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The Center for  \nDisease Control and Prevention estimates there are about 48 million people affected by foodborne illnesses each year, of which 3,000 result in death.  \nThink 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.  \nThe 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.  \nThank you for your commitment to food safety.  \n1  \n2  \nFoodborne Illness and Contamination Hazards  \nHave you ever eaten  \npossibly made you  \nsomething that sick? Eating too  \nmany cheeseburgers is one thing, but you may have experienced actual foodborne illness by eating something contaminated. Contaminated food can make you sick with symptoms such as nausea, diarrhea, vomiting, fever, and chills. While most people will recover from the illness, in some cases the effects can be long-term and  \ndevastating, even resulting in death. Serious long-term consequences include kidney failure, chronic arthritis, even nerve and brain damage. While foodborne illness can affect just about everyone, certain people such as babies, small children, pregnant women, elderly, and people that are already sick are more susceptible.  \nEven though the food looks, smells and tastes normal, if not handled correctly it could make someone very sick.  \nFood becomes unsafe when it comes in contact with hazards. A food hazard is any item or substance that can make food dangerous to eat. Contaminated food may cause foodborne illness. There are three categories of contaminated food:  \nChemical Contamination   \nThis can occur when chemicals like a cleaner, bug spray, or medication gets in or on a food item. This can happen when chemicals are stored ina food preparation area and spill or come in contact with food, possibly poisoning the person who eats that food. Always store chemicals in clearly labeled containers, in a designated area away from  \n5  \nfood storage and preparation. Avoidspraying or using chemicals near food.  \nBiological Contamination  \nThis kind of contamination consists of tiny germs that can’tbe seen such as bacteria, viruses, fungi, and protozoa. While these are prevalent in our daily lives, those that cause illness are known as pathogens. Bacteria are common pathogens associated with foodborne illness as they are found naturally in soil and water. Bacteria’s main goal is to replicate. Some can do this rapidly when actions to control the growth aren’t followed. Bacteria like Salmonella can double their numbers in less than 20 minutes. So think about a piece of chicken that has 20 bacteria on it, in 10 hours, this piece of chicken could have over 20 million bacteria!  \n0 min. 20  \n20 min. 40  \n40 min. 80  \n1 hr. 160  \n1 hr. 20 min. 320  \n10 hrs. 20M  \nEven if pathogens are killed during the cooking process, they can still leave behind their toxins which can m","cbCaicyXoeZP5Oad","https://ap.wps.com/l/cbCaicyXoeZP5Oad","pdf",11004631,"English","# Introduction\n# Inspection and Grade Posting\n# Facility Closure\n# Waste and Pest Control\n# Food Allergens\n# Cleaning and Sanitizing\n# Time and Temperature\n# Handwashing\n# Personal Hygiene and Health\n# Food Protection\n# Foodborne Illness and Contamination Hazards","[{\"question\":\"Why is food safety important for public health?\",\"answer\":\"Food safety helps reduce foodborne illnesses. The guide cites estimates from the CDC and explains that many illnesses are preventable through correct handling.\"},{\"question\":\"What are the main categories of food contamination hazards?\",\"answer\":\"The guide groups hazards into chemical contamination, biological contamination (pathogens), and physical contamination (items like glass, metal fragments, or hair).\"},{\"question\":\"How can food become unsafe even if it looks, smells, and tastes normal?\",\"answer\":\"Food can still be contaminated by hazards. Improper handling can allow harmful bacteria, viruses, or other pathogens to be present or grow, leading to illness.\"}]","Food Handler’s Manual - Riverside County Food Handlers Training Handbook | PDF",1790037492,48]