Nevada Food Handlers Card Guide

Nevada Food Handlers Card 1.Poor Personal Hygiene FOODBORNE ILNESS RISK FACTORS •Improper hand washing • Bare hand contact with ready-to-eat (RTE) foods • Food handlers working while ill with the following symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice 2.Food from unsafe sources FOODBORNE ILNESS RISK FACTORS • Food from an unapproved source and/or prepared in unpermitted locations • Receiving adulterated food 3.Improper Cooking Temperatures/Methods FOODBORNE ILNESS RISK FACTORS • Cooking • Reheating • Freezing (kill step to eliminate parasites in fish) 4. Improper Holding, Time and Temperature FOODBORNE ILNESS RISK FACTORS • Improper hot and cold holding of TCS foods • Improper use of time as a control • Improper cooling of TCS foods 5. Food Contamination • Use of contaminated/improperly constructed equipment • Poor employee practices • Improper food storage/preparation • Exposure to chemicals FOODBORNE ILNESS RISK FACTORS 1.Biological FOOD HAZARDS • Microorganisms that can cause foodborne illness • Bacteria, viruses, parasites, and fungi 2. Chemical FOOD HAZARDS • Chemicals not meant to be consumed • Sanitizers, cleaning agents, or pest control products must be separated from food FOOD HAZARDS 3. Physical • Foreign objects that can cause injury • Glass, metal, or bone PROPER HANDWASHING TECHNIQUE Wash your hands in a DESIGNATED HAND WASHING SINK PROPER HANDWASHING TECHNIQUE 1. WET HANDS (with warm water) MIN 100 ° F 2. SOAP 3. RUB VIGOROUSLY (for 15 seconds) 4. RINSE 5. DRY 6. TURN OFF WATER (with paper towel) WASH YOUR HANDS... •when entering the kitchen WASH YOUR HANDS... After touching your face, hair, or skin WASH YOUR HANDS... After using the restroom WASH YOUR HANDS... After handling raw animal products WASH YOUR HANDS... After taking out trash or cleaning WASH YOUR HANDS... After handling ANYTHING dirty If you have a cut on your hand... •Wash your hands •Put on clean bandage •Wear gloves 1/4 If you cannot wash your hands because of a splint, wound, bandage, or brace... YOU CANNOT WORK WITH FOOD Personal Hygiene: READY TO EAT FOODS NO BARE HAND CONTACT WITH READY TO EAT FOODS Personal Hygiene: READY TO EAT FOODS Use a physical barrier to prevent contamination from germs that have the potential to cause foodborne illness. Personal Hygiene: READY TO EAT FOODS Ready-to-eat foods include cooked food, raw fruits and vegetables, baked goods, snack foods, and ice. Personal Hygiene: READY TO EAT FOODS Physical barriers include deli/wax paper, gloves, and utensils such as tongs, scoops, and spatulas. Proper Hair Restraint Personal Hygiene: UNIFORMS Hair coming outside the cap Neat and Clean Clothes Personal Hygiene: UNIFORMS Dirty clothes All wounds covered Personal Hygiene: UNIFORMS Open and bleeding wounds No wrist jewelry Personal Hygiene: UNIFORMS Wrist jewelry Plain band ring Personal Hygiene: UNIFORMS Omate or jeweled ring Short and clean nails Personal Hygiene: UNIFORMS Long, painted, and/or artificial nails Personal Hygiene: EMPLOYEE HEALTH POLICY All of us carry disease causing germs that can cause illness Personal Hygiene: EMPLOYEE HEALTH POLICY As a food handler, YOU ARE RESPONSIBLE for caring for your own health to prevent foodborne illness. Personal Hygiene: EMPLOYEE HEALTH POLICY Tell your employer if you have been diagnosed with Salmonella, Shigella, E. coli O157:H7, Hepatitis A, or Norovirus. Personal Hygiene: EMPLOYEE HEALTH POLICY Tell your employer if you have any of the following symptoms: •Diarrhea •Vomiting •Sore throat with a fever • Infected cuts or wounds • Jaundice An easy way to remember the 5 foodborne illnesses: Send•••••••••••••••••••••••••••••••••Salmonela Sick•••••••••••••••••••••••••••••••••••Shigella Employees••••••••••••••••••••••••E. Coli Home••••••••••••••••••••••••••••••••Hepatitis A Now••••••••••••••••••••••••••••••••••Norovirus Personal Hygiene: EMPLOYEE HEALTH POLICY YOU CANNOT WORK AGAIN UNTIL SYMPTOM-FREE FOR 24 HOURS WITHOUT THE USE OF MEDICINE Approved Sources: FOOD FROM AN UNAPPROVED AND/OR UNPERMITTED SOURCE You cannot make unsafe food safe once again TCS Time and Temperature Control for Safety PHF TCS foods also known as, POTENTIALLY HAZARDOUS FOODS. Approved Sources: FOOD FROM AN UNAPPROVED AND/OR UNPERMITTED SOURCE TCS foods, also known as potentially hazardous foods (PHF), require time and temperature control to limit pathogenic microorganism growth or toxin formation. An approved source is... 2/4 A reputable supplier that has been inspected and follows regulations You should always... Check food before you except it from the supplier. REJECT FOOD IF... IT DOES NOT MEET STANDARDS RATHER THAN ACCEPTING IT FROM THE SUPPLIER. Temperatures for receiving TCS food: During receiving you should always check foods for... •Hot foods hot (above 135°F) •DANGER ZONE:Between 41°F and 135°F •It is acceptable to receive eggs, milk, and live shellstock at 45°F •41°F OR BELOW:Cold foods cold (below 41°F) Frozen foods should be frozen solid HOT FOODS Hot foods hot (above 135°F) DANGER ZONE 41°F to 135°F EGGS, MILK, LIVE SHELLSTOCK Acceptable to receive at 45°F COLD FOODS 41°F or below Frozen foods should be FROZEN SOLID Overall wholesomeness: During receiving you should always check foods for... Reject cans that are dented, swollen, or leaking. Frozen Foods: During receiving you should always check foods for... Reject frozen foods that have ice crystals or liquid in the package. Spoilage: During receiving you should always check foods for... Foods should NOT be slimy, sticky, off-color, or have a bad odor. Expiration dates: During receiving you should always check foods for... Foods should be within the use-by date marked from the manufacture. Signs of contamination by pests or spills: During receiving you should always check foods for... Packages should be clean, dry, and intact. Proper labeling and invoices: During receiving you should always check foods for... Food must be identified as to what it is and where it came from. Shellstock tags: During receiving you should always check foods for... Shellfish tags must be kept on file for 90 days. Parasite destruction for some fish: During receiving you should always check foods for... Fish served under cooked or raw must have documents from the supplier explaining how the fish is frozen or raised. Holding Temperatures You must store TCS foods at correct temperatures for safety Holding Temperatures Proper Thawing It is important to maintain foods 41°F or below when thawing 3/4 Approved thawing method: Under Refrigeration Plan ahead — large items may take several days to thaw. Maintain refrigeration at 41°F or less. Approved thawing method: As part of Cooking Take directly from frozen to cooking. This is great for foods that are small. Approved thawing method: In Microwave Transfer immediately to a conventional cooking process or cook completely in the microwave. Ensure running water flows fast enough to remove and float off Approved thawing method: Fully Submerged Under Cold Running loose particles. Ensure all portions of food are fully submerged Water under water. Running water should be cold; food should not rise above 41°F. Cooking Cooking TCS foods to their required temperatures is the only way to reduce the amount of germs to safe levels. To check food temperatures... Use a calibrated and sanitized stem thermometer to check food temperatures. Insert thermometer: into the thickest part of the food away from bones to be sure all parts of the food are cooked thoroughly. 4/4