Transcription of STUDY GUIDE FOR SERVSAFE FOOD SAFETY CERTIFICATION
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STUDY GUIDE FOR SERVSAFE FOOD SAFETY CERTIFICATION
STUDY GUIDE FOR SERVSAFE food SAFETY CERTIFICATION Provided by Chef Louis Eguaras *This STUDY GUIDE was provided by Premier food SAFETY . Copyright 2005. All rights reserved. Introduction According to Centers for Disease Control and Prevention (CDC), each year Over 76 million people become sick due to foodborne illnesses (1 out of 4 people in the US!) Over 325,000 people are hospitalized Over 5,000 people die As a result, the food service industry pays an average of $74,000 for each incidence. Some people are more vulnerable than others to foodborne disease, generally because their immune systems are weakened. And if they become sick with a foodborne illness, these people can face serious health consequences.
Your knowledge of how food becomes contaminated and how to prevent foodborne illness is vital to the success of your job. You will avoid complaints, liabilities, the closing of your food service establishment and most importantly, a bad
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