Certificate Program Purpose & Scope

FHC FOOD HANDLER EDUCATION AND TRAINING PROGRAM PURPOSE

The purpose of our certificate program, FHC, Food Handler Classes, FoodHandlerClasses.com, is to provide an easy and convenient way for individuals in the food industry who require food handler training in the least amount of time to earn their certificate in safe food handling to meet the minimal requirements necessary to work in the food industry. After completion of the course, the student/client may access and reprint their certificate at any time before their certificate expires. The FHC system also monitors and notifies student/client of renewal of certificate.

The FHC program also provides a convenient way for food business owners and managers to purchase bulk codes for their employees via our bulk order system. This allows owners and manager to have a valuable tool in regards to maintaining and managing those who have received training and who may still require it.

FHC also provides Health Departments with a service for collection of transfer fees, student data collection and reporting.

FHC FOOD HANDLER EDUCATION AND TRAINING PROGRAM SCOPE

This program includes employee knowledge, responsibilities and training when preparing, handling and serving food to the public. The food handler education and training program scope includes the following basic food safety principles.

1. Foodborne disease outbreak. Instruction on foodborne disease outbreak includes the definition of foodborne disease outbreak, the causes and preventive measures, including employee reporting requirements.
2. Good hygienic practices. Instruction on good hygienic practices including cleanliness and importance of correct and frequent hand washing.
3. Preventing contamination by employees. Instruction includes the training requirements for contact with ready to eat food with bare hands.
4. Cross Contamination. Instruction on cross contamination includes procedures on the prevention of cross-contamination of foods, sanitization methods and corrective actions relating to Equipment, Utensils, and Linens.
5. Time and temperature. Instruction includes time and temperature control of foods to limit pathogen growth or toxin production.