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Health Authority  \nFoodborne Illness Prevention Program  \nTable of Contents  \nWhy Read This Book?...........................................1  \nFood Handler Card .....................................................1  \nTraining Required ........................................................1  \nReciprocity and Equivalency ..................................1  \nHow to Use This Book ...............................................1  \nA “Person in Charge” is Required.........................1  \nKeep This Book to Use as a Reference..............2  \nFood Handler Training Learning Objectives .............................................3  \nEmployee Illness .........................................................3  \nHandwashing .............................................................. 4  \nYour Role in Helping Prevent Foodborne Illness ..................................................... 6  \nThe Role of Management in Helping Prevent Foodborne Illness ......................................7  \nFoodborne Illness ......................................................7  \nTemperature Control................................................ 8  \nFinal Cooking Temperature ................................... 9  \nContamination and Cross Contamination ....... 9  \nYour Own Health Comes First.............................10  \nReview ........................................................................... 11  \nPrevent the Spread of Disease ......................... 12  \nHand Washing is Very Important....................... 12  \nDouble Handwash.................................................... 13  \nGerms are Everywhere........................................... 13  \nGloves and Handwashing...................................... 13  \nReview ..........................................................................14  \nEmployee Practices ............................................ 15  \nTake Care of How You Look and How You Act ..................................................... 15  \nFingernails .................................................................. 15  \nGloves Can Spread Germs .................................... 15  \nBeverages ................................................................... 15  \nWhat Makes People Sick From Food?............. 16  \nFoodborne Illness .................................................... 16  \nPotentially Hazardous Foods ................................ 16  \nBacteria........................................................................ 16  \nOther Germs .............................................................. 17  \nViruses .......................................................................... 17  \nParasites ...................................................................... 17  \nChemicals .................................................................... 17  \nPhysical Contamination ......................................... 17  \nContaminated Food ................................................ 17  \nFood Temperatures ............................................ 18  \nTemperature Control (for Food Safety) ..................................................... 18  \nThe “Danger Zone”.................................................. 18  \nWhen to Discard Food........................................... 18  \nCooking Food............................................................ 18  \nWhen is Cooked Food Safe? ...............................18  \nRemember .................................................................. 19  \nCold Holding .............................................................. 19  \nHot Holding ................................................................ 19  \nKeep it Hot.................................................................. 19  \nKeep it Cold................................................................ 19  \nReview ..................................","cbCaimvLi2XPiMZH","https://ap.wps.com/l/cbCaimvLi2XPiMZH","pdf",621066,44,"English","# Why Read This Book?\n# Food Handler Training Learning Objectives\n## Employee Illness\n## Handwashing\n# Prevent the Spread of Disease\n## Double Handwash\n## Gloves and Handwashing\n# Employee Practices\n## Fingernails\n## Safe Storage Practices\n# Glossary\n# Practice Test\n# Reference Section","[{\"question\":\"Who needs to obtain a food handler card, and when must it be obtained?\",\"answer\":\"All food handlers employed in food service must obtain a food handler card within 30 days from the date of hire.\"},{\"question\":\"How often must the food handler card be renewed?\",\"answer\":\"The card must be kept current by renewing it every three years.\"},{\"question\":\"What core practices help prevent foodborne illness?\",\"answer\":\"The manual emphasizes proper handwashing, controlling food temperatures to manage the danger zone, preventing contamination and cross contamination, and following safe storage and workplace cleanliness rules.\"}]","Food Safety Self-Training Manual - Food Handler Card - Training and Prevention Guide | PDF",1790683923,111]