[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-496025-105":59,"doc-detail-496025-en":135},{"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":128,"head_meta":130,"extra_data":132,"updated_unix":134},105,"en","food-safety-training-required-annual-training","Food Safety Training - Required Annual Training","","Food Safety Training document outlines mandatory annual food-safety education for all members of the Food Bank of Northeast Georgia. It emphasizes that the training covers common practices but does not replace ServSafe Manager certification required for On-Premises Meals. It instructs all staff and shoppers involved in food handling to maintain personal hygiene, understand proper food storage to prevent cross-contamination and unsafe temperatures, use FIFO, label program food separately, manage Direct Distribution timing and storage approvals, and apply pest prevention and response procedures with required logging and coordination.",{"@graph":69,"@context":127},[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-required-annual-training/496025/",{"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-required-annual-training/496025.png","ImageObject",300,407,{"name":92,"@type":93},"PakDamar76","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",11,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119,123],{"name":110,"@type":111,"acceptedAnswer":112},"Who must complete this annual food safety training?","Question",{"text":113,"@type":114},"All Members of the Food Bank of Northeast Georgia are required to complete the training annually. All Shoppers and anyone involved in handling food within the organization should also be familiar with it and general food safety practices.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What are the personal hygiene expectations in the training?",{"text":118,"@type":114},"The training requires frequent hand washing, wearing food-safe attire when appropriate, and knowing when not to handle food. It stresses that maintaining good personal hygiene is necessary for everyone’s safety.",{"name":120,"@type":111,"acceptedAnswer":121},"How should food be stored to prevent contamination and unsafe temperatures?",{"text":122,"@type":114},"The training instructs teams to prevent cross-contamination, store foods properly in an organized and secure way, and hold refrigerated foods between 36–40°F and frozen foods at 0°F or lower. It also requires using a Weekly Temperature Log and storing items with safe spacing from surfaces and non-food items.",{"name":124,"@type":111,"acceptedAnswer":125},"What pest prevention and infestation steps are required?",{"text":126,"@type":114},"Pest prevention includes removing excess cardboard, storing loose bulk items in lidded bins, and following a monthly self-administered or quarterly professional pest control schedule. All treatment must be recorded with a Pest Control Log or invoices, and in an infestation damaged products should be discarded, contaminated areas cleaned, facilities re-examined, and pest control applied; if serious, contact a professional and the Food Access Coordinator.","https://schema.org",{"og:url":83,"og:type":129,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":131,"canonical":83},"index,follow",{"doc_id":133,"site_id":62},496025,1791236387,{"code":4,"msg":5,"data":136},{"doc_id":133,"user_id":137,"nickname":92,"user_avatar":138,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":139,"file_id":140,"file_url":141,"file_type":142,"file_size":143,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":144,"language":145,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":146,"faqs":147,"seo_title":148,"seo_description":67,"update_tm":149,"read_time":150,"preview_page_count":4},962090893057,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","Food Safety Training  \n202 5-2026  \nFood Safety  \nThis training is required annually for all Members of the Food Bank of Northeast Georgia . While this training discusses common food safety practices, this does not provide ServSafe Manager Certification, as is required for On-Premises Meals .  \nAll Shoppers and those involved in handling food within your organization must be familiar with this training and general food safety practices .  \nPRACTICE GOOD PERSONAL HYGIENE  \nWash your hands frequently  \n(ServSafe Food Handler Guide, p.2 . 1-2 . 6)  \nWear food-safe attire when appropriate  \n(ServSafe Food Handler Guide, p.2 . 8)  \nKnow when  NOT to handle food  \n(ServSafe Food Handler Guide, p.2 . 9)  \nIt is necessary, for everyone’s safety, that good personal hygiene be maintained.  \nPROPER FOOD STORAGE  \nPrevent cross-contamination:  \n(ServSafe Food Handler Guide, p.1.5)  \n Cross-contamination is when biological, chemical, and/or physical contaminants are transferred to a substance, object, or food  \n All contaminants have the potential to cause illness or injury  \nStore foods properly:  \n(top to bottom) :  \n Dairy products, cooked food/meats, and ready-toeat foods  \n Fresh produce  \n Whole red meat ( pork and beef) and seafood  Ground or processed red meats, and fish  \n Whole and ground poultry  \nPROPER FOOD STORAGE  \nYour storage should be clean, organized, and secure:  \n(ServSafe Food Handler Guide, p. 3 . 5)  \n Storage must be locked and kept secure  \n Only those involved in managing food distributions should be allowed access to your food storage  \n Regularly monitor storage and units for signs of pests, mold, and mildew  Refrigerator and freezer units should be cleaned at least every 3-6 months  Store all items 6 inches from the ground and ceiling and 1 inch from walls  \n Store food separate and at least 4 feet from non-food items, cleaning supplies, and chemicals  \n Non-food items should not be stored on the same shelving unit as food  \nPROPER FOOD STORAGE  \nFoods must be stored at safe temperatures:  \n Refrigerator and Freezer units must be held at proper temperatures.  \n Refrigerated foods/ units should be held between 36-40° F  Frozen foods/ units should be held at 0 ° F or lower  \n Use a Weekly Temperature Log to record the temperature of the room at l east once a week  \nUse the FIFO method when storing food:  \n FIFO (First-In-First-Out) is an inventory organizational method when the oldest received items are the first distributed.  \n The only time FIFO may not apply is when some items are about to expire and should be distributed as soon as possible  \nPROPER FOOD STORAGE  \nStore and label all program food (Non-USDA/USDA/GNAP/F2K) separately:  \n Store in a way that anyone without knowledge can walk in and know exactly what food they are looking at  \n Any signage counts as long as it shows the program name and matches the program food  \n Use separators as needed if you are limited on shelving space  \nPROPER FOOD STORAGE  \nAdherence to all food safety standards is crucial for Direct Distribution (including On Premises and Mobile Pantries) :  \n Distribute ALL cold and frozen food within 4 hours of reception and ALL shelfstable foods before the end of the day  \n Transport, stage, and hold food at the appropriate temperatures  \n Excess food may only be stored at a site pre-approved by the Food Bank OR donated to another Member’s Food Pantry that has approved storage for the food provided  \n A Member cannot donate USDA or GNAP foods to a Member who is not participating in the program . Additionally, Members who do not have refrigeration/freezer units cannot take food that requires refrigeration/freezing.  \nPROPER FOOD STORAGE  \nPest prevention:  \n Remove as much cardboard as possible  \n Loose bulk items or items that cannot stack, such as bags of dry beans or rice, should be stored in bins with lids  \n Self-administered pest control treatment is required monthly OR  Professional pest control treatment is required quarterly ","cbCaitRICl4YvjGl","https://ap.wps.com/l/cbCaitRICl4YvjGl","pdf",11176959,17,"English","# Food Safety Training\n## Annual requirement and certification limits\n## Personal hygiene practices\n## Proper food storage\n## Direct Distribution handling and timing\n## Pest prevention and infestation response","[{\"question\":\"Who must complete this annual food safety training?\",\"answer\":\"All Members of the Food Bank of Northeast Georgia are required to complete the training annually. All Shoppers and anyone involved in handling food within the organization should also be familiar with it and general food safety practices.\"},{\"question\":\"What are the personal hygiene expectations in the training?\",\"answer\":\"The training requires frequent hand washing, wearing food-safe attire when appropriate, and knowing when not to handle food. It stresses that maintaining good personal hygiene is necessary for everyone’s safety.\"},{\"question\":\"How should food be stored to prevent contamination and unsafe temperatures?\",\"answer\":\"The training instructs teams to prevent cross-contamination, store foods properly in an organized and secure way, and hold refrigerated foods between 36–40°F and frozen foods at 0°F or lower. It also requires using a Weekly Temperature Log and storing items with safe spacing from surfaces and non-food items.\"},{\"question\":\"What pest prevention and infestation steps are required?\",\"answer\":\"Pest prevention includes removing excess cardboard, storing loose bulk items in lidded bins, and following a monthly self-administered or quarterly professional pest control schedule. All treatment must be recorded with a Pest Control Log or invoices, and in an infestation damaged products should be discarded, contaminated areas cleaned, facilities re-examined, and pest control applied; if serious, contact a professional and the Food Access Coordinator.\"}]","Food Safety Training - Required Annual Training | PDF",1790926387,43]