The

Food Handler’s
Manual
A Training Handbook for
Riverside County Food Handlers
Table of Contents
Introduction 1

Inspection and Grade Posting 3

Foodborne Illness and
Contamination Hazards 5

Food Protection 9

Personal Hygiene and Health 11

Handwashing 13

Time and Temperature 17

Cleaning and Sanitizing 23

Food Allergens 27

Waste and Pest Control 29

Facility Closure 31
Introduction

F ood safety is an important part of public health. The Center for

Disease Control and Prevention estimates there are about 48 million
people affected by foodborne illnesses each year, of which 3,000 result in
death.

Think about the last time you ate

out. Was the food served hot? Was
there protection like a sneeze guard
at the salad bar? Did the restroom
have warm water, soap, and paper
towels or air dryers at the sink?
Riverside County Department of
Environmental Health looks for
these things, among others, to keep
people from getting sick. Food can smell and look delicious, but may still
contain harmful bacteria from a variety of sources.

The food service industry is a vital part of Riverside County, adding

quality of life to its residents and contributing to a healthy economy.
Riverside County has over 10,000 food establishments which employ
approximately 100,000 food handlers like you. Applying the information
you learn from this guide will help to reduce foodborne illnesses and
therefore provide foods that are safe to eat for our community.

1 Thank you for your commitment to food safety. 2

Inspection and
Grade Posting 100-90
R iverside County Department of Environmental Health employs

PASS
approximately 50 trained inspectors, who are Registered
Environmental Health Specialists. Since 1963, unannounced inspections
have been conducted at restaurants, markets, schools, bakeries, bars, and
all other food establishments throughout the county. These inspections
are scored and graded. You have probably seen our public notice and
grade placards posted.

The Public Notice Card tells the public

that they have the right to see a copy of
the last inspection report at any time. It
is against the law for a facility to refuse
89-80
to show the last inspection report when
requested by the public. You can access a did not
food facility’s inspection history on our
department website www.rivcoeh.org. pass
At each inspection, the facility will
be graded on food safety and illness
prevention on a 100 point scale with points being deducted for each
violation observed. At the end of the inspection, the inspector will
post a letter grade (A, B, or C) in a place that can be easily seen by the
public. An “A” grade represents a passing score and should be the goal
of every food establishment. Grades “B” or
79-0
“C”, also known as a “downgrade,” indicates

FAIL
that the facility did not pass the inspection
and has not met the minimum standards for
food safety. In these cases, the food facility
must correct the violations within a specified
time period and be re-inspected to make
sure their practices are safe to prepare food
for the public. Failure to correct violations The grade card may not be moved, damaged, or covered
could result in further legal actions, including up. Only the inspector is allowed to move or relocate
3 closure.
the grade card once it has been posted.
 Biological Contamination
Foodborne Illness and This kind of contamination consists of tiny germs that can’t
be seen such as bacteria, viruses, fungi, and protozoa. While
Contamination Hazards these are prevalent in our daily lives, those that cause illness

H ave you ever eaten something that are known as pathogens. Bacteria are common pathogens
possibly made you sick? Eating too associated with foodborne illness as they are found naturally
many cheeseburgers is one thing, but you in soil and water. Bacteria’s main goal is to replicate. Some
may have experienced actual foodborne can do this rapidly when actions to control the growth aren’t
illness by eating something contaminated. followed. Bacteria like Salmonella can double their numbers
Contaminated food can make you sick in less than 20 minutes. So think about a piece of chicken
with symptoms such as nausea, diarrhea, that has 20 bacteria on it, in 10 hours, this piece of chicken
vomiting, fever, and chills. While most could have over 20 million bacteria!
people will recover from the illness, in
some cases the effects can be long-term and
devastating, even resulting in death. Serious long-term consequences
include kidney failure, chronic arthritis, even nerve and brain damage. 0 min. 20 min. 40 min. 1 hr. 1 hr. 20 min. 10 hrs.
While foodborne illness can affect just about everyone, certain people 20 40 80 160 320 20M
such as babies, small children, pregnant women, elderly, and people that Even if pathogens are killed during the cooking process,
are already sick are more susceptible. they can still leave behind their toxins which can make
someone very sick if ingested. For instance, Bacillus cereus
Even though the food looks, smells and tastes normal, if
which is often associated with cooked rice, produces toxins
not handled correctly it could make someone very sick.
that are released when the bacteria is killed. The bacteria
Food becomes unsafe when it comes in indirectly cause illness through the toxins they produce.
contact with hazards. A food hazard is
any item or substance that can make food Viruses are also a common pathogen associated with
dangerous to eat. Contaminated food may foodborne illness. If you or your coworker come to work
cause foodborne illness. There are three sick, you are probably carrying trillions of viruses which can
categories of contaminated food: easily spread to food or food-contact surfaces. These viruses
can live for days or weeks on surfaces and eventually make
their way into food where they are
Chemical Contamination
ingested. Some viruses only take a few
This can occur when chemicals like a cleaner, bug spray, or medication hours before causing you to feel sick.
gets in or on a food item. This can happen when chemicals are stored in Other pathogens may take a few days,
a food preparation area and spill or come in contact with food, possibly or even a few weeks. Although you
poisoning the person who eats that food. may not be experiencing symptoms,
Always store chemicals in clearly labeled you can still carry around pathogens.
containers, in a designated area away from That’s why you should always follow
food storage and preparation. Avoid safe food handling practices.
5 spraying or using chemicals near food.
Foodborne Illness and Symptoms of
Contamination Hazards Foodborne Illness
Abdominal Cramps

Diarrhea

Nausea

Physical Contamination
Have you ever had to pull a hair out of your food? If so, then you Vomiting
already know what physical contamination is. If something is in food
that shouldn’t be there such as a bandage, glass or metal fragments, fake
fingernails, or even a fly, then it has been contaminated with a physical
Fever
hazard and must be disposed. Physical contamination can cause injury
such as cuts to the mouth, choking, or serious illness. Usually, physical
hazards get into food accidentally; however, some can occur naturally
like bones, fruit pits, or seeds. It’s important to remove these items
during preparation unless the physical hazard is obvious like the bone in
a chicken leg. Contributing Factors to
Foodborne Illness
Contaminated Equipment/
Environment Poor Personal Hygiene
10% 30%

Inadequate cooking
14%

Unsafe food Source

Improper
12%
Temperature
Holding
7 Adapted from
Other
23%
CDC 2014 11%
 Cross-contamination refers to pathogens from one type of food coming
Food Protection into contact with another type of food.
This can happen either by food-to-food

A s a food handler, protecting

food from potential
contamination should be your
(e.g., improper food storage), surface-
to-food (e.g., contaminated utensils or
surfaces), or person-to-food (e.g., hand
first priority. Storing food contact) cross-contamination. For
properly is a way to protect it. example, if you use a cutting board for
Food should be stored inside the raw chicken which is known for carrying
facility in approved storage areas. harmful bacteria and then use that same cutting board to cut vegetables
Food containers should also be without properly cleaning it first, the bacteria from the raw chicken may
covered, labeled, and stored at be transferred to the vegetables. The vegetables are now contaminated.
least 6 inches off the floor. Food can also become cross-contaminated by food handlers themselves.
For example, if the food handler doesn’t properly wash their hands, they
may cross contaminate foods through hand contact.

Don’t forget that ice is also a food and should be

SEPARATE
protected from contamination as well. Never store
food items in the same place as cleaners, chemicals,
or personal items. Even utensils and dishes should
have their own storage space.
DON’T CROSS CONTAMINATE

Another way to protect your customers and prevent U.S. SPECT E

HOL SOME

ED
IN
W

Produce and ready-to-eat foods should be stored on top shelves of

BY
INSPECTED

NE
U.S.

R
FO
foodborne illness is to verify the food obtained

SS
AND PASSED BY
DEPARTMENT OF

refrigerators. Different types of raw meats and raw shell eggs should
AGRICULTURE DEPARTMENT OF

is from an approved source. All food must be EST. 12345 AGRICULTURE

P-42

always be stored separate from one another and on the bottom shelf in a received from a government regulated food supplier. 38
U. S.

D
INSP
refrigerator. If they happen to drip, they will not cross-contaminate the

’S’
’D P
foods below them. When food is delivered, look at it carefully and ensure &

that it is not damaged, contaminated, and has not been tampered with.
Cold, potentially hazardous food should be delivered from a refrigerated
truck or packed in ice with an
internal temperature of 45°F
or below. If the food does
not appear safe and in good
condition, don’t accept the order.
Once the order has been accepted
9 it should be promptly put away.
Personal Hygiene and
Health • Do not touch the food-contact parts of
utensils. For example, utilize the handle
when scooping ice and handle silverware

P racticing good hygiene will help protect food from biological and
physical contamination. If a food worker has poor hygiene, they may
be the source of food contamination.
by handles only.

• Shower daily and wear clean clothing. Try to limit the pathogens If you are sick, you can make everyone around you sick including those
you bring to work. whose food you are handling. Some illnesses require you to stay home
• Remove jewelry and watches as they can as they are so contagious you cannot go to work. If you are experiencing
trap food and pathogens and contaminate any of the following symptoms you must stay home: vomiting, diarrhea,
food or utensils you are handling. sore throat with a fever, or yellowing of the skin or eyes. Contact your
manager to inform them of your symptoms and they will let you know
• Properly restrain hair, by pulling it back or when it is safe for you to return to work. If you are diagnosed with any
wearing a hat or hair/beard net to keep hair of the “Big 5” illnesses, you may be required to get a medical release by
out of food. a doctor to return to work as these illness are so contagious they can be
spread to food.
NOTICE
HAIRNETS
AND BEARD COVERS
REQUIRED
IN THIS AREA

• Do not eat, drink, smoke, or chew gum while working with food.

THE Shigella
Small droplets of saliva fall from your mouth and can contaminate
food or surfaces.

Big Salmonella

5
• Keep fingernails neatly trimmed as dirt
and pathogens can get trapped in the space

E. Coli
under the fingernails.

• Never cough or sneeze into your hands or in the direction of food

areas. You should turn away, and cough or sneeze into the bend of
your arm. Norovirus
11
Hepatitis A
 It is important to wash your hands frequently and whenever
Handwashing contamination may have occurred. You must wash your hands in the
following instances:

Y our hands are covered with bacteria and

viruses! While you cannot see or feel them,
they are there. Washing your hands thoroughly,
After:
• using the restroom
and often, can greatly reduce the spread of
• eating, drinking, or
bacteria. Removing bacteria and viruses from
smoking
your hands prevents them from getting into
food and onto other surfaces where they can • sneezing or coughing
eventually lead to illness. Good personal hygiene, • handling chemicals or
which includes hand washing, is vital when performing cleaning
preparing food. In fact, it is required by law for duties, including dish
you to wash your hands. Did you know that a washing and touching
food establishment must have a hand sink designated solely for hand wiping cloths
washing? This sink should be supplied with both soap and paper towels
• taking out the trash
in dispensers at all times and should never be blocked off or difficult to
access. Do not use a food preparation sink or utensil washing sink to • touching your body, clothing, an animal, vermin, or any object
wash your hands as this can be a source of cross-contamination. • any other activity that may contaminate hands

5 steps to properly washed hands Before:

• starting work and when returning from a break

1
Wet hands with warm water (at least 100°F) at the • putting on gloves or when changing gloves
designated hand sink. • and after handling raw food

2
Apply liquid soap from a pump dispenser. Do not
use bar soap, because it can harbor harmful germs.
What about hand
Rub hands together vigorously for 10-15 seconds. sanitizer?
3 Pay attention to areas between your fingers, under
your nails, and your wrists. Notice we haven’t discussed hand
sanitizer? Hand sanitizer cannot be used

4 Rinse hands thoroughly under warm, running as a replacement for handwashing. Not all
water. pathogens are killed with sanitizer. Some
bacteria on your hands can produce toxins,
which are not affected by hand sanitizer

5
Dry your hands with paper towels or an air dryer. and can still be transferred to food or food
Use the paper towel to turn off the faucet. Do not contact surfaces causing foodborne illness.
use an apron or reusable towels to dry hands as this
can be a source of cross-contamination.
 Handwashing
If you have an injury such as a burn, cut, or open wound on your hand,
wrist, or forearm, you must wear a bandage. In addition, you must wear
either gloves or some kind of clothing/protection to cover the bandage
entirely. This double barrier is required to keep the bacteria on your
wound from spreading to food or surfaces. If your wound becomes
infected, it can contain disease-causing bacteria which can be spread to
food and cause foodborne illness. Notify your manager if your wound
shows any of the following symptoms: red and swollen, hot to the touch,
draining fluids, or pus-filled.

Wash hands properly before using gloves

Single-use, disposable gloves can be used to enhance food safety when

placed on washed hands and changed at appropriate times. If utensils,
such as tongs, cannot be used to handle ready-to-eat foods, gloves should
be used to limit bare hand contact with food.

Follow these guidelines when using gloves:

• Gloves are not a substitute for hand washing. They must be used
in conjunction with a proper hand washing regimen.
• Properly wash your hands before you put on gloves.
• Gloves shall be used for only one task and must be discarded when
damaged or soiled. Never re-use gloves.
• Gloves are required if you have artificial fingernails, or rings other
than a plain band.
16
• Gloves must be changed as often as you would wash your hands.
 Like yourself, bacteria do not like to be too cold or too hot. Bacteria
Time and Temperature known to cause foodborne illness grow best at warm temperatures.
These temperatures are known as the temperature danger zone, which

F or bacteria to survive and grow, they need a food source such as

protein or sugar, moisture, and the right temperature. A food that
can support the rapid growth of bacteria is known as a ‘potentially
is between 41°F and 135°F.
When PHFs are held in the
temperature danger zone,
hazardous food’ (PHF). Here are some examples: bacteria can multiply to levels 41°F 135°F
which can cause foodborne
illnesses in as little as four
hours. At temperatures of 41°F or below, bacteria will still grow, but not
at a rapid rate that causes illness. At temperatures of 135°F or above, the
bacteria will either die or be too hot to grow. So to keep the food safe, it
Meat and meat products, must be kept out of the temperature danger zone.
Eggs, whether raw or
like chicken, beef, pork, Fish and shellfish
cooked, or within a dish
and lamb
The goal is to reduce the amount of time PHFs are
spent in the temperature danger zone and Minimize
the time spent preparing, cooling, and reheating PHFs.

Never leave food out at room temperature

Dairy products like milk, Some cut fruits and
Vegetables and potatoes
cream, custard, yogurt, vegetables, like melons
once they are cooked Storing food in a properly functioning refrigeration system is a great way
and soft cheeses and tomatoes
to ensure it does not enter the temperature danger zone. Remember,
bacteria does not stop growing at cold temperatures, but rather their
growth only slows down. Be sure to utilize
a system like labeling to ensure food is used
no more than seven days after it was first
thawed, opened, or prepared. Also, be sure
the refrigerator has a properly functioning
Plants with protein such as
cooked beans, rice, or
Raw sprouts such as
Raw garlic-in-oil thermometer to ensure food is held at 41°F or
alfalfa or bean sprouts below. If a refrigeration system is not available,
soy products like tofu
ice can be used but requires frequent monitoring
You may notice that most of these foods are either rich in protein or to ensure the level of ice is maintained completely surrounding the food
sugar which bacteria use as a fuel source. They also have a moisture container and is being replenished as it melts.
content, so at the right temperature, bacteria will thrive. Since you can’t Note: a thermometer reading of the refrigerator
take the food source or moisture away, the only way to prohibit bacteria is not the most accurate way to tell if a food is
growth is to control the temperature. You can do this by either at a safe temperature. The most accurate way to
controlling the temperature or by controlling the time in which tell is by probing the actual food with a probe
17 the food is at the suitable temperature. thermometer.
 When a PHF is cooked, the harmful bacteria can be destroyed. For
Time and Temperature animal products, certain cooking temperatures are required. If these
internal temperatures are not
It is important to thaw food in approved ways to ensure the food does reached, the bacteria can survive
not enter into the temperature danger zone. You should always assume and will be served along with the
that bacteria is present in or on PHFs. For example, meat contains food, possibly causing foodborne
bacteria either from the animal’s digestive track or through processing. illness.
This bacteria can survive even in a frozen state.
Sometimes, your menu will contain
Never thaw frozen PHFs on the counter or in stagnant water an undercooked or raw animal product. You may serve this food as
long as your customer is informed of the significantly increased risk
Use one of these approved thawing methods: of foodborne illness. This is done by a written disclosure statement
and written reminder statement. The disclosure identifies the menu
• The safest way is to place the food in a refrigerator item, usually by an asterisk denoting a footnote that states the item is
overnight. Large items such as a turkey or roast may served raw or undercooked. The reminder follows with the phrase:
require several days, so planning ahead is necessary. “Consuming raw or undercooked meats, poultry,
seafood, shellfish, or eggs may increase your risk
of foodborne illness, especially if you have certain
• Directly cook the frozen food. For example, medical conditions”.
placing a frozen hamburger patty directly on the
griddle will thaw it as part of the cooking process. Be sure to utilize your probe thermometer to check
internal food temperatures when you are thawing, temperature-holding,
cooking, or cooling PHF. Ensure the temperature is taken at the thickest
portion of the food product and that liquids are stirred prior, to gain an
• Use a microwave on the defrost setting to
accurate temperature. Always make sure the probe of the thermometer
thaw food. This method must be followed by
is washed, rinsed, and sanitized between uses, just like any other
immediate cooking. Also, be sure to rotate or stir
utensil. This is especially important when measuring the temperature
the food throughout the process since microwaves
of a ready-to-eat food after measuring a raw meat product. Your probe
do not heat evenly.
thermometer will require calibration to ensure it is accurate. Your
manager can show you how to properly calibrate your thermometer.
• Place the frozen food in the food preparation
sink, completely submerged in water and let cool One of the major causes of 2-Step Cooling Process
running water (70°F or below) flow over the foodborne illness is improperly
food. Be sure the water is cool as warm water cooled foods because PHFs
Step 1: 135°F to 70°F
will allow the surface of the food to enter into must enter the temperature in 2 hours or less
the temperature danger zone, allowing bacteria danger zone when cooling.
to grow. Also, if the item is in a vacuum sealed Foods must be rapidly cooled
Step 2: 70°F to 41°F
package, remove the packaging before thawing process. utilizing the two-step process in 4 hours or less
19 to limit the time spent in the Total cooling time must
temperature danger zone.
be 6 hours or less
Time and Temperature Only use equipment like stoves, ovens, or microwaves to reheat foods.
You can utilize some of these methods to achieve proper rapid cooling:
• Using an ice bath with frequent stirring
• Pouring foods into shallow metal pans and placing in a walk-in
cooler
• Using chill sticks or ice paddles
• Using a blast chiller or tumbler
• Portioning into smaller pieces

Never use a steam table or warmer drawer to heat up PHFs. These types
of units will take too long as you only have two hours to reach proper
temperature.

Steam tables and warmers should

No matter which cooling method you use to rapidly cool your food,
only be used to hold PHFs hot, at or
make sure to utilize your probe thermometer to take internal food
above 135°F
temperatures to ensure you are meeting the temperature requirements.

Reheating food can also be a dangerous process because the food must
enter the temperature danger zone. Foods that will be hot-held must
be rapidly and evenly reheated to ensure all portions reach a minimum
internal temperature of 165°F.

Remember to keep PHFs at:

FOOD TO BE SERVED Reheat to any
IMMEDIATELY temperature
cold food hot food
Food that will be
Reheat to 165°F
hot-held

All reheated food must be reheated in 135˚F

or
2 hours or less
41˚F
above

or
below
21
 SANITIZE by completely submerging the item in a solution of
Cleaning and Sanitizing 4 water and sanitizer in the third compartment. Any of the
following solutions are effective to kill pathogens:

K eeping the food facility, equipment, and utensils clean and

sanitized is important in food safety. Disease-causing bacteria
and viruses can survive on surfaces that have not been properly
• Chlorine (bleach) at 100 ppm for 30 seconds
• Quaternary ammonium at 200 ppm for 60 seconds
cleaned and sanitized. All utensils used in the • Iodine at 25 ppm for 60 seconds
food facility including plates, cups, cutlery, • Hot water immersion at 171°F for 30 seconds may also be used
counters, and cutting boards must be properly instead of chemical sanitizers
washed and sanitized. Washing is the act of
physically removing food and debris, while Have you checked the sanitizer today?
sanitizing is the act of killing any pathogens Always remember to check the sanitizer concentration after you
which may remain. Food facilities can accomplish this manually using have mixed the chemical in water. You do this by using a test strip
a 3-compartment sink, or automatically in a commercial dish-washing specific to the type of chemical you are using.
machine.
AIR DRY the items on the clean drain board of the 3-compartment

There are 5 steps to properly wash dishes and 5 sink. Never towel or paper towel dry the item as you may
contaminate it.
utensils using a 3-compartment sink
Cleaning and sanitizing using an automatic
dish washing machine
Commercial dish-washing machines are
professionally installed equipment that
wash and sanitize dishes automatically.
They must be monitored and serviced to
ensure they are working properly. Dish
washing machines must be maintained

1
according to the manufacturer’s
SCRAPE or pre-rinse items to remove large food particles. instructions. They use chlorine or hot
water to sanitize utensils.
WASH using a soap or detergent in warm water (minimum 100°F) • If chlorine is used to sanitize, it must spray utensils with a
2 in the first sink compartment to remove all food and debris
including grease and grime.
concentration of 50 ppm during the final rinse.
• If hot water is used to sanitize, a minimum of 160°F hot water
must reach the surface of the plate or utensil. This means the
temperature gauge on the front of the machine will read much
RINSE items in clean water in the second
3
higher than 160°F. A temperature-sensing decal or a
compartment to completely remove the thermometer designed to test hot water in dish machines
soap or detergent residue. is required to verify utensils are being properly sanitized. 24
Cleaning and Sanitizing Always refer to the equipment’s manufacturer instructions for specifics
and:
Once the cycle is complete, allow the items to air dry. Don’t forget • Turn off and unplug the equipment.
to check the sanitizer concentration just as you would when manually • Remove any small parts that can be cleaned in the
cleaning and sanitizing. 3-compartment sink.
• Using a bucket with warm (100°F minimum) soapy water,
Cleaning and sanitizing reduces food thoroughly wash down all parts of the equipment. You may need
hazards and cross-contamination. All to use a brush or cloth to reach all parts.
food contact surfaces must be cleaned and • Rinse the soap off of the equipment
sanitized often. using a second clean cloth and clear
water. If your facility is set up with
an approved hose and floor drains,
you can use that instead.
Specific Examples of when food contact surfaces would
• Use a spray bottle of sanitizing
need to be cleaned and sanitized:
solution to saturate the surface and
• When switching between food types such as raw chicken to raw all parts of the equipment.
beef, or raw meat to food that is ready-to-eat.
• Let the equipment air dry and then reassemble.
• Every 4 hours after the utensil or surface comes in contact with
PHFs. As a food handler you will probably
• Any other time utensils may be contaminated, such as being use wiping cloths to clean, wipe
dropped on the floor or contacting an unclean surface. down counters, tables, or food prep
• Whenever a utensil has been used or comes in contact with surfaces. After a cloth has been
customers, even if the plate, glass, or utensil was not used by the used, it must be stored in a bucket
customer. with sanitizer solution or properly
laundered. The type and concentration of sanitizer should be the same
Dishes and utensils aren’t as for manual sanitization. Be sure to change the sanitizer solution often
the only things that need to to ensure the proper concentration is
be cleaned. Floors, walls, maintained to keep pathogens from
ceilings, equipment, counters, growing.
and shelving all need to be
kept clean too. Food contact
surfaces like counter tops and
Have you checked the
some equipment that need sanitizer today?
to be cleaned but are too
large to wash in a standard
3-compartment sink or automatic dish-washing machine must be cleaned
and sanitized in place. 26
 As a food handler, it is important for you to take customer inquiries
Food Allergens or statements regarding food allergies seriously. The severity of the
allergy could mean the

A pproximately 15 million Americans have a food allergy and the

number keeps growing. A food allergy is caused when the body’s
immune system mistakenly thinks that a certain food, or substance
difference between life
and death. If you are
unsure about how the
within a food, is a threat to your body and triggers a protective response food is prepared or
known as an allergic reaction. This can affect certain people even when what is in a particular
the food could be safe for most other people. Reactions can range menu item, ask the cook.
from mild to severe and potentially life-threatening. One of the more Do not just assume a
serious reactions is called anaphylaxis. This can cause a person to stop food does not contain
breathing. a certain ingredient.
If you are uncertain,
Common symptoms of an allergic reaction can include: refer customers to your
• Hives • Loss of consciousness manager. The manager of a food facility must be knowledgeable of the
• Coughing or wheezing • Face, tongue, or lip swelling eight major food allergens and the symptoms they may cause. You must
• Rash or flushed skin • Difficulty breathing also learn about allergens as it pertains to your job duties.
• Dizziness and/or • Vomiting and/or diarrhea
lightheadedness • Swelling of the throat and vocal It is extremely important to prevent cross-contact when dealing with
• Tingly or itchy sensation in chords a food allergy. Cross-contact is when one food comes in contact with
the mouth another food or equipment that contains the allergen. Even the smallest
The eight most common food allergens, responsible for 90% of all amount of the allergen can cause a reaction in people with food allergies.
documented allergic reactions, are: Cross-contact is not the same as cross-
contamination. For instance, if a customer
orders a salad and is allergic to pine nuts,
you cannot just remove the pine nuts from
the salad. The salad has been compromised
MILK due to cross-contact. Another example,
is using the same spatula to handle a
EGGS FISH
cheeseburger and then hamburger to serve
to a customer allergic to milk. Your facility
might have a preparation area designated as
allergen-free where storage and preparation
SHELLFISH TREE NUTS of allergen-free meals is done. Inform the customer if you are unable to
guarantee the food to be allergen-free.

Some people may not know they are allergic to a food. Be able to identify
if a customer is experiencing an allergic reaction as symptoms may
escalate quickly. Let your manager know and call 911.
27 WHEAT PEANUTS
SOYBEANS
 TO PREVENT RODENT AND INSECTS FROM
Waste and Pest Control ENTERING, YOU SHOULD:
• Have good seals and weather stripping around doors. Keep
windows and doors closed.
• Fix plumbing leaks to keep water from puddling on the floor and
remove any leftover mop water.
• Do not leave food debris on the floor; keep stored food in a
container with a tight-fitting lid.

P ests can spread illness to people by contaminating food and surfaces

with the pathogens they carry in and on their bodies. Pests common
to food establishments include rodents (mice and rats), cockroaches, and
• Seal any cracks, crevices, or holes in the floors, walls, or ceiling.
• Keep floors, walls, and equipment clean. Remove unused
flying insects (flies). equipment and excessive clutter so pests can’t hide.
• Inspect food during deliveries for the presence of pests, and
Common signs of pests dispose of cardboard properly.
• Brown capsule egg cases or strong oily odor • Always use plastic liners in trash cans and tie the bag closed
→ cockroach infestation before putting in dumpster.
• Black pepper-like droppings • Keep the dumpster area clean and tidy.
→ cockroach infestation
• Keep dumpster lids closed. Have dumpster replaced if damaged
• Black pellets or droppings, signs of gnawing or leaking.
→ rat or mouse infestation
• Obtain routine professional pest control services.
• Black rub marks along the wall
→ oil and filth from a rodent’s body • Immediately clean up droppings and report signs of pests to your
manager.

Pests only need a source of food and water and somewhere to hide • Keep air curtains clean and in good repair.
to cause an infestation. The best way to keep pests out of your food
establishment is making sure they cannot get in. Eliminate their food Many of the bug sprays that you find in stores are not only toxic to the
source by taking out the garbage often and maintaining a clean facility. insect or rodent, but also to you and your customers. Check the label to
ensure it is safe to use around food or contact a professional pest control
service to apply pesticide in a safe manner.

29
 Facility Closure
T here are times that a food facility is required to discontinue
operation and close for the safety of the public. These include, but
are not limited to:

► No hot or cold running water

► Plumbing back-up
► Cockroach, rodent, or fly infestation
► No electricity
► Insufficient refrigeration
► No sanitizer available
► Any condition that poses an imminent
health hazard to the public
If you notice any of these conditions, inform your manager immediately,
so the facility can close until these conditions are corrected.

L E
P
A M
S
31
 Office
Locations
www.rivcoeh.org
(888)722-4234

2,3
1 5 6
7
4 8

Corona Hemet
1 2275 Main St, Suite 204 5 800 S. Sanderson Ave, Suite 200
Corona, CA 92882 Hemet, CA 92545
(951) 273-9140 (951) 766-2824

Riverside - Main Office Palm Springs

2 4065 County Circle Dr, Suite 104 6 554 S. Paseo Dorotea
Riverside, CA 92503 Palm Springs, CA 92264
(951) 358-5172 (760) 320-1048

Riverside - Downtown Indio

3 3880 Lemon St, Suite 200 7 47-950 Arabia St, Suite A
Riverside, CA 92501 Indio, CA 92201
(951) 955-8980 (760) 863-8287

Murrieta Blythe
4 30135 Technology Dr. Suite 250, 8 260 N. Broadway
Murrieta, CA 92563 Blythe, CA 92225
(951) 461-0284 Self-Service Kiosk Only