eFoodHandlers® is a National, ANSI-Accredited  Food Safety Training Provider. 
What is food handlers training?
Food handlers training, also called food safety training, teaches employees in restaurants and other food service facilities the basics of safe food preparation. Food safety is so important that three federal agencies, states, and local health authorities collaborate to create food handler training standards.
The exact content and requirements for food handlers training vary by location. Still, it usually includes topics like cooking times, safe heating and cooling, sanitization standards, risk factors for foodborne illness, and other crucial food safety guidelines.
What do I get at the end of food handlers training?
You will receive a Vermont food handlers card immediately after completing your training. If you take a county-specific training program, your certificate will include your county's name. Your certificate will also feature the ANAB logo if you complete an ANAB-accredited course. You can print a new food handlers certificate anytime by logging into your course.
Please note:
Your local jurisdiction may have other requirements. Check with your local authority.
        
        
        
          
            
              
                
                  - Validity
 
- 3 years
 
                  - Final Exam
 
- Yes
 
                    - Final Exam Passing Score 
 
                    - 80%
 
                  - Certificate
 
                  - No
 
                  - Average Rating
 
                  -      / 0 Reviews
 
                
              
            
           
          
              
                
Foodborne Illness Awareness
                   Chapter 1
                
                
              
              
                
Person-In-Charge Role and Responsibilities
                   Chapter 2
                
                
              
              
                
Proper Handwashing
                   Chapter 3
                
                
              
              
                
Health and Hygiene
                   Chapter 4
                
                
              
              
                
Cooking Temperatures
                   Chapter 5
                
                
              
              
                
Temperature Danger Zone
                   Chapter 6
                
                
              
              
                
Contamination & Cross-Contamination Control
                   Chapter 7