Food Handler Training Course Lessons

practice of eliminating harmful agents from food, preventing food contamination, and ensuring that food is fit for consumption.

Prevent contamination. Reduce conditions that favor growth or introduction of microorganisms that cause illness and spoilage. Handle, transport, and store food in safe ways. Dispose of food that poses a threat to human health.

reduce lawsuits and criminal prosecutions caused by poor standards. Enable customers to feel comfortable in the safety of the product being served. Provide an overall cleaner work environment, among other things.

Lawsuits, hospitalization, food waste, costly insurance, loss of pay/ work, complaints, business closure

a few hours of employee education can save countless hours searching for new employees or fending off lawsuits or closures due to unsatisfactory inspection or employee violations.

Each year many millions of people contract foodborne illnesses from eating unsafe foods, and thousands die as well.

stomach cramps and diarrhea

that lists the manner in which an establishment will maintain a food-safe environment. Essentially this lists the goals of the establishment with respect to the level of food safety to be maintained.

all operating procedures required by the food code are developed and implemented. All employees are informed about their obligation to report certain health conditions that relate to the transmission of foodborne illness. Any food establishment that receives product after operating hours has it delivered in a manner that doesn't create a food safety hazard.

The FDA recommends establishments to implement the HAACP system. It's used for examining and managing the way in which food is handled in a food establishment. HAACP estanlishes Critical Control Points (CCP)

points of food handling most likely to be vulnerable to hazards.

pests, time and temperature, cross-contamination, cleaning and sanitization, and personal hygiene.

Receiving, storing, thawing, cooking, hot holding, cooling, reheating

the goal of food safety is to provide safe, unadulterated, and honestly presented food to consumers. Regulation and legislation of food safety standards come from three levels.

Federal, state, local government agencies

Food and Drug Administration. Regulates most food processing, regulates shipping and manufacturing, issues recalls of potentially dangerous foods, sets labeling standards, and publishes and updates the Food Code.

sets the nationwide standard for food safety, and most state and local requirements are based on the recommendations of this publication.

USDA, EPA, CDC, NMFS, OSHA, CPSC

State and local agencies have varying requirements. These agencies conduct inspections, give advice, enforce food safety laws, and issue permits. Every food establishment should have a good understanding of state and local codes.

Sale of unfit food items, food contamination and adulteration, importing and interstate commerce, honest presentation of foods (labeling), controlling foodborne illness, issuing operating permits, sanitization of premises and equipment, personal hygiene, temperature and time control, worker's health and safety, operations inspection, action against violations and non-compliance, complaint investigation, education of food industry workers

establishments must obtain a permit to operate. In order to receive the permits, the establishment is required to pay fees, allow inspections, comply w/ set standards, provide any required information, and often to operate under a HAACP plan. Permits must be maintained, getting the permit doesn't relieve an establishment from the responsibility of maintaining its standards.

must be the food establishment's person in charge or must appoint a person in charge. Permit holders must ensure that during all hours of operation a person in charge is present at the establishment.

food safety practices, personal hygiene, time and temperature control, food flow, prevention against contamination, sanitization, equipment and utensils, storage, pests, water and waste, toxic materials, HAACP conformity

10 days, but minor ones are up to 90 days for correction.

this is the most important federal agency regarding food safety

an agency other than the FDA that is also involved in food safety

inspectors normally focus on conformity to this system

main purpose of the inspector

each year this is the number of people who contract a foodborne illness from eating unsafe foods.

food establishments must obtain permits to operate and often must operate under this

Periodically test food for illness causing microorganisms

high food safety standards

employee training

goals

customer service

FDA

Critical control points

90

price controls

10

poses a threat to humans or the environment. Living organisms, need food and a place to live like any other creature.

biological hazards

viruses and parasites, spoilage bacteria, pathogenic bacteria, molds and yeasts

Roundworms, flatworms, protozoa.

Use of reliable water sources and clean working environments.

single-selled organisms w/ distinct nuclei or organized cell structures. Larger than viruses but still too small to see. Good and bad bacteria. Good is helps digest food, and recycle dead organisms and bad are parasitic. Provide no benefit but can actually harm other organisms.

pathogenic (causes illness ) and spoilage bacteria (spoil food)

Spoilage: detectable by smell, sight, or taste. Pathogenic: proper cooking of food is necessary

more are transported from one place to another. Raw food can be contaminated by: being processed improperly, being handled carelessly, cross-contamination from other foods, cross-contamination from an improperly cleaned surface.

are any type of illness that results from ingestion of food contaminated by such things as pathogenic bacteria, parasites, and viruses.

5 foodborne pathogens are easily transmitted through food. They're also called the "Big Five". Salmonella, Shigella, Norovirus, E. Coli, Hepatitis A.

associated w/ udercooked chicken

another strain of bacteria found in the digestive tract. Spread in much the same way as E. Coli, making hand washing important.

viral infection that causes gastroenteritis or stomach flu in humans. Feels sick w/o warning as illness from the infection comes on suddenly. Symptoms only last a day or two. Extremely contagious.

Can be prevented by proper handling and cooking safe temperatures. Also, hand washing is very important as is completely washing any fruits or veggies. Those that cause illness are spread through poor processing and handling of food that has been contaminated by infected animals or human feces.

liver disease cause by the virus. It can affect anyone. Sources include raw and under cooked shellfish. Symptoms typically present for less than 2 months. The virus can be killed by sufficient chlorination, and by heating it to 185 F for one minute. Can be prevented w/ proper sanitation and good hygiene.

any food item that is exposed to animal waste may contain it. Symptoms may include fever and abdominal cramps.

A liver disease that is caused by the virus and can be prevented w/ proper sanitation and good personal hygiene.

The primary symptom of this bacterium is diarrhea and it can be prevented by cooking at safe temperatures.

The virus is also known as stomach flu and the main symptoms include nausea, vomiting, and stomach cramping.

This bacterium has also been known to be spread by flies that have lit upon contaminated materials.

Parasite

All food personnel practice personal hygiene, such as thorough handwashing

Changes in color and smell

Touching raw chicken and then cooked chicken without changing gloves

The number of parasites, such as Cyclospora Cayetanensis, that can infest foods

Pathogenic

Acidophilus milk

Botulism

Salmonella

E. Coli

biological, physical, chemical

Biological contamination involves contamination of foods by other living organisms. Pathogens present in foods, those same foods are biologically contaminated. Conditions such as dehydration and overheating that are deadly to other living things can be used to reduce pathogenic contaminants.

when bacteria from one food are spread to other foods by way of handling is referred to it and is vital in the food industry. Meat being spread to veggies is an example.

In any of the following stages of food management: growing/ raising, harvesting, catching or slaughtering, processing, packing, transporting, storing or holding, preparing, displaying, selling, serving

people, raw foods, soil, dust, pests

touching raw meat w/ unwashed hands can spread contaminants to multiple places such as other foods, tables, door handles, and equipment. Keep raw meat separate from other foods as much as possible.

unwashed veggies can contaminate food, and dust that settles on ingredients and work areas is a contaminant as well. Soil is often left on veggies upon delivery, and these items should be washed, w/o allowing the soil to contact any other items. Veggies that are covered in soil such as potatoes and mushrooms should be stored beneath other veggies.

waste secretions, cross-contamination while crawling on or eating them, dying directly on or in foods.

those that are not cause by other living organisms and aren't considered chemical. Example would be a paint-chip falling into soup. Can be introduced at any time from the harvesting of food to its consumption.

paint, packaging materials, pest droppings, food waste (including feathers and bones), employee jewelry, fingernails, hair, bandages, etc., metal and wood

prevent broken fixtures such as light bulbs and glass windows from falling into food, maintain kitchen machinery, remove loose items that don't belong in food preparation areas, fix any areas that are in need of maintenance promptly.

things such as pesticides, cleaning liquids, and personal grooming products, and include soaps, bleach, rat-baits, and hair spray. May also include toxic metals from surfaces, natural toxins from seafood, mushrooms, and plants, and some molds and allergens.

Biological contamination

Heat

Hands, and so should be washed often

Cross

Hair

Caution the food handler that she must clean and sanitize her knife.

Pests have gotten into the bag and left waste secretions in the oatmeal.

Physical contamination

Chemical contamination

Educating about clean, responsible, and legal food handling