ServSafe Course Workbook - Certified Food Protection Manager Study Guide and Workbook It is Mandatory to read and complete this Study Guide and Workbook

ServSafe Course Workbook - Certified Food Protection...

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Property of QRS Training, LLC® 2015 All Rights Reserved Updated 02.2016 - FDA Food Code 2013 1 Certified Food Protection Manager Study Guide and Workbook It is Mandatory to read and complete this Study Guide and Workbook Read and complete the “multiple choice” and “true or false” exercises on your own time, before coming to class. You must bring your completed study guide and an instructor will verify completion prior to the start of class. **If your study guide is not completed and presented to the instructor prior to class, you may be asked to reschedule; a $45 fee per participant Disclaimer: All information presented in this course, both written and verbal is provided for informational purposes only and is not intended to provide legal advice or establish standards of reasonable behaviors. Operators who develop food-safety related policies and procedures are urged to obtain advice and guidance of legal counsel. Although Q R S Training LLC endeavors to include accurate and current information compiled from sources believed to be reliable, Q R S Training LLC, its agents and instructors make no representations or warranties as to the accuracy, currency, or completeness of the information. No responsibility is assumed or implied by Q R S Training LLC for any loss or damage resulting from inaccuracies or omissions or any actions taken or not taken based on the content of this course both written and oral. Written course material is only to be used by those whose names are known and documented with Q R S Training LLC and any electronic transfers, copying, scanning, mechanical, or otherwise is strictly prohibited. Requests to use or reproduce written material should be directed to Q R S Training LLC . ServSafe , NRFSP and Prometric logos are registered trademarks and are used by permission only by QRS Training, LLC
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Property of QRS Training, LLC® 2015 All Rights Reserved Updated 02.2016 - FDA Food Code 2013 2 Chapter 1- Food Safety Protection Foodborne illness is a major concern to the restaurant and foodservice industry. A foodborne illness is a disease carried or transmitted to people by food. A foodborne illness OUTBREAK is when two or more people experience the same illness after eating the same food, an investigation is conducted by state and local regulatory authorities, and the outbreak is confirmed by laboratory analysis. A foodborne illness outbreak can be costly to an establishment. Costs can include lawsuits, higher insurance premiums, loss of sales, loss of reputation, staff missing work and staff retraining. HIGH RISK PEOPLE are more likely to get a foodborne illness and include infants and preschool age children, the elderly, and people who are seriously ill. This is especially true when they consume potentially hazardous TCS- food that is raw, undercooked, or contaminated.
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  • Spring '14
  • Howells,AmberD
  • Foodborne illness, fda food code, LLC® 2015‘All Rights

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