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FOOD SAFE: A SANITATION PROGRAM FOR FOOD HANDLERS
Food borne illness and food poisoning are terms used to describe a number of
illnesses caused by eating food that has been contaminated. Food borne illness is
preventable and the risks can be minimized by safe food handling methods. You will
learn about food borne illnesses, the causes and methods of prevention.
It is important to aware of food borne illnesses because there are serious
consequences:
1. To customers who may become ill if they eat contaminated food. Severity can
range from an upset stomach to death.
2. To employees who may lose wages and even their jobs.
3. To business owners who may be forced to close during an investigation. A
damaged reputation may be impossible to repair. Owners may be liable for
damages brought against them in a civil court of law.
Food borne illness is preventable. It is important to learn about and to develop safe
methods of handling food. Food handlers have an important responsibility to handle
food safely. The public trusts food outlets and breach of that trust has serious
consequences.
SECTION 1: MICROBIOLOGY
1. What are microbes?
2. What do we call disease-causing microbes?
3. In addition to spoilage organisms, which group of microbes causes the most
concern to the food industry? Why?
4. List some of the microbes that can cause illness.
5. Where are microbes found?
6. Where can pathogens be found?
7. How do pathogens travel?
8. What is pH?
9. List the conditions that enable bacteria to reproduce.
10. What temperatures will support the reproduction of bacteria?
11. How do bacteria multiply?
12. What is the easiest way to control growth of bacteria?
13. What happens to bacteria when they are refrigerated?
14. What temperature will destroy bacteria?
15. What is body temperature?
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16. At an ideal temperature of 98.6 ˚ (37˚ C) how long will it take bacteria to double?
17. What do some bacteria produce as a waste product that cannot be killed at
normal cooking temperatures?
18. What are spores and why are they important in food safety?
19. How can microbes be transmitted?
20. Why is it important to learn about microbiology for safe food handling?
SECTION 2: FOOD BORNE ILLNESSES
1. How can chemicals get into food and make people ill?
2. What type of microbe causes most of the food borne illness in people?
3. What pathogens can humans carry in their intestinal tract?
4. On their person?
5. What are carriers?
6. What is the major source of salmonella?
7. How do insects and rodents carry bacteria?
8. List some ways a food borne illness can be spread directly.
9. List some ways a food borne illness can be spread indirectly.
10. What is meant by food intoxication?
11. What are the symptoms like and what is the range of time that you might become
sick?
12. A waiter has an infected cut on his hand. What bacteria that causes food
poisoning is likely present?
13. If staphylococcus toxins are present in a food can they be killed by heating to
boiling temperatures?
14. What is meant by food infection?
15. How soon will symptoms of food infection appear?
16. How long will they last?
17. What are the symptoms of food infection like?
18. In what part of the body does salmonella grow?
CASE HISTORY 1: STAPHYLOCOCCUS AUREUS (IN A SAUCE)
What went wrong?
What should Chef Maurice have done differently?
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SECTION 3: PERSONAL HYGIENE AND HEALTH
1. Explain how the food handler is the link in the cycle of transmission.
2. Define “the environment”.
3. List some ways the environment can be contaminated.
4. Why is the food handler the most important link in the chain of transmission?
5. What is the most important hygienic practice for food handlers in breaking the
cycle of transmission?
6. How does clothing contribute to the transmission of disease?
7. Why is hair control important?
8. Are hands sterile after washing? Why or why not?
9. List some personal habits to be avoided by the food handler.
10. Describe the proper procedure for handwashing.
11. List some occasions when a food handler’s hands should be washed.
12. What should you do if you are ill? Why?
Food handlers represent the most important link in the transmission of food borne
illnesses. They have many opportunities to contaminate food in performing their
jobs. Food handlers control the food environment and they have a major
responsibility to prevent contamination. Good personal hygiene contributes
significantly to breaking the cycle of disease transmission.
CASE HISTORY 2: HEPATITIS
What went wrong?
The following should have been done:
SECTION 4: SERVING AND DISPENSING
1. List some basic procedures for properly setting tables.
2. List some proper methods for handling and storing cutlery, dishes, and glassware.
3. How should cracked dishes, cups or glassware be handled?
4. Why should plates not be stacked on top of one another once they are being
served?
5. What should be done with leftover food?
6. What should be done regularly with a salad bar or a hot buffet?
7. Why should ice cream scoops not be left standing in water between servings?
8. Describe the correct procedures for cleaning tables?
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CASE HISTORY 3: STAPHYLOCOCCUS AUREUS IN A DINING CAR
What major mistakes contributed to this outbreak?
SECTION 5: FOOD PROTECTION AND PREPARATION
1. What characteristics do meat, poultry and milk products have in common that
make them potentially hazardous foods?
2. How can meat, poultry and milk products best be protected from contamination?
Why does refrigeration provide the best protection?
3. You are about to prepare a dish with eggs as on of the ingredients. You take the
eggs out of the refrigerator and notice that several are cracked. What should
you do? Why?
4. _________ and ___________ can cause food poisoning.
5. Why should you take special care with item such as sandwiches, egg salad, creamfilled pastries and meat pies? How can they best be protected from
contamination?
6. How do dried foods become potentially hazardous?
7. Name several foods that are safe if left in the Danger Zone for more than 2
hours.
8. List some ways that “safer” foods can become potentially hazardous.
9. List some sources of food contamination.
10. When food is being kept warm what are the basic ways to prevent the growth of
bacteria?
11. List some basic ways to prevent the growth of bacteria when cooling food.
12. Does freezing food affect the growth of bacteria? Are bacteria killed by the
freezing process?
13. When re-heating foods, list some basic guidelines to follow.
CASE HISTORY 4: BACILLUS CERIUS
What went wrong?
What should have been done?
CASE HISTORY 5: SALMONELLA
Identify the source (or sources) of the problem.
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SECTION 6: RECEIVING AND STORING FOOD SAFELY
1. Tell why it is important to follow proper procedures when receiving food.
2. List some characteristics of a proper delivery vehicle.
3. What are some of the warning signs for receivers when inspecting delivery
vehicles and receiving food?
4. What should the temperature be in a vehicle’s refrigeration and/or freezer units?
5. What foods should receive particularly close attention during the receiving
inspection? Why?
6. What will indicate that meat which is being delivered has been approved as being
safe?
7. List some telltale signs for refusing to receive delivered items.
8. List some reasons for refusing to receive delivered items.
9. It is 4:00 pm. You have received a shipment of frozen meat while in the middle of
preparing a dessert for dinner. What do you do?
10. Explain F.I.F.O.
11. Describe the correct storage methods for fresh meats.
12. Describe the correct storage methods for frozen foods.
13. How should fresh food and produce be stored in a cooler? Why?
14. Where should the temperature be measured in the cooler?
15. List the proper conditions for storage of dry goods and glass or container foods.
16. Describe and give the reasons for the proper storage of hazardous chedmicals
such as cleaners, detergents, sanitizers, pesticides, etc.
SECTION 7: DISH WASHING METHODS
1. What is the difference in the terms cleaning, sanitizing and sterilizing?
2. List the basic procedures common to all types of dish washing.
3. What is the minimum water temperature required for the washing procedure in
hand-washing?
4. What is the correct water temperature during the wash cycle in machine washing?
For sanitizing cycle in machine washing? For the wash cycle in a glass washer?
5. Describe the correct procedures for chemically disinfecting an item.
6. What is the correct amount of chlorine bleach for sanitizing while hand washing?
7. For mechanical sanitizing?
8. What is the indicator for the required strength of iodine in sanitizing?
9. What is the correct amount of quats for sanitizing?
10. Name three chemical sanitizers.
11. List the methods for proper storing of dishes and cutlery.
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