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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 ..9 Chapter 1 Review ..10 Chapter 2. Prevent the Spread of Disease .. Why Hand Washing is Very Important .. Germs are Everywhere .. No Bare Hand Contact .. Ready-To-Eat .. Gloves and Hand-Washing ..12 Chapter 2 Review ..13 Chapter 3. Employee Take Care of How You Look and How You Fingernails.

Food Handler Card All food handlers employed in food service must obtain a food handler card within 30 days from the date of hire. As a food handler, you are required to keep your food handler card current by renewing it every three years or as required. Training Required The goal of this program is to provide

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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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