1. The food handler will identify what a foodborne illness is and it’s causes.
2. The food handler will promote proper personal hygiene practices while working in a food handler capacity, including the following:
- Proper handwashing;
- Symptoms of diseases that exclude a food handler from working within a food establishment;
- Bare hand contact and ready-to-eat foods.
3. The food handler will be able to minimize/ prevent cross contamination within a food establishment, including the following:
- The definition of cross contamination and how to prevent it;
- Cleaning and sanitizing food and non-food contact surfaces;
- Physical, chemical and biological hazards in foods
4. The food handler will utilize food safety by:
- Temperature control (time as a public health control, proper cooling techniques, danger zone – hot and cold holding of potentially hazardous foods);
- Proper use of thermometers;
- Food safety tips.