Food safety and hygiene training manual

NUTRITION TRAINING MANUAL: Module 3 – Food Safety, Storage Preservation 2 The concept of food safety and hygiene Once food has been harvested, gathered or slaughtered, enzymes and bacteria become active in this food which cause it to deteriorate in texture and composition until it eventually becomes unfit for consumption. Food Safety Training Manual Lake Region District Health Unit Environmental Health Division 4th Avenue NE – Unit 9 Devils Lake, ND www.doorway.ru This reference is for use in the following counties: Ramsey, Benson, Eddy, Pierce, Rolette, Towner, and Cavalier CountiesFile Size: KB. Food Safety Training Manual Table of Contents Poor Personal Hygiene: When food handlers practice poor personal hygiene illness causing pathogens can be transferred from the body to the food. This is the number one cause of food-borne illness outbreaks that occur.

NUTRITION TRAINING MANUAL: Module 3 - Food Safety, Storage Preservation 2 The concept of food safety and hygiene Once food has been harvested, gathered or slaughtered, enzymes and bacteria become active in this food which cause it to deteriorate in texture and composition until it eventually becomes unfit for consumption. Save the food package, can, or carton. Then report the problem. Call USDA at if you think the illness was caused by meat, poultry, or eggs. Call FDA at for all other. provide standardized food safety training for managers, supervisors, and all food service workers within food training. This manual is supplemented by a video. To complete the training, students should read the manual and view the video. Students achieving a score of 70% disease and the personal hygiene of a food employee. T.

Food Handler Training. Learning Objectives. Food workers are expected to know this information to obtain their food handler card. The concept of foodborne illness will be introduced. The training will address personal hygiene, contamination, and temperature control to reinforce the food handler's behaviors, which can prevent foodborne illness. NUTRITION TRAINING MANUAL: Module 3 – Food Safety, Storage Preservation 2 The concept of food safety and hygiene Once food has been harvested, gathered or slaughtered, enzymes and bacteria become active in this food which cause it to deteriorate in texture and composition until it eventually becomes unfit for consumption. HACCP-Based Standard Operating Procedures (Return to Table of Contents) 4 1A: Personal Hygiene PURPOSE: To prevent contamination of food by foodservice employees. SCOPE: This procedure applies to foodservice employees who handle, prepare, or serve food.