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CHAPTER 1, FOOD SAFETY
b.  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;
c.  Describing diseases that are transmissible through food and the
symptoms associated with the diseases;
d.  Explaining the significance of the relationship between maintaining
the time and temperature of potentially hazardous food and the prevention
of foodborne illness;
e.  Explaining the hazards involved in the consumption of raw or
undercooked meat, poultry, eggs, and fish;
f.  Stating the required food temperatures and times for safe cooking
of potentially hazardous food including meat, poultry, eggs, and fish;
g.  Stating the required temperatures and times for the safe
refrigerated storage, hot holding, cooling, and reheating of potentially
hazardous food;
h.  Describing the relationship between the prevention of foodborne
illness and the management and control of the following:
(1) Cross contamination,
(2) Hand contact with ready-to-eat foods,
(3) Hand washing, and
(4) Maintaining the food establishment in a clean condition and in
good repair;
i.  Explaining the relationship between food safety and providing
equipment that is:
(1) Sufficient in number and capacity, and
(2) Properly designed, constructed, located, installed, operated,
maintained, and cleaned;
j.  Explaining correct procedures for cleaning and sanitizing utensils
and food-contact surfaces of equipment;
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