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Establishments  \nTable of Contents  \nOwner Responsibilities............................................................................................................................... 5  \nPerson in Charge (PIC) ............................................................................................................................... 5  \nWhy is Proper Food Handling Important? .............................................................................................. 6  \nTemperature Controls ................................................................................................................................ 7  \nTemperature Logs................................................................................................................................... 7  \nCold-holding ........................................................................................................................................... 7  \nThawing.................................................................................................................................................... 7  \nHot-holding ............................................................................................................................................. 7  \nCooling Procedures .................................................................................................................................... 9  \nCooling Methods .................................................................................................................................... 9  \nReheating................................................................................................................................................... 10  \nThermometers ....................................................................................................................................... 10  \nEmployee Hygiene.................................................................................................................................... 11  \nHand-washing ....................................................................................................................................... 11  \nBare Hand Contact ............................................................................................................................... 12  \nGloves ..................................................................................................................................................... 12  \nHighly Susceptible Populations .......................................................................................................... 12  \nFood Worker Policies ........................................................................................................................... 13  \nFood Preparation ...................................................................................................................................... 14  \nRinse All Fruits and Vegetables .......................................................................................................... 14  \nCross-Contamination ........................................................................................................................... 14  \nPrevent Cross-Contamination ............................................................................................................. 14  \nSpecialized Processing Methods ........................................................................................................ 16  \nOn-site Food Labeling ............................................................................................................................. 17  \nDate 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Advisory\n# References and Additional Resources\n# Appendix A-HACCP Plan Template\n# Appendix B-Annual Food Service License Variance Request","[{\"question\":\"What are the owner responsibilities for safe food handling?\",\"answer\":\"The manual outlines owner responsibilities to ensure safe food handling practices in food service establishments, supported by management and personnel guidelines.\"},{\"question\":\"How should food temperatures be controlled and recorded?\",\"answer\":\"It explains temperature controls across cold-holding, thawing, hot-holding, cooling, cooling methods, reheating, and the use of thermometers, along with maintaining temperature logs.\"},{\"question\":\"What hygiene practices help prevent contamination?\",\"answer\":\"The manual covers employee hygiene including proper hand-washing, rules for bare hand contact, glove use, and policies to prevent cross-contamination.\"}]","Food Handler’s Manual - A Guide to Safe and Healthy Food Handling for Food Service 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