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The Safe Food HandlerDont miss this opportunity to obtain certification from the National Restaurant Association and update your skills in foodborne illness prevention. You will:The Flow of FoodPurchasing,
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How to fill out foodborne illness prevention

01
To fill out foodborne illness prevention, follow these steps:
02
Wash hands with soap and warm water before handling any food.
03
Use separate cutting boards and utensils for raw meat, poultry, and seafood.
04
Cook food to the appropriate internal temperature to kill any harmful bacteria.
05
Refrigerate perishable foods promptly and at the correct temperature.
06
Avoid cross-contamination by keeping raw and cooked foods separate.
07
Follow proper food storage practices.
08
Educate yourself about safe food handling and storage guidelines.
09
Regularly clean and sanitize all surfaces and utensils used for food preparation.
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Implement proper hand hygiene practices.
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Stay updated with food safety regulations and guidelines.

Who needs foodborne illness prevention?

01
Everyone needs foodborne illness prevention as it is important for maintaining public health.
02
Food service establishments, restaurants, and catering businesses should prioritize foodborne illness prevention to protect their customers.
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Food handlers, including chefs, cooks, and kitchen staff, should be trained in and practice foodborne illness prevention.
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Pregnant women, young children, older adults, and individuals with weakened immune systems are especially vulnerable to foodborne illnesses and should take extra precautions.
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People who handle or prepare food at home should also follow foodborne illness prevention measures to ensure the safety of their family and guests.
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Foodborne illness prevention involves measures taken to prevent the spread of bacteria, viruses, and parasites in food that can cause illness.
Food establishments and food processors are required to file foodborne illness prevention.
Foodborne illness prevention forms can be filled out online or submitted through a physical form provided by the regulatory agency.
The purpose of foodborne illness prevention is to protect public health by reducing the risk of foodborne illnesses.
Information such as food handling practices, sanitation procedures, and employee training records must be reported on foodborne illness prevention forms.
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