Why Read This Book? ................................................................................ 1
Food Handler Card ................................................................................... 1
Training Required ..................................................................................... 1
Reciprocity and Equivalency .................................................................. 1
How to Use This Book ............................................................................ 2
A “Person in Charge” is Required ........................................................ 2
Keep This Book to Use as a Reference ................................................. 3
Learning Objectives ................................................................................... 4
Employee Illness ................................................................................. 4
Handwashing ......................................................................................... 5
Your Role in Helping Prevent Foodborne Illness ......................... 7
The Role of Management ................................................................. 8
Foodborne Illness ............................................................................... 8
Temperature Control ......................................................................... 9
Final Cooking Temperature ............................................................. 10
Contamination and Cross Contamination ...................................... 10
Your Own Health Comes First ................................................................ 11
Work Only When You Are Well ......................................................... 11
Review .................................................................................................. 12
Prevent the Spread of Disease ............................................................. 13
Handwashing is Very Important ........................................................ 13
Germs are Everywhere ........................................................................ 14
Review .................................................................................................. 15
Employee Practices ................................................................................... 16
How You Look and How You Act ........................................................ 16
Fingernails .............................................................................................. 16
Gloves can spread germs ..................................................................... 16
Beverages ............................................................................................... 16
What Makes People Sick From Food? ................................................. 17
Foodborne Illness ................................................................................. 17
Potentially Hazardous Foods .............................................................. 17
Bacteria ................................................................................................... 17
Other Germs .......................................................................................... 18
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Food Safety: Your Self-Training Manual #34-83 English(Rev 07/12)