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For more information on taking the test to receive your Food Handler Safety Training Card, [visit www.snhd.info](visit www.snhd.info).  \nSOUTHERN NEVADA HEALTH DISTRICT FOOD HANDLER TRAINING BOOK  \nINTRODUCTION  \n¢ ABOUT THIS BOOK  \nThe Southern Nevada Health District’s food regulations focus on the control of foodborne illness risk factors in food establishments. Control of the five risk factors will help prevent foodborne illness. The Person in Charge of a restaurant must be knowledgeable about the risk factors in order to train food handlers and ensure food safety practices are followed. This information is enhanced through continuous training with emphasis on preventing foodborne illness. If there is a risk to food safety, such as loss of water, sewage backup, or pest infestation, then the food establishment should self-close and contact the Health District.  \n¢ FOODBORNE ILLNESS RISK FACTORS  \nPoor Personal Hygiene  \n• Improper hand washing  \n• Bare hand contact with ready-to-eat (RTE) foods  \n• Food handlers working while ill with the following symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice  \nFood From Unsafe Sources  \n• Food from an unapproved source and/or prepared in unpermitted locations  \n• Receiving adulterated food  \nImproper Cooking Temperatures/Methods  \n• Cooking  \n• Reheating  \n• Freezing (kill step to eliminate parasites in fish)  \nImproper Holding, Time and Temperature  \n• Improper hot and cold holding of time/temperature control for safety (TCS) foods  \n• Improper use of time as a control  \n• Improper cooling of TCS foods  \nFood Contamination  \n• Use of contaminated/improperly constructed equipment  \n• Poor employee practices  \n• Improper food storage/preparation  \n• Exposure to chemicals  \n¢ FOOD HAZARDS  \nBiological  \n• Microorganisms that can cause foodborne illness  \n• Bacteria, viruses, parasites, and fungi  \nChemical  \n• Chemicals not meant to be consumed  \n• Sanitizers, cleaning agents, or pest control products must be separated from food  \nPhysical  \n• Foreign objects that can cause injury  \n• Glass, metal, or bone  \nSOUTHERN NEVADA HEALTH DISTRICT FOOD HANDLER TRAINING BOOK  \nPERSONAL HYGIENE  \n¢ PROPER HANDWASHING TECHNIQUE  \nHandwashing is a critical part of personal hygiene. It is important to wash your hands in a designated handwashing sink before food handling to prevent foodborne illness. The hand sink is for hand washing ONLY and should have liquid soap, paper towels, and a trash can.  \n1  \nWET HANDS  \nwith warm water (min. 100°F)  \n3  \nRUB VIGOROUSLY  \nfor 10–15 seconds  \nTURN OFF WATER  \nwith paper towel  \nWASH YOUR HANDS...  \nP When entering the kitchen  \nP After touching your face, hair, or skin  \nP After using the restroom  \nP After handling raw animal products  \nP After taking out the trash or cleaning  \nP After handling ANYTHING dirty  \nIf you have a cut on your hand, wash your hands, put on a clean bandage, and wear gloves.  \nIf you can’t wash your hands because of a wound, splint, bandage, or brace, you cannot work with food.  \n¢ NO BARE HAND CONTACT WITH READY-TO-EAT FOODS  \nReady-to-eat foods cannot be handled with  \nbare hands. Use a physical barrier to prevent contamination from germs that have the potential to cause foodborne illness. These germs cannot be fully removed by proper handwashing alone.  \nReady-to-eat foods include cooked food, raw fruits and vegetables, baked goods, snack foods, and ice.  \nPhysical barriers include deli/wax paper, gloves, and utensils such as tongs, scoops, and spatulas.  \n = P  \nSOUTHERN NEVADA HEALTH DISTRICT 4 FOOD HANDLER T","cbCaiq5OAXdHD4NW","https://ap.wps.com/l/cbCaiq5OAXdHD4NW","pdf",6213768,16,"English","# Introduction\n## About This Book\n## Foodborne Illness Risk Factors\n## Food Hazards\n# Personal Hygiene\n## Proper Handwashing Technique\n## No Bare Hand Contact With Ready-to-Eat Foods\n## Uniforms\n## Employee Health Policy\n# Approved Sources","[{\"question\":\"Why are bare-hand contacts with ready-to-eat foods prohibited?\",\"answer\":\"Ready-to-eat foods cannot be handled with bare hands; physical barriers are required because germs that cause foodborne illness cannot be fully removed by handwashing alone.\"}]","SNHD Food Handler Training Book - Learn About Foodborne Illness Risk Factors and Food Hazards | PDF",1790554054]