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.
A food safety management program is an organized system developed for all levels of food operation. Only a good program and training on cleaning, sanitizing, and food safety can provide your customers safe food which should be the Certified Food Manager's first responsibility.
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