9003 - ServSafe Food Handler

Course Description

The ServSafe Food Handler course provides entry-level food service employees with essential knowledge and skills to safely handle food and prevent foodborne illness. This industry-recognized training covers fundamental food safety principles, personal hygiene practices, cross-contamination prevention, allergen awareness, time and temperature controls, and cleaning and sanitation procedures. Upon successful completion of the accredited ServSafe Food Handler course and examination, learners earn a ServSafe Food Handler Certificate issued by the National Restaurant Association, demonstrating competency in basic food safety practices required in food service operations.

Course Outline

Course Highlights

• Introduces core principles of food safety and foodborne illness prevention.
• Explains biological, chemical, and physical food hazards.
• Teaches proper personal hygiene, handwashing, and glove-use procedures.
• Identifies illness symptoms and reporting requirements for food handlers.
• Covers safe food receiving, storage, preparation, cooking, holding, cooling, and reheating practices.
• Explains the Temperature Danger Zone and correct thermometer use.
• Provides strategies to prevent cross-contamination and cross-contact.
• Reviews the Big Nine food allergens and allergen management practices.
• Demonstrates proper cleaning, sanitizing, and warewashing procedures.
• Addresses chemical safety, waste handling, and pest prevention.
• Includes a 40-question assessment leading to a nationally recognized certificate.
• Supports compliance with food safety standards and workplace best practices.

Upon successful completion of this course, learners will be able to:

• Define foodborne illness and explain common causes of contamination.
• Recognize food safety hazards and routes of contamination.
• Apply proper handwashing, personal hygiene, and illness reporting procedures.
• Use gloves appropriately and maintain hygienic food handling practices.
• Prevent cross-contamination during food storage, preparation, and service.
• Identify major food allergens and implement allergen control measures.
• Use food thermometers correctly and monitor food temperatures safely.
• Identify and manage Time and Temperature Control for Safety (TCS) foods.
• Follow approved procedures for thawing, cooking, cooling, holding, and reheating food.
• Distinguish between cleaning and sanitizing and apply both effectively.
• Properly operate and maintain cleaning and sanitizing equipment.
• Recognize signs of pest activity and maintain a safe, sanitary food service environment.

Who Should Take This Course?

The ServSafe Food Handler course is designed for individuals who handle, prepare, serve, transport, store, or come into contact with food as part of their job responsibilities. It is especially appropriate for entry-level employees and staff members who need foundational food safety training.

Learner Outcomes