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Utah Food Handler Training

Utah Food Handler Training
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$7.00 per training

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Before you can get your official food handler permit in Utah, you must complete an approved training course. This food handler training meets these requirements by teaching you about best practices for preventing foodborne illness, as well as Utah food safety regulations.

Course Objectives 
  • Recognize why food safety is important to establishments, employees, and customers. 
  • Indicate specific regulations, policies, and agencies that dictate food safety practices in food establishments. 
  • Recall biohazards that contaminate food and cause foodborne illness. 
  • Identify five foodborne illnesses and their common symptoms and causes. 
  • Identify the signs and causes of food spoilage. 
  • Identify accurately the three types of contamination that occur in food preparation and storage areas. 
  • Recognize conditions that increase the likelihood of foods becoming hazardous. 
  • Express techniques that can be used to safely preserve food. 
  • Relate temperature control methods that can be used by food handlers to promote food safety. 
  • Indicate the proper way to measure temperatures of food and food storage areas. 
  • Recognize personal hygiene practices and their importance in the workplace. 
  • Recognize food handling practices like hand washing and glove use that help prevent contamination. 
  • Identify effective food handling techniques that promote cleanliness and safety in food establishments. 
  • Recognize procedures for acquiring and receiving food for use in food establishments. 
  • Indicate special considerations for receiving and storing meat and poultry. 
  • Recognize how to store foods to avoid hazards like contamination and spoilage. 
  • Indicate how improper cleaning and sanitizing procedures can create hazards such as contamination. 
  • Identify practices for properly cleaning and sanitizing food contact materials and surfaces. 
  • Identify the use limitations and sanitation requirements for wiping cloths. 
  • Identify signs of pest infestation in food preparation, serving, and storage areas. 
  • Indicate practices related to the eradication of pests in food establishments. 

3 years
Final Exam
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Chapter 1 - Introduction to food safety Chapter 1

Chapter 2 - Biohazards, foodborne illness, and food spoilage Chapter 2

Chapter 3 - Contamination Chapter 3

Chapter 4 - Food and temperature control Chapter 4

Chapter 5 - Preventing food contamination Chapter 5

Chapter 6 - Food receiving and storage Chapter 6

Chapter 7 - Sanitizing Chapter 7

Chapter 8 - Pest control Chapter 8