work
Before glove changes
Handling clean dishes
Handling food
Putting on apron
After using the bathroom
Eating, drinking, using tobacco
Touching nose, hair, face
Handling dirty equipment
Switching task areas
Sneezing, coughing, blowing the nose
When to use gloves
When handling food in serving
Over a cut glove
Remove Apron
Before entering bathroom
Before taking a break
Notify your manager if you are experiencing these symptoms:
Vomiting
Diarrhea
Sore Throat with a fever
Jaundice
Send Sick Employees Home Now
Shigella
Salmonella (Typhoid fever)
E. Coli
Hepatitis A
Norovirus
The most important reason to clean is to prevent the spread of pathogenic microorganisms.
Clean: Walls, Storage Shelves, Garbage Containers
Clean and Sanitize: Knives, Stockpots, Cutting Boards
Steps to Cleaning and Sanitizing:
1. Clean the surface
2. Rinse the surface
3. Sanitize the surface
4. Air dry the surface
Three Compartment Sink
1. Fill sink with soap water that is 110°
2. Fill with hot water
3. Fill with water that is 75° or higher, add sanitizer 150ppm to 400ppm (check with a test kit)
Washing in the dishwasher
Scrape, rinse, soak before washing
Never overload
Check for dirty items
Air dry
Check water temperature and pressure (181°F)
Storing Chemicals
Keep in designated storage area
Always dump mop water in designated floor drain or utility sink (never down the toilet)
Pests carry pathogenic microorganisms that can make people sick.
Cockroaches