Food Handler Certificate Program Information

 

Purpose:

The purpose of this program is to provide the knowledge required for food handlers to safely handle, prepare, and serve food to the public.

Scope:

The Food Handler program is meant to provide the skills needed at a food handler level only. It does not cover the broader role of a food manager.

Program Requirements:

In order to complete this course, participants will need to register and purchase the online course through Food Service Prep at FoodServicePrep.com.

In order to be granted their Food Handler Card, participants must:

Complete all modules of the course;

Pass the assessment with at least a 70% score; and

Complete the program evaluation.

Food Handler Cards will be emailed to participants in a PDF format upon successful completion of the program. Additionally, the Food Handler Cards can be viewed at any time on the user dashboard at FoodServicePrep.com. Food Handler Cards are valid for the amount of time set forth by each state and will be invalid after this specified timeframe.

There are no continuing education credits issued for this course.

Learning Outcomes:

After successful completion of this course, participants will be able to:

·          Identify what a foodborne pathogen is

·          Identify the Big 6 Foodborne Pathogens

·          Identify some of the hazards and contamination types associated with foodborne illnesses including biological, chemical, and physical hazards and contamination

·          Identify the major contributing factors for foodborne illnesses and how to mitigate them

·          Identify the risks associated with bare-hand food contact

·          Identify the correlation between cooking temperature and time and foodborne illnesses

·          Identify how to properly store, thaw, and heat foods

·          Identify correct thermometer use and calibration methods

·          Identify what an approved source is

·          Identify the association between personal hygiene and food safety

·          Identify which steps to take to ensure personal hygiene follows the recommended protocols to mitigate the spread of foodborne illnesses and food contaminants

·          Identify what to do in case of being sick or being diagnosed with an illness

·          Identify how policies in place help to prevent food illnesses

·          Identify proper glove use for the prevention of foodborne illnesses

·          Identify the difference between cleaning and sanitizing

·          Identify how to properly clean and sanitize utensils and equipment

·          Identify what cross-contamination is and the risks associated with it

·          Identify how to prevent cross-contamination

·          Identify ways to ensure proper housekeeping is followed

 

Qualifications of Instructional Personnel:

All authorized Food Service Prep Course Instructors have a background and extensive experience in training and online course instruction. Food Service Prep courses have been developed in collaboration with individuals who have relevant experience in the field.

 

Last Updated: 3/29/2021