[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-402655-105":59,"doc-detail-402655-en":130},{"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":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","safe-food-to-go-training-and-food-safety-rules","Safe Food - To Go - Training and Food Safety Rules","","Safe Food To Go is a training booklet explaining the food safety skills food handlers must demonstrate before working with food. It describes why poor handling practices can lead to food poisoning, which groups are most at risk, and the legal expectation that staff are supervised, instructed, and trained. The booklet explains what causes food poisoning, how cross contamination spreads bacteria, and what conditions allow bacteria to grow, including the role of temperature, moisture, and time.",{"@graph":69,"@context":122},[70,84,105],{"@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/safe-food-to-go-training-and-food-safety-rules/402655/",{"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/safe-food-to-go-training-and-food-safety-rules/402655.png","ImageObject",300,407,{"name":92,"@type":93},"Fahsai","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-30","2026-09-27",true,{"@type":102,"interactionType":103,"userInteractionCount":39},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What must food handlers demonstrate before starting work?","Question",{"text":112,"@type":113},"Food handlers must be able to demonstrate the food safety skills outlined in the booklet before they start handling food in the workplace.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How does cross contamination cause food poisoning?",{"text":117,"@type":113},"Bacteria from raw food can transfer to cooked or ready-to-eat foods during preparation or storage, and food handlers can also spread bacteria through hands, equipment, surfaces, and cloths if they do not wash and clean properly.",{"name":119,"@type":110,"acceptedAnswer":120},"What conditions help bacteria grow in food?",{"text":121,"@type":113},"Bacteria need food, warmth, moisture, and time. They grow well on high-protein foods, at warm temperatures such as around 21°C, and when moisture and time allow rapid multiplication.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},402655,1790765178,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":39,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":139,"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":36,"preview_page_count":4},549768702563,"https://ap-avatar.wpscdn.com/avatar/8000c4aa63b76e948b?x-image-process=image/resize,m_fixed,w_180,h_180&k=1786536092046926083","SAFE FOOD  \nTo Go  \nWhat do food handlers  \nneed to know?  \nThis booklet outlines the food safety skills* that food handlers must be able to demonstrate before they start handling food in the workplace.  \nTo use this booklet as an effective training aid and ensure food handlers successfully implement the training in the workplace employers should:  \n• Explain the information to their employees  \n• Provide assistance and resources, e.g. time, [equipment etc. as](equipment etc. as) required  \nAfterwards, training should be assessed to ensure that the food handler is implementing the food safety knowledge. A checklist is provided at the back of this booklet for managers/supervisors to determine if food handlers in the workplace have understood and are implementing these skills.  \n* These skills are identified in The FSAI ‘Guide to Food Safety Training Level 1- Induction Skills and Level 2-Additional Skills’.  \nSAFE FOOD  \nTo Go  \nIn the hustle and bustle of today’s world, more and more people are eating convenience food and‘food to go’.  \nHot and cold meals are being served to hungry consumers on nearly every street as they go about their busy lives. Therefore, it is important for those preparing and handling this food to remember that poor food handling practices can cause food poisoning.  \nFood poisoning can be very serious. Symptoms vary from mild discomfort due to vomiting and diarrhoea to life threatening illness. Infants, pregnant women, the frail elderly and the sick are most at risk from food poisoning. So, whether you are serving hot sausage rolls in a petrol station or preparing ham and coleslaw sandwiches in a deli/retail outlet, you need to make sure the food you prepare and serve is safe to eat.  \nBy law, all food handling staff must be supervised, instructed and/or trained in food hygiene, commensurate with their responsibilities.  \nYou can prevent your customers from getting food poisoning by following the simple rules outlined in this booklet.  \n1  \nSAFE FOOD  To Go  \nWhat causes  \nfood poisoning?  \nWhile viruses cause some food poisoning cases, most result from bacterial contamination. Bacteria are tiny living structures that can only be seen with a microscope. Most bacteria are harmless but some can cause disease. If present in food, some of these disease-causing bacteria can cause food poisoning.  \nWhere are these bacteria found and how do they get onto food?  \nThey are found everywhere – in soil and water as well as on people, animals and food.  \nRaw products , especially raw meats, poultry and fish, may contain dangerous bacteria. Bacteria on raw foods may then be transferred onto other food such as cooked or readyto-eat foods during food preparation or storage. This is called cross contamination.  \nPeople carry bacteria on and in their bodies – on their hands, face, nose and in their stomachs. Food handlers can transfer bacteria onto food if they don’t wash their hands after using the toilet or if they touch their faces or hair while preparing the food. Customers, like food handlers, can contaminate food by sneezing or touching food on display.  \nPests such as insects, pets, birds and rodents can all carry bacteria and may contaminate any food they touch.  \nDirty food premises harbour bacteria on dirt and food particles which can contaminate the food being prepared.  \nCross  \ncontamination  \nFood handlers who handle food incorrectly during preparation can spread bacteria and contaminate food directly by:  \n• Letting raw food touch cooked or ready-to-eat food  \n• Letting blood or juices from raw food drip onto other food  \nFood handlers may also spread bacteria and contaminate food indirectly by:  \n• Handling cooked or ready-to-eat food immediately after handling raw food, without washing hands  \n• Using equipment such as knives, kitchen utensils and chopping boards for the preparation of cooked and ready-to-eat foods after preparing raw food, without cleaning the equipment  \n• Placing cooked or ready-to-eat ","cbCainxx9YO0Kazu","https://ap.wps.com/l/cbCainxx9YO0Kazu","pdf",1596975,16,"English","# What do food handlers need to know?\n# What causes food poisoning?\n## Where are bacteria found and how do they get onto food?\n## Cross contamination\n# What makes bacteria grow?\n## Temperature, moisture, time, and food\n# What are the most common food poisoning bacteria?","[{\"question\":\"What must food handlers demonstrate before starting work?\",\"answer\":\"Food handlers must be able to demonstrate the food safety skills outlined in the booklet before they start handling food in the workplace.\"},{\"question\":\"How does cross contamination cause food poisoning?\",\"answer\":\"Bacteria from raw food can transfer to cooked or ready-to-eat foods during preparation or storage, and food handlers can also spread bacteria through hands, equipment, surfaces, and cloths if they do not wash and clean properly.\"},{\"question\":\"What conditions help bacteria grow in food?\",\"answer\":\"Bacteria need food, warmth, moisture, and time. They grow well on high-protein foods, at warm temperatures such as around 21°C, and when moisture and time allow rapid multiplication.\"}]","Safe Food - To Go - Training and Food Safety Rules | PDF",1790532453]