Transcription of Food Handler Basic Course Study Guide
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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.
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.
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