AB Food Handler Certificate cheat sheet

Biological hazards (bacteria, viruses, parasites, molds) cause most foodborne illness; chemical and physical hazards are the other two hazard classes.

Big Six pathogens: Salmonella, Shigella, E. coli O157:H7, Hepatitis A, Norovirus, and nontyphoidal Salmonella typhi - all linked to food handler transmission.

TCS foods (time/temperature control for safety) support pathogen growth: milk, eggs, meat, poultry, fish, shellfish, cooked rice, beans, cut melons, leafy greens, sprouts.

Bacterial growth needs FATTOM: Food, Acidity, Time, Temperature, Oxygen, Moisture. Remove any one factor and growth slows or stops.

Pathogen growth is fastest between 41°F and 135°F; below 41°F growth slows, above 135°F most pathogens stop multiplying but spores survive.

Intoxication vs infection: toxins (e.g., Staphylococcus aureus, Bacillus cereus) cause rapid onset; infections (Salmonella, Norovirus) need an incubation period.

High-risk groups: children under 5, older adults, pregnant people, and immunocompromised individuals - same dose can be fatal.

Food allergy vs intolerance: allergies are immune-mediated and can be life-threatening; eight major allergens include milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy.

Handwash steps: wet hands, apply soap, scrub 10–15 seconds (including backs, between fingers, under nails), rinse, dry with single-use towel.

Wash hands before food prep, after restroom use, after handling raw meat, after touching face/hair, after taking out trash, and after cleaning.

Use hand antiseptic only after handwashing - never as a substitute; antiseptic does not remove soil or kill all pathogens.

Bare-hand contact with ready-to-eat food is prohibited unless the food is later cooked; use gloves, tongs, or deli tissue.

Gloves must be changed when torn or soiled, between tasks, and after handling raw animal food; wash hands before putting on new gloves.

Do not work with food when sick with vomiting, diarrhea, jaundice, fever, or infected wounds; report symptoms to the person in charge.

Fingernails must be short and clean; no nail polish or artificial nails on hands that touch food.

Hair restraints, clean outer clothing, and no jewelry on hands/arms (except a plain band) reduce physical and biological contamination.

Danger zone is 41°F–135°F; keep TCS foods out of it except during active preparation and service.

Cold holding: 41°F or below. Hot holding: 135°F or above. Check and record temperatures at least every 4 hours.

Two-hour rule: TCS food left in the danger zone must be discarded after 2 hours if not temperature-controlled.

Cooling rules: 135°F to 70°F within 2 hours, then 70°F to 41°F within 4 more hours (total 6 hours).

Reheating for hot holding: reach 165°F within 2 hours, once only; do not use hot-holding equipment to reheat.

Thawing: under refrigeration at 41°F or below, under running water at 70°F or below, in a microwave (cook immediately), or as part of cooking.

Calibrate thermometers with ice-point method (32°F) or boiling-point method (212°F at sea level); check weekly or after drops.

Use a clean, sanitized probe thermometer; clean and sanitize between uses and between different food items.

Receiving temperatures: cold TCS foods at 41°F or below; frozen foods solid with no thaw/refreeze evidence; shell eggs at 45°F or below.

Reject cans that are dented on seams, swollen, leaking, or rusted; reject packaging that is torn, wet, or pest-damaged.

Shellfish tags must be kept 90 days from receipt; live shellfish must show a shellstock tag with harvest date and location.

FIFO (First In, First Out): rotate stock so older product is used first; date-mark ready-to-eat TCS foods with a 7-day discard date (day of prep = day 1).

Storage order top to bottom: ready-to-eat foods, seafood, whole cuts of beef/pork, ground meat, then poultry on the bottom shelf.

Store raw animal foods below and away from ready-to-eat foods; keep food 6 inches off the floor on shelves.

Label all food removed from original packaging with common name and date; label allergens clearly.

Dry storage: 50°F–70°F, 50%–60% humidity, well ventilated, away from chemicals and cleaning supplies.

Minimum internal cooking temperatures: poultry 165°F; ground meat 155°F; whole-muscle pork/beef 145°F with 3-minute rest; fish 145°F; eggs 145°F.

Fruits, vegetables, and grains cooked for hot holding: 135°F. Reheat leftovers to 165°F.

Use a probe thermometer in the thickest part of the food; take at least two readings in different spots.

Cross-contamination prevention: separate cutting boards for raw and ready-to-eat foods, clean and sanitize between uses.

Wash produce under running water before cutting; do not wash raw poultry, meat, or eggs (splashes spread pathogens).

Marinate food in the refrigerator, never on the counter; never reuse marinade that touched raw meat unless boiled.

Cool foods in shallow pans (2 inches deep) or with ice baths; stir to speed cooling and never cool at room temperature.

Do not partially cook food for later; cook TCS food in one continuous process or cool properly afterward.

Cleaning removes soil; sanitizing reduces pathogens to safe levels. Sanitize after cleaning, not instead of cleaning.

Three-compartment sink: wash in hot soapy water (~110°F), rinse in clean water, sanitize in solution, then air dry.

Chlorine sanitizer concentration: 50–100 ppm; quaternary ammonium: 200–400 ppm; test with strips and change solution when soiled.

Sanitizer contact time: typically 30 seconds for chlorine; follow label directions for concentration and time.

Food-contact surfaces must be cleaned and sanitized after each use, after a task change, and every 4 hours during continuous use.

Wiping cloths stored in sanitizer must be kept at proper concentration; discard and replace when the solution looks dirty.

Dishmachine: wash 150°F–165°F, rinse 180°F for hot-water sanitizing; verify with a thermometer or test strips.

Clean and sanitize equipment before use, between raw and ready-to-eat foods, and at the end of the shift.

Signs of pests: droppings, gnaw marks, grease trails, egg cases, live insects, and gnawed packaging - report immediately.

Exclusion: seal gaps around doors and windows, install door sweeps, keep screens intact, and screen vents.

Keep dumpsters and grease containers covered, away from doors, and cleaned regularly; never store garbage near food.

Store food and supplies 6 inches off the floor and 6 inches from walls to allow inspection and cleaning.

Pest control methods: prevention first, then mechanical traps; pesticide application only by licensed professionals, never in food areas.

Integrated pest management (IPM): identify, monitor, eliminate entry/water/food sources, and use least-toxic control first.

Report any pest activity to the person in charge; do not use sprays or traps near exposed food or food-contact surfaces.

Maintain floors, walls, and ceilings in good repair; fix leaks and standing water that attract pests.

Food handler cards are issued by local health departments; requirements vary by state and county - verify local rules.

Person in charge (PIC) must know food safety rules, monitor staff, and exclude or restrict sick workers.

Reportable symptoms: vomiting, diarrhea, jaundice, sore throat with fever, infected wound; report to PIC before working.

Big Six diagnosis requires exclusion from food handling; other illnesses may allow restricted duties (no bare-hand contact).

Food handlers must be trained in food safety, handwashing, and temperature control before working with food.

Regulatory inspections check temperature logs, handwashing facilities, storage, labeling, pest control, and employee health.

Keep records: shellfish tags 90 days, temperature logs, sanitizer test results, and training records available for inspection.

Food handler responsibility: follow rules, report illness, maintain hygiene, and ask the PIC when unsure.