Learn the essential practices of safe food handling and receive your certificate as required by the state of Illinois.
Only $6.99, sign up today!
This training is ANSI National Accreditation Board (ANAB) accredited under Standard ASTM E2659-18. Some states require this training is provided by an ANSI National Accreditation Board (ANAB) accredited organization. Click below to learn more.
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All persons working in a food service establishment operating in Illinois are required to have a valid Food Handler Card. This Food Handler Training Program is ANSI National Accreditation Board (ANAB) accredited and meets the 410 ILCS 625 requirements for Food Handler Training in the state of Illinois. Use the below button for frequently asked questions.
FAQsEnjoy the ease of completing your Food Handler Training 100% online from the comfort of your own home.
User accounts give you the ability to start and stop training without losing progress. Log in anytime, anywhere!
Download your offical Food Handler Training certificate directly from your account online.
The free downloadable study guide comes with every account, allowing each user to gain a more in-depth understading of safe food handling.
The Food Handler Training Program meets the requirements of 410 ILCS 625, which requires all food service workers to obtain a Food Handler Card from an ANSI National Accreditation Board (ANAB) accredited provider. After successful completion of the self-paced training slide show & the exam, each learner will be able to download a certificate of completion that is valid for 3 years. This certificate is valid statewide in Illinois.
| Food Handler Card Training Topics |
|---|
| Food-borne illness, including terms associated with food-borne illness, micro-organisms, hepatitis A, and toxins that can contaminate food and the illness that can be associated with contamination, definition and recognition of potentially hazardous foods, chemical, biological, and physical contamination of food, and the illnesses that can be associated with food contamination, and major contributing factors for food-borne illness. |
| The relationship between time and temperature with respect to food-borne illness, including the relationship between time and temperature and micro-organisms during the various food handling, preparation, and serving states, and the type, calibration, and use of thermometers in monitoring food temperatures. |
| The relationship between personal hygiene and food safety, including the association of hand contact, personal habits and behaviors, and food employee health to food-borne illness, and the recognition of how policies, procedures, and management contribute to improved food safety practices. |
| Methods of preventing food contamination in all stages of food handling, including terms associated with contamination and potential hazards prior to, during, and after delivery. |
| Procedures for cleaning and sanitizing equipment and utensils. |
| Problems and potential solutions associated with temperature control, preventing cross-contamination, housekeeping and maintenance. |
| For Food Manufacturers |
|---|
| 1. Learn Essential Practices of conducting an Internal Audit |
| 2. $199, includes certificate |
| 3. 100% Online |
| For Food Service Workers |
|---|
| 1. ANSI National Accreditation Board (ANAB) Accredited |
| 2. Learn the Essentials of Allergens for Food Establishments |
| 3. $14.99, includes certificate |
| 4. 100% Online |
| For Food Manufacturers |
|---|
| 1. ANSI National Accreditation Board (ANAB) Accredited |
| 2. Learn 7 Principles of HACCP & More |
| 3. Pricing Varies, includes certificate |
| 4. In person training |
Keep everyone committed to food safety by downloading free food safety posters. Easy to display and informative posters are the perfect reminder of food safety best practices.
Continue learning about food safety through instructional videos, and find more tips and best practices for any kind of food handling.
"The CDC estimates that Lmcauses a high level of deaths compared to other foodborne pathogens. Deli products have been shown to be a major contributor to these illnesses. Retailers can help decrease the risk of illness by controlling Lm contamination in the deli."
Stay up to date with the latest news and tips regarding food safety best practices. Click the button below to see the enormous amount of resources available at foodsafety.gov.
