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Table of Contents
Why Read This Manual? .......................................1
Food Handler Card .........................................................1
Training Required ............................................................1
Reciprocity and Equivalency ......................................1
How to Use This Manual ...............................................1
A “Person in Charge” is Required .............................1
Chapter 1. Food Handler Training
Learning Objectives ............................................. 3
1.1 Employee Illness ..................................................3
1.2 Hand-Washing ......................................................3
1.3 No Bare Hand Contact with
Ready to Eat Food ............................................. 4
1.4 Your Role in Helping Prevent
Foodborne Illness ................................................5
1.5 The Role of Management in Helping
Prevent Foodborne Illness .............................. 6
1.6 Foodborne Illness ............................................... 6
1.7 Temperature Control ..........................................7
1.8 Final Cooking Temperature .............................7
1.9 Contamination and
Cross Contamination ........................................ 8
1.10 Work Only When You Are Well ..................... 9
Chapter 1 Review ..........................................................10
Chapter 2. Prevent the Spread of Disease ....... 11
2.1 Why Hand Washing is Very Important ...... 11
2.2 Germs are Everywhere ..................................... 11
2.3 No Bare Hand Contact .................................... 12
2.4 Ready-To-Eat ...................................................... 12
2.5 Gloves and Hand-Washing ............................ 12
Chapter 2 Review ......................................................... 13
Chapter 3. Employee Practices......................... 14
3.1 Take Care of How You Look
and How You Act...............................................14
3.2 Fingernails ............................................................14
3.3 Gloves Can Spread Germs ............................ 14
3.4 Beverages .............................................................14
Chapter 4. What Makes People Sick
from Food? .......................................................... 15
4.1 Foodborne Illness .............................................. 15
4.2 Time/Temperature Control for
Safety/Potentially Hazardous Foods ......... 15
4.3 Bacteria ................................................................. 15
4.4 Viruses ................................................................... 16
4.5 Parasites ................................................................16
4.6 Chemicals ............................................................. 16
4.7 Physical Contamination ..................................16
4.8 Contaminated Food .........................................16
Chapter 5. Food Temperatures ......................... 17
5.1 Temperature Control (for Food Safety) ... 17
5.2 The “Danger Zone” ...........................................17
5.3 When to Discard Food .................................... 17
5.4 Cooking Food ..................................................... 17
5.5 When is Cooked Food Safe? ......................... 18
5.6 Remember ...........................................................18
5.7 Cold Holding .......................................................18
5.8 Hot Holding .........................................................18
5.9 Keep it Hot ..........................................................18
5.10 Keep it Cold .........................................................18
Chapter 5 Review .........................................................19
Chapter 6. Safe Storage Practices .................. 20
6.1 Cross Contamination ......................................20
6.2 Keep Foods Safe from Contamination.....20
Chapter 7. A Clean Workplace is Safer............ 21
7.1 Follow These Important Rules ..................... 21
7.2 Utensils, Surfaces and Equipment .............. 21
7.3 Directions ............................................................ 22
7.4 Remember .......................................................... 22
Chapter 7 Review ........................................................ 23
Glossary ...............................................................24
Reference ............................................................. 25
General ............................................................................ 25
Employee Illness .......................................................... 26
Most Common Illnesses from Employees .......... 26
Hand-Washing .............................................................. 27
Cooking Temperatures .............................................. 28
“Is It Done Yet?” ........................................................... 30
Calibrating a Dial Food Thermometer ................ 32
Cooling Hot Foods .....................................................33
Date Marking ...............................................................36
Pests ................................................................................. 36