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Course Description

The ServSafe Food Handler Certificate verifies basic food safety knowledge and is for individuals in food handler employee-level positions. Upon successful completion of the ANAB ASTM 2659 accredited Food Handler course and 40-question exam, the employee will receive a Certificate of Achievement from the National Restaurant Association that can be printed from a secure section of the website.

Learner Outcomes

Basic Food Safety

Food Handlers will be able to identify:  

  • The definition of foodborne illness and common foodborne illness symptoms
  • Biological, chemical and physical hazards.
  • Routes of contamination such as, people, animals, cross-contamination, air, water, soil, food-contact surfaces and food.

Personal Hygiene

Food Handlers will be able to identify:

  • How, when, and where to wash their hands.
  • How to use gloves correctly and when to change them.
  • How to care for your hands and fingernails before handling food.
  • What should and should not be worn when handling food.
  • Illness symptoms that must be reported to your manager.
  • Where you should and should not eat, drink, smoke, or chew gum or tobacco in the operation.

Time & Temperature

Food Handlers will be able to identify:  

  • Food that needs time and temperature control to keep it safe.
  • The Temperature Danger Zone.
  • How to use a thermometer correctly.
  • Requirements for receiving food and non-food items.
  • How to control the time and temperature of food during storage.
  • How to thaw, cook, hold, cool, and reheat food correctly.

Cross-Contamination and Allergens

Food Handlers will be able to identify:  

  • How to prevent cross-contamination when storing, prepping and serving food.
  • Signs that indicate food has been contaminated prior to receiving it.
  • How to handle and store chemicals to prevent cross-contamination.
  • The Big Eight food allergens and how to prevent them from causing an allergic reaction.

Cleaning & Sanitation

Food Handlers will be able to identify:  

  • The difference between cleaning and sanitizing.
  • How and when to clean and sanitize surfaces.
  • How to set up and use a three-compartment sink correctly.
  • How to use and maintain dishwashers correctly.
  • How to handle garbage correctly.
  • Signs of pests in the operation. 
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