Learn2Serve Food Handler Training Course (ANSI Accredited)
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.
Regulator Contact Information:
After completing this course, you will be able to:
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.
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 seven food managers and food safety professionals. These members review the Certificate Program Plan (including the curriculum, program evaluations, and final exam), and annual Program Evaluation to ensure that 360training adheres to the ASTM E2659 Standards.
Lesson 1: Introduction to Food Safety
Lesson 2: Biohazards, Foodborne Disease, and Food Spoilage
Lesson 3: Contamination
Lesson 4: Food and Temperature Control
Lesson 5: Preventing Food Contamination
Lesson 6: Food Receiving and Storage
Lesson 7: Sanitizing
Lesson 8: Pest Control
There are 45 questions on the exam. You must score 70% to pass.
You have 2 attempts at the exam. If you fail both attempts, the course will start over from the beginning. Complete the course again to get 2 more attempts at the exam.