This 120-minute Food Handler Course provides a comprehensive introduction to the knowledge and practices required to handle food safely. Through ten structured lessons, participants will learn how to reduce food safety risks, prevent contamination, protect customers, and support a safe food establishment.

Upon completion of the course, participants will be able to:

Understand the Importance of Food Safety Training

Explain why food safety training is essential and describe the responsibilities of food employees in preventing foodborne illness.

Recognize Foodborne Illness Risks

Identify common causes, symptoms, and consequences of foodborne illness and understand how unsafe food handling practices can place customers at risk.

Identify Biological Hazards

Recognize bacteria, viruses, parasites, and other biological hazards that may contaminate food and understand the conditions that allow harmful microorganisms to grow.

Prevent Cross-Contamination and Allergen Cross-Contact

Apply proper food handling procedures to prevent cross-contamination between raw and ready-to-eat foods. Participants will also learn how to recognize major food allergens and prevent allergen cross-contact.

Control Chemical and Physical Hazards

Identify common sources of chemical and physical contamination and apply appropriate procedures for storing chemicals, handling equipment, and protecting food from foreign objects.

Maintain Personal Hygiene and Report Illness

Demonstrate proper handwashing, glove use, personal cleanliness, and hygienic behavior. Participants will also learn which symptoms and illnesses must be reported to a supervisor or person in charge.

Purchase and Receive Food Safely

Recognize approved food sources and inspect deliveries for proper temperature, condition, packaging, labeling, and signs of contamination.

Store Food and Supplies Properly

Apply safe storage practices, including temperature control, date marking, stock rotation, separation of raw and ready-to-eat foods, and proper storage of chemicals and supplies.

Prepare, Cook, and Serve Food Safely

Use proper procedures for thawing, preparing, cooking, holding, cooling, reheating, and serving food while maintaining required time and temperature controls.

Clean and Sanitize Effectively

Distinguish between cleaning and sanitizing and apply correct procedures for washing, rinsing, sanitizing, and air-drying equipment, utensils, and food-contact surfaces.

By completing this course, participants will gain the practical knowledge needed to prevent foodborne illness and perform their food-handling responsibilities safely and responsibly.