[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-340559-105":59,"doc-detail-340559-en":131},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":124,"head_meta":126,"extra_data":128,"updated_unix":130},105,"en","exhibit-9b-gsa-food-safety-manager-training-manual","EXHIBIT 9B - GSA Food Safety Manager Training Manual","","Training for GSA food service managers to strengthen food safety knowledge and improve communication with employees. It reviews adult learning principles, core food safety procedures, personal hygiene, food handling, cleaning versus sanitizing, facility maintenance, and transferring skills to staff. The manual emphasizes preventing foodborne illness by addressing human impact, hazards, and recognizing outbreaks, supported by post-test and compliance requirements tied to manager certification.",{"@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/exhibit-9b-gsa-food-safety-manager-training-manual/340559/",{"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/exhibit-9b-gsa-food-safety-manager-training-manual/340559.png","ImageObject",300,407,{"name":92,"@type":93},"Mary Man","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-23","2026-09-22",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",14,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What is the purpose of the Food Safety Manager Training for GSA managers?","Question",{"text":113,"@type":114},"To provide managers with knowledge and skills to effectively communicate food safety issues to employees, while reviewing fundamental procedures and improving staff food service capabilities.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"How does the training address foodborne illness prevention?",{"text":118,"@type":114},"It covers food safety fundamentals such as personal hygiene, food handling, cleaning vs. sanitizing, facility maintenance, and identifying/responding to foodborne outbreaks.",{"name":120,"@type":111,"acceptedAnswer":121},"What are participants required to do to receive the Manager Certificate of Completion?",{"text":122,"@type":114},"Managers and supervisors must participate as specified, then achieve a score of 80% or greater on the post-test; the certificate must be prominently displayed for inspections.","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},340559,1790527670,{"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},7421720224475,"https://ap-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c","| \u003Cbr>EXHIBIT 9BFOOD SAFETY MANAGER TRAININ MANUAL | \u003Cbr>G |\n| --- | --- |\n| U.S. General Services Administration Property Management Division |  |\n| | \u003Cbr>FOOD SAFETY MANAGER TRAINING |\n| Presented by:\u003Cbr>U.S. General Services Administration Property Management Division, and\u003Cbr>U.S. Department of Health and Human Services, Federal Occupational Health | |\n\nFood Safety Manager Training  \nTable of Contents  \nForward…………………………………………… 4  \nSection 1 – Definitions …………………………. 8  \nFocus Areas  \nSection 2 – Adult Learning Principles ……… 14  \nSection 3 – Understanding Food Safety ……… 18  \nHuman Impact ………………….. 18  \nAreas of Responsibility ……………. 19  \nFoodborne Illness ………………….. 24  \nPotentially Hazardous Foods ……… 31  \nFood Safety Hazards ……………. 33  \nRecognizing and Responding toa Foodborne Outbreak ………………. 36  \nSection 4 – Personal Hygiene …………………… 42  \nSection 5 – Food Handling …………………… 47  \nSection 6 – Cleaning vs. Sanitizing…………….. 57  \nTypes of Sanitizers ……………….. 57  \nManual and Machine Warewashing ……………………… 60  \nWiping Cloths …………………………. 64  \nSection 7 – Facility Maintenance ………………….. 66  \nFloors, Walls Ceiling ………………. 66  \nLighting …………………………….. 67  \nPest Control ……………………… 68  \nPlumbing …………………………….. 72  \nImmediate Health Hazards ………….. 74  \nWorkplace Safety …………………… 75  \nSection 8 – Implementing Learned Skills……… 78  \nSummary  \nSection 9 – Summary and Review …………….. 80  \nSection 10 – Instructions and Post-Test ………. 82  \nFood Safety Manager Training  \nForward  \nOnce again, the General Services Administration (GSA), along with the U.S. Public Health Service (USPHS), Federal Occupational Health (FOH) has produced a food service training program. The first training, produced in 2005, focused on the food service  \nemployee. The training highlighted important food  \nsafety techniques as indicated by the most frequently cited violations from the FOH inspector’s reports.  \nThe training presented here is designed to provide GSA food service managers with the knowledge and  \nability to effectively communicate food safety issues to their employees.  \nIt is designed to review fundamental  \nfood safety procedures as well as provide managers with an understanding of how to effectively communicate the information to their employees. The objectives of both trainings are similar in that they are both aimed at reducing the number of deficiencies that may be found during a food inspection and ultimately at reducing the likelihood of any  \nfoodborne illness occurring in GSA food facilities.  More than 200 known diseases are transmitted through food.  \nThe causes of foodborne illness include viruses, bacteria,  \nparasites, toxins, and metals. The symptoms of foodborne illness range from mild gastroenteritis (inflammation of the gastrointestinal tract) to life-threatening neurologic, hepatic (liver-related), and renal (kidney-related) syndromes. In the United States, the annual occurrence of foodborne diseases  \nhas been estimated at 76 million cases, up to 325,000  \nhospitalizations, and up to 5,000 deaths. However, because  \nmilder cases may go unreported, the incidence may be  \nsignificantly higher. In addition, some proportion of  \nfoodborne illness is caused by pathogens or agents that  \nhave not yet been identified and thus cannot be diagnosed.  \nFor example, just 20 years ago, many of the pathogens that cause the most concern, including Escherichia coli (E-coli) ,  \nhad not been identified as causes of foodborne illness.  \nAs a manager, you have an obligation to provide the safest food possible to the individuals that you serve. You have a responsibility to inform staff on all aspects of food safety. However, obstacles may exist that could potentially impede on an employee’s willingness or ability to follow procedures. The manager must be aware of these obstacles and seek out ways to overcome them. This training focuses on providing techniques and tools that the manager can utilize to better understand their employees and to ultimately impr","cbCainBcF0TptuLX","https://ap.wps.com/l/cbCainBcF0TptuLX","pdf",1535957,91,"English","# Forward\n## Table of Contents\n# Section 1 – Definitions\n# Section 2 – Adult Learning Principles\n# Section 3 – Understanding Food Safety\n## Human Impact\n## Areas of Responsibility\n## Foodborne Illness\n## Potentially Hazardous Foods\n## Food Safety Hazards\n## Recognizing and Responding to a Foodborne Outbreak\n# Section 4 – Personal Hygiene\n# Section 5 – Food Handling\n# Section 6 – Cleaning vs. Sanitizing\n## Types of Sanitizers\n## Manual and Machine Warewashing\n## Wiping Cloths\n# Section 7 – Facility Maintenance\n## Floors, Walls, Ceiling\n## Lighting\n## Pest Control\n## Plumbing\n## Immediate Health Hazards\n## Workplace Safety\n# Section 8 – Implementing Learned Skills\n# Section 9 – Summary and Review\n# Section 10 – Instructions and Post-Test","[{\"question\":\"What is the purpose of the Food Safety Manager Training for GSA managers?\",\"answer\":\"To provide managers with knowledge and skills to effectively communicate food safety issues to employees, while reviewing fundamental procedures and improving staff food service capabilities.\"},{\"question\":\"How does the training address foodborne illness prevention?\",\"answer\":\"It covers food safety fundamentals such as personal hygiene, food handling, cleaning vs. sanitizing, facility maintenance, and identifying/responding to foodborne outbreaks.\"},{\"question\":\"What are participants required to do to receive the Manager Certificate of Completion?\",\"answer\":\"Managers and supervisors must participate as specified, then achieve a score of 80% or greater on the post-test; the certificate must be prominently displayed for inspections.\"}]","EXHIBIT 9B - GSA Food Safety Manager Training Manual | PDF",1790037317,229]