Food Handling

As a food handler, you need to do your part to keep food safe

To receive a food handler card, you must take a test at the County Health Dept. and retake the test every two years.

The test is fifty questions and you can miss fifteen (70%).

Additional information for this test and where to take the test in the

“foodworkbook.pdf” on Mr. Martin’s website

It will cost 20 dollars (cash only) and can be completed in about 30 minutes.

Before taking the test, you must bring a photo ID (Replacement food handler cards are $5.00)

As of the year 2000, it is state law that all food workers (anyone that

touches food) be certified

As a food worker,

It is your legal responsibility to see that people will not get sick from your place of work.

You should wash your hands frequently after:

• Using the restroom• Smoking • Eating• Touching your face or hair• Handling raw meat• Using cleansers, chemicals or pesticides• Taking out the trash• Anytime contamination might occur

When washing your hands you should:

• Wash using the hottest water that you can stand, with soap, for 30 seconds.

Research has shown that frequent washings can remove most germs

You should wear as little of jewelry as possible. Use disposable towels or an air blower to dry your

hands. (Cloth towels tend to spread germs)

Do not wash your hands in the same sink, that’s used to prepare food

If you are sick,

Stay home!

All utensils must be washed and sanitized after every use

Wash off all dishes quickly, so that food does not dry and create a surface for bacterial growth.

All chipped or broken dishes must be thrown away. All broken utensils are to be thrown away.

Some restaurants use dishwashing machines

The machine dishwashing water must reach 180 degrees for 30 seconds to kill food bacteria.

If your dishwasher is not working properly tell your supervisor.

To properly sanitize dishes, one of the following chemicals should be used

(ppm is parts per million)

• 100 ppm of chlorine soak for 30 seconds• 200 ppm of ammonia soak for 1 minute• 25 ppm of iodine soak for 1 minute

Dishes should be:

1. Washed2. Rinsed3. Sanitized4. Air dried

All kitchen equipment must be broken down and cleaned. This includes fryers,

ovens, stoves, slicers, blenders, saws and grinders

Anything that is used daily must be cleaned daily. Walls, counter tops and floors must be sanitized daily

All storage areas must be in good repair

Cupboards, cabinets and shelving must be sanded, sealed and painted regularly.

Long hair must be restrained

• All hair is dirty. You must use a hair net or a hat when preparing food.

Avoid touching your face!

Your face has oils and bacteria growing on it. If you do touch your face, wash your hands.

Bacteria, under the right conditions can double in size

• Every half hour!

When bacteria grows, poisons/toxins are produced and

this is what makes people sick

Just a few bacteria can become trillions in a short period of time and can make many people sick.

To keep bacteria growing,

All that’s needed is food, moisture and time at a comfortable temperature.

At 90 degrees bacteria does not grow quickly. Most Bacteria dies

when temperatures are above 135 degrees

Steam tables must be at least 135 degrees

Potentially Hazardous Foods

Cooked or reheated must reach an internal temperature of 165 degrees for at least 15 seconds, but once that temperature is reached, it may be on a 135 degree steam table.

Foods that are not to be kept hot must be refrigerated. Bacteria does not grow quickly when refrigerated at

least 41 degrees.

Food in Ice tables must be pushed into the ice.

All foods, refrigerated or not

Should be inspected for mold, odd smells or discoloration. Cans that are swollen or damaged are to be discarded or sent back to the supplier.

Raw meats and un-cleaned vegetables are to be refrigerated in

separate areas

All food must be kept at least 6 inches off the floor.

Food preparation and cross contamination

Occurs when contamination from one food is spread to another. It is very important that raw vegetables and raw meat such as beef, pork, chicken, eggs or fish be prepared separately.

All equipment touching these foods

Such as Knives, Cutting boards, grinders, saws, and slicers must be cleaned as often as they are used.

The best way to defrost a frozen food item is

In the refrigerator

Only four safe ways to defrost food

1. In a refrigerator2. Under cold water3. Microwave in the defrost mode4. In the cooking process

Do not refreeze a thawed food item

Texture of food changes if thawed, but also food can become contaminated in the process.

Plates, utensils, ice and food in a buffet or salad bar

must be covered and must have sneeze guards.

Bugs / Pests

Carry disease and can make people sick if they are around food.

Flies and other winged bugs

Spread bacteria from sewage, manure and various forms of filth onto food. When a fly lands, they vomit previous food sources. The goal is to keep all winged insects out of food.

To keep flies out

1. Install screens on doors, windows ,and openings to the outside.2. Air curtains and fly fans should turn on automatically when doors

open.3. Flies are attracted to trash areas. Trash areas must be keep clean.

Trash bags should be used and the trash must be emptied at least twice weekly to keep flies from breeding. Dumpsters and trash can lids must be kept closed.

4. Do not prop open doors.

Cockroaches

Carry bacteria on their legs and bodies. They contaminate food by walking on it, urinating on it and defecating on it.

Cockroaches

enter by fitting into tiny cracks and like to feed in moist, dark, quiet places.

To control cockroaches

1. Seal all cracks, crevasses and gaps of facility entry and hiding places.2. Inspect all deliveries and do not accept product with infestation. 3. Keep the facility clean. Small scraps of food and even grease can support large colonies of

cockroaches.4. Remove clutter such as unused equipment, rags, recyclables, and clothing. (Cockroaches

like to breed in undisturbed areas.)5. If you see a cockroach, tell a supervisor.

Rodents

Contaminate food with urine and feces.

Rats and Mice are great climbers

And can squeeze into very small openings. Full-grown rats can fit into a hole the size of a dime.

To keep rodents out:

1. Seal all openings around the building Quarter inch or larger.2. Store food in containers that rodents can not chew through.3. Keep storage areas clean, uncluttered and well lit.4. Tell your supervisor if you see a rodent or see droppings