[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-495544-105":59,"doc-detail-495544-en":131},{"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":124,"head_meta":126,"extra_data":128,"updated_unix":130},105,"en","servsafe6bition-food-handler-guide-updated-with-2013-fda-food-code","ServSafe®6BITION Food Handler Guide - Updated with 2013 FDA Food Code","","ServSafe®6BITION Food Handler Guide explains how food becomes unsafe and how to prevent foodborne illness. It covers biological, chemical, and physical hazards, including common pathogens and contamination sources from environment, people, and unsafe time-temperature handling. The guide details personal hygiene, controlling time and temperature, preventing cross-contamination, and proper cleaning and sanitizing, plus guidance for people with food allergies. It includes knowledge checks and practice questions to reinforce safe behaviors.",{"@graph":69,"@context":123},[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":20,"@type":76,"position":81},"https://docshare.wps.com/document/exam/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/servsafe6bition-food-handler-guide-updated-with-2013-fda-food-code/495544/",{"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/servsafe6bition-food-handler-guide-updated-with-2013-fda-food-code/495544.png","ImageObject",300,407,{"name":92,"@type":93},"Grenda","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-02","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",11,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What is a foodborne illness and why does it happen?","Question",{"text":113,"@type":114},"A foodborne illness is a disease transmitted to people through food. It can occur when hazards contaminate food and when people handle food unsafely, making illness almost always preventable through safe practices.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What are the three types of hazards that can make food unsafe?",{"text":118,"@type":114},"Food can become unsafe due to biological, chemical, and physical hazards. Biological hazards include pathogens like bacteria, viruses, parasites, and fungi; chemical hazards include contaminants such as cleaners, sanitizers, and polishes; physical hazards include items like bones, metal shavings, staples, glass, bandages, and jewelry.",{"name":120,"@type":111,"acceptedAnswer":121},"How can cross-contamination be prevented in food operations?",{"text":122,"@type":114},"Cross-contamination is prevented by not transferring pathogens from one surface to another and not transferring pathogens from one food to another. Cleaning and sanitizing surfaces that touch food and following safe handling steps help reduce risk.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},495544,1790977944,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":19,"category_name":20,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":140,"language":141,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":142,"faqs":143,"seo_title":144,"seo_description":67,"update_tm":145,"read_time":146,"preview_page_count":4},7971474921005,"https://ap-avatar.wpscdn.com/davatar_29158cc5080c5b710cf443261637dec0","# ServSafe®6BITIONFood Handler Guide\n\nUpdated with the2013 FDA Food Code  \nFood Safety Is Important  \n1-1  \nHow Food Becomes Unsafe  \nYour Role in Keeping Food Safe  \n1-3  \n## Good Personal Hygiene\n\nHow and When to Wash Your Hands  \n2-1  \nWhere to Wash Your Hands  \n2-5  \n2-6  \nOther Hand-Care Guidelines  \n2-8  \nWhat to Wear  \n2-9  \n## Other Important Practices\n\nControlling Time and Temperature  \nWhy Controlling Time and TemperatureIs Important3-1  \nControlling Time and Temperature  \nFrom Receiving Through Preparation  \n3-4  \nControlling Time and Temperature When Cooking,  \n3-8  \nHolding,Cooling,and Reheating  \n## Preventing Cross-Contamination\n\n4-1  \nPreventing Cross-Contamination of Food  \nPreventing Cross-Contamination in Storage Areas 4-6  \nWhat to Do if Cross-Contamination Happens  \nWhat to Do for People Who Have Food Allergies 4-9  \n## Cleaning and Sanitizing\n\nHow and When to Clean and Sanitize5-1How to Keep Food Safe Through Dishwashing5-6Handling Garbage5-10Spotting Pests5-11  \n## Apply Your Knowledge Answers\n\nA-1  \nTest  \nT-1  \nAfter completing this chapter,you will be able to identify;  \n·What a foodborne illness is  \n·Biological,chemical,and physical hazards  \n● The five common behaviors that cause foodborne illness  \n## How FooD BECOMES UNSAFE\n\nFood safety matters to everyone.After all,we all need to eat.Every guest at your operationtrusts you to help keep him or her safe.One big concern is foodborne illness.A foodborneillness is a disease that is transmitted to people through food.  \nMany hazards can make food unsafe and cause a foodborne illness.Some come from the air,water,soil,animals,or dirty surfaces.Others happen when people don't handle food correctly.Foodborne illness is almost always preventable.You just need to know how to work safely.  \n## Hazards from the Environment\n\nThree types of hazards make food unsafe:biological,chemical,and physical.  \n## Biological Hazards\n\nThese are tiny forms of life that you can't always see,taste,or smell  \n·Bacteria  \n·Viruses  \n·Parasites  \n·Fungi  \nThese forms of life are everywhere.Sometimes they are harmless.But some cause illness.They are called pathogens.  \n## Chemical Hazards\n\nChemicals in your operation can contaminate food.  \n● Cleaners  \n·Sanitizers  \n·Polishes  \n## Physical Hazards\n\nSome physical hazards occur naturally in food.  \n·Bones in fillets  \n·Fruit pits  \nUsually physical hazards occur when objects fall into food.  \n● Metal shavings  \n·Staples  \n·Dirt  \n● Glass  \n● Bandages  \n·Jewelry  \nSome operations use brightly colored bandages.This makes it easyto spot them if they drop in food.  \n## How People Make Food Unsafe\n\nTime-TemperatureAbuse  \n## Apply Your\n\nWhat Do You Think?  \nKnowledge  \nWrite an×next to the problem for each action listed below.  \nLeaving raw chicken breasts on a preptable to thaw  \nSneezing on a salad  \n      A Time-temperature abuse  \n      B Poor personal hygiene  \nUsing the same cutting board to cut upa raw chicken and then using it to slicetomatoes  \n      A Time-temperature abuse      B Poor personal hygiene        C Cross-contamination      D Poor cleaning and sanitizing  \nSometimes the things people do can make food unsafe.Once you understand what thedangers are,it is easy to avoid them.In addition to purchasing food from unsafe sources,there are four practices that can make food unsafe.  \nPoor PersonalHygieneTransferringTransferringpathogens from yourpathogens frombody to food.one surface orThis is the numberfood to another.one cause offoodborne-illness outbreaksat restaurantand foodserviceoperations.  \nCross-  \nContamination  \nPoor Cleaning  \nand Sanitizing  \nLetting food stay tooTransferringlong at temperaturespathogens fromthat are good forincorrectly cleanedpathogen growth.surfaces to food.  \n①  \n      A Time-temperature abuse  \n      B Poor personal hygiene  \n        C Cross-contamination  \n    C Cross-contamination  \n      D Poor cleaning and sanitizing  \n      D Poor cleaning and sanitizing  \nScraping off baked-on food fr","cbCaikFglChXgNDz","https://ap.wps.com/l/cbCaikFglChXgNDz","pdf",10359048,57,"English","# 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## Controlling Time and Temperature\n## Preventing Cross-Contamination\n## Cleaning and Sanitizing\n## Apply Your Knowledge Answers","[{\"question\":\"What is a foodborne illness and why does it happen?\",\"answer\":\"A foodborne illness is a disease transmitted to people through food. It can occur when hazards contaminate food and when people handle food unsafely, making illness almost always preventable through safe practices.\"},{\"question\":\"What are the three types of hazards that can make food unsafe?\",\"answer\":\"Food can become unsafe due to biological, chemical, and physical hazards. Biological hazards include pathogens like bacteria, viruses, parasites, and fungi; chemical hazards include contaminants such as cleaners, sanitizers, and polishes; physical hazards include items like bones, metal shavings, staples, glass, bandages, and jewelry.\"},{\"question\":\"How can cross-contamination be prevented in food operations?\",\"answer\":\"Cross-contamination is prevented by not transferring pathogens from one surface to another and not transferring pathogens from one food to another. Cleaning and sanitizing surfaces that touch food and following safe handling steps help reduce risk.\"}]","ServSafe®6BITION Food Handler Guide - Updated with 2013 FDA Food Code | PDF",1790914747,144]