Nigeria Food Handler Certificate cheat sheet

Biological hazards (bacteria, viruses, parasites) cause most foodborne illness; Salmonella, E. coli O157:H7, Listeria, and Staphylococcus aureus are common bacterial agents.

Chemical hazards include cleaning agents, pesticides, and toxic metals; physical hazards include glass, metal, plastic, and stones.

Temperature danger zone is 5°C–60°C (41°F–140°F); bacteria multiply fastest between 20°C and 50°C.

High-risk foods are moist, protein-rich, and low-acid: meat, poultry, seafood, dairy, eggs, cooked rice, and legumes.

Spore-formers such as Clostridium perfringens and Bacillus cereus survive cooking; rice and stews left at room temperature are common sources.

Listeria monocytogenes grows at refrigeration temperatures and is especially dangerous for pregnant women, the elderly, and immunocompromised people.

Norovirus is spread by infected food handlers and contaminated water; it is not killed by alcohol hand sanitizer alone.

Foodborne illness outbreak: two or more people develop similar illness after eating the same food, confirmed by epidemiological analysis.

Handwashing steps: wet hands, apply soap, scrub palms, backs, between fingers, and under nails for at least 20 seconds, rinse, dry with single-use towel.

Wash hands before handling food, after using the toilet, after touching face or hair, after handling raw meat, after taking out garbage, and after smoking or eating.

Hand sanitizer is not a substitute for handwashing when hands are visibly soiled or after using the toilet.

Food handlers must keep fingernails short, clean, and unpolished; artificial nails and nail polish can harbor bacteria.

Do not wear jewelry (rings, watches, bracelets) on hands or arms while preparing food; plain wedding band may be allowed if covered.

Wear clean, light-colored outer clothing and a hair restraint; change aprons when soiled and never wipe hands on aprons.

Do not eat, drink, smoke, or chew gum in food preparation areas; saliva and hand-to-mouth contact contaminate food.

Cover cuts and wounds with a waterproof bandage and a glove; report skin infections on hands to the supervisor.

Keep cold foods at or below 5°C (41°F) and hot foods at or above 60°C (140°F); check with a probe thermometer.

Two-stage cooling: from 60°C to 21°C within 2 hours, then from 21°C to 5°C within the next 4 hours (total 6 hours).

Reheat food rapidly to at least 74°C (165°F) within 2 hours; reheat only once and never in a hot-holding unit.

Cook poultry to 74°C (165°F), ground meat to 71°C (160°F), whole cuts of pork and beef to 63°C (145°F) with a 3-minute rest.

Thaw food in the refrigerator, under cold running water at or below 21°C, in a microwave if cooked immediately, or as part of cooking.

Use the FIFO rule (first in, first out); label stored food with date and use-by date; keep raw food below cooked or ready-to-eat food.

Calibrate probe thermometers in ice water (0°C/32°F) and boiling water (100°C/212°F at sea level); sanitize the probe before and after use.

Do not refreeze thawed food unless it was cooked; discard food left in the danger zone for more than 2 hours (1 hour if temperature above 32°C/90°F).

Cross-contamination is the transfer of harmful microorganisms from raw food, equipment, or hands to ready-to-eat food.

Use separate color-coded cutting boards and utensils for raw meat, poultry, seafood, and ready-to-eat foods.

Store raw meat, poultry, and seafood on the bottom shelf of the refrigerator, below cooked and ready-to-eat foods.

Clean means removing visible dirt; sanitize means reducing microorganisms to a safe level using heat or approved chemicals.

Two-step cleaning: wash with detergent and hot water, rinse, then sanitize with chlorine (100–200 ppm) or quaternary ammonium solution for the required contact time.

Sanitizer contact time is typically 30 seconds to 1 minute for chlorine solutions; follow the manufacturer's label.

Clean and sanitize food-contact surfaces after each use, after switching from raw to ready-to-eat food, and at least every 4 hours during continuous use.

Never store cleaning chemicals near food; keep them in labeled containers in a separate locked area.

Food premises must be designed to prevent contamination: smooth, washable floors, walls, and ceilings; adequate lighting and ventilation.

Handwashing stations must be provided at all food preparation areas and equipped with soap, running water, and single-use towels.

Equipment and utensils must be made of food-grade materials that are smooth, non-absorbent, and easy to clean.

Pest control: seal gaps and cracks, keep doors and windows screened, store food in pest-proof containers, and remove garbage frequently.

Signs of pest activity include droppings, gnaw marks, nests, grease trails, and live or dead insects; report immediately.

Do not use pesticides or rodenticides in food storage or preparation areas; use licensed pest control operators.

Maintain a cleaning schedule for floors, drains, grease traps, and ventilation hoods; record cleaning activities.

Waste bins must be covered, leak-proof, and emptied before they are full; keep them away from food preparation areas.

Use potable water for food preparation, cleaning, and handwashing; ice must be made from potable water.

Water storage tanks must be covered, cleaned regularly, and kept free from contamination; test water quality as required.

Wastewater and sewage must be disposed of through approved drainage systems; do not discharge onto the ground or into storm drains.

Solid waste must be stored in covered, leak-proof containers and removed at least daily from food areas.

Grease traps must be maintained to prevent blockages and pest attraction; keep records of servicing.

Toilets must not open directly into food preparation areas; provide self-closing doors and handwashing facilities.

Drains must be kept clean and free-flowing; use drain covers and clean them regularly to prevent contamination and odors.

Protect food from environmental contamination: keep doors and windows closed or screened, and avoid dust and smoke in food areas.

Report to your supervisor if you have symptoms of foodborne illness: vomiting, diarrhea, fever, sore throat with fever, or jaundice.

Exclude food handlers from food handling duties if they have vomiting or diarrhea; they may return after 48 hours symptom-free or as advised by a medical officer.

Certain infections (typhoid, hepatitis A, E. coli O157, Shigella) require medical clearance before returning to work.

Food handlers must have a valid food handler certificate and undergo medical examination as required by local regulations.

Train food handlers on hygiene, food safety, and allergen awareness at the start of employment and refresher training regularly.

Keep records of training, cleaning, temperature checks, pest control, and staff illness reports for inspection.

Legal responsibilities include complying with national food safety laws and local government regulations, and cooperating with inspectors.

Failure to report illness or comply with food safety laws can result in fines, closure, or legal action.