FOOD HANDLER TRAINING BOOK

SOUTHERN NEVADA HEALTH DISTRICT

FOOD

HANDLER

TRAINING

BOOK

LEARN ABOUT

FOODBORNE ILLNESS

RISK FACTORS

AND

FOOD HAZARDS

SOUTHERN NEVADA HEALTH DISTRICT

FOOD HANDLER TRAINING BOOK

INTRODUCTION

¢ TABLE OF CONTENTS

PERSONAL HYGIENE

APPROVED SOURCES

PROPER TEMPERATURES

FOOD CONTAMINATION

REFRIGERATED STORAGE

GLOSSARY

This book was prepared by the Southern Nevada Health District Environmental

Health Division as an educational tool. For more information on taking the test

to receive your Food Handler Safety Training Card, visit www.snhd.info.

SOUTHERN NEVADA HEALTH DISTRICT

FOOD HANDLER TRAINING BOOK

¢ ABOUT THIS BOOK

The Southern Nevada Health District’s food regulations focus on the control of foodborne illness

risk factors in food establishments. Control of the ﬁve risk factors will help prevent foodborne

illness. The Person in Charge of a restaurant must be knowledgeable about the risk factors in order

to train food handlers and ensure food safety practices are followed. This information is enhanced

through continuous training with emphasis on preventing foodborne illness. If there is a risk to

food safety, such as loss of water, sewage backup, or pest infestation, then the food establishment

should self-close and contact the Health District.

¢ FOODBORNE ILLNESS

RISK FACTORS

Poor Personal Hygiene

• Improper hand washing

• Bare hand contact with ready-to-eat (RTE) foods

• Food handlers working while ill with the following

symptoms: vomiting, diarrhea, sore throat with a

fever, infected cuts on the hands, and jaundice

Food From Unsafe Sources

• Food from an unapproved source and/or prepared in

unpermitted locations

• Receiving adulterated food

Improper Cooking Temperatures/Methods

• Cooking

• Reheating

• Freezing (kill step to eliminate parasites in ﬁsh)

Improper Holding, Time and Temperature

• Improper hot and cold holding of time/temperature

control for safety (TCS) foods

• Improper use of time as a control

• Improper cooling of TCS foods

Food Contamination

• Use of contaminated/improperly constructed

equipment

• Poor employee practices

• Improper food storage/preparation

• Exposure to chemicals

¢ FOOD HAZARDS

Biological

• Microorganisms that can cause foodborne illness

• Bacteria, viruses, parasites, and fungi

Chemical

• Chemicals not meant to be consumed

• Sanitizers, cleaning agents, or pest control

products must be separated from food

Physical

• Foreign objects that can cause injury

• Glass, metal, or bone

INTRODUCTION

SOUTHERN NEVADA HEALTH DISTRICT

FOOD HANDLER TRAINING BOOK

¢ PROPER HANDWASHING TECHNIQUE

Handwashing is a critical part of personal hygiene. It is important to wash your hands in a designated handwashing

sink before food handling to prevent foodborne illness. The hand sink is for hand washing ONLY and should have

liquid soap, paper towels, and a trash can.

¢ NO BARE HAND CONTACT WITH READY-TO-EAT FOODS

Ready-to-eat foods cannot be handled with

bare hands. Use a physical barrier to prevent

contamination from germs that have the potential to

cause foodborne illness. These germs cannot be fully

removed by proper handwashing alone.

Ready-to-eat foods include cooked food, raw fruits

and vegetables, baked goods, snack foods, and ice.

Physical barriers include deli/wax paper, gloves, and

utensils such as tongs, scoops, and spatulas.

If you have a cut on your hand,

wash your hands, put on a clean

bandage, and wear gloves.

If you can’t wash your hands

because of a wound, splint,

bandage, or brace, you cannot

work with food.

1 2 3 4 5 6

WET HANDS

with warm water

(min. 100°F)

SOAP

RUB

VIGOROUSLY

for 10–15 seconds

RINSE DRY TURN OFF

WATER

with paper towel

PERSONAL HYGIENE

SOAPY

WASH YOUR HANDS...

P When entering the kitchen

P After touching your face, hair, or skin

P After using the restroom

P After handling raw animal products

P After taking out the trash or cleaning

P After handling ANYTHING dirty

SOUTHERN NEVADA HEALTH DISTRICT

FOOD HANDLER TRAINING BOOK

¢ UNIFORMS

¢ EMPLOYEE HEALTH POLICY

Personal hygiene starts at home when you get ready for work each day. All of us carry disease-causing germs that

can cause illness. As a food handler, you are responsible for taking care of your health to prevent foodborne illness.

Tell your employer if you have been diagnosed with Salmonella, Typhoid Fever, Shigella, Shiga toxin producing E. coli,

Hepatitis A, or Norovirus or if you have any of the following symptoms:

PERSONAL HYGIENE

JAUNDICEINFECTED CUTS

OR WOUNDS

on hands and arms

SORE THROAT

WITH A FEVER

DIARRHEAVOMITING

YOU CANNOT WORK AGAIN UNTIL SYMPTOM-FREE FOR 24 HOURS WITHOUT THE USE OF MEDICINE.

AN EASY WAY TO

REMEMBER THE

BIG 6 FOODBORNE

ILLNESSES

SEND Salmonella

THE Typhoid Fever

SICK Shigella

EMPLOYEES E. coli

HOME Hepatitis A

NOW Norovirus

Proper hair restraint

Neat and clean clothes

All wounds covered

No wrist jewelry

Plain band ring

Short and clean nails

Hair coming outside the cap

Dirty clothes

Open and bleeding wounds

Wrist jewelry

Ornate or jeweled ring

Long, painted, and/or artiﬁcial nails

SOUTHERN NEVADA HEALTH DISTRICT

FOOD HANDLER TRAINING BOOK

¢ FOOD FROM AN UNAPPROVED AND/OR UNPERMITTED SOURCE

First things ﬁrst.... Once you have accepted food deliveries, you cannot make unsafe food safe once again.

TCS foods require time and temperature control to limit pathogenic microorganism growth or toxin formation.

An approved source is a reputable supplier that has been inspected and follows regulations. You should always check

food before you accept it from the supplier. During receiving you should check foods for:

Temperatures for receiving TCS food Overall Wholesomeness Frozen Foods

Spoilage Expiration Dates Signs of Contamination from Pests or Spills

Proper Labeling and Invoices Shellstock Tags Parasite Destruction for Some Fish

Reject frozen

foods that have

ice crystals or

liquids in the

packages.

Reject cans

that are dented,

swollen, or

leaking.

Food should

be within the

use-by date

marked from the

manufacturer.

Fish served

undercooked or

raw must have

documents from the

supplier explaining

how the ﬁsh is

frozen or raised.

Shellﬁsh tags must be kept on ﬁle for 90 days.

Food must be identiﬁed as to what it is

and where it came from.

Food should NOT be slimy, sticky, o-color,

or have a bad odor.

EXERCISE

ACCEPT OR REJECT?

REJECT FOOD IF IT DOES NOT MEET STANDARDS RATHER THAN ACCEPTING IT FROM THE SUPPLIER.

Coleslaw mix packaged

in good condition at 45

Clean and unbroken raw

shell eggs at 45

Fish with sunken and

cloudy eyes

Cheddar cheese with

small mold spots

Fresh beef that springs

back to the touch

APPROVED SOURCES

Packages should be clean, dry, and intact

135°F

41°F

(OR BELOW)

45°F

Hot foods hot (above 135°F)

Between 41°F and 135°F

It is acceptable to receive eggs

and live shellstock at 45°F

Cold foods cold (below 41°F)

Frozen foods should be frozen solid

DANGER

ZONE!

SOUTHERN NEVADA HEALTH DISTRICT

FOOD HANDLER TRAINING BOOK

¢ HOLDING TEMPERATURES

Although cooking foods is the only way

to reduce the number of germs to safe

levels, you must store TCS foods at

correct temperatures for safety. It is

important that foods requiring time and

temperature control for safety stay out

of the temperature danger zone where

bacteria grow the fastest. Keep hot

foods hot and cold foods cold! When

using time as a public health control,

TCS foods held at room temperature

should be held for a limited amount of

time and then discarded.

¢ PROPER THAWING

It is important to maintain foods 41°F or below when thawing (defrosting). Use an approved thawing method:

DANGER ZONE

Keep Food Out

Bacteria Grow

and Multiply

HOT

HOLDING

ZONE

COLD

HOLDING

ZONE

135°F

41°F

NO GROWTH

SLOW GROWTH

UNDER

REFRIGERATION

Plan ahead — large

items may take several

days to thaw. Maintain

refrigeration at 41°F

or less.

AS PART OF

COOKING

Take directly from frozen

to cooking. This is great

for foods that are small.

IN MICROWAVE

(TO BE IMMEDIATELY COOKED)

Transfer immediately

to a conventional

cooking process or

cook completely in the

microwave.

FULLY SUBMERGED

UNDER COLD

RUNNING WATER

Ensure running water

ﬂows fast enough to

remove and ﬂoat o

loose particles. Ensure all

portions of food are fully

submerged under water.

Running water should

be cold; food should not

rise above 41°F.

PROPER TEMPERATURES

SOUTHERN NEVADA HEALTH DISTRICT

FOOD HANDLER TRAINING BOOK

¢ COOKING

Cooking TCS foods to their required temperatures is the only way to reduce the amount of germs to safe levels.

Use a calibrated and sanitized stem thermometer to check food temperatures. Insert the thermometer into the

thickest part of the food away from bones to be sure all parts of the food are cooked thoroughly. Use proper

equipment to cook and reheat foods. Do not cook foods in equipment that is intended only for hot holding.

PROPER TEMPERATURES

165°F

155°F

145°F

135°F

DANGER

ZONE

41°F

• Reheat of TCS foods made in house for hot holding

within two hours

• Poultry: chicken, duck, turkey

• Stued Foods

• Tenderized/injected and ground meats

• Raw shell eggs for hot holding

• Whole muscle meat*

• Fish and seafood

• Raw shell eggs for immediate service

• Fruits, vegetables, and grains cooked for hot holding

• Reheat of manufactured TCS foods within two hours

• Hot holding

• Cold holding

• Frozen food must be maintained frozen solid

• BETWEEN 41°F and 135°F

* Roasts can be cooked to 130°F for 112 minutes or per roast cook chart.

RAW TCS FOODS CAN ONLY BE UNDER-COOKED

IF THE CUSTOMER ORDERS IT THAT WAY AND

THERE IS A CONSUMER ADVISORY ON THE MENU.

SOUTHERN NEVADA HEALTH DISTRICT

FOOD HANDLER TRAINING BOOK

¢ COOLING METHODS

A two-stage cooling process is required for hot TCS foods:

135°F to 70°F in two hours and 70°F to 41°F in the next four

hours (not to exceed six hours total). Cooling foods quickly

and safely is important to ensure foods spend a minimum

amount of time in the temperature danger zone. Use a

method that will speed up the cooling process, such as

using an ice bath or dividing hot foods into shallow pans and

then placing them into a refrigerator. Stir food regularly to

allow heat to escape.

Date Food

Start

Time &

Temp

At 1

Hour

At 2

Hours

135°F to

70°F in

2 hours?

At 3

Hours

At 4

Hours

At 5

Hours

At 6

Hours

70°F to

41°F in

4 hours?

20 Soup

9am

135

10am

120

11am

12pm

1pm

27 Rice

3pm

135

4pm

5pm

6pm

7pm

8pm

9pm

PROPER TEMPERATURES

Soup should have been reheated

to 165°F before two hours.

The soup must be discarded.

The rice met the 70°F and then

the 41°F requirement within the

six-hour cooling process.

135°F

70°F

41°F

2 HOURS

4 HOURS

THERMOMETER

CALIBRATION

A thermometer is the most important

tool you have to ensure food safety.

It is important to calibrate your

thermometer before checking

the internal temperatures of food.

Calibrate each thermometer regularly,

as well as when it is new, and any

time the thermometer is dropped.

Use the appropriate thermometer for

the food being measured.

Head

Hex Adjusting Nut

Stem

Ice Water (32°F)

2" Minimum

STEPS FOR PROPER

CALIBRATION OF

STEM THERMOMETER

1. Completely ﬁll a

container with ice.

2. Add clean water

(ice should not ﬂoat).

3. Immerse thermometer.

4. Stir well.

5. Allow 30 seconds

before adjusting

to 32°F.

SOUTHERN NEVADA HEALTH DISTRICT

FOOD HANDLER TRAINING BOOK

¢ CROSS CONTAMINATION

Cross contamination occurs when germs are moved from one food or surface to another.

Foodborne illness has resulted from:

• Adding contaminated ingredients to food.

• Food contact surfaces (equipment and utensils) that were not properly cleaned and sanitized.

• Allowing raw food to touch or drip on ready-to-eat food.

• Hands that touch contaminated food then ready-to-eat food.

Avoid other cross contamination by:

• Using separate cutting boards and utensils for raw products (such as

shell eggs, meat, ﬁsh, poultry) and ready-to-eat food or cleaning and

sanitizing equipment in between uses.

• Separating dirty equipment from food or clean equipment.

• Starting with a clean, sanitized work surface and cleaning and sanitizing

all work surfaces, equipment, and utensils after each task.

• Not storing anything in ice that will be consumed.

¢ CLEANING & SANITIZING

Make sure equipment is clean and sanitized by washing as often as necessary.

When in use, clean and sanitize utensils and equipment every four hours.

SANITIZER BUCKETS —

Chlorine and Quaternary Ammonia (Quats) are types of approved sanitizers. Follow manufacturer recommendations

for proper concentration and contact time. Test the sanitizer with paper test strips to check the concentration. Keep a

cloth stored in a sanitizer bucket anytime there is food service or preparation.

THREE-COMPARTMENT SINK —

Always use a properly set up three-

compartment kitchen sink for proper

manual warewashing and follow the

ﬁve steps: pre-wash (scrape), wash,

rinse, sanitize, and air dry.

DISH MACHINES

(HIGH TEMP AND CHEMICAL) —

Sanitizing is reducing the number of germs to safe levels. Chemicals and heat are used to sanitize food contact

surfaces. Read the manual or data plate on machine for proper operation. Surface temperature of food contact

surfaces in a high temperature machine must reach at least 160°F. Measure the proper concentration of chemical

sanitizer by using test strips. Measure temperature of high temperature dish machine by using a min-max

thermometer or temperature-sensitive tape.

FOOD CONTAMINATION

Air dry

Pre-wash

Hot soapy

water at least

110°F

Rinse with

clean water

Approved

chemical

sanitizer

SOUTHERN NEVADA HEALTH DISTRICT

FOOD HANDLER TRAINING BOOK

¢ OTHER SOURCES OF CONTAMINATION

WASHING PRODUCE —

Wash fruits and vegetables under running water before cutting, combining with other ingredients, or cooking. Pests

and dirt can hide in the inner leaves of produce. Remove outer leaves and pull lettuce and spinach completely apart.

Rinse thoroughly. Cut away bruised or damaged areas when preparing fruit and vegetables.

UTENSIL STORAGE —

Store utensils in the following manner:

• With handles pointing in the same direction.

• On a smooth, easily cleanable food contact surface

• In water that is 41°F or below, 135°F or above

• Under running water

PEST CONTROL (RODENT AND INSECT) —

Examples of pests include cockroaches, ﬂies, and rodents.

Integrated Pest Management (IPM) is a series of prevention methods used

to keep pests away and to control infestation:

• Deny access, food, and shelter.

• Work with a licensed pest control operator.

• Seal all gaps and openings in ﬂoors, walls, and ceilings.

• Keep doors, screens, and windows closed to keep pests out.

• Keep air curtains operational.

Signs of a pest infestation include:

• Seeing pests in various sizes and stages of development.

• Pest activity noted on a report from a licensed pest control operator.

• Finding rodent droppings on ﬂoors or equipment or cockroach feces (small black specks) on walls and ﬂoors.

• Bite marks on food containers.

A single rodent in a facility requires immediate pest control consultation. Do not use pesticides labeled as “household

use only.” Only a licensed pest control operator can apply restricted-use pesticides.

SMOKING/EATING IN KITCHEN —

Rules regarding smoking, eating, and drinking in the kitchen:

• Prohibit eating, smoking, and drinking while preparing or serving food,

while in areas used for preparing or serving food, or while in areas used

for washing equipment and utensils.

• Eating and smoking are only permitted in designated areas away from

food or ware washing areas.

• Smoking areas must be compliant with the Nevada Clean Indoor Air Act.

FOOD CONTAMINATION

SOUTHERN NEVADA HEALTH DISTRICT

FOOD HANDLER TRAINING BOOK

REFRIGERATED STORAGE

Proper food storage and preparation are key components of preventing foodborne illness. Store and prepare foods to

protect them from cross contamination.

Cooked and

ready-to-eat foods

Cleaned, prepared

fruits and vegetables

Unwashed fruits

and vegetables

Raw ﬁsh, seafood, whole

muscle meat, and eggs

Raw ground meats

Raw chicken, turkey,

poultry, and stued foods

All prepared foods should be covered, labeled,

and dated when placed in storage.

Place a

thermometer in

the warmest part

of the unit.

Store at least six inches above the ﬂoor.

TCS foods

prepared in the

facility must be

dated and used

within seven days.

Keeping foods covered, storing raw animal products below and away from ready-to-eat foods, using clean

and sanitized equipment /utensils, and enforcing overall good employee practices will help keep food safe.

SOUTHERN NEVADA HEALTH DISTRICT

FOOD HANDLER TRAINING BOOK

Approved Source/Supplier

A grower, supplier, manufacturer, processor, or

any person or business providing food for sale

or consumption that is acceptable to the health

authority, based on a determination of conformity

with principles, practices, and generally recognized

standards that protect public health.

Calibrate

To adjust, by comparison with a known standard,

the accuracy of a measuring instrument such as a

thermometer.

Consumer Advisory

A written statement that informs consumers about the

increased risk of foodborne illness when eating raw or

undercooked animal products, and identiﬁes any items

on a food establishment’s menu that contain raw or

undercooked animal products.

Contamination

The presence of extraneous, especially infectious,

material that renders a substance or preparation

impure or harmful. The three types of contamination

include physical, biological, and chemical hazards.

Cooling

The two stage process of reducing food temperatures

quickly. Stage one is to cool from 135°F to 70°F in two

hours, then stage 2 is from 70°F to 41°F in four hours.

Cooling cannot exceed six hours total.

Cross-contamination

The passing of germs, microorganisms or other

harmful substances such as chemicals from one

surface to another through improper or unsanitary

equipment, procedures, or products.

Employee Health Policy

Procedures to identify and restrict/exclude employees

who may transmit foodborne pathogens in food. It

also provides hygienic interventions that prevent the

transmission of foodborne viruses and bacteria in food

establishments.

Equipment

An article that is used in the operation of a food

establishment including but not limited to a freezer,

grinder, hood, ice maker, meat block, mixer, oven,

reach-in refrigerator, scale, sink, slicer, stove, and table.

Food

A raw, cooked or processed edible substance, ice,

beverage, or an ingredient used, or intended for use or

for sale, in whole or in part for human consumption.

Chewing gum is also considered food.

Foodborne Illness

Adverse health eects resulting from the ingestion of

contaminated or adulterated food or water.

Germ

A microorganism, especially one that causes disease.

Imminent Health Hazard

A signiﬁcant threat or danger to health that is

considered to exist when there is evidence sucient to

show that a product, practice, circumstance, or event

creates a situation that requires immediate correction

or closing of operation such as loss of water, sewage

backup and pest infestation.

Infestation

The presence of an unusually large number of insects

or animals in a place, typically so as to cause damage

or disease.

Parasite

An organism that lives in or on another organism (its

host) and beneﬁts by deriving nutrients at the host’s

expense.

Person in Charge

An Individual present at a food establishment who is

knowledgeable and responsible during its operation.

Pest

Any unwanted and destructive insect or other animal

that harms food or crops and can spread disease by

cross-contamination.

GLOSSARY

SOUTHERN NEVADA HEALTH DISTRICT

FOOD HANDLER TRAINING BOOK

Pesticide

A substance or agent used to kill pests, applied by a

certiﬁed pest control operator in a food establishment.

Reheat

To apply heat to a food product that has been

previously cooked.

Ready-To-Eat (RTE) Food

Food that is edible without additional preparation or

cooking.

Sanitize

Application of high heat or chemicals on cleaned

food-contact surfaces to reduce the number of illness

causing germs or microorganisms to acceptable levels.

Shellstock

Raw, in-shell molluscan shellstock such as clams,

oysters, or mussels.

Symptoms

A sign or indication of a disorder or disease, usually a

noticeable change in how a person feels or looks.

Temperature

The amount of heat or cold measured in a product

with a thermometer.

Temperature Danger Zone

Temperature range in which germs or microorganisms

grow at an unsafe rate (between 41⁰F-135⁰F).

Thawing

To change from a solid, frozen state to a refrigerated

temperature by an approved method. It is also known

as defrosting.

Thermometer

A device designed to measure temperatures.

Time and Temperature Control for Safety (TCS)

Food that requires time and temperature control for

safety to limit pathogenic microorganism growth or

toxin formation, such as meat, ﬁsh, eggs, milk, and

cut lettuce.

Time as a Public Health Control

A procedure in which time is used to control the

growth of germs or microorganisms. Food held using

this procedure must be served, sold, or discarded after

four hours.

Utensils

A food contact implement or container used in the

storage, preparation, transportation, dispensing, sale,

or service of food that is multi-use or single-use such

as deli paper, tongs, spoons, ladles, scoops, etc.

GLOSSARY

280 S. Decatur Blvd. • P.O. Box 3902

Las Vegas, NV 89127

(702) 759-1000 • www.SNHD.info

SOUTHERN NEVADA HEALTH DISTRICT

FOOD HANDLER TRAINING BOOK

NOTES

SOUTHERN NEVADA HEALTH DISTRICT

FOOD HANDLER TRAINING BOOK

Updated 10/2023