| 1.
Describing the relationship between the prevention
of foodborne disease
and the personal hygiene of a FOOD EMPLOYEE; |
| 2.
Explaining the responsibility
of the PERSON IN CHARGE for preventing the
transmission of foodborne disease by a FOOD
EMPLOYEE who has a disease or medical
condition that may cause foodborne disease;
|
| 3.
Describing the symptoms associated with the
diseases that are transmissible through
FOOD; |
| 4.
Explaining the significance of the relationship
between maintaining the time
and temperature of POTENTIALLY HAZARDOUS FOOD
and the prevention of foodborne illness; |
| 5.
Explaining the HAZARDS
involved in the consumption of raw or undercooked
MEAT, POULTRY, eggs, and FISH. |
| 6.
Stating the required
FOOD temperatures and times for safe cooking
of POTENTIALLY HAZARDOUS FOOD including MEAT,
POULTRY, eggs, and FISH. |
| 7.
Stating the required temperatures and times
for the safe refrigerated
storage, hot holding, cooling, and reheating
of POTENTIALLY HAZARDOUS FOOD; |
8.
Describing the relationship between the prevention
of foodborne illness and the management and
control of the following:
|
Cross
contamination
Hand contact with
READY-TO-EAT FOODS,
Handwashing, and
Maintaining the FOOD ESTABLISHMENT
in a clean condition and in
good repair;
|
|
9.
Explaining the relationship
between FOOD safety and providing EQUIPMENT
that is:
|
Sufficient
in number and capacity, and
Properly designed, constructed, located,
installed, operated, maintained, and
cleaned;
|
|
| 10.
Explaining correct procedures for cleaning
and SANITIZING UTENSILS
and FOOD-CONTACT SURFACES of EQUIPMENT; |
| 11.
Identifying the source of water used and measures
taken to ensure that it remains protected
from contamination such as providing protection
from backflow and precluding the creation
of cross connections; |
| 12.
Identifying POISONOUS
OR TOXIC MATERIALS in the FOOD ESTABLISHMENT
and the procedures necessary to ensure that
they are safely stored, dispensed, used, and
disposed of according to LAW; |
| 13.
Identifying CRITICAL
CONTROL POINTS in the operation from
purchasing through sale or service that when
not controlled may contribute to the transmission
of foodborne illness and explaining steps
taken to ensure that the points are controlled
in accordance with the requirements of this
Code; |
| 14.
Explaining the details
of how the PERSON IN CHARGE and FOOD EMPLOYEES
comply with the HACCP PLAN if a plan is required
by the LAW, this Code, or an agreement between
the REGULATORY AUTHORITY and the establishment;
and |
15.
Explaining the responsibilities, rights, and
authorities assigned by this Code to the:
|
FOOD
EMPLOYEE,
PERSON IN CHARGE, and
REGULATORY AUTHORITY.
|
|
