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It emphasizes compliance with the Maricopa County Environmental Health Code and the need for stringent practices appropriate to the restaurant’s jurisdiction. 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Please remember that the regulations set forth in this training manual reflect the Maricopa County Environmental Health Code. It is important to remember when writing your manual, not to be less stringent than the requirements set forth in this document; doing so may lead to serious food safety challenges within your operation. If your operation resides outside of the jurisdiction of Maricopa County, please be sure to check with your local regulatory agency so that proper code requirements are followed.  \nThis project was made possible by a USDA, FSIS Cooperative Agreement FSIS-C-05-2003  \nTable of Contents  \nNote to New Author i Introduction 1  \nFoodborne Illness 1  \nPersonal Hygiene 2  \nCleaning and Sanitizing 4  \nCross-Contamination and Food Storage 6  \nFood Storage Limits 7  \nApproved Foods 7  \nToxic Chemicals and Pest Control 7  \nFood Temperatures 8  \nEmergencies 12  \nIntroduction  \nWELCOME TO (RESTAURANT X)  \n(Restaurant X) takes pride in serving safe and great tasting food to our customers, family and friends. Our customers may not notice the attention we give to food safety but it is one of the most important focuses here at (Restaurant X). We all share the responsibilities for making sure that the foods we prepare and serve to our customers are safe.  \nWHY ARE FOOD SAFTEY PROCEDURES IMPORTANT?  \nAccording to the Center for Disease Control, it is estimated that each year in the United States alone there are 76 million cases of foodborne illness resulting in 325,000 hospitalizations and 5,000 deaths.  \nTo help prevent this, there are laws that govern food handling. This manual is designed to cover some of the practices that if done improperly could result in a customer becoming sick.  \nOur restaurant uses a systems based approach to food safety often called a HACCP (Hazard Analysis and Critical Control Point) plan. This means we have set procedureson how to perform most tasks in the restaurant from receiving of foods, to preparation, to the service to the customer.  \nFoodborne Illness  \nLet’s begin our discussion by talking about what is foodborne illness. There are three main types of illness: Physical; Chemical; and Biological.  \nPhysical foodborne illness is caused by when a foreign object enters the food and the customer eats it. An example would be a pushpin falling out of a corkboard and entering the food. The customer may bite down on the pin and break a tooth.  \nChemical foodborne illness occurs when a chemical enters the food and a customer ingests it. We need chemicals for cleaning and sanitizing of our establishment, but we need to be careful to keep them separated from the food that we serve. An example of a chemical foodborne illness may be an employee forgets to label a spray bottle containing a yellow liquid (degreaser). Another employee gets the spray bottle believing it is olive oil and begins to spray it on the pasta when it is done cooking. The customer now gets pasta with degreaser to eat resulting in him becoming ill.  \nThe third type of foodborne illness is the most common – Biological. This can then be further broken down into three more subcategories: Viruses; Foodborne Intoxications; and Foodborne Infections. Viruses are pieces of DNA that can multiply within a living organism such as Hepatitis A. Foodborne intoxications involve a bacteria growing outside of a human and producing a toxin. The human then eats the toxin and becomes ill normally within a matter of hours. Foodborne infections involve a human eating the bacteria and then the bacteria produce a toxin within the person causing illness.  \nPersonal Hygiene  \nGood personal hygiene practices are an essential part of providing safe food to our customers. Among these hygiene practices, the most","cbCaisntLwf6tDDy","https://ap.wps.com/l/cbCaisntLwf6tDDy","pdf",430618,15,"English","# Note to New Author\n# Introduction\n# Foodborne Illness\n## Physical foodborne illness\n## Chemical foodborne illness\n## Biological foodborne illness\n# Personal Hygiene\n## Handwashing procedure\n# Cleaning and Sanitizing\n# Cross-Contamination and Food Storage\n# Food Storage Limits\n# Approved Foods\n# Toxic Chemicals and Pest Control\n# Food Temperatures\n# Emergencies","[{\"question\":\"What is the purpose of the Food Safety Training Manual for Restaurant X?\",\"answer\":\"The manual explains food safety practices to reduce improper handling that could make customers sick, aligned with the Maricopa County Environmental Health Code.\"},{\"question\":\"What are the three main types of foodborne illness described in the manual?\",\"answer\":\"The manual divides foodborne illness into Physical, Chemical, and Biological, with Biological further split into viruses, foodborne intoxications, and foodborne infections.\"},{\"question\":\"How must employees wash their hands according to the manual?\",\"answer\":\"Employees must moisten hands with hot water and apply soap, scrub vigorously (including between fingers, under nails, forearms, and back of hands) for at least 20 seconds, then rinse under running water and dry with a disposable paper towel.\"}]","Food Safety Training Manual - Volume 1 - Restaurant Food Safety System | PDF",38]