[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-496044-105":59,"doc-detail-496044-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-safety-training-personal-hygiene-temperature-control-pest-control","Food Safety Training - Personal Hygiene - Temperature Control - Pest Control","","Food Safety Training material outlining practical measures to reduce contamination risks during food handling and storage. It emphasizes good personal hygiene, including frequent proper handwashing, use of gloves/aprons when required, and restrictions on handling food when ill. The guidance covers preventing physical, chemical, and biological contaminants, strict temperature control for refrigerated, frozen, and thawing procedures, and pest prevention through facility sealing, proper storage, sanitation, and coordination with a licensed pest control operator. It also details receiving, inspecting, and labeling deliveries.",{"@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-safety-training-personal-hygiene-temperature-control-pest-control/496044/",{"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-safety-training-personal-hygiene-temperature-control-pest-control/496044.png","ImageObject",300,407,{"name":92,"@type":93},"AfterMidnight","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-06","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",17,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"How should hands be cleaned during food handling?","Question",{"text":113,"@type":114},"Wash hands frequently, especially after eating, drinking, smoking, touching your face or nose, handling waste, using the restroom, and coughing or sneezing. Use hot water, liquid soap, and disposable paper towels, and wash after handling raw foods before handling cooked foods.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What temperature rules apply to refrigerated and frozen foods?",{"text":118,"@type":114},"Store and transport refrigerated foods at 41°F or less, and frozen foods at 0°F or less. Thaw frozen foods at 41°F in a cooler, in a microwave, under running cold water, or while cooking, and never thaw at room temperature.",{"name":120,"@type":111,"acceptedAnswer":121},"How can pests be prevented from entering and contaminating food?",{"text":122,"@type":114},"Deny pests entry by sealing doors, windows, vents, pipe holes, and cracks in floors and walls, and inspect incoming foods and supplies. Deny pests food and nesting places by storing items properly, keeping them off floors and away from walls, disposing of waste quickly, covering containers, eliminating standing water, and coordinating with a licensed pest control operator when needed.","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},496044,1791035087,{"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":56,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145,"preview_page_count":4},962090896061,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","Food Safety Training  \nGood Personal Hygiene  \n• Wash hands frequently, especially after eating, drinking, smoking, touching your face, nose, ears, hair, handling waste, using the restroom, coughing or sneezing, etc.  \n• Use hot water, liquid soap, and disposable paper towels.  \n• Wash hands after handling raw foods (uncooked meat, poultry, eggs, produce, etc. ) before handling cooked foods.  \n• Wear gloves if required.  \n• Wear aprons if required.  \nGood Personal Hygiene (Cont.)  \n• Do not handle food if you are ill, or have unprotected infected wounds or cuts. Infected wounds or cuts on the hands need to be covered with a bandage and glove before handling food.  \n• Wear hair restraints if required.  \n• Maintain personal cleanliness.  \n• Wear clean work clothes.  \n• Remove jewelry before handling food.  \n• Eat , drink, and smoke only in designated areas away from food.  \n• Keep your work areas clean, including all equipment  \nPrevent Contamination to Food  \nTypes of common contaminants include:  \n• Physical: Wood, metal, glass, paint chips, hair, etc. Bones in fish are also physical contaminants.  \n• Chemical: Cleaning chemicals, maintenance chemicals, pest control chemicals, etc.  \n• Biological: Bacteria, viruses, fungi, and parasites.  \nAll contaminants have the potential to cause illness or injury.  \nTemperature Control  \n• Verify the temperature of your storage area with the correct thermometer.  \n• Store and transport refrigerated foods at 41 ° F, or less.  \n• Store and transport frozen foods at 0 ° F, or less.  \n• Thaw frozen foods at 41 ° F in a cooler, using a microwave oven, under running cold water, or while cooking. Never thaw at room temperature.  \n• Store whole produce at 50 ° F, and cut produce at 41 ° F, or less.  \n• Document temperature readings for your refrigerators and freezers twice daily.  \nPest Control: Insects/Rodents  \nDeny pests entry to the facility:  \n• Seal doors, windows, and vents.  \n• Seal pipe holes through walls.  \n• Seal cracks in floors and walls.  \n• Examine all incoming food, supplies, and/or other materials to avoid pests.  \nPest Control: Storage and  \nDisposal  \nDeny pests food, water, and hiding or nesting places:  \n• Store food and supplies properly.  \n• Store items at least 6 inches off floor.  \n• Store items at least 4 inches away from wall.  \n• Dispose of food and supplies properly.  \n• Dispose of garbage quickly and cover indoor containers.  \n• Dispose of recyclables properly.  \nPest Control: Cleanliness  \nDeny pests food, water, and hiding or nesting places:  \n• Clean up food spills immediately.  \n• Eliminate standing water.  \n• Store mops and brooms off the floor. Keep service/mop sinks and buckets clear of used  \nmop water.  \n• Maintain clean personal storage areas (i.e. lockers) .  \n• Cover outdoor garbage containers.  \nPest Control: PCO  \nWork with a licensed Pest Control Operator (PCO) to eliminate pests that enter your facility:  \n• Make sure your PCO is licensed, certified the state, and insured.  \n• Do not store pesticides at your facility.  \n• Call in PCO when problems develop.  \nReceiving, Storing, & Delivering Food  \nReceipt  \n• Use reputable suppliers.  \n• Inspect deliveries for: Temperature, quality, pests, etc.  \n• Reject deliveries that have problems.  \n• Make sure food containers are not damaged.  \n• Make sure food is properly labeled.  \n• Store foods requiring refrigerated or frozen storage immediately atthe correct temperature.","cbCair1UQzBL6DeK","https://ap.wps.com/l/cbCair1UQzBL6DeK","pdf",1140872,"English","# Food Safety Training\n## Good Personal Hygiene\n## Prevent Contamination to Food\n## Temperature Control\n## Pest Control: Insects/Rodents\n## Receiving, Storing, & Delivering Food","[{\"question\":\"How should hands be cleaned during food handling?\",\"answer\":\"Wash hands frequently, especially after eating, drinking, smoking, touching your face or nose, handling waste, using the restroom, and coughing or sneezing. Use hot water, liquid soap, and disposable paper towels, and wash after handling raw foods before handling cooked foods.\"},{\"question\":\"What temperature rules apply to refrigerated and frozen foods?\",\"answer\":\"Store and transport refrigerated foods at 41°F or less, and frozen foods at 0°F or less. Thaw frozen foods at 41°F in a cooler, in a microwave, under running cold water, or while cooking, and never thaw at room temperature.\"},{\"question\":\"How can pests be prevented from entering and contaminating food?\",\"answer\":\"Deny pests entry by sealing doors, windows, vents, pipe holes, and cracks in floors and walls, and inspect incoming foods and supplies. Deny pests food and nesting places by storing items properly, keeping them off floors and away from walls, disposing of waste quickly, covering containers, eliminating standing water, and coordinating with a licensed pest control operator when needed.\"}]","Food Safety Training - Personal Hygiene - Temperature Control - Pest Control | PDF",1790926743,48]