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Food Handler Basic Course Study Guide

Industry TrainingFood Handler Basic Course Study / Copyright 2019 iiTable of ContentsWhy Read This Manual? ..1 food Handler Card ..1 Training Required ..1 Reciprocity and Equivalency ..1 How to Use This Manual ..1A Person in Charge is Required ..1 Chapter 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 .. Foodborne Illness .. Temperature Control .. Final Cooking Temperature .. Contamination and Cross Contamination .. Work Only When You Are Well.

Food Handler Training Learning Objectives Food workers are expected to know this information to obtain their food handler card. The concept of foodborne illness will be introduced. The training will address personal hygiene, contamination, and temperature control to reinforce the food handler’s behaviors, which can prevent foodborne illness.

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Food Handler Basic Course Study Guide

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• The food handler will know to not work in food service for 24 hours after symptoms of diarrhea or vomiting have gone. • The food handler will know not to handle food with an infected boil, cut, burn, or sore on the hand or wrist. Food may be handled if the injury is covered with a clean bandage and a latex-free glove. Section 1.2 Hand-Washing

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