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It explains the impact of foodborne illness, how germs spread through contaminated hands and food, and why illness can cause serious consequences for customers and businesses. The handbook covers handwashing, working safely with ready-to-eat foods, glove use, preventing cross-contamination, time/temperature control (including the danger zone), safe food sources, and proper dishwashing, including manual and mechanical methods.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/alaska-safe-food-worker-handbook-food-safety-is-in-your-hands/435987/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/alaska-safe-food-worker-handbook-food-safety-is-in-your-hands/435987.png","ImageObject",300,407,{"name":92,"@type":93},"Genevieve","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-30","2026-09-29",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",12,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What is the main responsibility of a food worker in this handbook?","Question",{"text":113,"@type":114},"Food safety is in the worker’s hands, and the worker must handle food safely to prevent illness from spreading through food.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What should you do if you have symptoms of a foodborne illness at work?",{"text":118,"@type":114},"Go home or do not work with food or food-contact surfaces, and notify your supervisor immediately if you have symptoms such as diarrhea, vomiting, jaundice, infected or uncovered wounds, fever with sore throat, or abdominal cramping.",{"name":120,"@type":111,"acceptedAnswer":121},"How does handwashing help prevent foodborne illness?",{"text":122,"@type":114},"Handwashing removes germs from the hands, reducing the spread of germs through food. The handbook highlights that ill employees can contaminate food from germs on their hands.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},435987,1790833584,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":140,"language":141,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":142,"faqs":143,"seo_title":144,"seo_description":67,"update_tm":145,"read_time":146,"preview_page_count":4},1374391974585,"https://ap-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c","Alaska Safe Food Worker Handbook  \nFood Safety Is In Your Hands  \n1-87-SAFE-FOOD (1-877-233-3663)  \n[http://www.dec.alaska.gov/eh/fss](http://www.dec.alaska.gov/eh/fss)  \nTable of Contents  \nPart 1: Food Worker Knowledge and Health..................................2  \nFoodborne Illness ........................................................................................ 2  \nWhat if I am sick at work? .......................................................................... 3  \nHandwashing............................................................................................... 4  \nWorking with ready-to-eat foods ................................................................ 6  \nUsing gloves correctly ................................................................................ 7  \nPersonal hygiene checklist .......................................................................... 9  \nPart 2: Prevent Cross-Contamination .......................................... 12  \nStore Food Safely...................................................................................... 13  \nWash, rinse and sanitize............................................................................ 14  \nUse chemicals safely................................................................................. 15  \nPart 3: The Right Temperatures.................................................... 17  \nThe Danger Zone ...................................................................................... 18  \nUsing your thermometer ........................................................................... 18  \nCooking and holding temperatures ........................................................... 20  \nCooling, thawing and reheating ................................................................ 21  \nPart 4: Safe Food Sources ............................................................25  \nApproved sources...................................................................................... 25  \nConsumer advisories ................................................................................. 26  \nPart 5: Proper Dishwashing ..........................................................28  \nManual dishwashing ................................................................................. 28  \nMechanical dishwashing ........................................................................... 29  \nUsing sanitizers ......................................................................................... 30  \nGlossary of Food Safety Terms ....................................................32  \nAnswers to the Self-Check Activities ...........................................33  \nPart 1:  \nFood Worker Knowledge and Health  \nFood safety is in your hands. As a food worker, it is part of your job to handle food safely to prevent the spread of illness through food.  \nThe consequences of an illness from food can be disastrous.  \n􀂃 In the U.S, about 76 million people a year get sick from food. Of those , about  \n5,000 people die.  \n􀂃 A foodborne illness outbreak can result in customer complaints, loss of customers, and even closure of business.  \n􀂃 Foodborne illness can seriously harm your customers.  \nWhat can you do to make sure that the food you serve is safe? Handle it safely! After completing this section of the training you will be able to:  \n􀀦  \n􀀦  \n􀀦  \nDefine foodborne illness  \nDecide what to do when you are sick  \nPrevent the spread of germs by washing your hands properly  \n􀀦 Avoid bare hand contact when working with ready-to-eat food by using tongs, gloves, tissues, scoops and other tools  \n􀀦 Decide when to change your single-use gloves  \nFoodborne Illness  \nHave you ever been sick with a foodborne illness? If you have had diarrhea or vomiting, it is likely that you have experienced a foodborne illness.  \nA foodborne illness is any disease caused by eating or drinking contaminated food. In fact, the Centers for Disease Control estimates that a","cbCaiemqM8Cs0xoe","https://ap.wps.com/l/cbCaiemqM8Cs0xoe","pdf",1761679,36,"English","# Table of Contents\n## Part 1: Food Worker Knowledge and Health\n## Part 2: Prevent Cross-Contamination\n## Part 3: The Right Temperatures\n## Part 4: Safe Food Sources\n## Part 5: Proper Dishwashing\n## Glossary of Food Safety Terms\n## Answers to the Self-Check Activities","[{\"question\":\"What is the main responsibility of a food worker in this handbook?\",\"answer\":\"Food safety is in the worker’s hands, and the worker must handle food safely to prevent illness from spreading through food.\"},{\"question\":\"What should you do if you have symptoms of a foodborne illness at work?\",\"answer\":\"Go home or do not work with food or food-contact surfaces, and notify your supervisor immediately if you have symptoms such as diarrhea, vomiting, jaundice, infected or uncovered wounds, fever with sore throat, or abdominal cramping.\"},{\"question\":\"How does handwashing help prevent foodborne illness?\",\"answer\":\"Handwashing removes germs from the hands, reducing the spread of germs through food. The handbook highlights that ill employees can contaminate food from germs on their hands.\"}]","Alaska Safe Food Worker Handbook - Food Safety Is In Your Hands | PDF",1790676281,91]