Food handlers Training

• 'Fundamentals of preventing foodborne illness include knowing how sickness is spread and how food becomes contaminated through unsafe practices.
• Why hygiene is important, and how personal grooming, handwashing, and the use of protective clothing help you avoid illness.
• How to spot the signs and symptoms of communicable diseases and foodborne illnesses that will keep you from working, and when you'll need a doctor's permission before working with foods.
• How to accept and store food securely, including when to refuse food deliveries and how to keep food safe from contamination.
• How to prevent foodborne illness by controlling food temperature, including how to measure and keep foods in safe temperature zones, as well as how to safely cook, cool, and reheat food.
• The proper cleaning and sanitizing procedures to ensure a safe environment.

We've made it easy to receive your food handler card, meet state and company standards and begin work as quickly as possible. This course includes:

• An overview of food safety issues, rules, and practices so you'll know how to keep your workplace safe.
• Self-paced lessons that take less than 15 minutes and have a voice-over option that reads the lesson aloud.
• Short 5 minute quizzes to see how much you've retained after each lesson.
• A final test once all six lessons are completed. To get your Food Handler Certificate, you must achieve a 70%.
  
  
  
  
  
  

The Certificate Program consists of six easy to understand lessons in food handling, each with a quick quiz so you can be sure you understand the lesson and are prepared for the exam. To be awarded a food handler certificate, you must view all lessons and quizzes, then take 40 question multiple choice exam, which you must pass with 70% to be awarded a food handler certificate.

You may distribute physical and electronic copies of your Responsible Training Food Handlers Certificate to current and prospective employers, government agencies, or anyone else to demonstrate that you have met the requirements laid out in the ANAB (ANSI National Accreditation Board) ANSI/ASTM E2659-18 standard practice for certificate programs. According to this program, when referring to yourself as a certificate holder, you may say that you are a "Responsible Training Food Handler Certificate Recipient" or a "Holder of a Responsible Training Food Handler Certificate." You may not say that you are "certified," "certificated," "licensed," "registered," or "accredited.".