Sri Lanka Food Handler Exam flashcards

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

Temperature danger zone

The range between 5 °C and 60 °C in which bacteria multiply rapidly. High-risk foods should not be held in this range for more than two hours.

Bacillus cereus

A bacterium associated with cooked rice left at room temperature. It forms heat-stable toxins, so reheating does not make the rice safe to eat.

Staphylococcus aureus

A bacterium carried on skin, nose and infected wounds. It produces a heat-stable toxin that survives cooking, so preventing hand contamination is essential.

Aflatoxin

A toxic mould metabolite produced by Aspergillus flavus in poorly stored peanuts, maize and dried chillies. It is a chemical hazard and is not destroyed by normal cooking.

Handwashing duration

Scrub hands with soap for at least 20 seconds, covering palms, backs, between fingers, thumbs and under nails, then rinse and dry with a single-use towel.

Exclusion after diarrhoea

A food handler with diarrhoea or vomiting should stay away from food work until at least 48 hours symptom-free, or longer if advised by a medical officer.

Reporting illness duty

Food handlers must tell their supervisor if they have diarrhoea, vomiting, fever, jaundice, infected skin lesions or discharges, so they can be excluded from food handling.

Colour-coded chopping boards

Boards are colour-coded to separate raw from ready-to-eat foods, for example red for raw meat, green for vegetables and white for dairy or bakery products.

Refrigerator raw food storage

Raw meat, poultry and fish must be stored below cooked and ready-to-eat foods, in covered containers, to prevent drip contamination.

Safe defrosting

Defrost food in a refrigerator at 5 °C or below, under running potable water, or in a microwave for immediate cooking. Never defrost on a bench.

Cooking poultry core temperature

Poultry and rolled meats must reach at least 75 °C at the core, checked with a calibrated probe thermometer, to destroy Salmonella and Campylobacter.

Two-stage cooling rule

Cool cooked food from 60 °C to 21 °C within 2 hours, then from 21 °C to 5 °C within a further 4 hours, using shallow containers or an ice bath.

Hot holding temperature

Cooked food kept for service must be held at 60 °C or above. Food held between 5 °C and 60 °C for over two hours should be discarded.

Thermometer calibration

Calibrate probe thermometers in an ice-water slush at 0 °C and in boiling water at 100 °C, adjusting for altitude, and check regularly.

First-in first-out

Stock rotation rule: use the oldest stock first. Label foods with preparation and use-by dates and place newer items behind older ones.

Cleaning versus sanitising

Cleaning removes soil and grease with detergent and water; sanitising then reduces microorganisms to a safe level. Sanitising a dirty surface is ineffective.

Chlorine sanitiser concentration

Food-contact surfaces typically use 100–200 ppm available chlorine with at least 30 seconds contact time. Prepare fresh solution and check with test strips.

Pest proofing

Physical measures that keep pests out: window screens, door sweeps, sealed gaps, mesh over drains, and covered waste bins, supported by monitoring.

Pesticide storage rule

Insecticides and rodenticides must never be used or stored in food preparation and storage areas; only licensed pest-control operators should apply them.

Ice handling

Ice must be made from potable water, stored covered and away from raw food, and scooped with a dedicated clean scoop, never handled by hand.

Potable water testing

Water used for food, handwashing and ice must meet drinking-water standards; private wells and tanks should be tested at least annually for microbiological and chemical parameters.

Water tank maintenance

Storage tanks must be covered, kept free of sediment and insects, and cleaned and disinfected periodically, typically every 6 to 12 months.

Backflow prevention

Air gaps or backflow prevention devices stop contaminated water from siphoning back into the potable supply from sinks, hoses or equipment.

Waste bin requirements

Waste bins must be covered, leak-proof and pest-proof, emptied frequently, and cleaned and disinfected after emptying, away from food areas.

Food-contact surface design

Surfaces and equipment touching food must be smooth, non-toxic, corrosion-resistant and easy to clean. Cracked or wooden items should be replaced.

Premises floor and wall finish

Floors and walls in food areas should be smooth, impervious and washable, with coving at floor-wall junctions to prevent soil and pest harbourage.

Toilet location rule

Toilets must not open directly into food handling areas, and handwash basins with soap, running water and drying facilities must be provided.

Food Act No. 26 of 1980

Sri Lanka's principal food safety legislation, as amended. It empowers authorised officers to regulate food businesses, inspect premises and prosecute offences.

Food handler medical certificate

Food handlers must undergo a medical examination and obtain a food handler certificate, with periodic re-examination as required by food regulations.

Public Health Inspector role

PHIs inspect food premises, enforce hygiene regulations, investigate complaints and advise businesses at local level under the Medical Officer of Health.

Local authority licensing

Municipal Councils, Urban Councils and Pradeshiya Sabhas license food businesses and inspect premises under the Food Act and related local ordinances.

Food business operator duty

Operators must ensure food safety, maintain hygiene, train staff, keep records and cooperate with authorised officers during inspections and investigations.