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\nTABLE OF CONTENTS  \nThe purpose of Tap Series’ Food Safety Manager Course is to provide you with the information needed to manage a safe foodservice operation, avoid foodborne illness outbreaks, and pass your certified Food Safety Manager Exam. This Ebook is available to you to keep as a reference or print and use in your establishment. Some you may want to distribute to employees for discussion at regularly scheduled staff meetings, or you can post them on-site for employees to read.  \nLesson 1 – Introduction  \nLesson 2 – Foodborne Illness  \nLesson 3 – Pathogens, Chemical and Physical Contamination Lesson 4 – Personal Hygiene  \nLesson 5 – Keeping Food Safe  \nLesson 6 – Purchasing and Receiving  \nLesson 7 – Storing Food  \nLesson 8 – Thawing, Preparing, Cooking, Cooling, Reheating Lesson 9 – Serving Food Safely  \nLesson 10 Equipment and Utensils  \nLesson 11 – Facilities  \nLesson 12 – Cleaning and Sanitizing  \nLesson 13 – Pest Control  \nLesson 14 – Active Management Controls & HACCP  \nAppendix A: Regulatory Agencies  \nAppendix B: Additional Foodborne Illnesses  \nAppendix C: HACCP Forms  \nAppendix D: Glossary  \nLesson 1 – Introduction  \nGreater than 50% of the food consumed today is prepared by the food industry. Foodborne illness is a sickness or injury that is a direct result of eating contaminated food. When food safety rules are not followed, the potential for illness escalates.  \nOne in 6 Americans will get sick from foodborne illness this year according to the latest numbers from the U.S. Centers for Disease Control and Prevention, the CDC. That equates to 148 million instances with 128,000 hospitalizations and 3,000 deaths. Six major pathogens account for the majority of these illness which is estimated to cost the U.S. economy $15.6 billion a year in the latest numbers from the U.S. Department of Agriculture (USDA) . These financial losses are due to loss of sales, negative media, lawsuits, increased insurance costs, loss of reputation, drop in staff morale, and steps taken to fix problems and staff training.  \nHighly Susceptible Populations (HSPs)  \nSome segments of the population are more sensitive to the ingredients in food and have a higher risk of getting a foodborne illness. They often have immune systems that are not as readily able to fight off foodborne illness due to not yet being fully developed or being weakened. These populations are known as Highly Susceptible Populations or HSPs. These populations include:  \n􀁸 The very young  \n􀁸 The elderly  \n􀁸 The chronically ill  \n􀁸 Those with immune problems  \nFive Most Common Risk Factors  \nSafe food handling is the number one priority of all individuals involved in a food service operation as it can mean the difference between a well prepared safe meal and a foodborne illness outbreak. The CDC has identified the five most common risk factors that can lead to foodborne illness. These are:  \no Purchasing food from unsafe sources  \no Failing to cook food adequately  \no Holding food at improper temperatures  \no Using contaminated equipment  \no Practicing poor personal hygiene  \nThis program will provide you methods to ensure safe food handling at all stages of food preparation and service.  \nAgencies Regulating Food and Food Service  \nThe Federal government regulates interstate commerce, providing recommendations to states and local health jurisdictions. It focuses on the sources of food and protection of the products until they are purchased, processed, and consumed by the public. This authority comes from several different agencies.  \n􀁸 U.S. Department of Agriculture (USDA)  \no Regulates meat, poultry, eggs, food crossing state boundaries or that involves more than one state  \n􀁸 Food and Drug Administration (FDA)  \no Regulates all food other than meat, poultry and eggs  \no Publishes Food Code  \n􀁸 Center for Disease Control and Prevention (CDC)  \no Conducts research into causes of illness and assists in investigations  \n􀁸  Public Hea","cbCaitaQ3jSVoxOj","https://ap.wps.com/l/cbCaitaQ3jSVoxOj","pdf",1716546,48,"English","# Lesson 1 – Introduction\n## Foodborne illness overview and impact\n## Highly Susceptible Populations and risk factors\n# Lesson 2 – Foodborne Illness\n# Lesson 3 – Pathogens, Chemical and Physical Contamination\n# Lesson 4 – Personal Hygiene\n# Lesson 5 – Keeping Food Safe\n# Lesson 6 – Purchasing and Receiving\n# Lesson 7 – Storing Food\n# Lesson 8 – Thawing, Preparing, Cooking, Cooling, Reheating\n# Lesson 9 – Serving Food Safely\n# Lesson 10 Equipment and Utensils\n# Lesson 11 Facilities\n# Lesson 12 Cleaning and Sanitizing\n# Lesson 13 Pest Control\n# Lesson 14 Active Management Controls & HACCP\n# Appendix A: Regulatory Agencies\n# Appendix B: Additional Foodborne Illnesses\n# Appendix C: HACCP Forms\n# Appendix D: Glossary","[{\"question\":\"What is the main purpose of the Tap Series Food Safety Manager course?\",\"answer\":\"It provides information needed to manage a safe foodservice operation, avoid foodborne illness outbreaks, and pass a certified Food Safety Manager exam.\"},{\"question\":\"Which topics are covered across the lessons?\",\"answer\":\"The lessons cover foodborne illness, pathogens and contamination, personal hygiene, safe food handling from purchasing and storage through cooking and service, plus equipment, facilities, cleaning, sanitizing, pest control, and HACCP controls.\"},{\"question\":\"What regulatory agencies are discussed in the materials?\",\"answer\":\"The ebook references agencies such as USDA, FDA, CDC, Public Health Service, and state/local health jurisdictions, including how they regulate and support food safety.\"}]","TAP SERIES FOOD SAFETY MANAGER EBOOK - Course Overview | PDF",1790037844,121]