Food Handler for Employees
The training includes key topics like time-temperature control, allergen awareness, cross-contamination prevention, and cleaning procedures. It reflects the educational standards recommended by the Conference for Food Protection (CFP). While it promotes safe practices, it does not replace a food handler card or official certification unless required by local regulations.
Course
Description
This course introduces frontline food workers to basic food safety practices such as personal hygiene, food storage, and contamination prevention, in line with the United States Food and Drug Administration (FDA) recommendations.
Who should attend and benefit from taking the Course
This course is intended for all employees who handle food in restaurants, catering services, cafeterias, grocery stores, or food production environments. It is especially suited for entry-level team members who need a foundational understanding of safe food handling practices.
Topics Students Will Learn
The course introduces basic food safety principles to help food handlers reduce the risk of contamination and support compliance with the United States Food and Drug Administration (FDA) Food Code and local health department guidelines.
Understanding foodborne illness and contamination routes
Proper handwashing and personal hygiene protocols
Safe receiving and storage of food items
Time and temperature control for perishable foods
Preventing cross-contamination and allergen exposure
Cleaning and sanitizing food-contact surfaces
Employee illness reporting and exclusion policies
Importance of following standard operating procedures (SOPs)
Role of food handlers in maintaining a safe environment
Certificate
Certificate of Completion provided. This course helps meet general food handler training recommendations from the Conference for Food Protection (CFP) and local public health authorities. It does not replace jurisdiction-specific food handler cards or permits when legally required.