Food Handler Basic Course Study Guide

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Industry TrainingFood Handler Basic Course Study / Copyright 2019 iiTable of ContentsWhy Read This Manual? .......................................1 food Handler Card ........................................ .................1Training Required ........................................ ....................1Reciprocity and Equivalency ......................................1H ow to Use This Manual ........................................ .......1A Person in Charge is Required .............................1Chapter 1. food Handler Training Learning Objectives ........................................ ..... Employee Illness ........................................ .......... Hand-Washing ........................................ .............. No Bare Hand Contact with Ready to Eat food ........................................ ..... Your Role in Helping Prevent Foodborne Illness ........................................ ........ The Role of Management in Helping Prevent Foodborne Illness.

personal hygiene, contamination, and temperature control to reinforce the food handler’s behaviors, which can prevent foodborne illness. Section 1.1 Employee Illness • The food handler will know to call the person in charge at the food service facility when ill with diarrhea, vomiting, jaundice, or fever with sore throat.

  Basics, Food, Hygiene, Personal, Personal hygiene