F L O R I D A A P P R O V E D T R A I N I N G A N D C E R T I F I C AT I O N C O U R S E O N
CREW FOOD SAFETY
CREW
FOOD SAFETY
FLORIDA FOOD HANDLER CARD
Florida food handlers must obtain a Florida Food Handler Card within 60 days of hire and be recertified every
three years. A Florida Food Handler Card may be obtained by completing an approved training course.
WHO IS REQUIRED TO HAVE THE FLORIDA FOOD HANDLER CARD?
All public food service employees working in establishments licensed by the Florida Department
of Business and Professional Regulation who are involved in the storage, preparation, display or
service of food, including staff that work in restaurants, cafes, beverage facilities, smoothie facilities,
bakeries, delis, mobile lunch trucks, mobile carts, bars, kiosks, and other food facility staff
that are not specifically exempt.
n Wait staff
n Bussers
n Chefs
n Supervisory personnel
n Cooks
n Beverage pourers (including
alcohol beverage pourers)
n Head cooks/chefs
n Bartenders
n General Managers and other
Managers
n Host/hostesses that
handle food
1) INTRODUCTION
Foodborne illness is defined as a disease that is
transmitted to people through food.
When the conditions are right, food becomes a
breeding-ground for contaminants to grow, such
as viruses, parasites, fungi, and bacteria.
Those at the highest risk of contracting a food
borne illness are the elderly, pregnant women,
infants, young children, and those with compromised immune systems.
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CHEMICAL
HAZARDS
n Cleaners
n Sanitizers
n Polishing agents
n Lubricants
n Toxic Metals
HOW TO AVOID CHEMICAL CONTAMINANTS:
1) Store cleaning products away from food
2) Do not use cleaning products during food prep or service
3) Clearly label all chemical products
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BIOLOGICAL
HAZARDS
PATHOGENS
n Bacteria
n Viruses
n Parasites
n Funguses (or fungi)
n Mold
n Yeast
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AUTOMATIC DISHWASHING
n Scrape off food particles and debris from dishes
n Never overload a dishwasher; place items properly in the racks.
n Place silverware with handles facing up
n Air dry items; never use a towel to dry
n Once dishes are done, check them thoroughly. If there are still
food particles present, run the dishwasher again
n Maintain the dishwasher, periodically checking gauges, solutions
and filters
Temperature guideline for automatic dishwashing machines:
HOT WATER SANITIZING
wash water:
sanitize rinse:
150ºF to 165ºF
180ºF manifold (165ºF at rack level)
CHEMICAL SANITIZING
wash water:
sanitize rinse:
at least 120ºF
at least 75ºF
WATER PRESSURE
15-25 psi
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CERTIFICATION TEST
1. How many seconds should you wash your
hands for?
a. 8 seconds
b. 10 seconds
c. 5 seconds
d. 20 seconds
2. When should a stewardess use gloves?
a. While cleaning
b. Making beds
c. Preparing food
b. All the above
3. How do you clean a sponge?
a. In the dishwasher
b. In the microwave
c. Hot water and detergent
d. All of the above
4. Using a glass to remove ice from the icemaker
can cause what type of contamination?
a. Physical
b. Chemical
c. Biological
5. What item can you re-serve your guests?
a. Bread
b. Sugar packets
c. Marmalade in a dish
6. Who is considered a HIGH RISK population?
a. Pregnant women
b. Elderly
c. Children
d. All of the above
7. Which of the following is a food safety hazard?
a. Not using a glass in the icemaker
b. Keeping chemicals in and away from food
areas
c. Working with food when sick and running a
fever
d. All the above
8. Which of these is a biological hazard?
And why?
a. Virus
b. Windex
c. Hair
d. Fish bones
9. Name two viruses that can be controlled with
proper personal hygiene.
a. Hepatitus & shigella
b. Norovirus & hepatitis
c. E-coli & fungi
d. Parasites & cross contamination
10. Where is Staphylococcus found on the body?
a. Hair
b. Nose
c. Throat
d. All of the above
11. Starting from the top shelf, how should food
be stored in the fridge?
a. Walk, fly, swim
b. Swim, walk, fly
c. Fly, swim, walk
d. None of the above
12. Which of these terms is associated with
Allergies?
a. Cross contact
b. Cross contamination
13. What is the temperature danger zone?
a. 20-180 degrees (-6 - 57 Celsius)
b. 32- 150 degrees (0-65.5 Celsius)
c. 41-135 degrees (5- 57 Celsius)
d. 60- 125 degrees (15.5-51.6)
14. What temperature should a refrigerator be
held at?
a. 41 degrees (5 Celsius)
b. 50 degrees (10 Celsius)
c. 65 degrees (18 Celsius)
d. 32 degrees (0 Celsius)
15. Which population is at higher risk for
LISTERIA bacteria? And what can it cause?
a. Young women
b. Elderly men
c. Pregnant women
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