The purpose and goal of the Learn2Serve Food Handler Training Certificate is 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.
This course covers food safety issues, regulations, and techniques to maintain a food-safe environment. It will help you to better understand how handling food correctly is required by law and how it improves safety and lowers cost as well.
This training course is designed to prepare individuals in the Safe Handling of Food.
This course is ANSI accredited and complies with ASTM e2659 standards. The course is recognized in most states and counties, but it is always best to check with your local authorities to be sure you complete any additional local registration, fees, or applications.
If you are in Utah, Florida, Ohio, or San Diego County, please look for our other courses for those areas. This course is not recognized for certification in Washington State, Oregon, or Clark County/Southern Nevada Health District, but is useful in preparing for the SNHD Test, and is valid in other parts of Nevada.
Program Learning Outcomes:
After completing this course, you will be able to:
- Define food safety and its goals, benefits, impact, proper adherence, critical control points, and recall requirements.
- Recall biohazards, symptoms and causes of common foodborne illnesses, identify spoilage signs and causes.
- Identify three types of contamination, explain how food becomes hazardous, and recognize how to preserve food.
- 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.
- Discuss personal hygiene importance and practices, and food handling practices and techniques.
- Understand procedures for acquiring and receiving food, considerations for meat and poultry, and proper food storage.
- Identify both proper and improper cleaning and sanitizing procedures and implications.
- Identify signs and eradication procedures for pest infestation.
In order to successfully obtain a Certificate for this course, you must effectively complete each lesson and pass the final exam at the end of the course. The lessons will cover material that ensure that the program learning outcomes are met.
The course requires a minimum 90-minute participation time to be eligible to take the final exam. Our system will restrict access to the final exam until this time participation requirement is met.
There will be a total of 45 questions covered in this final exam with a 70% passing score necessary for successful completion.
The passing of the exam is necessary to have successfully completed the course and to earn your certificate. Should you fail the exam the first time, you will be given another attempt to pass the exam. A second exam failure will result in you having to retake the course before attempting the assessment again.
Cancellation / Refund Policy:
Qualifications of Content Personnel:
The course content was developed by a former Senior Executive who had a long tenure at one of the world’s largest publisher which also provides educational content and educational technology platforms.
The content has been updated over time through the help of individuals who are currently employed in the Restaurant & Food Safety industry at Senior-Level Executive roles as well as those who are involved in the Higher Education industry.
Upon successfully completing this course, your certificate will enable you to show proof of training to obtain further licensing if necessary. In many States, this certificate is not the actual Food Handler License, so you must always check with your local Health Department in charge of issuing these.