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All rights reserved.  \nThe information presented in this publication is provided for informational purposes only and is not intended to provide legal advice or establish standards of reasonable behavior. Operators who develop food safety-related policies and procedures are urged to obtain the advice and guidance of legal counsel. Although National Restaurant Association Solutions, LLC (NRA Solutions) endeavors to include accurate and current information compiled from sources believed to be reliable, NRA Solutions, and its licensor, the National Restaurant Association Educational Foundation (NRAEF), affiliates, distributors, and agents (hereafter collectively referred to as \"NRAS\") make no representations or warranties as to the accuracy, currency, or completeness of the information. No responsibility is assumed or implied by the NRAS for any damage or loss resulting from inaccuracies or omissions or any actions taken or not taken based on the content of this publication.  \nNo part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher.  \nRequest to use or reproduce material from this publication should be directed to: Copyright Permissions  \nNational Restaurant Association Solutions  \n175 West Jackson Boulevard, Suite 1500 Chicago, IL 60604-2814  \nEmail: [Permissions@restaurant.org](Permissions@restaurant.org)  \nServSafe® and the ServSafe logo are registered trademarks of the National Restaurant Association Educational Foundation, and used under license by National Restaurant Association Solutions, LLC, a wholly owned subsidiary of the National Restaurant Association. National Restaurant Association and the arc design are trademarks of the National Restaurant Association.  \nFood Handler Guide for Food Banking 10 Pack-EG6RFA10 ISBN 978-1-58280-320-3  \nPrinted in the USA 10 9 8 7 6 5 4 3 2 1  \nACKNOWLEDGEMENTS  \nThe development of the ServSafe Food Handler Guide for Food Banking would not have been possible without the expertise of our many advisors and manuscript reviewers. Thank you to the following people and organizations for their time, effort, and dedication to creating this guide.  \nNicole Acinelli, Food Lifeline  \nMaurice Casey, Vermont Food Bank MP-gan DeMers, San Antonio Food Bank Kris DeSmedt, Northern Illinois Food Bank Karen Erickson, Northeast Iowa Food Bank  \nBarbara Gehlen, Second Harvest Food Bank of Santa Clara & San Mateo Counties Amy Gerhart-Wackerhagen, Food Bank for the Heartland  \nJeff Gutierrez, Montana Food Bank Network Gordon Hahn and Team, Northern Illinois Food Bank Micheline Hynes, Tarrant Area Food Bank  \nStuart lseminger, M. S.W. , Lakeview Pantry  \nLinda Lundquist, Second Harvest Food Bank of Southern Wisconsin Jesse Sharrard, Greater Pittsburgh Food Bank  \nJane MacDonald, Cary Gilkey, and Team, Loaves and Fishes  \nRalph Maltese, Second Harvest Food Bank of Santa Clara & San Mateo Counties Sam Michaud, Good Shepherd Food Bank  \nMark Mitchell, Akron/Canton Food Bank  \nKimberly Molnar, Second Harvest Food Bank of Middle Tennessee Steve Randolph, Oregon Food Bank  \nArnythsl Shipman, Food Lifeline  \nJessica Simpson, Eastern Illinois Food Bank Anthony Stover, Food Lifeline Jim Thomas, Food Bank of the Albemarle Dani Turk, Food Lifeline  \nJulia Williamson, Oregon Food Bank  \nGina Wilson, Second Harvest Food Bank of Southern Wisconsin Jordan Vernoy, Feeding America National Office  \nTABLE OF CONTENTS  \nFood Safety Is Important  \nHow Food Becomes Unsafe 1-1  \nYour Role in Keeping Food Safe 1-3  \nUnderstanding Food Allergies 1-4  \nPreventing Food Allergen Contamination 1-5  \nGood Personal Hygiene  \nHow and When to Wash Your Han","cbCainmwOe0KsY6r","https://ap.wps.com/l/cbCainmwOe0KsY6r","pdf",9778769,"English","# Food Safety Is Important\n## How Food Becomes Unsafe\n## Your Role in Keeping Food Safe\n## Understanding Food Allergies\n## Preventing Food Allergen Contamination\n# Good Personal Hygiene\n## How and When to Wash Your Hands\n## Where to Wash Your Hands\n## Other Hand-Care Guidelines\n## What to Wear\n## Other Important Practices\n# Receiving and Storing Food Safely\n## Controlling Time and Temperature During Receiving\n## Inspecting Food During Receiving to Make Sure It Is Safe\n## Storing Food Safely\n# Evaluating, Repacking, and Transporting Food Safely\n## Evaluating the Condition of Food\n## Repacking Food\n## Loading and Distributing Food Safely\n# Cleaning and Sanitizing\n## How and When to Clean and Sanitize\n## How to Manually Clean and Sanitize Tools and Utensils\n## Handling Garbage\n## Spotting Pests\n# Apply Your Knowledge Answers","[{\"question\":\"What is the main purpose of the Food Handler Guide for Food Banking?\",\"answer\":\"It trains food handlers to keep food safe and reduce the risk of foodborne illness during food bank operations.\"},{\"question\":\"How does food become unsafe?\",\"answer\":\"Food becomes unsafe due to hazards such as biological, physical, and chemical risks, as well as incorrect handling that can contaminate food.\"},{\"question\":\"What role does the food handler play in keeping food safe?\",\"answer\":\"Food handlers receiving food trust recipients to help maintain safety, particularly by handling food correctly to prevent foodborne illness.\"}]","Safe-Food-Handling-Guide - Food Handler Guide for Food Banking | PDF",1790923716,151]