Food Handler

Programme Overview

Understand the human and operational impact of foodborne illnesses and learn how to cultivate a strong food safety culture while effectively using this programme

The Importance of Food Safety

Learn about foodborne illnesses, their causes and impact, and understand your role in ensuring safe food preparation for customers

Handwashing

Learn the correct handwashing procedures to help prevent foodborne illness and maintain hygiene standards

Personal Hygiene

Discover how personal grooming and proper attire play a key role in preventing food contamination and ensuring food safety

Ill Employee Policy

Feeling unwell can put both customers and colleagues at risk. This course shows you when and how to report symptoms, follow your workplace illness policy, and help protect everyone around you

Incident Response

Learn how to respond to and report unexpected hygiene incidents, with clear steps for safe cleaning and disinfection to maintain a sanitary environment

Preventing Cross-Contamination

Learn how to reduce risk by handling food safely and preventing cross-contact through proper storage and hygiene

Date Marking, Labeling and Rotation

Learn how to label, rotate, and date food correctly to ensure safety and maintain quality

Food Allergens

Learn about food allergens, their symptoms, and the best practices for handling allergen-related risks

Temperature Control

Understand Time-Temperature Control for Safety (TCS) foods, the temperature danger zone, and how to use and maintain thermometers

Time as a Public Health Control

Learn how to use time instead of temperature to control food safety and when to take corrective action if guidelines aren’t met

Hot and Cold Holding

It’s critical for you to understand the risk of improper hot and cold food holding. This course explains the correct guidelines and best practices you must follow to keep food safe

Thawing Food

Learn the correct methods for thawing food safely using the microwave, cold water, cooking, or refrigeration

Cooked Food Temperature

Understand the correct internal temperatures for cooking and cooling food, and the risks of improper cooling

Cleaning and Sanitizing

Learn the essentials of cleaning and sanitizing, including how to prepare sanitizers and distinguish between food and non-food contact surfaces

Food Contact Cleaning and Sanitizing

An overview of the three-compartment sink, mechanical dishwashing, and clean-in-place methods, with emphasis on food contact cleaning and sanitizing

Non-Food Contact Cleaning and Disinfecting

Guidelines for cleaning and disinfecting non-food contact surfaces, with a focus on high-traffic areas and the difference between required and proactive disinfecting

Preventing Pests

Understand the importance of pest prevention and the best practices for handling pest sightings to protect safety and reputation

Chemical Controls

Learn the correct way to use, label, store chemicals, and understand Safety Data Sheets (SDS) and their importance