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................................................................................1  \nFood Handler Card...................................................................................1  \nTraining Required.....................................................................................1  \nReciprocity and Equivalency ..................................................................1  \nHow to Use This Book............................................................................ 2  \nA “Person in Charge” is Required ........................................................ 2  \nKeep This Book to Use as a Reference ................................................. 3  \nLearning Objectives................................................................................... 4  \nEmployee Illness ................................................................................. 4  \nHandwashing......................................................................................... 5  \nYour Role in Helping Prevent Foodborne Illness.........................7  \nThe Role of Management ................................................................. 8  \nFoodborne Illness ............................................................................... 8  \nTemperature Control ......................................................................... 9  \nFinal Cooking Temperature............................................................. 10  \nContamination and Cross Contamination...................................... 10  \nYour Own Health Comes First ................................................................ 11  \nWork Only When You Are Well ......................................................... 11  \nReview.................................................................................................. 12  \nPrevent the Spread of Disease ............................................................. 13  \nHandwashing is Very Important........................................................ 13  \nGerms are Everywhere........................................................................ 14  \nReview.................................................................................................. 15  \nEmployee Practices................................................................................... 16  \nHow You Look and How You Act........................................................ 16  \nFingernails .............................................................................................. 16  \nGloves can spread germs..................................................................... 16  \nBeverages ............................................................................................... 16  \nWhat Makes People Sick From Food? ................................................. 17  \nFoodborne Illness ................................................................................. 17  \nPotentially Hazardous Foods.............................................................. 17  \nBacteria................................................................................................... 17  \nOther Germs.......................................................................................... 18  \nChemicals ................................................................................................ 18  \nPhysical Contamination ........................................................................ 18  \nFood Temperatures.................................................................................. 19  \nTemperature Control ........................................................................... 19  \nThe \"Danger Zone\" ............................................................................... 19  \nWhen to Discard Food......................................................................... 1","cbCaimvTHJFmoTrt","https://ap.wps.com/l/cbCaimvTHJFmoTrt","pdf",412940,47,"English","# Why Read This Book?\n## Food Handler Card\n## Training Required\n## Reciprocity and Equivalency\n# How to Use This Book\n## A “Person in Charge” is Required\n## Keep This Book to Use as a Reference\n# Learning Objectives\n## Employee Illness\n# Handwashing\n## Your Role in Helping Prevent Foodborne Illness\n# Foodborne Illness\n## Temperature Control\n## Final Cooking Temperature\n# Contamination and Cross Contamination\n## Your Own Health Comes First\n## Work Only When You Are Well\n# Review\n# Employee Practices\n## How You Look and How You Act\n## Fingernails\n# Gloves can spread germs\n# Beverages\n# What Makes People Sick From Food?\n## Potentially Hazardous Foods\n## Bacteria\n## Other Germs\n## Chemicals\n## Physical Contamination\n# Food Temperatures\n## The \"Danger Zone\"\n## When to Discard Food\n## Cooking Food\n## When is Cooked Food Safe?\n## Cold Holding\n## Hot Holding\n# Safe Storage Practices\n## A Clean Workplace is Safer\n## Follow These Important Rules\n# Utensils, Surfaces and Equipment\n# Glossary\n# Practice Test\n# Reference Section","[{\"question\":\"Who is required in the training for food safety responsibilities?\",\"answer\":\"The manual states that a “Person in Charge” is required and also highlights the role of management in preventing foodborne illness.\"},{\"question\":\"What are the key practices to prevent foodborne illness from spreading?\",\"answer\":\"It emphasizes handwashing as very important, following important rules for employee practices, and preventing contamination and cross contamination in the workplace.\"},{\"question\":\"How does the manual address temperature control for potentially hazardous foods?\",\"answer\":\"It explains temperature control, including the “Danger Zone,” when to discard food, and guidance for cooking, cold holding, and hot holding to keep food safe.\"}]","Food Safety - Your Self-Training Manual | PDF",1790676221,118]