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Pork requires the safe preparation, cooking temperature, and proper storage of leftovers in order to prevent food illness. The USDA recommends cooking pork to a minimum cooking temperature of 145°F - as measured with a food thermometer - in order to kill any pathogens.
Food handler safety training is necessary for employees in the food service and hospitality industry. Individuals working in food facilities who are involved in preparing, storing, or handling food are required to obtain a Food Handler’s Card.
All food service employees should be trained on the proper food safety principles and procedures because the repercussions of a foodborne illness to a food service operation can be disastrous.
Norovirus is a highly contagious virus and the most common viral foodborne illness. Norovirus infection is acquired by consuming produce (fruit and vegetables) irrigated with contaminated water contaminated with human or animal feces - or shellfish farmed or harvested in water contaminated with human sewage. Because only a few norovirus particles can make people sick, infection can also occur by consuming food handled by a person infected with the virus - or being in direct contact with an object, surface, or person that has been infected.
The ANSI Certification Exam is taken to certify that the food manager has demonstrated that he or she has the knowledge, skills and abilities required to protect the public from foodborne illness.