Course Outline
This course is divided into 10 modules and a final assessment. You have two attempts to pass your assessment. The assessment consists of 85 questions, divided equally among the learning objectives. Once you begin your assessment, you have two hours to complete it.
Food Safety
Explains the consequences of a foodborne illness outbreak, how food becomes unsafe, and the government agencies that help to protect our food supply, consumers, and the foodservice industry as a whole.
Food Safety Threats: Contamination
Discusses the types of contamination, allergens, deliberate contamination, and how to handle a foodborne illness outbreak.
Food Safety Threats: Food Handlers
Explains how the personal hygiene, handwashing practices, and health of the food handlers in an establishment can impact the safety of the foods your business serves.
Food Safety Threats: Time-Temperature Abuse
Provides key information about time and temperature controls, the foods that require time and temperature controls, the temperature danger zone, and how thermometers fit into your food safety strategies.
Purchasing, Receiving, Storage
Discusses the best practices for purchasing, receiving, labeling, dating, and storing foods to maintain safe, high-quality ingredients in your establishment.
Preparation
Explains the best practices for safely preparing foods, as well as thawing, cooling, and reheating foods.
Service
Provides key information about holding foods with and without temperature controls, guidance for managing the kitchen and serving staff, and addressing special circumstances.
Safe Facilities
Covers considerations for equipment selection and installation, pest management, and how to handle emergency situations.
Cleaning & Sanitizing
Provides an overview of how to properly clean and sanitize food contact and non-food contact surfaces.
Food Safety Management
Discusses key information about active managerial control, food safety management systems, and hazard control programs.
ANAB-accredited
Trust20's online, mobile-friendly Food Handler Certificate Training is accredited by the ANSI National Accreditation Board (ANAB). This training meets the requirements for food handler cards or certificates in most states, but please confirm your local requirements with the health department.
Learn why accreditation matters
CBDM® Prior Approved
This program is CBDM® Prior Approved for one and a half Sanitation CEs (PA#: 168870) for ANFP.
ACF-approved
This program is approved for one and a half continuing education hours for ACF certification and recertification.
*This course has been developed independently of any and all food protection manager certification programs, and taking this training does not guarantee you will pass a Certified Food Protection Manager (CFPM) exam.
Impartiality Statement: Trust20 understands and values the importance of impartiality in carrying out our certification activities. Trust20 has documented structures, policies, and procedures to manage conflicts of interest and ensures the objectivity of our certification activities. We identify and document any possibilities for conflicts of interest whether they arise from within or from the activities of related bodies. Trust20 will not provide certification to any body related to a conflict of interest.
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Frequently Asked Questions
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