The purpose and goal of the Learn2Serve Food Handler Training Certificate program are to provide individuals working in restaurants and non-restaurant facilities with an overview of food safety issues, regulations, and techniques to maintain a food-safe environment. These individuals will also be able to better understand how handling food correctly reduces risks.
Learning Objectives for Food Handler Training Course
1 Define food safety and its goals, benefits, impact, proper adherence, critical control points, and recall requirements.
2 Recall biohazards, symptoms and causes of common foodborne illnesses, identify spoilage signs and causes.
3 Identify three types of contamination, explain how food becomes hazardous, and recognize how to preserve food.
4 Understand time, temperature, and control with relation to food handling and how to properly take the temperature of food and maintain the temperature while storing food.
5 Discuss personal hygiene importance and practices, and food handling practices and techniques.
6 Understand procedures for acquiring and receiving food, considerations for meat and poultry, and proper food storage.
7 Identify both proper and improper cleaning and sanitizing procedures and implications.
8 Identify signs and eradication procedures for pest infestation; recognize proper facility design for food handling, including a reliable water supply, wiping cloth usage requirements, and toilet/ hand washing mandates.
Lesson 1: Introduction
Lesson 2: Biohazards, Foodborne Disease, and Food Spoilage
Lesson 3: Contaminants
Lesson 4: Food and Temperature Control
Lesson 5: Employee Health, Hygiene, and Training
Lesson 6: Purchasing, Receiving, and Storing Food
Lesson 7: Cleaning and Sanitizing
Lesson 8: Pest Control
Subject Matter Expert
The Learn2Serve Food Handler Training Certificate Program was developed by 360training in conjunction with the Food Handler Training Certificate Program Oversight Committee. 360training has over 15 years of experience developing and delivering food safety training programs across the United States. The 360training Oversight Committee consists of three food managers from the food and beverage industry. These members review processes and procedures, the Certificate Program Plan (including the curriculum, program evaluations, and final exam), and an annual Program Evaluation to ensure that 360training adheres to the ANSI ASTM E2659 Standards.
End of Course Instructions
A certificate of completion will be issued to individuals who meet the following course requirement:
- Minimum seat time of 75 minutes
- Completion of the course and successfully passing the final exam with a minimum passing score of 68%
Students are allowed two (2) attempts to pass the final exam. If they fail on both attempts, they are required to review the course before they are allowed two (2) more attempts to pass the final exam.
This course has several engaging activities to support learner but does not have lesson quizzes.
You must score 70% or higher to pass.