Earn your Food Handlers Certification through our ANSI accredited online course.
Select your state and county from the dropdown menu for more information.
Our online Food Handlers Training course provides ANSI accredited, video-based learning to teach you what you need to know about food safety.
For more details on our course guidelines, view our food handler course guidelines..
Our Food Handler Certification is ANSI Accredited, however, regulations may differ by county or state. Contact your local county for more information.
This course is split into 9 chapters and explains in detail everything you need to make sure you and your customers are safe. The course content covers the following areas:
Chapter 1: Introduction
What are your responsibilities as a Food Handler?
Chapter 2: Food Safety Hazards – Pathogenic Bacteria
Learn more about contamination and pathogenic bacteria.
Chapter 3: Allergens
What are the most common food allergies and how do you address them?
Chapter 4: Time & Temperature Control
What do you need to know about time and temperature control?
Chapter 5: Principles of Food Safety
Gain a more in-depth knowledge of food safety.
Chapter 6: Food Pests
How do you prevent food pests?
Chapter 7: Cleaning
Steps to properly clean and sanitize your kitchen.
Chapter 8: Front of House
How does food safety relate to the front of the house practices?
Chapter 9: Personal Hygiene
How does personal hygiene relate to food safety?
Here are the answers to some of our most frequently asked questions.
A food handlers card is a certificate that shows that you have completed food safety training approved for your state or county.
The law varies from state to state as regards mandatory versus voluntary knowledge on food safety.
In 6 states – California, Texas, Illinois, Arizona, West Virginia, New Mexico, (and some local jurisdictions) – they require ALL food handlers within their limits to have a food handler training certificate from an ANSI accredited certificate program, demonstrating compliance with ASTM E2659, Standard Practice for Certificate Programs, an American National Standard.
Since the government introduced the Food Safety Modernization Act in 2011, it has become very clear that any business that cannot prove their staff has had basic Food Handler training (either via a course or via training from a certified Food Manager), are highly vulnerable to penalties should there be any foodborne illness problems arising.
It's the same thing. Servsafe is similar to ourselves is one of the training providers that have achieved ANSI Accreditation status. There are several other training providers who have also attained ANSI accreditation.
This means that you can be assured that all ANSI accredited companies have gone through a rigorous checking process to ensure they meet the standards required.
This is an intensive, 12-month process and the few training providers that are awarded ANSI accreditation can justifiably be proud of gaining this prestigious recognition!
All these organizations, (training providers), meet the required standards for accrediting courses. The course content is basically the same, although chapter headings and the order of the chapters may vary. All courses include cooking temperatures, fridge/freezer temperatures, bacterial multiplication, cleaning, and pest control because these items must be in-line with current Government guidelines. (FDA Food Code 2017).
Our course only takes around 2 hours to complete.
Different states, counties, and cities have different rules on how often they expect you to refresh your Food Handler learning – in some places, it’s every year and in others, every 3 years. Check our information on your local requirements for more information.
Taking an ANSI accredited course means you have met very high standards. The vast majority of local and state health officials are aware of ANSI and by proving your knowledge, you will be demonstrating a strong understanding of food safety.
Taking an ANSI accredited course will give your local or state health official more confidence in your knowledge. A Health Official is more interested in ensuring that you have received relevant training, it matches current laws and more importantly, you understand the reasons behind food safety and that you are applying food safety practices and methods to your work/role.
Ultimately, your local or state health official is there to ensure that you provide safe food to the public. They are there to help you and by showing them that you have taken an ANSI accredited course and have passed the exam, you are demonstrating that learning has taken place and you are contributing to your “due diligence” defense.
The most important point is that you receive training, understand it, and implement it!
Again, different states, counties, and cities have different rules on how often they expect you to refresh your Food Handler learning – in some places it’s every year and in others, every 3 years. Check our information on your local requirements for more information.