The training will address personal hygiene, contamination, and temperature control to reinforce the food handler’s behaviours, which can prevent foodborne illness.
Workers will understand elements of good hand-washing.
The food handler will be able to describe five major mistakes that often cause foodborne illness:
The food handler will be able to describe the activities performed by food handlers that prevent foodborne illness from happening. Activities preventing foodborne illness include:
The food handler will be able to describe foodborne illness as an illness resulting from eating contaminated food.
The food handler will know that food contaminated with organisms (germs) does not always look, smell or taste different from non-contaminated food.
The food handler will know that symptoms vary and may include diarrhea, vomiting, fever, cramping and nausea.
The food handler will know that depending on the cause, symptoms may develop in a few minutes to several days. Some symptoms may last several days and can result in death.
The food handler will know that foodborne illness is caused by organisms (germs), chemicals, or toxins.
Workers will understand why hot and cold holding temperatures are important factors in preventing illness.
Workers will understand why cooking foods to proper temperatures are important for preventing illness.
The food handler will be able to identify that cooking foods to the recommended temperature will kill disease-causing germs.
Workers will understand why cross contamination is dangerous and know ways to prevent it.
If you feel sick you should not go to work. The germs you bring to work can spread when you touch food, dishes, counters, utensils, and other people.
Tell concern authority if you have any of these symptoms. If the manager has questions, he or she can call the County Health Department.
Do not handle food with an infected boil, burn, cut or sore on your hand. Food may be handled if you cover the injury with a clean bandage, and wear a latex-free glove.
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