Section 750.210 Food Handlers - Course Content

Section 750.210  Food Handlers − Course Content

a)         Food

handler training programs shall cover and assess knowledge of the following

topics:

1)

The

relationship between time and temperature with respect to foodborne illness,

including the relationship between time and temperature and microorganisms

during the various food handling preparation and serving states, and the type,

calibration, and use of thermometers in monitoring food temperatures.

2)

The

relationship between personal hygiene and food safety, including the

association of hand contact, personal habits and behaviors; relationship

between the food handler's health and foodborne illness; and recognition of how

policies, procedures and management contribute to improved food safety practices.

3)

Methods

of preventing food contamination in all stages of food handling, including

terms associated with contamination and potential hazards prior to, during and

after delivery.

4)

Procedures

for cleaning and sanitizing equipment and utensils.

5)

Problems

and potential solutions associated with temperature control, preventing

cross-contamination,

and

housekeeping and maintenance.

(Section

3.05(b) of the Food Handling Regulation Enforcement Act)

b)         All food handler

training courses shall have an assessment of knowledge.