[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-detail-435978-en":59,"doc-seo-435978-105":80},{"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":5,"data":60},{"doc_id":61,"user_id":62,"nickname":63,"user_avatar":64,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":66,"doc_content":67,"file_id":68,"file_url":69,"file_type":70,"file_size":71,"view_count":44,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":34,"language":72,"language_code":73,"site_id":74,"html_lang":73,"table_of_contents":75,"faqs":76,"seo_title":77,"seo_description":66,"update_tm":78,"read_time":79,"preview_page_count":4},435978,7971461740909,"Levi","https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","ISBE Food Handler Training Study Guide - Food Safety Practices and Key Requirements","ISBE Food Handler Training Study Guide explains common causes of foodborne illness, including poor hygiene, cross-contamination, inadequate cooking, and inadequate temperature control. It covers physical, chemical, and biological hazards, highlights the “Big 5” pathogens, and teaches the temperature danger zone with safe time-temperature rules. The guide details proper cooling, required end-point cooking temperatures, thawing methods, date marking, reheating, hot/cold holding, thermometer use, calibration, and personal hygiene requirements including hair restraints, clean clothing, fingernail care, and glove use.","ISBE Food Handler Training Study Guide  \nCommon Causes of Foodborne Illness  \n􀂾 Poor food handler hygiene  \no Poor hand washing practices  \no Employees working while they are ill  \no Cross contamination  \no Inadequate cooking temperatures  \no Inadequate temperature control  \nHazards in the food service area can be:  \n􀂾 Physical Hazards  \no Objects that inadvertently end up in food may not cause a foodborne illness, but could cause physical injury  \n∗ Hair  \n∗ Glass  \n∗ Dirt  \n􀂾 Chemical Hazards  \n∗ Fingernails  \n∗ Jewelry  \no Chemicals can contaminate food if they are improperly stored or used around food  \n∗ Cleaners ∗ Pesticides  \n∗ Sanitizers  \n􀂾 Biological Hazards  \no  Bacteria alone can cause foodborne illness, but bacteria also produce toxins that may not be destroyed during the cooking process.  \no Viruses may be carried by food handlers prior to them even feeling sick. Coughing and sneezing allow for easy transmission of viruses and is the reason for the recommended practice of double hand washing.  \no  Parasites may be in meat or fish, but using proper endpoint cooking temperatures will kill parasites.  \nThe ‘Big 5’ of Foodborne Illnesses  \n􀂾 Shigella –Bacteria  \n􀂾 E. Coli – Bacteria  \n􀂾 Salmonella – Bacteria  \n􀂾 Norovirus – Virus  \n􀂾 Hepatitis A – Virus  \nThe temperature danger zone is 41° F to 135 ° F  \n􀂾 Foods being cooled or heated must move through the temperature danger zone quickly  \n􀂾 Foods that are allowed to remain in the danger zone for 4 or more hours are unsafe to eat, and must be discarded  \n􀂾 Foods of greatest concern are Time-Temperature Control for Safety (TCS) foods  \no Moist, nutrient or protein rich foods  \nProper cooling  \n􀂾 Reduce portion sizes to cool faster  \n􀂾 Place food in cooler or freezer in shallow containers  \n􀂾 Ensure foods or containers allow for air movement  \n􀂾 Do not stack or tightly pack foods that are being cooled  \no Leave uncovered on upper shelf until properly cooled  \n􀂾 Stir foods to speed and ensure even cooling  \no Use ice paddles or wands  \nProper Cooling Must Occur Within 6 Hours  \n􀂾 Foods must go from 135° F to 70° F within 2 hours; AND  \n􀂾 From 70° F to 41° F within 4 hours  \nKey End-Point Cooking Temperatures  \n􀂾 165° F for 15 seconds  \no Poultry – Whole or Ground  \no Stuffed meats or pastas  \no Casseroles, mixed dishes  \n􀂾 155° F for 15 seconds  \no Ground hamburger  \no Pork  \n􀂾 145° F for 15 seconds  \no Whole Meats  \no Fish and Seafood  \nProper Thawing  \n􀂾 In a refrigerator that is 41° F or less  \n􀂾 Completely submerged under running water  \no Water temperature must be 70° F or less  \no Sufficient water flow to agitate and remove loose particles  \no No part of food can be above 41° F for more the 4 hours  \n􀂾 As part of the cooking process  \no Microwaving is allowed as long as the food is immediately moved to standard cooking process  \nDate Marking  \n􀂾 Any food that is going to be used within 24 hours does not need to be date marked  \n􀂾 Prepared, previously cooked, or open TCS products can be stored for 7 days ata temperature of 41° F or below  \no Day 1 is the first day the food is stored  \no After the 7th day food should be discarded  \nReheating  \n􀂾 Any previously prepared or cooked item that must be heated for service, must be reheated to 165° F  \nCold Holding  \n􀂾 Refrigerated foods must be held at 41° F or less  \n􀂾 Frozen foods should be held at 0° F or less  \nHot Holding  \n􀂾 Cooked, ready to serve foods must be held at 135° F or hotter Using a food thermometer  \n􀂾 Insert thermometer in the thickest part of the food  \n􀂾 For large foods or dishes take temperature readings in multiple areas  \n􀂾 Stir liquid products before taking temperature  \n􀂾 Do not allow probe to touch bone, container, or cooking surface when taking temperature  \nCalibrating food thermometers  \n􀂾 Pack a container with crushed ice and water  \n􀂾 Put thermometer in ice-water mixture, ensuring at least 2 inches of the probe is submerged  \n􀂾 Hold for 30 seconds, thermometer should read 32° F  \n􀂾 If thermo","cbCaip7CvYD8em7p","https://ap.wps.com/l/cbCaip7CvYD8em7p","pdf",103221,"English","en",105,"# Common Causes of Foodborne Illness\n## Hazards in the Food Service Area\n# The “Big 5” of Foodborne Illnesses\n# Temperature Danger Zone and Time Rules\n# Proper Cooling\n# Proper Cooling Time Limits\n# Key End-Point Cooking Temperatures\n# Proper Thawing\n# Date Marking\n# Reheating and Holding Temperatures\n# Using and Calibrating a Food Thermometer\n# Personal Hygiene Requirements\n## Hair Restraints, Clothing, Fingernails, and Jewelry\n## When to Stay Home for Illness or Injury\n# Proper Glove Use\n# Hand Sanitizer and Hand Washing","[{\"question\":\"What are the common causes of foodborne illness covered in the guide?\",\"answer\":\"The guide lists poor food handler hygiene, including poor hand washing practices, employees working while ill, cross contamination, inadequate cooking temperatures, and inadequate temperature control.\"},{\"question\":\"What is the temperature danger zone and what are the safety time rules?\",\"answer\":\"The temperature danger zone is 41°F to 135°F. Foods must pass through this range quickly; items kept in the danger zone for 4 or more hours are unsafe and must be discarded.\"},{\"question\":\"What end-point cooking temperatures does the guide require for safety?\",\"answer\":\"The guide specifies 165°F for 15 seconds for poultry and certain filled dishes, 155°F for 15 seconds for ground hamburger and pork, and 145°F for 15 seconds for whole meats and fish/seafood.\"}]","ISBE Food Handler Training Study Guide - Food Safety Practices and Key Requirements | PDF",1790676223,18,{"code":4,"msg":81,"data":82},"ok",{"site_id":74,"language":73,"slug":83,"title":65,"keywords":84,"description":66,"schema_data":85,"social_meta":139,"head_meta":141,"extra_data":143,"updated_unix":144},"isbe-food-handler-training-study-guide-food-safety-practices-and-key-requirements","",{"@graph":86,"@context":138},[87,101,121],{"@type":88,"itemListElement":89},"BreadcrumbList",[90,94,96,99],{"item":91,"name":92,"@type":93,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":95,"name":9,"@type":93,"position":14},"https://docshare.wps.com/document/",{"item":97,"name":35,"@type":93,"position":98},"https://docshare.wps.com/document/healthcare/",3,{"item":100,"name":65,"@type":93,"position":19},"https://docshare.wps.com/document/isbe-food-handler-training-study-guide-food-safety-practices-and-key-requirements/435978/",{"url":100,"name":65,"@type":102,"image":103,"author":108,"headline":65,"publisher":110,"fileFormat":113,"inLanguage":73,"description":66,"dateModified":114,"datePublished":115,"encodingFormat":113,"isAccessibleForFree":116,"interactionStatistic":117},"DigitalDocument",{"url":104,"@type":105,"width":106,"height":107},"https://docshare.wps.com/thumbnails/isbe-food-handler-training-study-guide-food-safety-practices-and-key-requirements/435978.png","ImageObject",300,407,{"name":63,"@type":109},"Person",{"url":91,"name":111,"@type":112},"DocShare","Organization","application/pdf","2026-10-30","2026-09-29",true,{"@type":118,"interactionType":119,"userInteractionCount":44},"InteractionCounter",{"@type":120},"ViewAction",{"@type":122,"mainEntity":123},"FAQPage",[124,130,134],{"name":125,"@type":126,"acceptedAnswer":127},"What are the common causes of foodborne illness covered in the guide?","Question",{"text":128,"@type":129},"The guide lists poor food handler hygiene, including poor hand washing practices, employees working while ill, cross contamination, inadequate cooking temperatures, and inadequate temperature control.","Answer",{"name":131,"@type":126,"acceptedAnswer":132},"What is the temperature danger zone and what are the safety time rules?",{"text":133,"@type":129},"The temperature danger zone is 41°F to 135°F. Foods must pass through this range quickly; items kept in the danger zone for 4 or more hours are unsafe and must be discarded.",{"name":135,"@type":126,"acceptedAnswer":136},"What end-point cooking temperatures does the guide require for safety?",{"text":137,"@type":129},"The guide specifies 165°F for 15 seconds for poultry and certain filled dishes, 155°F for 15 seconds for ground hamburger and pork, and 145°F for 15 seconds for whole meats and fish/seafood.","https://schema.org",{"og:url":100,"og:type":140,"og:title":65,"og:site_name":111,"og:description":66},"article",{"robots":142,"canonical":100},"index,follow",{"doc_id":61,"site_id":74},1790833393]