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Download Providing Safe Food Objectives: By the end of this chapter, you should be able to identify the following:. 1-2. . What a foodborne illness is and when a foodborne-illness outbreak has occurred. . TCS and ready-to …

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make food very difficult to tamper with. What does a food defense program address? where food can be at risk. Who should be aware of the most common food allergens? managers and staff. What are the most common food allergens? milk, eggs, fish, crustacean shellfish, wheat, soy, peanuts, and tree nuts.

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Norovirus is often transferred to food when infected food handlers touch food or equipment with fingers that have feces on them. Eating only a small amount of Norovirus can make a person sick. It is also very contagious. People become contagious within a few hours after eating it. The virus is often in a person’s feces for days after symptoms ...

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