[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-340729-105":59,"doc-detail-340729-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","food-handler-basic-course-study-guide","Food Handler Basic Course Study Guide","","Food Handler Basic Course Study Guide provides training foundations for food service employees to protect customers from foodborne illness. It explains why the manual matters, how to use it, and the requirement for a person in charge. It covers illness awareness, proper hand-washing, avoiding bare-hand contact, disease spread prevention, employee practices, contamination and cross-contamination, and temperature control including the “danger zone,” cooking temperatures, and hot/cold holding. The guide also addresses safe storage, clean workplaces, glossary, and key reference sections.",{"@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/food-handler-basic-course-study-guide/340729/",{"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/food-handler-basic-course-study-guide/340729.png","ImageObject",300,407,{"name":92,"@type":93},"Connor ","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-30","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},"Who must obtain a food handler card, and how often is it renewed?","Question",{"text":113,"@type":114},"All food handlers employed in food service must obtain a food handler card within 30 days from the date of hire. The card must be kept current by renewing it every three years or as required.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What is the training program’s main goal?",{"text":118,"@type":114},"The goal of the program is to provide a basic understanding of food safety, supporting managers responsible for ensuring food is prepared and served safely.",{"name":120,"@type":111,"acceptedAnswer":121},"What key topics are covered in the basic course study guide?",{"text":122,"@type":114},"The guide covers preventing employee illness risks, proper hand-washing, avoiding bare-hand contact with ready-to-eat foods, disease spread prevention, contamination and cross-contamination, and food temperature control including cooking temperatures and holding temperatures.","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},340729,1790187798,{"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},687207022233,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","[www.efoodcard.com](www.efoodcard.com)  \nFood Industry Training  \nFood Handler Basic Course Study Guide  \nTable of Contents  \nWhy Read This Manual? .......................................1  \nFood Handler Card .........................................................1  \nTraining Required ............................................................1  \nReciprocity and Equivalency ......................................1  \nHow to Use This Manual ...............................................1  \nA “Person in Charge” is Required .............................1  \nChapter 1. Food Handler Training Learning Objectives .............................................3  \n1.1 Employee Illness ..................................................3  \n1.2 Hand-Washing ......................................................3  \n1.3 No Bare Hand Contact with Ready to Eat Food............................................. 4  \n1.4 Your Role in Helping Prevent Foodborne Illness................................................5  \n1.5 The Role of Management in Helping Prevent Foodborne Illness .............................. 6  \n1.6 Foodborne Illness............................................... 6  \n1.7 Temperature Control..........................................7  \n1.8 Final Cooking Temperature .............................7  \n1.9 Contamination and Cross Contamination ........................................ 8  \n1.10 Work Only When You Are Well..................... 9  \nChapter 1 Review ..........................................................10  \nChapter 2. Prevent the Spread of Disease.......11  \n2.1 Why Hand Washing is Very Important ......11  \n2.2 Germs are Everywhere ..................................... 11  \n2.3 No Bare Hand Contact .................................... 12  \n2.4 Ready-To-Eat ...................................................... 12  \n2.5 Gloves and Hand-Washing ............................ 12  \nChapter 2 Review ......................................................... 13  \nChapter 3. Employee Practices......................... 14  \n3.1 Take Care of How You Look and How You Act...............................................14  \n3.2 Fingernails............................................................14  \n3.3 Gloves Can Spread Germs ............................14  \n3.4 Beverages.............................................................14  \nChapter 4. What Makes People Sick from Food? .......................................................... 15  \n4.1 Foodborne Illness.............................................. 15  \n4.2 Time/Temperature Control for Safety/Potentially Hazardous Foods.........15  \n4.3 Bacteria ................................................................. 15  \n4.4 Viruses ................................................................... 16  \n4.5 Parasites................................................................ 16  \n4.6 Chemicals ............................................................. 16  \n4.7 Physical Contamination ..................................16  \n4.8 Contaminated Food .........................................16  \nChapter 5. Food Temperatures......................... 17  \n5.1 Temperature Control (for Food Safety) ...17  \n5.2 The “Danger Zone”........................................... 17  \n5.3 When to Discard Food .................................... 17  \n5.4 Cooking Food ..................................................... 17  \n5.5 When is Cooked Food Safe?.........................18  \n5.6 Remember ........................................................... 18  \n5.7 Cold Holding ....................................................... 18  \n5.8 Hot Holding ......................................................... 18  \n5.9 Keep it Hot .......................................................... 18  \n5.10 Keep it Cold......................................................... 18  \nChapter 5 Review ......................................................... 19  \nChapter 6. Safe Storage Practices .....","cbCaiuBbJXjEmrDy","https://ap.wps.com/l/cbCaiuBbJXjEmrDy","pdf",601879,39,"English","# Why Read This Manual?\n# Food Handler Card\n# Training Required\n# Reciprocity and Equivalency\n# How to Use This Manual\n# Chapter 1. Food Handler Training Learning Objectives\n## Employee Illness\n## Hand-Washing\n# Chapter 2. Prevent the Spread of Disease\n## Why Hand Washing is Very Important\n## Germs are Everywhere\n# Chapter 3. Employee Practices\n## Take Care of How You Look and How You Act\n## Fingernails\n# Chapter 4. What Makes People Sick from Food?\n## Foodborne Illness\n## Bacteria\n# Chapter 5. Food Temperatures\n## The “Danger Zone”\n## Cold Holding\n# Chapter 6. Safe Storage Practices\n## Cross Contamination\n# Chapter 7. A Clean Workplace is Safer\n## Follow These Important Rules\n# Glossary\n# Reference","[{\"question\":\"Who must obtain a food handler card, and how often is it renewed?\",\"answer\":\"All food handlers employed in food service must obtain a food handler card within 30 days from the date of hire. The card must be kept current by renewing it every three years or as required.\"},{\"question\":\"What is the training program’s main goal?\",\"answer\":\"The goal of the program is to provide a basic understanding of food safety, supporting managers responsible for ensuring food is prepared and served safely.\"},{\"question\":\"What key topics are covered in the basic course study guide?\",\"answer\":\"The guide covers preventing employee illness risks, proper hand-washing, avoiding bare-hand contact with ready-to-eat foods, disease spread prevention, contamination and cross-contamination, and food temperature control including cooking temperatures and holding temperatures.\"}]","Food Handler Basic Course Study Guide | PDF",1790038514,98]