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West Virginia eFoodHandlers - Basic Food Safety Training
West Virginia eFoodHandlers - Basic Food Safety Training
Product Description
Special Instructions
- Check with your local health department to verify training requirements before taking this course.
- Although this training is highly recommended, it is not approved as a state-wide course in West Virginia.
- Some areas in West Virginia require 75-minute food handler training for hourly employees.
Do I need a food handler's card?
If you are a food handler in West Virginia, you may be required to complete a food safety course that is approved for use there. Completing an approved food safety course will award you with a West Virginia Food Handler Course Certificate of Completion. A food handler is someone who handles, prepares, serves, sells, or gives away food for human consumption.
Is this food handler training and test approved for my area?
This program, which includes training and a test, is recommended but not approved for use as a state-wide food handler course in West Virginia.
When do I need to get my Food Handler card?
Contact your employer for specific requirements.
It is important to check with your local jurisdiction before taking this test.
Enroll in our West Virginia course today!
It is important to check with your local jurisdiction before taking this test.
Enroll in our West Virginia course today!
eFoodHandlers® is a National, ANSI-Accredited Food Safety Training Provider.
Purpose
The purpose of the food handlers card training program is to prepare food handlers to enter the workforce by providing the required food safety information as specified by regulations of the workers’ state or local government.
Purpose
The purpose of the food handlers card training program is to prepare food handlers to enter the workforce by providing the required food safety information as specified by regulations of the workers’ state or local government.
Learning Objectives (Effective date April 29, 2020)
By the end of this course, you will be able to:
- Recognize how food can cause illness or allergic reactions.
- Prevent contamination of food and food-contact surfaces with the hands and body.
- Identify which symptoms or illnesses must be reported to a manager.
- Use time and temperature control throughout the flow of food.
- Maintain a clean environment for food preparation and service.
Outcomes
After you pass the test, you’ll receive your food handlers card.
After you pass the test, you’ll receive your food handlers card.
Requisites to earn certificate
In order to earn a certificate, you must complete the course and pass the test.
Special Instructions
In order to earn a certificate, you must complete the course and pass the test.
Special Instructions
- Check with your local health department to verify training requirements before taking this course.
- Although this training is highly recommended, it is not approved as a state-wide course in West Virginia.
- Some areas in West Virginia require 75-minute food handler training for hourly employees.
- Validity
- 3 years
- Final Exam
- Yes
- Final Exam Passing Score
- 80%
- Certificate
- Yes
- Average Rating
- / 0 Reviews
Foodborne Illness Awareness Chapter 1
Foodborne illness awareness is crucial for preventing food poisoning. Each year in the United States, approximately 48 million cases of foodborne illness occur, leading to 128,000 hospitalizations and 3,000 deaths.
Remember to practice proper food safety by washing hands, separating raw meats, cooking to the right temperature, and promptly chilling perishable foods.
Person-In-Charge Role and Responsibilities Chapter 2
Regarding basic food safety, the person in charge must ensure proper hygiene practices, including handwashing and sanitizing surfaces.
Additionally, they should oversee food storage, handling, and cooking processes to prevent contamination and promote safe consumption.
Proper Handwashing Chapter 3
Proper hand washing involves thoroughly wetting hands with clean, running water, applying soap, and scrubbing all surfaces (including between fingers and under nails) for at least 20 seconds.
Rinse hands well under running water and dry with a clean towel or air dryer.
Health & Hygiene Chapter 4
Health refers to an individual’s physical, mental, and emotional well-being.
Hygiene, on the other hand, involves practices that maintain cleanliness and prevent the spread of disease.
Cooking Temperatures Chapter 5
When cooking meat or eggs at home, remember these important temperatures:
- Eggs and all ground meats must be cooked to 160°F (71°C).
- Poultry and fowl should reach 165°F (74°C).
- Fresh meat steaks, chops, and roasts are safe at 145°F (63°C).
Use a thermometer to check temperatures and ensure safe food preparation.
Temperature Danger Zone Chapter 6
The temperature danger zone for basic food safety is typically between 40°F (4°C) and 140°F (60°C).
Within this range, bacteria thrive and multiply rapidly, significantly increasing the risk of foodborne illnesses.
Contamination & Cross-Contamination Control Chapter 7
Contamination refers to harmful food substances (such as microorganisms or allergens).
Cross-contamination occurs when these contaminants transfer from one surface or food item to another, potentially compromising safety.
