Nigeria Food Handler Certificate flashcards

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

Temperature danger zone

The temperature range between 5°C and 60°C (41°F–140°F) in which bacteria multiply most rapidly. Keep food out of this range to prevent foodborne illness.

Biological hazards

Living organisms such as bacteria, viruses, and parasites that can cause foodborne illness. They are the most common cause of food poisoning.

Chemical hazards

Harmful substances such as cleaning agents, pesticides, and toxic metals that can contaminate food and cause illness or injury.

Physical hazards

Foreign objects such as glass, metal, plastic, stones, or hair that can cause injury or illness when present in food.

High-risk foods

Moist, protein-rich, low-acid foods such as meat, poultry, seafood, dairy, eggs, cooked rice, and legumes that support rapid bacterial growth.

Listeria monocytogenes

A bacterium that can grow at refrigeration temperatures and causes listeriosis, especially dangerous for pregnant women, the elderly, and immunocompromised people.

Norovirus

A highly contagious virus spread by infected food handlers, contaminated water, and surfaces. It causes vomiting and diarrhea and is not killed by alcohol sanitizer alone.

Handwashing duration

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

When to 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 limitation

Alcohol-based hand sanitizer is not a substitute for handwashing when hands are visibly soiled or after using the toilet; it does not remove all types of germs.

Fingernail rules

Food handlers must keep fingernails short, clean, and unpolished. Artificial nails and polish can harbor bacteria and are not allowed in food preparation areas.

Jewelry policy

Do not wear rings, watches, or bracelets on hands or arms while preparing food. A plain wedding band may be allowed if covered by a glove.

Cold holding temperature

Keep cold foods at or below 5°C (41°F). Check temperatures regularly with a probe thermometer and record the results.

Hot holding temperature

Keep hot foods at or above 60°C (140°F). Use a hot-holding unit and check the temperature at least every 2 hours.

Two-stage cooling

Cool cooked food from 60°C to 21°C within 2 hours, then from 21°C to 5°C within the next 4 hours, for a total of 6 hours.

Reheating temperature

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

Safe thawing methods

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

FIFO rule

First in, first out: use older stock before newer stock. Label food with date and use-by date to ensure proper rotation and prevent spoilage.

Thermometer calibration

Calibrate probe thermometers in ice water (0°C/32°F) and boiling water (100°C/212°F at sea level) to ensure accurate temperature readings.

Cross-contamination

The transfer of harmful microorganisms from raw food, equipment, or hands to ready-to-eat food, which can cause foodborne illness.

Color-coded cutting boards

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

Refrigerator storage order

Store raw meat, poultry, and seafood on the bottom shelf, below cooked and ready-to-eat foods, to prevent drips from contaminating other food.

Cleaning vs sanitizing

Cleaning removes visible dirt and food debris; sanitizing reduces microorganisms to a safe level using heat or approved chemicals.

Sanitizer contact time

The time a sanitizing solution must remain in contact with a surface to be effective, typically 30 seconds to 1 minute for chlorine solutions.

Food-contact surface cleaning

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.

Pest control measures

Seal gaps and cracks, screen doors and windows, store food in pest-proof containers, remove garbage frequently, and use licensed pest control operators.

Handwashing station requirements

Provide handwashing stations at all food preparation areas with soap, running water, and single-use towels. They must be accessible and never blocked.

Food-grade equipment

Equipment and utensils made of smooth, non-absorbent, easy-to-clean materials that do not contaminate food, such as stainless steel and food-grade plastic.

Potable water

Water that is safe to drink and use in food preparation, cleaning, and handwashing. Ice must be made from potable water.

Waste disposal

Store solid waste in covered, leak-proof containers and remove it at least daily from food areas. Dispose of wastewater through approved drainage systems.

Reporting illness symptoms

Food handlers must report vomiting, diarrhea, fever, sore throat with fever, or jaundice to their supervisor and be excluded from food handling duties.

Exclusion from food handling

Food handlers with vomiting or diarrhea must be excluded from food handling and may return after 48 hours symptom-free or as advised by a medical officer.