Course Catalog



Food Safety for Food Handlers Course

Available in Spanish!

Approved as 2 Hours in Key Area 1 - Operations or 2 CEUs

Fee: $ 15.00


Course Description

School Nutrition University offers an online course to help anyone who needs to know the basics about food safety when preparing food. Utilizing the latest techniques in e-learning and professional instructional design, we have designed a course you can use with confidence for yourself or your organization.


Target Audience

Anyone involved in the preparation of food. While the course is primarily geared toward the retail food industry, the principles can be applied wherever food is being prepared and served.


Course Objectives

Anyone involved in the preparation and serving of food has a critical responsibility for serving food that is safe to eat. At the completion of this training, the student should be able to:
Identify the function and use of food thermometers during cooking.
Identify the steps in calibrating a food thermometer.
Recognize adequate cooking times and temperatures for a variety of foods.
Identify the proper placement of food thermometers.
Recognize when and how to keep food thermometers clean.
Define contamination, including the three types of contamination.
Identify how to prevent contamination during receiving and storage.
Identify how to prevent contamination during preparation and service.
Identify how to prevent contamination from the environment.
Identify how to prevent contamination from people.
Define the food temperature danger zone.
Identify foods that will and will not support the rapid growth of harmful bacteria.
Identify proper methods to keep cold food cold.
Identify proper methods to keep hot foods hot.
Identify methods to properly cool hot food for later service.

The Food Safety for Food Handlers course consists of the following lessons:

  Ensuring Adequate Cooking Temperatures This lesson covers why adequate cooking is required to kill most germs to make food safe, the adequate cooking temperatures for variety of foods, proper use and placement of the thermometer, and how to calibrate and keep a food thermometer clean.
  Preventing Bacteria From Multiplying This lesson covers foods that will and will not support the growth of harmful bacteria, the food temperature danger zone, and proper methods to keep cold foods cold, hot foods hot, and the methods for properly cooling foods for later service to prevent bacteria from multiplying.
  Preventing Contamination This lesson covers how contamination is defined, including the three specific types of contamination, identify measures that prevent contamination during receiving, storage, preparation, and service, and how to prevent contamination from people, utensils, equipment, other food, and the environment.