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BasicFoodSafetyYOURGUIDETOFOODSAFETYFORTHEFOODSERVICEINDUSTRYeFoodHandlersIncCopyright2013AllRightsReserved 2eFoodhandlers.comIntroducon............................................................................................................3Part1Whatarefoodborneillnesses................................................................................5WhodoItalktowithquesons............................................................................5Whoismostatriskofillness.................................................................................6Whichfoodsaremostlikelytocauseillness.........................................................712HowcanIspotphysicalhazardsinfood................................................................8-9HowdoIavoidchemicalcontaminaon...............................................................9-10HowdoIavoidbiologicalcontaminaon..............................................................11Part2Whatarethe3bestwaystokeepfoodsafe.........................................................141Howdoespersonalhygieneaectfood...........................................................15-212Howdoestemperaturecontrolkeepfoodsafe.................................................22-293Howdoesprevenngcross-contaminaonkeepfoodsafe...............................30-36Top10Workplace-specicsituaonsandguidelines..............................................37Rulestoremember.................................................................................................38-39Glossary..................................................................................................................40-41PracceTest............................................................................................................42-43Index.......................................................................................................................44-46TableofContentsBasicFoodSafetyCourse2eFoodHandlers.com 3eFoodhandlers.comPreparingfoodforotherpeopleisabigresponsibility.Thestepsyoufollowordontfollowcanaectotherpeopleshealthandwellness.Consumerstrustthatthefoodtheyareservedissafetoeatthisguidebookcanhelpyoulearnhowtoproperlyprepareandservefoodsothatyoucanmaintainthattrust.TheinformaoninthisbookisbasedontheFDAFoodCodeandismeanttoprovidebasicguidelinesforsafefoodhandling.Howeverthisguidebookdoesnotcovereverytopicoreverysituaonthatmightarise.WhenyoureemployedinthefoodserviceindustryyoushouldspeaktothePersoninChargePICatyourworkplacewithanyquesons.YoucanalsocontactyourlocalEnvironmentHealthdepartmentforquesonsaboutfoodhandlingcercaonlicensingorjobrequirements.Thankyoufortakingthemetogaintheknowledgeyouneedtobecomeacondentandskilledfoodserviceworker.Whenyouimplementthesebasicfoodsafetyguidelinesintheworkplaceyouwillbeplayinganimportantroleinkeepingourfoodsupplysafe.BasicFoodSafetyCourse3eFoodHandlers.comIntroduconThankYou 4eFoodhandlers.comTherearetwoseconstothisfoodsafetyguidebook.Therstseconprovidesbackgroundinformaononthecausesoffoodborneillnesses.Thesecondseconoutlinesthestepsyoucantaketopreventfoodborneillnesses.Asyourereadingthisguidebookyoucanaskyourselfthefollowingquesonstoensureyouregather-ingthekeyinformaonyouneedtodoagoodjobinthefoodserviceindustry.WhatarethecausesoffoodborneillnessWhyarecleanhandssocrucialWhatshouldIdowhenImsickWhatstheDangerZoneforfoodborneillnessWhatarethemostimportantfoodsafetybasicsWhataremyresponsibilieswhenImatworkFoodsafetyisntjustforrestaurantsandretailersYoucanapplywhatyoulearninthisguidebooktohelpprotectyourselfyourfriendsandyourfamilybothatworkandathome.Educangyourselfandothersaboutfoodsafetybenetsourenrecommunity.Anymeyouhavequesonscallyourlocalhealthdepartment.Theyreheretoservethecommunityandkeepourfoodsafe.WhatYoullLearnBasicFoodUnitCourse4eFoodHandlers.com 5eFoodhandlers.comFoodborneillnessesareaserioushealthproblemTheU.S.CenterforDiseaseControlesmatesthat3000peopledieintheU.S.eachyearfromfoodborneillnesses.Addionally48millionpeoplegetsickfromunsafefood128000ofthemsosickthattheyneedtobehospitalized.Anymepeoplegetsickfromfoodtheyatetheytendtodescribeitasfoodpoisoning.Howevernotallfood-relatedsicknessisactuallyfoodpoisoning.Foodborneillnessescanbedividedintotwomaincategoriesfoodinfeconsandfoodpoisonings.WHODOITALKTOWITHQUESTIONSAnyfoodserviceestablishmentmusthavesomeoneonthepremisesatallmeswhoisdesignatedasthePersoninChargeorPIC.ThePICisthepersontotalktowithanyquesonsaboutfoodsafety.HeorsheisrequiredtoknowtheFoodCodeandmustbeabletoinstructfoodworkersonhowtofollowproperfoodhandlingprocedures.ItisthePICsresponsibilitytomakesureallworkersaretakingalltherequiredfoodsafetysteps.WhatAreFoodborneIllnessesWhatisFoodborneIllness5eFoodHandlers.comTruefoodpoisoningoccurswhenapersoneatsfoodthatcontainssomekindoftoxin.Itcouldbeachemicalapoisonorabacteriathatcontaminatedthefoodsomehowduringpreparaon.Oritcouldbeanaturally-occurringtoxinsuchasthosefoundinfoodslikepoisonousmushrooms.Peoplewithfoodpoisoningusuallybeginshowingsymptomssuchasvomingwithinhoursaereang.Foodinfeconsarethemostcommoncauseoffoodborneillness.Theseinfeconsarecausedbygermsthateithergrewonthefoodorwerespreadtothefoodbyhumancontact.Symptomsoffoodborneinfeconsmightbeginassoonasseveralhoursaereangortheymightnotshowupforseveralweeks.Symptomscanincludefeverheadachestomachachevominganddiarrhea. 6eFoodhandlers.comYstandsforpeopleYoungerthanveyearsold.Nooneisimmunetofoodborneillness.Howeversomepeoplemaygetsickmoreeasilythanothersormaybeaectedmoreseverelyiftheydogetsick.Theseeasily-aectedpeoplearecalledHighly-SuscepblePopulaonsandtheyredividedintofourgroups.YoucanrememberthegroupsthatmakeupHighly-SuscepblePopulaonswiththeacronymYOPITheyareWhoisMostatRiskofIllnessOstandsforpeopleOlderthan65yearsold..IPstandsforPregnantwomen.WhatisFoodborneIllness6eFoodHandlers.comstandsforpeoplewhoareImmune-compromisedthiscouldbeduetocertainmedicaonsunderlyinghealthcondionsorillnesseslikeAIDSdiabetesorcancer. 7eFoodhandlers.comIfyouworkatahospitalachildcarecenterapreschooloranadultcarehomeyouwillbeworkingwithpeopleinaHighlySuscepblePopulaon.Thesekindsoffaciliesmustfollowaddionalfoodsafetypre-cauonsyourPersoninChargeoryourlocalhealthdepartmentcanadviseyouonthefullextentoftherequiredguidelinesatyourfacility.HerearesomefoodsthatareknowntohaveagreaterchanceofcausingfoodborneillnessinHighlySuscepblePopulaonsUndercookedmeats.Rawoysters.Undercookedeggs.Sprouts.Unpasteurizedmilkorjuices.WhichFoodsareMostLikelytoCauseIllnessWhatisFoodborneIllness7eFoodHandlers.com 8eFoodhandlers.comWhatAreFoodHazardsHazardTypeItHappensExamplesPhysicalAwomaninAtlantaGa.foundanoseringinherdaughtersbreakfastburritowhileeangatafastfoodrestaurant.Aphysicalhazardisanyobjectinafoodhardorsothatcancauseinjury.Theseareusuallyitemsthatinadvertentlyfallintofoodduringpreparaon.Commonexamplesincludeadhesivebandagesjewelryngernailsbitsofbrokenglassandstaples.ChemicalAfoodmarketinTexashadtobeshutdownaerhealthinspectorsfoundanopencontainerofacommercial-gradepescideinthesamelocaonasfoodthatwastobesoldtocustomers.Chemicalhazardsaretoxicsubstancesthateitheroccurnaturallyorarespreadtothefoodduringpreparaon.Commonchemicalhazardsincludecleaningsuppliesorpescides.BiologicalThreepeoplecontractedE.coliaereangataSealerestaurantwhereahealthinspeconfoundthathandwashingfacilieswerentworkingandproperhandwashingprocedureswerentbeingfollowed.Biologicalhazardsaremi-croscopicgermsinvisibletothenakedeyesuchaspara-sitesbacteriaandviruses.WhatisFoodborneIllnessAfoodhazardisanythinginsomeonesfoodordrinkthatcancauseillnessorinjury.Foodhazardscanbedividedintothreecategoriesbiologicalchemicalorphysical.Withtheexceponofphysicalhazardsthesehazardsareoenthingsthatyoucantseesmellortaste.Heresaguidetoidenfyingandpre-venngcontaminaonwithfoodhazards8eFoodHandlers.com 9eFoodhandlers.comAhyclhzybjchculjumfw.Phyclhzuullywindupinfoodbyaccidentespeciallywhenworkersarenotfollowingrecommendedfoodhandlingguidelines.Hereshowyoucanmakesureyoudontaccidentallyallowahazardintoacustomersfood.HowtoAvoidPhysicalHazardsBeforeyoupreparethefoodmakesurethattheresnothingaroundyourworkspacethatcouldaccidentallydropintothefood.Thumbtacksandstaplesaretwophysicalhazardsthatcommonlyfallmlwhbullbclhf.Ahfyvlcbeforeyouserveit.Makesurethedishwasherdidntlvyfclhl.Tklkcheckforhairsthatmayhaveescapedfromahatorh.Dkhlyucumulyouarecertainitshazard-free.HOWTOAVOIDCHEMICALCONTAMINATIONItsimportanttokeepyourworkspacecleanandgerm-freehowevermanychemicalsandcleaningproductscanmakepeoplesickiftheyareallowedtocomeintocontactwithfood.FoodsafetyworkersmustbecarefultokeepzclcAlcfmff.Ifyouhavetokeepcleanersandchemicalsnearthefoodmakesuretheyarestoredonashelforcupboardthatisblwyff.Klwhlfuhhchmclcwhf.Ifchmclcyhwklc--fxmlcmmcl-cflz--hulbhfcly.Aychmclhhfclymubcllylblhvuchyu.TipsonFoodStorageContainersYucujuycfflychblkuchmclv.Non-approvedcontainersincludegarbagebagsandgalvanizedcontainers.Alsoanycontainerthatpreviouslycon-tainedchemicalsmustnotbeusedforfoodbecausechemicalscangetintothefood.WhatisFoodborneIllness9eFoodHandlers.comDuhcfwhfruitsandvegetables.Freshproducepassesthroughmanyhandsbeforeitwindsuponaservingplatefarmwkhvwkcandfoodworkersareallapartofthechainthatafruitorvegetablepassesthroughbeforeitseaten.Ateverylhjuyculhvbhlbymcchy.Alkincludecontactwithanimalsorwithuncleansoilandwater.Carefullywashingproducebeforeitsusedreducestheriskofphysicalhazardsandothercausesoffoodborneillness. 10eFoodhandlers.comStorechemicalsbelowandorawayfromfoodandfoodpreparatonareas.Keepfoodstoredawayandprotectedfromchemicalsduringcleaning.Useappropriatecontainerstostorefood.Dontkeepchemicalsthatarenotapprovedforusenearfood.Onlyuseequipmentthatisingoodworkingorder.Makesureallchemicalcontainersareclearlylabeled.ToKeepYourFoodSafeFromChemicalsWhatisFoodborneIllness10eFoodHandlers.com 11eFoodhandlers.comBacteriaaregermsthatarefoundeverywhere.Theycanbetransferredtofoodfromsourceslikeanimalsotherpeoplerawmeatordirtyutensilsandtheycangrowonfoodanymeitisnotkeptatasafetemperature.TheFDAcallsthetemperaturerangebetween41Fand135FtheDangerZone.BacteriaismorelikelytogrowinthistemperaturerangethanincolderorhoerenvironmentsmakesureallPotenallyHazardousFoodsarekeptoutoftheDangerZone.PotenallyHazardousFoodsorPHFsarecertainkindsoffoodsthataremorelikelythanotherstogrowdangerousbacteria.InfluenzavIrusVirusesarenyorganismsthatarespreadfrompersontopersonandcanmakeyousick.Unlikeparasitesthesenastygermsarenotdestroyedbyfreezing.Commongermslikethecoldvirusandmoreseriousdiseaseslikeinuenzaarebothvirusesthataretransmiedwhenasickpersoncoughsorsneezes.Somemesasickpersonmightcoughorsneezedirectlyontofood.Othermessickpeoplecoughorsneezeontheirhandsandtheneitherdontwashthematallordontwashthemwellenoughtoremovethegerms.Anothermewhenhand-washingiscricalisaerusingtherestroom.CertainviruseslikeHepasAandNoroviruscanbespreadthroughwhatscalledthefecal-oralrouteoftransmission.Thisunfortunatewayofspreadingdiseasesoccurswhenpeopledonotcleantheirhandswellenoughaercontactwithfeces.Alwaysfollowproperhandwashingguidelinestokeepfoodsafe.ThreepstoavoidspreadingvirusesDonttouchready-to-eatfoodwithyourbarehands--onlyhandleitwhenwearingglovesorusingutensils.Donotcometoworkifyouhaveafeverifyouarevomingorifyouareexperiencingdiarrhea.Aerusingthetoiletwashyourhandstwicerstintherestroomthenonceagainwhenyougetbacktothekitchen--therecouldbegermslingeringonthedoorhandlesoftherestroomfacilies.BiologicalContaminaonWhatisFoodborneIllnessBiologicalhazards--alsoknownasgerms--areeverywherearoundus.Whilesomebacteriaarebenecialothersarent.Thatswhybiologicalhazardsarethemostcommoncauseoffoodborneillness.Theseinvisibleorganismscomeinthreetypesparasitesbacteriaandviruses.Parasitesarenywormsthatliveincertaintypesoffood.Itsusuallymeatbutparasitescanalsobefoundinwater.Youcankillparasitesbyfreezingorbycookingfoodtothecorrecttemperatures.AvoidingparasitesCookallmeattothepropertemperatures.Ifyourepreparingarawdishlikesushimakesureyouuseshthathasbeentreatedtokillparasites.Makesurethewateryouuseisfromanapprovedsource.Hookworms11eFoodHandlers.comescHerIcHIa-colI 12eFoodhandlers.comPotenallyHazardousFoodscanincludeDairyProductslikeMilkandCheeseSeafoodlikeFishandShrimpPoultrylikeChickenorTurkeySeafoodEggsDairyproductsMeatlikePorkBeefandVealAnimalProductsCookedStarchesFruitsVegetablesBeansandOtherLegumesAnyPastaorCookedNoodleDishPotatoesCookedRiceCookedvegetablesTofuSproutssuchasalfalfaorbeansproutsCutmelonsGarlicorherbsboledinoilPotenallyHazardousFoodsPHFsWhatisFoodborneIllness12eFoodHandlers.com 13eFoodhandlers.comDontstorePotenallyHazardousFoodswheretheywillbeintheDangerZoneof41Fto135F.FDACode2009Nevertouchfoodifyouaresickwithafevervomingordiarrhea.Aeryouusethetoiletwashyourhandsintherestroomthenwashthemagaininthekitchen.Avoidtouchingready-to-eatfoodswithyourbarehandsuseglovesoruten-silsinstead.NotesomejurisdiconsmayallowbarehandcontactcheckwiththePersoninChargeatyourlocaonorcontactyourcountyhealthdepartment.Followproperstepswithyourfoodpreparaonequipmentwashrinseandsanizeeverythingyouuse.MakesurePotenallyHazardousFoodsarekepteitherhotorcoldsothatbacteriadoesntgrow.ToKeepYourFoodSafefromBacteriaWhatisFoodborneIllness13eFoodHandlers.com 14eFoodhandlers.comWHATARETHETHREEBESTWAYSTOKEEPFOODSAFELearningwhatcausesfoodborneillnessesisonlyhalfthebaletowardkeepingfoodsafeandhazard-free.Onceyouvelearnedaboutthegermsthatcausemostfoodborneillnessesyouneedtolearnstrategiesthatwillhelpyouavoidfoodborneillness.Rememberyoucantseegermsandevenfoodthatsmellsandtastesnecanbeharboringmicroscopichazards.Ifyoupayaenontothetopthreefoodsafetyconceptsatallmesyoullbedoingyourparttokeepyourcustomersfoodsafe.TheThreeBestWaystoKeepFoodSafeWhataretheTop3FoodSafetyDefenses1.GoodPersonalHygieneMakesureyouredressedappropriatelyforyourjobUsehairrestraintslikehatsandhairnetsUsebandagesorglovestocoveranyopencutsorburnsPracceeecvehandwashingtechniquesDonttouchready-to-eatfoodswithyourbarehands2.TemperatureControlKeepcoldfoodsat41ForcoolerKeephotfoodsat135ForhoerMakesurethatcookedfoodsreachtherecommendedinternaltemperature--useametalstemordigitalthermometertochecktheinternaltemperatureofmeatpoultryseafoodandothercookedfoods.3.PrevenonofCrossContaminaon.Becausegermscanspreadfromonesurfacetoanotheralwayskeepcookedandready-to-eatfoodsseparatefromrawfoods.Keeprawfoodsonshelvesbelowready-to-eatfoodssotherawfoodscantdripontotheready-to-eatfoods.Useseparatecungboardsforproduceandrawmeatpoultryorseafood.Dontputcookedorready-to-eatfoodsonacounterorothersurfacethathasheldrawmeatpoultryseafoodoreggs.14eFoodHandlers.com 15eFoodhandlers.comTooSickToWorkWithFoodHowDoesPersonalHygieneAfectFoodFOODWORKERHEALTHEvenifyouthinkwhatyouhaveisonlyamildillnessyoucansllspreadgermstoyourcustomers.AgermthatisnotdeadlytoyoucouldhaveseriouseectsonsomeonefromaHighly-SuscepblePopulaon.Makingsurethatonlyhealthyfoodworkerspreparefoodisoneofthebeststrategiesforavoidingfoodborneillness.DEFENSE1PERSONALHYGIENEGoodpersonalhygieneisyourbestdefenseagainstspreadingeitherbiologicalorphysicalhazardstoyourcustomers.Youcanunknowinglyspreadgermsevenifyoudontfeelsicksoitsimportanttofollowsafetyruleseverymeyouhandlefood.Followingsafetyrulescanalsopreventspreadofphysicalhazardslikehairsbandagesorngernails.Useproperhandwashingtechniquesandwashyourhandseverymeyouaresupposedto.Usecleangloveseachmeyoutouchfoodandmakesureutensilshavebeenwashedrinsedandsanized.Keepyourngernailstrimmedsothatyoucancleanunderthem--itshardertoremovegermsfromunderneathlongnails.Donthandlefoodifyouareill.Youretoosicktoworkifyouhavediarrheavomingorjaundiceyouhaveadiagnosedinfeconthatcanbespreadthroughcontactwithfood.ExamplesincludeE.coliHepasAShigellaorSalmonellaItsyourdutytotellthePersoninChargeatyourworkplaceifyouaresick.Whenyouaresickyoushouldgohome.Ifitsnotpossibleforyoutogohomeimmediatelyyoucanbeputtoworkwithduesthatdontinvolvepreparingfoodorbeingnearcleanfood-contactsurfaces.Acceptableduesforasickpersonwhocantgohomeincludetakingoutthetrashcleaningrestroomsbussingtablesmoppingorsweeping.youhaveinfecteduncoveredwoundsyoureconnuallycoughingsneezingorwipingyourrunnynose15eFoodHandlers.com 16eFoodhandlers.comProtecngHighlySuscepblePopulaonsWhyisHandWashingImportantWhataretheTop3FoodSafetyDefensesCertainfacilieslikenursinghomesanddaycarecentersrequirehigherlevelsofcauonaroundsick-ness.IfyourworkplaceservesaYOPIgroupyoucantworkanywhereinthefacilityeveninanon-food-preparaonrole.Ifyouhavediarrheavomingorjaundiceyoumustnotcometoworkunlyoursymptomshaveenrelydisappeared.Youngerthan5yearsold.Olderthan65yearsold.Immune-compromisedduetocancerAIDSdiabetesmedicaonsPregnant.Themostimportantfoodsafetytoolsarenotbolesofsanizerorcommercialgradedishwasherstheyreworkerswithcleanhands.Remembergermscantnormallybeseenorsmelled.Evenifyourhandslookcleanyoumustwashthemoenthroughouttheday.Washingyourhandsisthemostcrucialpartofkeepinggermsoutofthefoodyouprepare.16eFoodHandlers.com 17eFoodhandlers.comTouchingyourfacemouthornoseSneezingcough-ingorblowingyournoseHandlinganimalsorusingcleanersandotherchemi-cals.UsingthetoiletTouchingrawmeatshorpoultryTakingoutthegarbageortouchingdirtydishesTakingabreakeangorsmokingDonttakechanceswhenindoubtwashDefense1PersonalHygiene17eFoodHandlers.comYoumustwashyourhandsbeforeyouhandlefoodandyoumustwashthemagainanymetheymayhavebeencontaminated.WaysyourhandsmightbecomecontaminatedincludeWhenyouwashyourhandsdontjustcleanthepalms.Youmustwashyourenrehandincludingngersbacksofhandsandunderngernails.WhenDoINeedtoWashMyHands 18eFoodhandlers.com18eFoodHandlers.comWhataretheTop3FoodSafetyDefensesStep1Wetyourhandswithrun-ningwatertohelpspreadthesoap.HowandWhentoWashStep4Makesureyouwashtheareaswherebacterialiketogroworthataresomemesneglectedbacksofthehandsbetweenngerswristsandforearms.Givingyourhandsaquickrinseisntenoughtokillgerms.Tobeconsideredanacceptablehand-washingyoumustuseahandwashingsinkthathashotandcoldrunningwatersoapandpapertowelsoranothersingle-usedryingmethodnoclothtowelsordishrags.Thehandwashingprocessneedstotakeatleast20secondsfromstarttonish.Step5Rinsehandswithrun-ningwaterforaboutvesecondstofullyremovesoapsudsandgerms.Step2Scrubyourhandswithsoap.ABOUTHANDSANITIZERSHandsanizerscanbeausefultoolbuttheyworkbestonhandsthatarealreadyclean.Whenyourehandlingfoodyoucantrelyonthemasasubstuteforhand-washing.Youcanusethemaeryouvealreadywashed.Step3Keepscrubbingforafull20seconds.Ifyoudontscrublongenoughthesoapdoesnthaveenoughmetokillgerms.Step6Dryyourhandsandforearmswithasingle-usemethod.Thiscanincludepapertowelsoranairblower.Clothtowelsanddishragstendtostaydampandcangrowgermsthatwillre-contaminateyourhands.WHENDOINEEDTODOUBLEWASHMYHANDSSomemesyoumustperformadoublehandwash.AlwaysdoadoublewashinthefollowingsituaonsWhenyouarereadytobeginworkAeryouusethetoiletWhenyoure-entertheworkareaaerusingthetoiletAertakingabreakeangorsmokingAnymeyoucoughsneezeorblowyournoseAnymeyourhandscomeintocontactwithyourbodyespeciallyyourfacemouthornose 19eFoodhandlers.com19eFoodHandlers.comDefense1PersonalHygieneNon-cookeditemslikesandwichessushianddelisaladsIcethatisintend-edtobeservedincustomersdrinksWashedfreshproducethatisntcookedlikesaladsgarnishesandslicedfruitBakedgoodslikepastrycakesbreadsortorllachipsAlready-cookeditemslikeburgershotdogstacosorpizzaHand-washingisagooddefenseagainstspreadinggermsbutitsnotfoolproof.Tomakecertainyoudontspreadanygermsthatmightlingeronyourhandsyourenotallowedtotouchready-to-eatfoodswithyourbarehands.Aready-to-eatfoodisanyfoodthatisservedwithoutaddionalwashingorcookingsuchasHowDoIAvoidBareHandContactABOUTUTENSILSANDGLOVESWhenyouretouchingready-to-eatfoodsuseutensilslikescoopsortongs.Youcanalsousedelipapersorsingle-usegloves.Situaonswhereyouneedutensilsincludepungslicedvegetablesintosaladsusetongsgengicefromanicebinuseascooporremovingbakedgoodsfromadisplaycaseusedelipapersortongs.Glovesareanotherwaytoavoidspreadinggermswhenyouareworkingwithfoodsthatmustbehandledfrequently.Taskswhenglovesarehelpfulincludearrangingfoodinadisplayslicingproducepreparingsaladsormakingsand-wiches.Rememberthatyourenotwearingglovestokeepfoodoyourhandsyourewearingglovestoprotectfoodfromgerms.Youmustchangethemfrequentlytoavoidcontami-nangthefood.Yourerequiredtowearglovesanymeyouhavesoresbandagesorcutsonyourhands.RulesforGloveUseBeforepungonglovesmakesureyouhavewashedyourhands.Changeglovesaeryouworkwithrawfoods.Changeglovesthatgetripped.Changeglovesifyouthinktheymighthavebeencontaminated.Throwglovesawayaerasingleusedontwashorre-usethem.Washyourhandsaeryouremovegloves.Notetheremaybecertainjurisdiconsthatallowbarehandcontactwithready-to-eatfoods.TalktoyourPersoninChargetobesureyouknowyourestablishmentsrules. 20eFoodhandlers.com20eFoodHandlers.comWhataretheTop3FoodSafetyDefensesEangdrinkingandsmokingatworkTopreventcontaminaonandspillsyouarenotallowedtoeatdrinkoruseanytypeoftobaccointhefoodpreparaonarea.Coveredcontainerswithstrawsaretheexcepontothisrule.Ifyouaredrinkingfromacoveredcontainerwithastrawitisallowedaslongasitisstoredinaplacewhereitcantspillontofoodorfood-contactsurfaces.PersonalHabitsAectFoodSafetyHairrestraintsItsimportanttokeepyourhandsoutofyourhairandyourhairoutofthefood.Youmustrestrainyourhairincludinglongfacialhairanymeyoureworkingwithfood.Youcanrestrainyourhairwithhairnetshatsghtbraidsponytailholdersandbarrees.FingernailsAllngernailswhetherrealorfalsemustbetrimmedsothattheyareeasytocleanunderneath.Ifyouwearnailpolishorarcialnailsyoumustwearglovesatallmesnotjustwhenyourehandlingready-to-eatfoods.Thisappliesevenifyoureusingutensilsifyouweararcialnailsyouwouldhavetoweargloveswhenmixingbaerwithaspoonforexample.JewelryYoudontwanttolosearingorbraceletintosomeonesfoodandyourcustomersdontwanttoriskchokingorchippingatooth.Makesureyouremovealljewelryonyourarmsorhandsincludingwatchesbeforepreparingfood.Itsalsohardtoeecvelywashunderneathjewelry.Theoneexcepontothisruleisweddingrings.Youmaywearyourweddingringaslongasyoucoveritwithagloveanymeyouareworkingwithfood.PersonalitemsYoumustkeepyourcoatspursesmedicinesandallotherpersonalitemsstoredinaseparatelocaonawayfromfooddishesandtowelsortablelinens. 21eFoodhandlers.com21eFoodHandlers.comDefense1PersonalHygiene1.WhataretheresponsibiliesofthePersoninChargewhenitcomestofoodsafety2.Ifyougetsickatworkwhatshouldyoudo3.WhatsymptomsareyourequiredtoinformaPersoninChargeabout4.Whatisthedierencebetweenfoodpoisoningandafoodborneillness5.Whatarethesixstepstoproperlywashyourhands6.Namethesituaonswhenyouarerequiredtowashyourhands.7.Whatarethestepsinadoublehandwash8.Namethesituaonswhenyoumustdoadoublehandwash.GeneralStudyQuesonsStudentNotes 22eFoodhandlers.comWhataretheTop3FoodSafetyDefensesDefense2TemperatureControlMostofthebacteriathatmakepeoplesickcanbekilledwithextremeheatorcold.HoweverbacteriacangrowfasterinwhattheFDAcallstheDangerZoneanytemperaturethatsbetween41Fand135F.Tomakesurebacteriadoesnthaveachancetogrowcoldfoodsmustbekeptat41Forcolderhotfoodsmustbekeptat135Forhoer.TheDangerZone41F-135FSpeedisessenal...ThelongerfoodsitsintheDangerZonethemorechanceithastogrowbacteriathatcanmakepeoplesick.Bythemefoodgetstoyourfacilityithasalreadybeengrowntransportedandstored.Atyourfacilityitisstoredagain.Whenyoubeginworkingwithityoumaythawitmixitcoolitorre-heatit.AllthosestepsbetweenproduconandplateaddtothemefoodspendsintheDangerZone.BeingspeedyinyourfoodpreparaoncutsdownontheriskyDangerZoneme.PotenallyHazardousFoodscanonlybekeptatroomtemperaturefortwohours.Longerthanthatanditmustbekepteithercoolerthan41Forhoerthan135F.Ifyourenotsurehowlongfoodhasbeensingoutatroomtemperaturethrowitaway.AnyfoodthatsbeenleintheDangerZoneformorethantwohoursisnotsafetoeat.TocutdownonthemefoodspendsintheDangerZoneonlyworkwithsmallamountsatame.Donttakeanenrepackageofmeatoutoftherefrigeratortochopallatonceinsteadtakeoutsmallerporonsremovingmoreasneeded.MakingsureitssafeUseathermometertocheckthetemperatureoffood.Youmustmakesurethatfoodhasbeendeliveredstoredcookedandcooledatthecorrecttemperature.22eFoodHandlers.com 23eFoodhandlers.com23eFoodHandlers.comDefense2TemperatureControlMetalstemthermometersaresomemesalsocalleddialthermometers.Thatsbecausebothtypesofthermometersusemetalstemsitisthetypeofdisplaythatvaries.Dialthermometershaveaclock-likefacewithhandsthatpointtothefoodstemperature.Theyarerecommendedformea-suringtemperaturesofthickfoods.Tousethemcorrectlyinserttheprobeseveralinchesintothefoodandleaveitforatleast20seconds.Dialthermometerswontgiveanaccu-ratereadingforthinfoodslikehamburgerpaes.Digitalthermometershaveametalprobethatcanbeinsertedintothefoodandadigitalscreenthatdisplaysthetemperature.Digitalthermometersarerecommendedformeasuringtemperaturesinthinfoodsorfoodsthatmustbemeasuredquicklysuchasham-burgerpaes.Checkingthermometersisimportanttomakesurethattheyaresllgivingyouanaccuratetemperature.Tocheckaccuracysckthemetalstemintoacupofcrushediceandwater.Ifitdoesntread32Fyouneedtoeitheradjustitorreplaceit.Readtheinstruconsthatcamewithyourthermometerorcallyourlocalhealthdepartmenttolearnmoreaboutproperuseandtesngofyourthermometer.Infoodserviceyouwillusuallyseetwodierentkindsofthermometersdigitalthermometersandmetalstemthermometers.WhatTypeofThermometerShouldIUse 24eFoodhandlers.comTreatyourthermometerlikeyouwouldanyothercookingtoolcleanandsanizeitbetweenuses.Athermometerthatsbeeninsertedintoparally-cookedmeatandtheninsertedintoaseconditemcancontami-natethefood.ItscricaltosanizeyourthermometerAereachuseAnymeitsplacedonanunsanizedsurfaceAnymeitmayhavebeenexposedtocontaminaonIfyoudontinsertyourthermometercorrectlyyouwontgetanaccuratereading.Makesuretheprobegoesintothemeatfortheproperdepthbutdoesnottouchabone.Youcaninsertiteitherstraightoratanangleintothethickestpartofthefood.Whenyourecheckingthetemperatureofpoultrybreastlikeroastchickenorturkeyinsertthestemintothesideforamoreaccurateandeasier-to-seereading.Dialthermometersshouldbeinsertedabouttwoinchesintothemeatwithouttouchingboneorfat.Youneedtoleaveitforatleast20secondstogetanac-curatereading.Digitalthermometersshouldbeinsertedahalf-inchorlessintothethickestpartofthefoodwithouttouchingboneorfat.Youonlyneedtoleaveadigitalthermometerinthefoodforvesecondsorless.WhataretheTop3FoodSafetyDefenses24eFoodHandlers.comMakesureyourthermometermeetsFoodCoderequirementsitmustbecapableofreadingtemperaturesbetween0Fand220F.Youmusthaveathermometerthathasasmalldiameterprobedesignedtomeasurethinfoods.Youmustuseafoodthermometerwheneveryoucookroastschopspoultryhamburgersmeatloafeggcas-seroleoranycombinaondish.MeasuringthethetemperatureoffoodiscricaltomakesureithasreachedasafeinternaltemperaturecapableofkillingbacterialikeSalmonellaandE.coli.Instant-readthermometersbothdialanddigitalareforquicktemperaturereadingsonlytheyrenotmeanttobeleinfoodwhileitscooking.HowDoIUseaThermometer 25eFoodhandlers.comDefense2TemperatureControl25eFoodHandlers.comEvenaerfoodhasbeencookedharmfulbacteriacanre-growonthefood.Forthisreasonyoumustkeepcookedpotenallyhazardousfoodsat135Forhoerunlyouservethem.ThiscalledHotHolding.Microwaveovensareausefultoolforquickcookingandre-heangbuttheydonotcookfoodsevenly.BecauseofthistheFDArequiresthatallrawanimalproductscookedinthemicrowavemustreachatleast165F.ProperCookingTemperaturesCookingfoodtotherighttemperaturedestroysthegermsthatcanmakepeoplesick.Tomakesureyouveaccomplishedthisallfoodtemperaturesneedtobetakenwithanapprovedfoodthermometerplacedintothethickestpartofthefood.HowlongdoesittaketokillharmfulgermsThatvariesdepend-ingonthetypeoffood.Checkthefollowingchartforpropercookingmesandtemperatures.Turnontoolslikesteamtablesorsoupwarmersandmakesuretheyreatthepropertemperaturebeforeyouputfoodinthem.Coverfoodthatsbeingkepthot.Srthehotfoodtodistributeheat.Dontmixcoldfoodsinwiththehotfoodsthiswilllowertheoveralltemperature.UseathermometertocheckthefoodstemperatureHowtoKeepHotFoodsHotHowtoCookinaMicrowaveRawAnimalProductsinamicrowaveovenmustbecookedto165F.TipsforHotHoldingFollowthesestepsforpropermicrowavecookingCoverfoodtoretainmoistureSritatleastonceduringcookingLetthefoodstandcoveredfortwominutesbeforeservingCheckthetemperatureinseveralplacestomakesuretheenreporonreached165F 26eFoodhandlers.comAnimalProductWhattoKnowMinimumTemperaturePoultryandGroundPoultryCookstunginaseparatebakingdishnotin-sideroastpoultry.165F74Cfor15secondsStungstuedmeatscasserolesandotherdishesthatcombinerawandcookedfoodStungpreventsheatfromreachingthemeatscentersoitshouldbecookedseparately.165F74Cfor15secondsGroundorakedmeatsincludinghamburgergroundporkakedshgroundvenisonorgamesausageinjectedandpinnedmeatsGrindingmeatcanbringorganismsfromthesurfaceofthemeatintotheinterior.155F68Cfor15secondsAlternaveminimumtemperaturesforgroundmeats145F63Cfor3minutes.150F66Cfor1minutePorkbeefsteaksveallambcommercially-raisedgameanimalsPorkissuscepbletoaparasitecalledTrichinellalarvaethistemperaturedestroysit.145F63Cfor15secondsEggsintheshellthatwillbeservedimmediatelyIfyourecookingeggstobeservedlatercookthemto155Ffor15secondsandheldat140F.Dontremoveeggsfromtherefrigeratorunlyouarereadytousethemandonlyremoveasmanyasyouneed.Dontstackeggatsnearawarmplacelikethegrillorthestove.145F63C15secondsBeeforPorkRoastsAlternaveminimuminternalcookingtemperaturesforbeefandporkroasts130F54Cfor121minutes134F57Cfor47minutes138Fminutes142F61Cfor8min59Cfor19minutes140F60Cfor12minutes144F62Cfor5minutes.145F63C3minutesFishfoodsthatcontainshandanyotherseafoodIftheshisstueditneedstobecookedto165F74Cfor15seconds.Fishthathasbeengroundchoppedormincedneedstobecookedto155F68Cfor15seconds.145F63C15secondsFoodscookedinthemicrowavein-cludingmeatpoultryshandeggsCoverfoodwhileitcookstoretainmoisturero-tateorsrithalfwaythroughthecookingme.165F74Cletstandfortwominutesaercooking.CookingTemperaturesThefollowingtableshowsthepropertemperaturesformeatproducts.WhataretheTop3FoodSafetyDefenses26eFoodHandlers.comNotethisisnotacompletelistofallpossiblecookingmesandtemperatures.Beefandporkroastsinpar-cularhaveaddionalrequirements.ReadtheFoodCodeortalktoyourlocalhealthdepartmentifyouwanttoknowmore. 27eFoodhandlers.comDefense2TemperatureControl27eFoodHandlers.comCOLDHOLDINGKeepingfoodcoldisanotherwaytokeepfoodoutoftheDangerZoneandpreventthegrowthofharmfulbacteria.ThisiscalledColdHoldinganditoccurswhenfoodiskeptat41Forcolder.Propermethodsofcoldholdingincludeplacingitintherefrigeratororkeepingitonice.Ifyoureusingicemakesuretheicesurroundsthecontainerandreachesallthewaytothetopofthefood.THAWINGItsimportanttokeepcoldfoodscoldevenwhiletheyarethawing.Ifyoudontfollowproperproceduresbacteriacanstartgrowingonthethawedouterlayersofthefoodbeforetheinteriorhasnishedthawing.TherearethreerecommendedmethodsforthawingIntherefrigerator.Thawingfoodthiswayisslowbutsafe.Remembernottoallowcross-contaminaon--makesurethefoodyourethawingisinanapprovedcontainerandkeepitontheboomshelfsoitdoesntdripdownontootherfoods.COLDSALADSSomekindsofsaladsaremadewithpotenallyhazardousfoodsthatareatroomtemperatureduringthemeofpreparaon.Forexampleatunasaladsandwichmaybemadewithcannedtunathatwasatroomtemperaturebeforethecanwasopened.Oncethepotenallyhazardousfoodispreparedyoumustcoolittoasafetemperature41Forcolderwithinfourhoursofpreparaon.Abeermethodistomakesaladsandsandwicheswithingredi-entsthathavebeencooledinadvance.COOLINGSomemesahotfoodmayneedtobecooledosothatitcanbestoredandeventuallyservedagain.Leoverfoodthatwascookedbutnoteatentsintothiscategory.ThesefoodsmustpassthroughtheDangerZoneduringthecoolingprocessmakingitoneoftheriskiestpartsoffoodhandling.Impropercoolingisoneofthebiggestcausesoffoodborneillnessbecausethetemperaturesfoodsreachduringre-heangmaynotbehighenoughtokillbacteriathatgrowduringthiscoolingperiod.ForthisreasonitsbesttocoolfoodsdownasquicklyaspossibletominimizeDangerZoneme.THEREARE3WAYSTOCOOLFOODInaShallowPanSpreadingfoodoutintoashallowpanallowsthecoolairoftherefrigeratortoreachmoreofthefoodssurfaceareaandcoolitmorequicklythanitwouldifyouheapedamoundofle-overstogetherinalargebowl.Trythismethodforfoodslikechilicasserolesmeatloafdisheswithgroundmeatpotatoesrefriedbeansandrice.Undercoldrunningwater.Youcanthawfoodsincoldrunningwaterifyoumakesurethefoodiscompletelycoveredinthewaterifyoumakesurethewateris70Forcolderandifyoumakesurethewaterisrunningconnuouslyunlthefoodisthawed.Aspartofthecookingprocessorinthemicrowave.Ifitssomethingsmalllikeafrozenburritoitssafetothawthefoodasitcooksinthemicrowave.Step1Puthotfoodintoapanthatwillallowyoutospreaditoutsoitsnotmorethan2inchesdeep.Step2Puttheshallowpanintotherefrigeratormakingsuretousethetopshelfwherethefoodcantbecontaminatedbydrips.Step3Makesuretherefrigeratorscoolaircanreachthefoodinthepans.Dontcoverthemorstackanythingontopofthem.Step4Oncethefoodhasreached41Forcolderuseathermometertocheckthetemperatureyoumaycoverthepans.HowtoKeepFoodsCold 28eFoodhandlers.com28eFoodHandlers.comWhataretheTop3FoodSafetyDefensesCOOLINGMETHOD2SIZEREDUCTIONIfyouhavealargepieceofmeatthatneedstobecooledyoucanreachpropertemperaturemorequicklyifyouchopitupintosmallerpieces.Alargeroastawholeroastedturkeyorahammayworkwellwiththismethod.Wearingglovescutthemeatintopiecesnomorethan4inchesthick.Spreadthecutpiecesoutontoatray.Dontstackthemorletthemtouch.Puttheuncoveredpansonthetopshelfoftherefrigera-tormakingsurenothingisabletodripdownandcontami-natethem.Toensurecoolairreachesallthemeatdontcoverthepansorstackanythingonthem.Coverthepansoncethepropertemperatureof41Fisreached.KeepingColdFoodsCold 29eFoodhandlers.com29eFoodHandlers.comDefense2TemperatureControlCOOLINGMETHOD3TWOPHASECOOLINGTIMEANDTEMPERATUREMONITOREDForfoodsthatcantbesliceduporspreadoutsuchassoupssaucesorgraviesyoucanemploythetwo-phasemethod.Itsimportanttokeepacarefuleyeonthemeandtocheckthetemperatureofyourfoodoeninthismethod.Duringtherstphasethetemperatureneedstocomedownto70Fwithintwohours.Onceitsreached70Fyouhaveanaddionalfourhourstocoolitallthewaydownto41F.Theenreprocesscanttakemorethansixhours.Onewaytoaccomplishthisistouseanicebath.1.Whatishotholdingandwhattemperaturedoesitrequire2.Whatiscoldholdingandwhattemperaturedoesitrequire3.Whatarethesafemethodsofcoolingfood4.HowcanyoundoutwhetherafoodisatthepropertemperatureTemperatureControlStudyQuesonsREHEATINGOnceyouvecooledthefoodyoumaylaterremoveitfromcoldstorageandheatituptoserveagain.Ifyouvecooledthefoodfollowingthepropermethodsitssafetore-heatittoanytemperature.Ifyoureworkingwithacookedfoodthatiscoldbutwillbeheatedupandhotheldyouneedtoensureitisheatedtoatleast165Fandthatthefoodreachesthattemperaturewithintwohours.Step1Putthestopperinthesinkdrainandputthepotofhotfoodintotheemptysink.Step2Fillthesinkwithicethatsatleastashighasthelevelofthefoodinthepotthenaddcoldwatertotheicesur-roundingthepot.Step3Srthefoodcheckingthetemperaturefrequentlyunlitreaches70F.Ifitcantbecooledwithintherecom-mendedmeitmustbediscarded.Step4Keepaddingicetothesinkwhenitmeltskeepsrringandcheckingthetemperature.Step5Finishcoolingthefoodtotherecommendedcoldholdingtempera-tureof41Fwithinfourhours.Step6Whenithasreached41Fitsokaytocoverthefoodandputitintherefrigerator.KeepingColdFoodsCold 30eFoodhandlers.comWhataretheTop3FoodSafetyDefenses30eFoodHandlers.comPrevenngcross-contaminaonWashyourhandsaerhandlingrawmeat.Workwithrawmeatinanareathatsseparatefromotherfood.Useseparatecungboardsforrawmeatsandforotherfoods.Anymerawmeattouchesasurfacewhetheritsacountertoporaknifebladethatfood-contactsurfacemustbewashedandsanizedbeforeitsusedagain.Washyourhandsaeryoutouchrawmeat.Keeprawmeatbelowotherfoodintherefrigeratorandfreezersoitcantdripontootherfoods.Ifmeathasahighercookingtemperaturelikechickenitneedstogobelowmeatwithalowercookingtemperaturelikesh.Thefoodwiththehighestcookingtemperatureneedstogoonthelowestshelftopreventcrosscontaminaonfromjuicesdrippingontheshelfbelow.CleaningandSanizingCrossContaminaonInafoodserviceestablishmentevennon-food-contactsurfaceslikewallsandoorsneedtobekeptcleanaswell.Whenyourecleaningthekitchenandyourequipmentchangeyourwashwaterfrequently.Thishelpspreventcross-contaminaon.DEFENSE3PREVENTIONOFCROSSCONTAMINATIONAnymebacteriafromrawfoodistransferredtoadierentfooditscalledcross-contaminaon.Forinstancejuicefromrawmeatmaydripontothecounterbeleonthecungboardorbesplaereduntoaworkershandsorutensils.Thenaworkerusesthesameworkspaceortoolstoprepareanotherfoodwithoutcleaningandgermsfromtherawmeataretransferredtothatfood.Apieceofchickenthatschoppedonacungboardwillbecookedbeforeitsservedeecvelykillinganygerms.Aheadofleucethatschoppedonthesamecungboardwontbecookedbeforeitseatenleavingthegermsitpickedupintactandabletomakeyourcustomerssick.Alwayskeeprawmeatawayfromotherfood.Beforeyoucanre-useacungboardcounterorotheritemthathastouchedrawmeatyouhavetocleanandsanizeit.Thesearetwoseparateprocesses.Cleaningreferstoremovinglileparclesofdirtandfoodfromsurfaces.Itinvolvessoapandwaterandgetsridofdirtandgrimethatyoucansee.Sanitzingreferstousingheatorapprovedchemicalstokillgerms.Itaacksgermsthattheeyecantsee.Itdoesntdestroyallgermsascookingdoesbutitreducesthemtosaferlevels.Food-contactsurfacesneedtobewashedrinsedandsanizedeachandeverymetheyareused. 31eFoodhandlers.comDefense3PreventCrossContaminaon31eFoodHandlers.comWhataresanizersSoapisnotasanizer.Hotwatercanbeasanizerorcertainchemicalscanbesanizers.Neveraddsoaptoyoursanizer.Ifyoureusingachemicalsanizertestitwithateststripbeforeusetomakesureitsattheproperstrength.Onecommonsanizingmixtureismixing1teaspoonplainbleachandonegallonofcoolwater.Dontletgreasedirtandfoodpiecesbuildupinyoursanizingsoluontheyllmakeyoursanizerlesseecve.Changeyoursoluonfrequentlytoensureyoureaackinggermsatfullstrength.RulestorememberwhencleaningwithwipingclothsAnymeyourenotusingyourwipingclothstoreitinabucketofcleansanizingsoluon.Changeyourwipingclothaercleaningasurfacethathadbeentouchedbyrawmeat.Changeyourwipingclothwhenswitchingfromfoodcontacttonon-foodcontactareas.Aeryouuseyourwipingclothwashandrinseitbeforepungitbackintothesanizingsoluon.Checkthestrengthofyoursanizingsoluonwithateststrip.SanitzersRulestorememberwhencleaningkitchenmachinerySafetyrstmakesureequipmentisunpluggedandyourhandsaredry.Takethemachineapart.Anyremovablepartsshouldbewashedinathree-compartmentsinkoradishwashingmachine.Washandrinsexed-in-placemachinepartswithsoapandwater.Useawipingclothandsanizertosanizeanysurfacethattouchesfood.Letthemachineairdrybeforeyouputitbacktogether.Whenyoudore-assembleitavoidtouchingfood-contactsurfaces. 32eFoodhandlers.comWhataretheTop3FoodSafetyDefenses32eFoodHandlers.comAnymeyouareservingfoodtothepublicyoumustensurethatallservingdishescookingpotsandutensilsandfoodcon-tactsurfaceshavebeenwashedrinsedandsanizedbetweeneachuse.Youcanwashdishesinoneoftwowaysbyhandinathree-compartmentsinkorwithacommercialdishwashingmachine.Makesurethesinkhasbeencleanedandsanized.RemoveanyfoodfragmentsfromtheplatesyoullbewashingFilltherstsinkwithhotsoapywater.Washdishesintherstsink.Fillthesecondsinkwithcleanhotwater.RinsedishesinthesecondsinkFillthethirdsinkwithwarmwaterandasanizerthatsapprovedforusewithfood.Sanizedishesbysoakinginthethirdsinkwithwarmwaterandanapprovedsanizer.Foodserviceestablishmentsarenotallowedtohand-drytheirdishes.Clothdishtowelsthatarere-usedcaneasilytransferbacteriafromonesurfacetoanotherandanymetheyareledamptheycanbecomeabreedinggroundforbacteria.Insteadfoodserviceestablishmentsmustair-drytheirdishes.WashingDishesbyHand 33eFoodhandlers.comDefense3PreventCrossContaminaon33eFoodHandlers.comWashingDishesinaDishwasherScrapefoodotheplatesbeforeloadingthemontotherack.Stackdishesindishracksmakingsurethatwatercanreachbothsidesofeachplate.Turncupsmugsglassesandbowlsupsidedownsotheydontbecomelledwithwaterduringthecycle.Makesureplatesandatwarearestandingupintheracksnotlaidat.Letdishesairdryforatleast1-2minutesdonotuseatowelwhichcancontaminatethecleandishes.Donttouchanysurfacethataguestsmouthwilltouchwithyourbarehands.Storeconcaveitemslikebowlspotsandpansupsidedown.Whenyouputitemsawaymakesureutensilsarekeptonashelfthatsatleastsixinchesothegroundandinacleandryspot.Lookforspotsandstains.Lookforbitsoffoodthedishwasherdidntfullyremove.Makesuretheresnosoapleonthedishes.Checkforchipscracksorotherdamagethatmighthaveoccurredduringhandling.Feeldishestomakesuretheyrehottothetouchfromthe140Fwater.Ifyourworkplacehasadishwashingmachinethatuseschemicalsandheattosanizeyoucanuseittowashrinseandsanizeplatesanddishes.YourPersoninChargemustmakesureyouaretrainedtoproperlyoperatethedishwasherincludingmonitoringtemperaturegaugesandsanizerlevels.FollowthesestepstoensureproperwashingrinsingandsanizingFollowthesestepstoensureproperwashingrinsingandsanizing 34eFoodhandlers.comWhataretheTop3FoodSafetyDefenses34eFoodHandlers.comFoodserviceestablishmentsarentallowedtoserveanyfoodpreparedinahomekitchenandallthefoodyoucookmustcomefromasourcethatsapprovedbyyourlocalhealthdepartment.Anymeatdairyprod-uctsorpoultryhastopassaninspeconbytheUSDA.Shellshsuchasclamsoystersormusselsmusttobelabeledwiththeidencaontag.ForexampleinOregonthetaghastobewaterproof258by514insizeandcontainthefollowinginformaonHarvesterscercatenumberHarvestdateHarvestareabayorbeachTypeandquantyofshellshThefollowingsentenceThistagshallbeaachedunlcontainerisemptyorretaggedandkeptonlefor90days.Anyfoodyouserveinyourfoodserviceestablishmentneedstobeinspectedwhenitsreceived.Makesureitsnotspoiledandthrowawayorreturnanypackagesorcansthatareopenrustyorseverelydamaged.Potenallyhazardousfoodshavetobekeptat41Forcoolerevenduringtransport.IfsomeoneaemptstodeliverfoodthatwasintheDangerZoneorwasotherwiseunsafedonotacceptit.CONSUMERADVISORYCertainfoodsespeciallymeatproductsaremorelikelytocausefoodborneillnesseswhentheyarentallowedtoreachtherecommendedtemperatureduringcooking.Howeverconsumersmaychoosetoorderfoodsthatarerareorundercooked.Youmusttellcustomersabouttheircookingoponswiththesemenuitemsandinformthemthatundercookedfoodcancarryfoodborneillnesses.Foodallergiesareaseriousandpossiblelife-threateningemergency.Thefoodsthataremostlikelytocauseanal-lergicreaconaremilksoyeggswheatpeanutsnutsshandshellsh.Somemesittakesjustanyamounttomakeapersonveryill.Signsthatsomeoneishavinganallergicreaconincludeanglingsensaonhivesswellingofthemouthandthroatdicultybreathingandlosingconsciousness.Ifyouseeanyonedisplayingthesesymp-tomsinformthePersoninChargeimmediately.Consumerswithallergiesmusttrytoavoidcomingintocontactwiththefoodsthatcauseallergicreaconsbuttheycantdothisiftheydontknowwhatsinacertaindishorhowitwasprepared.Ifsomeoneasksyouaboutingredientsorcookingmethodsinanaempttoensurethattheirfoodortheequipmentusedintheirfoodwontgivethemanallergicreaconmakesurethatyougivethemanswersthatareasaccurateaspossible.Providethemwithinformaonfromfoodlabelsifnecessary.IfyoudontknowtheanswertalktothePersoninCharge.FoodSources 35eFoodhandlers.comDefense3PreventCrossContaminaon35eFoodHandlers.comPestsaretobeavoidedatallcostsinafoodserviceestablishment.Rodentscockroachesandiesallspreadgerms.Howeverusingpescidesnearfoodisalsoriskyandmustbedoneonlybylicensedpescideapplicatorsaerallotherapproachestopestremovalhavefailed.Itsbeertokeeppestsouttobeginwithratherthanturntopescideslater.YoucankeeppestsoutofthekitchenbyKeepingallfoodcoveredandcleaningupspillsbeforetheyaractpests.Keepingdoorsclosedorcoveredwithascreenandrepairinganycracksorholesthatmightallowpestsinside.Keepinggarbagecanscoveredandthrowingawayemptyfoodcontainers.Keepingkitchensuppliespotsandpansupotheoorthislessenspotenalhidingspotsandlivingspacesforpests.Foodbusinessesmuststopservingfoodandcallthehealthdepartmentwheneverthereisahealthhazardthatmightmakethefoodunsafetoserve.HealthhazardsincludeFireoodorsewagebackup.Nohotwaterorelectricity.Possiblefoodborneillnessoutbreakorchemicalcontaminaon.KEEPINGSELFSERVEITEMSSAFESomefoodarekeptondisplayforcustomerstoservethemselves.Waystokeeptheseunwrappedready-to-eatfoodssafeincludeUsingcondimentdispensersorprovidingfoodinsingle-usepacketsProvidingutensilswitheachandeveryitemonasaladbarorbuetMakingsurethatfoodsarekeptwithinadisplaycaseorbehindasneezeguardKeepingextraplatesatsaladbarssocustomerscangetacleanplateeachmetheygothroughthelineStaoningproperly-trainedemployeestomonitortheself-serviceareaPestControlEmergencies 36eFoodhandlers.comWhataretheTop3FoodSafetyDefenses36eFoodHandlers.comWHATISSAFERESERVICEOFFOODSomemesaconsumerdoesnteatallthefoodthatwasonthetable.Ifaconsumerreturnsorleavesbehindfoodwhichisthenservedtosomeoneelseitiscalledre-service.Unpackagedfoodmaynotbere-served.Thisincludesuneatenrollstorllachipsorbreadsckstheymustbethrownawayifaconsumerleavesthemonthetable.Packagedfoodslikecrackerssugarpacketsandjellypacketsmaybere-servedunlessyouareinafacilitythatservesaHighlySuscepblePopulaon.Inthesefaciliespackagedfoodsmustbediscardedaswell.Localregulaonsmayvaryonregardingre-service.Forinstanceinsomejurisdiconsinisrecommendedthatcon-tainersoffoodmaybere-servedortransferredifthefollowingcriteriaaremetItisnotaPotenallyHazardousFood.Itiskeptinacontainerandclosedbetweenusessuchasanarrow-neckboleofcatsupsauceorwine.Itisinasealedoriginalundamagedpackagesuchascrackerssaltorpepper.WhatfoodsareprohibitedaroundYOPIpopulaonsIfyouworkinafacilitythatservesaHighlySuscepblePopulaoncertainfoodsarenotallowedConsumersinthesefaciliesmaynotorderundercookedshshell-shbeefeggschickenorporkSeedsproutslikealfalfasproutsarenotallowedNon-pasteurizedjuices1.Whereshouldcleanersandchemicalsbestoredinafoodserviceestablishment2.Whichpartoftherefrigeratorisbestforstoringrawmeat3.Denecross-contaminaon.4.Whatarethebestwaystopreventcross-contam-inaon5.WhatisthedierencebetweencleaningandsanizingCrossContaminaonReviewQuesonsProhibitedFoods 37eFoodhandlers.com37eFoodHandlers.comFoodWorkerTop10CoolfoodquicklyandusingrecommendedmethodsKeeprawmeatfromtouchingordrippingonotherfoods.Washdishesinorderwashrinsesanizeandairdry.Donthandlefoodwhenyouaresick.Washyourhandsfre-quentlyandthoroughlyscrubbingforatleast20seconds.Useglovesorutensilswithready-to-eatfoodneveryourbarehands.Keephotfoodshotabove135Fandcoldfoodscoldbelow41F.Allfoodsafetyguidelinesareimportantbutthesearetenkeyitemsthatyoushouldtrytokeepattheforefrontofyourmindduringyourcareerasafoodserviceworker.Followingtheseruleswillhelptokeepyourcustomersyourco-workersandyourselfsafeandhealthy.Cookfoodstopropertemperaturesbeforeserving.FoodWorkerTop10Makesurefoodprepareasandutensilsarebothcleanandsanized.GotoyourPersoninChargewithanyfoodsafetyquesonsthatarise. 38eFoodhandlers.comSpecialRemindersforFoodWorkers38eFoodHandlers.comSPECIALDUTIESFORWAITSTAFFAnymeyouhandleaready-to-eatfoodyouneedtoeitherwearglovesoruseutensils.Nevertouchfoodwithyourbarehandsevenifyouarejustperformingaquicktasklikebueringtoast.Ifcustomersaskyouabouthowfoodwaspreparedgivethemthemostcompleteandaccurateinfor-maonyoucantohelpthemavoidcomingintocontactwithpotenalallergens.ChecktheholdingtemperaturesonbuetsandsaladbarstomakesurethefoodisnotintheDangerZone.SPECIALDUTIESFORCHILDCAREPROVIDERSBeforetheyeatchildrenshouldfollowthesamehandwashingstepsasfoodworkers.Toysandothersurfacesinachildcarefacilityrequirewashingrinsingandsanizingjustlikekitchenequipment.Ifyoureservingfoodsfamily-stylefromacentralservingdishontoindividualplatesmakesuretheutensilsareeasyforchildrenssmallngerstohandle.Havecleanutensilsreadytoreplacetoolsthataredroppedlickedorotherwisecontaminated.Ifachildrequiresrefrigeratedmedicaonmakesurethattheboleisclearlylabeledandkeptinawater-ghtcontainer.SPECIALDUTIESFORBUSSERSDontusethesameworkareafordirtydishesasyoudoforfoodpreparaonkeepdirtydishesfromcontaminangfood-contactsurfacesandready-to-eatfood.Handwashingisrequiredaeryounishclearingtables.SPECIALDUTIESFORDISHWASHERSStartwithacleansurfacemakesureyouwashyourhandsandwashthesinkbeforeyoubegincleaningdishes.Washingwaterneedstobechangedwhenitbecomescontaminatedwithfoodandgrease.Useteststripstomonitorthesanizersoluonthroughoutthedishwashingprocess.Makesureyouvebeentrainedonproperuseandmonitoringofequipmentifyoureusingamechanicaldishwasher.Dontuseanychemicalsforcleaningunlessthebolesareclearlylabeledfollowalllabelinstrucons.SPECIALDUTIESFORBARTENDERSBartendersmustavoidbarehandcontactwithallfoodevengarnishesorfreshfruitthatssqueezedintoadrink.Wearglovesandprepgarnishesaheadofmetoeasethepreparaonprocess.Useanicescoopforiceddrinks.SPECIALDUTIESFORGROCERYCLERKSPayaenontohowyoubagthegroceriestoavoidcross-contaminaon.Neverputrawmeatinthesamebagasotherkindsofgroceries.Sinceyouwillprobablybetouchingunwrappedproduceandotherfooditemswashyourhandsfre-quentlyduringyourshi.Cleanupmeatspillswithapropersanizerthatsapprovedforusearoundfood.Ifacustomerleavesbehindapotenallyhazardousitemreturnittothetemperature-controlledloca-onimmediately.IfitcantbereturnedimmediatelyoryourenotsurehowlongitsbeensingintheDangerZonediscardit.SpecialReminders 39eFoodhandlers.com39eFoodHandlers.comSPECIALDUTIESFORAT-HOMECOOKSContaminaonandspreadoffoodborneillnesscanhappeninthehomeaswellasatfaciliesthatservethepublic.Justasrestaurantsdontallowanimalsinthefoodpreparaonareaforriskofspread-inggermshomecooksshouldkeeppetsothekitchencountersandsinks.Makesurethatyourrefrigeratoriscoldenough41Forcooleristhesafetemperatureforcoldstorage.Ifyourecoolingafoodaercookingfollowtheguidelinesforsafecooling.Whenyourehavingfriendsovermakesureyouhaveaplanforkeepinghotfoodshotandcoldfoodscoldduringserving.Makesureyouhaveplentyofcleanutensilsforserving.Aerthemealuseshallowpanstobringleoversdowntosafecoolingtemperaturesquickly.SPECIALDUTIESFORTEMPORARYFOODVENDORSIfyourtemporarylocaondoesnthaveindoorplumbingyouaresllrequiredtofollowproperhandwashingprocedures.Setupyourhandwashingstaonsbeforeyoustarttocook.Planaheadforthekindsofdiculesthatmightariseatatemporaryvenue.Knowinadvancewhatyoulldoiftheelectricitygoesoutandhaveextraequipmentreadyincaseyoursisntkeepingfoodsatsafetemperatures.Limitthenumberofpotenallyhazardousfoodsonyourmenu.SpecialRemindersforFoodWorkersSpecialReminders 40eFoodhandlers.com40eFoodHandlers.comBasicFoodSafetyCourseGlossaryBacteriaSingle-celledpotenallyharmfulcreaturesthatcangrowonfoodwhenitsleintheDangerZone.ChemicalsForfoodsafetypurposesthewordchemicalsreferstoingredientsincleaningsanizingandpescideproducts.Chemicalscanmakepeoplesickiftheygetintofood.CleanAnobjectorsurfaceiscleanifdirtdebrisbacteriachemicalsandanyotheritemsthatcouldcauseanillnesshavebeenremoved.ColdHoldingKeepingfoodcoldusingrefrigeraonorice.Coldholdingmustbeat41Forcolder.Cross-ContaminaonAnymegermsarespreadfromonefooditemtoanother.Examplesincluderawmeattouchingfreshproduceormeatjuicesdrippingontoitemsstoredonlowershelves.DangerZoneTheDangerZoneistherangeoftemperaturesinwhichitsmorelikelyforbacteriatogrowonfood.TheDangerZoneisbetween41Fand135F.DateMarkingDatemarkingreferstolabelingfoodcontainerswiththedatewhentheywereeitheropenedorwhenthefoodwascooked.Foodthatsstoredintherefrigeratormustbediscardedbytheendoftheseventhdayaerthemarkeddatetomakesureitdoesntbecomeahealthhazard.DoubleHandwashingamethodofcleaningyourhandsthatinvolveslatheringscrubbingwithsoapandwaterfor20secondsrinsingandthenrepeangfollowedbydryingwithasingle-usemethod.Fecal-OralRouteThisisonewayfoodborneillnessesarespreadfrompersontoperson.Itmeansthatnyparclesoffecesfromonepersonwerepassedalongtothemouthofanotherperson.Thisdisturbingmethodofdiseasetransmissionoccurswhenfoodworkersdontwashtheirhandsproperly.FoodCodeThisisthesetofguidelinesreleasedbytheU.S.FoodandDrugAdministraoneveryfouryears.LocalandstatehealthauthoriesusetheFDAFoodCodetowritetheirlocalfoodsafetyregulaons.FoodborneDiseaseOutbreakAlaboratorycanconrmafoodbornediseaseoutbreakwhentwoormorepeoplehavehadaconrmedfoodborneillnessaertheyveeatenthesamefood.FoodborneIllnessAnysicknessthatiscausedbygermsortoxinsinthefood.FoodPoisoningAspecickindoffoodborneillnessthatiscausedbytoxinsinthefood--eithernaturallyoccurringonessuchaswithpoisonousmushroomsormanmadetoxinsthatweresomehowaddedtothefood.FoodThermometerAmetal-stemmedprobetoolthatisusedtomeasurethetemperatureoffood.HandSanizersHandsanizersareagelcontainingahighconcentraonofalcoholthatcanberubbedontohandsforabout30secondsasanaidtokillmostbacteria.Handsanizerscannottaketheplaceofhandwashingbutfoodserviceworkersmayusethemaerhandwashing.HighlySuscepblePopulaonsAnypersonwhoismorelikelytobecomeillwhentheyareexposedtogerms.Themaingroupsthatmakeuphighly-suscepblepopulaonsarepeopleYoungerthanveyearsoldOlderthan65yearsoldPregnantwomenandpeoplewithacompromisedImmunesystem.HotHoldingKeepinghotfoodsatasafetemperatureaertheyhavebeencookedorreheated.Thesafetemperaturesforhotholdingare135Forhoer.InfectedAcutorburnthatisredcontainspusorisswollenismostlikelyinfectedandmustnotcomeintocontactwithfood.MicroorganismAnynycreaturetoosmalltobeseenwithouttheaidofamicroscope.Somemicroorganismscausedisease.Glossary 41eFoodhandlers.com41eFoodHandlers.comBasicFoodSafetyCourseGlossaryParasitesTinywormsthatcanbefoundinshmeatwaterandhumans.PersonalHygieneAsetofpersonalgroomingandcleaninghabitsthatformthebestdefenseagainstfoodborneillness.Themostimportantpartofgoodhygieneforfoodserviceworkersisregularthoroughhandwashing.PersoninChargeThisisthemanagerorotherpersononsiteatafoodserviceestablishmentwhoistrainedinfoodsafetycaninstructotheremployeesandwillansweranyquesonsabouttheFoodCodeandfoodsafety.ThePersoninChargemustbeknowledgeableaboutprevenngfoodborneillnessesandmustknowhowtoapplyHazardAnalysisofCricalControlPoints.PoisonAnysubstancethatcancauseharmtoalivingcreatureinsucientamounts.Somethingisconsideredapoisonwhenitisespeciallytoxicmildersubstancesmightbelabeledasanirritantratherthanapoison.PotenallyHazardousFoodsThesearefoodsthataremorelikelythanotherstogrowbacteriawhentheyreintheDangerZone.Anymoistnutrient-richfoodcanfallintothiscategoryparcularlymeatshpoultryandvegetables.ProhibitedFoodsSomefoodsarenotallowedinafacilitythatservesaHighlySuscepblePopulaon.Theseincludeanysheggdishmeatorpoultrythatisundercookedseedsproutsandnon-pasteurizedpackagedjuices.Ready-to-EatFoodsAnyfoodthatcanbeservedwithoutaddionalpreparaon.Thisincludesslicedfruitsandvegetablessaladsbreadsandpastrieschipsandsandwiches.Re-heangTheprocessofbringingacoldcookedfooduptoahottemperature.Youmustbringfoodfrom41Fto165Fwithintwohoursforsafereheang.SanizingAnaddionalstepaerwashingandrinsingthatremovesbacteriafromfoodcontactsurfaces.Acceptablesanizingmethodsincludeamildbleachsoluonveryhotwaterorsteam.TemperatureControlOneofthebestdefensesagainstfoodborneillnessiskeepingfoodsatapropertemperature.Thisincludescoldholdingat41Forcolderhotholdingat135ForhoerandnotlengfoodremainintheDangerZoneformorethanfourhours.VirusAvirusisonekindofgermthatcancausefoodborneillness.Virusesareusuallyspreadthroughimproperhygieneincludinglackofhandwashingortouchingfoodaeryouhavecoughedorsneezed.YOPIAnacronymthatcanhelpyourememberthecomponentsofHighlySuscepblePopulaonspeopleYoungerthanveyearsoldOlderthan65yearsoldPregnantwomenandpeoplewithacompromisedImmunesystem.Glossary 42eFoodhandlers.com42eFoodHandlers.comBasicFoodSafetyCoursePracceExam1.Aeryouslicerawchickenyoumusta.Wipeyourhandswithasanizedwipingclothingtoremovegerms.b.Useahandsanizer.c.Scrubyourhandswithsoapandwaterforatleast20seconds.d.Putongloves.2.Whenisdoublehandwashingrequireda.Aeryouusethetoilet.b.Aeryouhandleuncookedhamburgerc.Aeryoueatlunchduringyourbreakd.BothAandC3.Whichanswerdescribestheproperhandwashingmethoda.Scrubbingyourhandswithsoapandrunningwaterforatleast20seconds.b.Sanizingyourhandswithasanizingsoluonforatleast20seconds.c.Scrubbingyourhandswithsoapandrunningwaterforatleast10seconds.d.Usingsoapandrunningwaterthendryingwithaclothtowel.4.Whenshouldyouweardisposableglovesa.Whenyouarehandlingmoneyandpreparingfood.b.Whenyouwashyourhandsbeforewearingthemanddiscardthemwhenmovingfromoneacvitytoanother.c.Whenyouchangegloveseveryhour.d.Whenyouaresick.5.Whatshouldyoudoifyouhaveafeverordiarrheaa.Warnyourco-workersnottoshakeyourhandorcometooclosetoavoidspreadinggerms.b.TellthePersoninChargeaboutyoursymptoms.c.Takemedicaonthatwillreduceyoursymptomsandgotoworkanyway.d.Donttellyourco-workerssotheydontworryaboutyouandconnuetoworkaslongasyoucan.PracceTest 43eFoodhandlers.com43eFoodHandlers.comBasicFoodSafetyCoursePracceExam6.Whydoespreparingfoodseveralhoursinadvancemakeitunsafetoeata.BecausefoodcangrowbacteriawhenitsleintheDangerZoneformorethanfourhours.b.Becauseitwonttasteasgoodasfreshly-preparedfood.c.Becausevitaminsandmineralsarelostduringcookinganditwonthavethesamenutrionalvalue.d.Becausetoomuchpreparedfoodtakesuprefrigeratorspacethatyouneedforcoldholding.7.Washingrinsingandsanizingcungboardsisasafetyrequirementinallpublickitchensbecausea.Flavorscanlingeronthesurfaceoftheboardandharmthetasteofthenextfoodthatispreparedonthesurface.b.Commercial-gradecungboardsareexpensiveandpropercarewillhelpthemlastlonger.c.Thismethodpreventscross-contaminaon.d.Frequently-choppedfoodslikegarlicandonionsarepotentandtheirjuicescanirritatetheeyesoffoodserviceworkers.8.Whenusingasteamtableforservingbuetitemswhattemperatureshouldhotfoodreacha.140Fb.165Fc.120Fd.125F9.Whenplacingfoodsoniceinthesaladbarhowcoldshouldtheitemsbea.45Fb.70Fc.41Fd.0FCheckyouranswersonthenalpageofthisguidebook.PracceExamAnswersareonpage47 44eFoodhandlers.com44eFoodHandlers.comBasicFoodSafetyCourseIndexAccident9141530AirDry313233AlfalfaSprouts7123641Allergies34Animals9111738Approved91011273234Bacteria58111318222425273032Bartenders38Beef11263641Bread1936Breaks1718Bussers38ChemicalSanizers31Chemicals5891017303133ChildrenChildcareProviders38Cleaning15243031ColdHolding27Consumer33436ConsumerAdvisory34Containers91020273436Contaminated91117-2024303336Cookedcookingorundercooked7111214192224-29343640CoolCooling27293839Covered20252735CrossContaminaon143037Customers8927343537Dairy71234DangerZone411132225273438DateMarking40Diarrhea511131516Direcons9243137DirtDirty17303137DishesFood11242637DishesPlates173032333537DishwashersWorkers323338DishwashersMachines3337DoNotWork15DoubleHandwash18DrinkDrinksDrinking81920E.Coli1115Eang58171820Eggs71214263436Emergencies35Equipment101330313438FaciliesFacility7163637Fecal-OralRoute11Fingernails8151720Fish11121726303436FoodCodeFDA3524Food-Contact152030-32FoodPoisoning5FoodSafetyDefenses14-36FoodRe-service34FoodUnpackaged36FoodSources34FoodborneInfecons5FreezingFreezers1130Fruit91937Garbage91735Garnishes1937Germs581114-1618-202530313538 45eFoodhandlers.com45eFoodHandlers.comBasicFoodSafetyCourseIndexGloves1113-1519202837Grease31GroceryClerks38HairHairRestraints1420Ham28Hamburger1923242634HandSanizers8Handwashing15-18Hazards8935Heat25263033HepasA81115HighlySuscepblePopulaons671636Hot1314182225272931-333539HotFood2225272939HotHolding25Hygiene9111415Ice1923272937IceBath29Immune-Compromised616Infected815Injury89Jaundice1516Jewelry820Juices736Kitchen9-111330-343738Labels93437Lamb26Lefovers2738Meat7111214172426-2830343639Medicaons61638Microwave25-27Milk71234Monitoring3538ObjectsInFood89Old616Outbreak35Oysters734Pans252728333538Parasites5811Pasta123449PersonInCharge35715193334PersonalHabits20PersonalItems20PestsPestControl35Pescide893540PoisoningPoisonous58Poisons52227Pork11263436PotenallyHazardousFoods711-13223738Poultry121417242634Pregnant616Produce9141937ProhibitedFoods36Quesons452129Preparaon913172022273437-39Raw7111417192025-2730313639Ready-To-Eat1113141920353739Refrigerator27-303839Reheat22252729Restrooms15ReviewQuesons212936Rice1227Rinse131830-333739SaladSalads19273537 46eFoodhandlers.comSalmonella1524Sandwiches19SanizeSanizers913182430-333739Shellsh343641SickSickness3561115162234Sinks182931323738Smoking171820Soap91830313233SpoilSpoiled1134Sprouts71236Steps5182227-293133343739Srring252629Surfaces91015182030-3237Sushi1119Symptoms51634TagsForShellsh34TemperatureControl14-293738TemperatureProperForMeats26Thawing27Thermometers142223-2529Tofu12Toilet11131718Toxins-SeePoisonsTouchingThings1719242831Unpasteurized7Unsafe592734Utensils9111315181930333537-39Veal26Vegetables91219Waitstaf38Washing-Hands16183738-Dishes93337-WhenToWash17Water1130-3337-Cold29-Hot31323335-Running1827WipingCloths31YOPI61636Young616Virus5811Voming51113151646eFoodHandlers.comBasicFoodSafetyCourseIndex 47eFoodhandlers.comImportantNocePleaseReadAllaspectsofthisguidebookareprotectedunderU.S.andinternaonalcopyrightlaws.ThismanualmaynotbereproducedtransmiedrepackagedtranslateddistributedadaptedorstoreonanydeviceinanyformwithoutthewrienconsentofeFoodhan-dlersInc.ViolaonmayleadtoprosecuonbyeFoodhandlersInc.bythewritersandorbyimagelicenseholders.DisclaimereFoodhandlersworkstoensurethatallpublishedmaterialsareaccurateandup-to-datebutdoesnotassumeresponsibilityforpossibleerrorsoromissions.Itisnotresponsibleforimproperuseofthematerialorimproperinstruconbytrainersorstudents.CopyrighteFoodhandlersInc2013AllRightsReserved47eFoodHandlers.comBasicFoodSafetyCourseIndex1.C2.D3.A4.B5.B6.A7.C8.A9.CPRACTICEQUIZANSWERS