Food Handler Basic Course Study Guide

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Table of ContentsWhy Read This Manual?.1Food Handler Card.1Training Required.1Reciprocity and Equivalency.1How to Use This Manual.1A “Person in Charge” is Required.1Chapter 1. Food Handler TrainingLearning Objectives. 31.11.21.3Employee Illness.3Hand-Washing.3No Bare Hand Contact withReady to Eat Food. 41.4 Your Role in Helping PreventFoodborne Illness.51.5 The Role of Management in HelpingPrevent Foodborne Illness. 61.6 Foodborne Illness. 61.7 Temperature Control.71.8 Final Cooking Temperature.71.9 Contamination andCross Contamination. 81.10 Work Only When You Are Well. 9Chapter 1 Review.10Chapter 2. Prevent the Spread of Disease. 112.1Why Hand Washing is Very Important. 112.2 Germs are Everywhere. 112.3 No Bare Hand Contact. 122.4 Ready-To-Eat. 122.5 Gloves and Hand-Washing. 12Chapter 2 Review. 13Chapter 3. Employee Practices. 143.13.23.33.4Take Care of How You Lookand How You Act.14Fingernails.14Gloves Can Spread Germs .14Beverages.14Chapter 4. What Makes People Sickfrom Food?. 154.14.24.3Foodborne Illness. 15Time/Temperature Control forSafety/Potentially Hazardous Foods. 15Bacteria. 15eFoodcard.com / Copyright .16Physical Contamination.16Contaminated Food.16Chapter 5. Food Temperatures. 175.1Temperature Control (for Food Safety). 175.2 The “Danger Zone”. 175.3 When to Discard Food. 175.4 Cooking Food. 175.5 When is Cooked Food Safe?. 185.6 Remember. 185.7 Cold Holding. 185.8 Hot Holding. 185.9 Keep it Hot . 185.10 Keep it Cold. 18Chapter 5 Review.19Chapter 6. Safe Storage Practices. 206.16.2Cross Contamination.20Keep Foods Safe from Contamination.20Chapter 7. A Clean Workplace is Safer. 217.1Follow These Important Rules. 217.2 Utensils, Surfaces and Equipment. 217.3 Directions. 227.4 Remember. 22Chapter 7 Review. 23Glossary.24Reference.25General. 25Employee Illness. 26Most Common Illnesses from Employees. 26Hand-Washing. 27Cooking Temperatures. 28“Is It Done Yet?”.30Calibrating a Dial Food Thermometer. 32Cooling Hot Foods. 33Date Marking .36Pests.36ii

Why Read This Manual?Food Handler CardHow to Use This ManualAll food handlers employed in foodservice must obtain a food handlercard within 30 days from the date ofhire. As a food handler, you are requiredto keep your food handler card currentby renewing it every three years oras required.This manual is intended to help youlearn what you need to know to obtaina food handler card. You will need ascore of 70% to pass. You will be testedon all of the learning objectives that arelisted on pages (3-9). Throughout thismanual you will find study questionsthat will help you get ready to take thetest for the food handler card.Training RequiredThe goal of this program is to provideyou with a basic understanding of foodsafety. This will assist your manager,who is responsible for ensuring thatyou prepare and serve food safely.A food handler card confirms thatyou have met the learning objectivesfor this certificate course.Reciprocity andEquivalencyAny person who has a currentcertificate from a departmentapproved food manager certificationprogram need not obtain a foodhandler card.To be accepted in place of a foodhandler card, a food managercertificate must be current andrenewed upon expiration.The words that are italicized and boldare explained in the glossary located inthe back of this manual.A “Person in Charge”is RequiredSomeone at your restaurant must bein charge during all hours of operation.This person in charge (PIC) is responsiblefor knowing the food sanitation rules andthe procedures within your establishment.This person is responsible for providingyou with information you need to performyour job.The PIC is usually a manager orsupervisor, but can be anyone who candemonstrate the knowledge listed above,and is given the authority to overseeother employees.Photocopies of the food handler cardsand food manager training certificatesshould be kept at the facility to showthe health inspector upon request.eFoodcard.com / Copyright 20191

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Chapter 1. Food Handler TrainingLearning ObjectivesFood workers are expected to know this information to obtain their food handler card.The concept of foodborne illness will be introduced. The training will addresspersonal hygiene, contamination, and temperature control to reinforce the foodhandler’s behaviors, which can prevent foodborne illness.Section 1.1 Employee Illness The food handler will know to call the person in charge at the food servicefacility when ill with diarrhea, vomiting, jaundice, or fever with sore throat. The food handler will know not to work in the food service facility whileill with these symptoms. The food handler will know to not work in food service for 24 hours aftersymptoms of diarrhea or vomiting have gone. The food handler will know not to handle food with an infected boil, cut,burn, or sore on the hand or wrist. Food may be handled if the injury iscovered with a clean bandage and a latex-free glove.Section 1.2 Hand-WashingWorkers will understand elements of good hand-washing. The food handler will be able toidentify the correct techniquefor hand-washing: Use running warm water and soap Scrub hands and rinse thoroughly(approximately 20 seconds) Dry hands with single-use towel,or air dryereFoodcard.com / Copyright 20193

The food handler will be able to identify situations when food handlersmust wash their hands: Before starting work After using the toilet and again when entering work area After handling raw food and raw animal products After handling dirty dishes After handling garbage After cleaning or using chemicals After blowing nose, sneezing, coughing, or touching eyes,nose or mouth After smoking, or using tobacco products After eating or drinking Before putting on food service gloves The employee food handler will know that the food service gloves canspread germs and is not a substitute for proper hand washing. The food handler will know that smoking, eating, and chewing tobacco isprohibited in food preparation areas, including food and utensil storage areas.Section 1.3 No Bare Hand Contact with Ready to Eat Food The food handler will knowthat touching ready-to-eatfoods with bare hands is notallowed. A food worker mustuse utensils or single usegloves when working withready-to-eat food. Good handwashing is still required evenwhen using utensils or glovesto handle food. The food handler will knowthat food service gloves arecapable of spreading germsand are not a substitute forproper hand-washing.eFoodcard.com / Copyright 20194

The food handler will be able to identify situations when gloves must bediscarded; hands washed and new gloves are worn: As soon as gloves become soiled or torn Before beginning a different task After handling raw meat, fish, or poultry Before handling ready-to-eat food.The food handler will be able to identify ready-to-eat food as foods that areedible without washing, cooking, or additional preparation. These foods include: Raw, washed and cut fruits and vegetables; and Food that require no additional cookingThe food handler will know they may prevent bare-hand contact by using: Deli tissue Spatulas/Tongs/Forks/Utensils Dispensing equipment Single-use glovesSection 1.4 Your Role in Helping Prevent Foodborne Illness The food handler will be able to describe five major mistakes thatoften cause foodborne illness:1.Inadequate hand-washing2. Employees working while they are ill3. Cross contamination4. Inadequate cooking temperatures5. Inadequate temperature control(allowing foods to be in the danger zone)eFoodcard.com / Copyright 20195

The food handler will be able to describe the activities performedby food handlers that prevent foodborne illness from happening.Activities preventing foodborne illness include: Proper hand-washing every time hands may have become contaminated Food handlers working only when healthy Storing and handling of foods in a manner to prevent contamination Cooking each animal product to its required internal temperature Maintaining hot and cold temperatures(keeping foods out of the danger zone) Use of utensils or single-use gloves to prevent bare hand contactwith ready-to-eat food.Section 1.5 The Role of Management in HelpingPrevent Foodborne Illness The food handler will know that the manager sets the tone of what foodsafety activities occur or don’t occur within the facility. The food handler will know that the food service management isresponsible for training and ensuring that food handlers practice activitiesthat prevent foodborne illness.Section 1.6 Foodborne Illness The food handler will be able to describe foodborne illness as an illnessresulting from eating contaminated food. The food handler will know that food contaminated with organisms (germs)does not always look, smell or taste different from non-contaminated food. The food handler will know that symptoms vary and may include diarrhea,vomiting, fever, cramping and nausea. The food handler will know that depending on the cause, symptoms maydevelop in a few minutes to several days. Some symptoms may last severaldays and can result in death. The food handler will know that foodborne illness is caused by organisms(germs), chemicals, or toxins.eFoodcard.com / Copyright 20196

Section 1.7 Temperature ControlWorkers will understand why hot and cold holding temperatures areimportant factors in preventing illness. The food handler will be able to identify time/temperature control forsafety/potentially hazardous foods as food that will support bacteriagrowth when held at temperatures in the danger zone. The food handler will be able to identify the danger zone as anytemperature between 41 F and 135 F. The food handler will be able to identify that food being cooled or heatedmust move through the danger zone as rapidly as possible. The food handler will be able to identify 135 F or hotter as the propertemperature for hot holding time/temperature control for safety/potentially hazardous foods. The food handler will be able to identify 41 F or colder as the propertemperature for cold holding time/temperature control for safety/potentially hazardous foods. The food handler will know that you cannot make food safe to eat whenfood has been in the danger zone for four hours or more.Section 1.8 Final Cooking TemperatureWorkers will understand why cooking foods to proper temperatures areimportant for preventing illness.The food handler will be able to identify that cooking foods to therecommended temperature will kill disease-causing germs.eFoodcard.com / Copyright 20197

Section 1.9 Contamination and Cross ContaminationWorkers will understand why cross contamination is dangerous andknow ways to prevent it. The food handler will be able to defi

approved food manager certification program need not obtain a food handler card. To be accepted in place of a food handler card, a food manager certificate must be current and renewed upon expiration. Photocopies of the food handler cards and food manager training certificates should be kept at the facility to show the health inspector upon .