Food Handler Card

A utensil or a surface of equipment with which food normally comes into contact

Utensils used in the preparation or storage of food.

The individual present at a food establishment who is responsible its operation.

Items or substances that may be poisonous, toxic, or a source of contamination and are used to maintain or enhance a person's health, hygiene, or appearance. It includes items such as medicines, first aid supplies, cosmetics, and toiletries

Substances that are not intended for eating and are included in 4 categories: (1) Cleaners and sanitizers; (2) Pesticides; (3) Substances necessary for the operation and maintenance of the establishment such as nonfood grade lubricants and personal care items that may be bad to health; and (4) Substances that are not necessary for the operation and maintenance of the establishment and are on the premises for retail sale, such as petroleum products and paints.

A food that needs to be stored at a particular temperature range because it is capable of supporting the rapid growth of harmful microorganisms. It does not include an unopened can that is commercially processed.

includes raw meat that is cooked as required, raw fruits and vegetables that are washed as required, foods derived from plants such as spices, seasonings and sugar, and bakery item such as bread, cakes, pies, fillings, or icing for which further cooking is not required for food safety.