About the Food Handler Safety - ANSI/ANAB Course

COURSE OVERVIEW

This online food handler safety course takes about 1 1/2 hours to complete and has full audio narration. The course does have some interactive scenes where the student will need to interact with elements in the course player window.

The course must be taken in a set sequence. When they are done with a scene, the Next arrow will highlight, and they can advance to the next scene. There is a menu that can be used to review information. (Students cannot use the menu to advance to scenes that have not yet been viewed.)

They can log in and out of the course as needed, and their progress will be saved.

The final exam is multiple choice. They must get 75% to pass. They will get 2 attempts at the final exam. If they do not pass the exam, they will need to enroll again.

Once a student passes the exam, they can immediately print their official certificate.


COURSE OUTLINE

This food handler certificate course will teach you the importance of safe food handling as well as how to properly clean and sanitize your establishment.

This course consists of an introduction, seven lessons, and a 40 question multiple choice final exam. Click on each lesson below to view the topics for the intended learning objectives in that lesson.


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 and 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 Nine food allergens and how to prevent them from causing an allergic reaction.

Cleaning and 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.

Final Exam

  • 40 multiple-choice questions - you must score at least 75% to pass