AB Food Handler Certificate flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

FATTOM

Six conditions bacteria need to grow: Food, Acidity, Time, Temperature, Oxygen, and Moisture. Removing any one condition slows or stops bacterial growth.

TCS food

Time/Temperature Control for Safety food, such as milk, eggs, meat, poultry, fish, cooked rice, cut melons, and sprouts. These foods support rapid pathogen growth.

Big Six pathogens

Salmonella, Shigella, E. coli O157:H7, Hepatitis A, Norovirus, and Salmonella typhi. These are the pathogens most often linked to food handler transmission.

High-risk populations

Children under five, older adults, pregnant people, and immunocompromised individuals. They are more likely to become severely ill from foodborne pathogens.

Handwashing duration

Scrub hands with soap for 10 to 15 seconds, covering backs, between fingers, and under nails. Then rinse and dry with a single-use towel.

Glove change rules

Change gloves when torn or soiled, between tasks, and after handling raw animal food. Wash hands before putting on new gloves.

When to wash hands

Before food prep, after restroom use, after handling raw meat, after touching face or hair, after trash, and after cleaning.

Illness reporting

Report vomiting, diarrhea, jaundice, fever, or infected wounds to the person in charge before working. Do not handle food while symptomatic.

Danger zone

The temperature range from 41°F to 135°F, where pathogens multiply fastest. Keep TCS foods out of this range during storage and holding.

Two-hour rule

TCS food left in the danger zone must be discarded after two hours. This limits pathogen growth during preparation and service.

Cooling rules

Cool food from 135°F to 70°F within two hours, then to 41°F within four more hours. Total cooling time must not exceed six hours.

Reheating for hot holding

Reheat food to 165°F within two hours, once only. Do not use hot-holding equipment to reheat food.

Thawing methods

Thaw 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.

Calibrating thermometers

Use the ice-point method (32°F) or boiling-point method (212°F at sea level). Calibrate weekly or after a drop.

Receiving temperatures

Cold TCS foods must arrive at 41°F or below; frozen foods must be solid; shell eggs at 45°F or below. Reject out-of-range deliveries.

FIFO rotation

First In, First Out: use older stock first. Date-mark ready-to-eat TCS foods with a seven-day discard date, counting prep day as day one.

Storage shelf order

Top to bottom: ready-to-eat foods, seafood, whole cuts, ground meat, then poultry on the bottom. This prevents raw juices from contaminating other foods.

Shellfish tag retention

Keep shellstock tags for 90 days from receipt. Tags show harvest date and location for traceability during illness investigations.

Poultry cooking temperature

Cook poultry to a minimum internal temperature of 165°F. Measure in the thickest part with a clean, sanitized probe thermometer.

Ground meat temperature

Cook ground meat to 155°F. Whole-muscle pork and beef require 145°F plus a three-minute rest.

Cross-contamination prevention

Use separate cutting boards for raw and ready-to-eat foods. Clean and sanitize surfaces and utensils between uses and between tasks.

Produce washing

Wash fruits and vegetables under running water before cutting. Do not wash raw poultry, meat, or eggs, because splashes spread pathogens.

Cleaning versus sanitizing

Cleaning removes soil and debris; sanitizing reduces pathogens to safe levels. Always clean before sanitizing food-contact surfaces.

Three-compartment sink

Wash in hot soapy water, rinse in clean water, sanitize in solution, then air dry. Do not towel dry sanitized items.

Sanitizer concentrations

Chlorine sanitizer: 50–100 ppm. Quaternary ammonium: 200–400 ppm. Test with strips and change solution when soiled.

Food-contact surface schedule

Clean and sanitize food-contact surfaces after each use, after a task change, and every four hours during continuous use.

Pest warning signs

Droppings, gnaw marks, grease trails, egg cases, live insects, and gnawed packaging indicate pest activity. Report signs to the person in charge.

Pest exclusion

Seal gaps around doors and windows, install door sweeps, keep screens intact, and screen vents to keep pests out of the facility.

Garbage handling

Keep dumpsters covered, away from doors, and cleaned regularly. Never store garbage near food or food-contact surfaces.

Integrated pest management

Identify pests, monitor activity, remove entry, water, and food sources, and use least-toxic control methods first.

Person in charge duties

The PIC knows food safety rules, monitors staff, excludes or restricts sick workers, and ensures temperature and hygiene records are kept.

Exclusion versus restriction

Diagnosis with a Big Six pathogen requires exclusion from food handling. Other illnesses may allow restricted duties without bare-hand contact.