COURSES OPTIONS

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A food handler is defined by law as a food employee who works with unpackaged food, food equipment or utensils, or food-contact surfaces. This includes servers, chefs, cooks, bussers, bartenders, dishwashers, and hosts/hostesses who handle food, utensils, or food-contact surfaces.

The Food Handler Training Course is a 2-hour course developed by A Plus Food Training L.L.C. This training course is ANSI accredited and is an approved course that meets the state requirements of the Department of Public Health. This is an approved course in all states. The course content follows the FDA Food Code to ensure that important topics on food safety are covered.

Food Handler Course – Learning Outcomes

• Understand how to prevent foodborne illnesses and keep food safe
• Identify good personal hygiene techniques
• Identify the three potential contaminants that can affect food
• Understand the importance of time and temperature requirements
• Describe techniques for cleaning and sanitizing surfaces and equipment
• Identify the types of thermometers and how to properly use them
• Understand how to prevent cross contamination
• Understand how to store food and non-food items
• Identify common food allergens and how to prevent allergic reactions
• Identify how to keep pests from entering establishment
• Discuss proper methods and temperatures for cooking, storing, cooling, and reheating foods

A Food Handler Certificate will be issued if the student scores 75% or higher on the final assessment.  The certificate is valid for three years.

Employees should take this course within 30 days of hire, and every 3 years thereafter.

This is a 1-hour course that provides information about the importance of allergen awareness. Students will learn about the safety measures for preparing food and serving customers with food allergies.

Allergen Awareness Course – Learning Outcomes

• Define food allergy
• Identify the symptoms of an allergic reaction Identify the major food allergens
• Examine the dangers of allergens and how to prevent cross-contact
• Describe the proper cleaning methods to prevent allergen contamination
• Discuss how and when to communicate to guests and staff about allergens
• Understand the special considerations related to allergens from workstations and self-service areas
• Explain how to handle special dietary requests
• Discuss how to deal with emergencies, including allergic reactions
• Discuss the importance of food labels
• Explain how to handle food deliveries in relation to allergens
• Examine proper food preparation for guests with food allergens
• Discuss cleaning and personal hygiene considerations to prevent contaminating food with allergens

This training course is ANSI accredited and is an approved course that meets the Department of Public Health requirements. This is an approved course in all states. Employees should take this course within 30 days of hire, and every 3 years thereafter.

An Allergen Awareness Certificate will be issued if the student scores 75% or higher on the final assessment.  The certificate is valid for three years.

This instructor-led course is not available ala carte.  It is included with FOOD MANAGER Course.