Fast and Convenient Training for Food Service Workers

Our ANAB-accredited Online Food Handler Program provides essential food safety training to workers who prepare, store or handle food.

If you need to earn a food handler card or certificate for your job, this convenient and affordable program can help you meet your training requirements quickly and with no hassle.

Instantly download your food handler certificate as soon as you complete the two-hour program and pass the final exam. And if you change jobs, just log into your account anytime to print additional certificates.

After earning your food handler certificate, you'll be qualified to:

  • Identify behaviors that cause foodborne illness
  • Practice safe procedures for bare hand contact with ready-to-eat foods
  • Describe how to prevent foodborne contamination
  • Use proper techniques for cleaning and sanitization
  • Explain time and temperature control measures

This program is ideal for food service employees who work with unpackaged food, food equipment, utensils or food contact surfaces. The course is designed to meet food safety training requirements from the U.S. Food and Drug Administration's 2017 Food Code.

Get Your Food Handler Certificate in 3 Easy Steps

Register for the Course

Enroll online with our secure payment system. You have up to 180 days to complete the course after you sign up.

Complete Your Training

Learn the fundamentals of food safety and take the online exam. Train anytime at your convenience, taking breaks as needed.

Print Your Certificate

As soon as you pass your exam, you can instantly download and print a valid food handler certificate to give to your employer.

Course Details

The Online Food Handler Program covers a wide range of food safety topics. You'll learn how personal hygiene, sanitary work areas and safe work behaviors help prevent cross-contamination and the spread of foodborne illness.

The certificate program includes five online modules:

  1. Foodborne Illness
  2. Personal Hygiene and Food Safety
  3. Preventing Food Contamination
  4. Cleaning and Sanitization
  5. Time and Temperature

To earn your certificate, you must finish all modules and pass a 40-question final exam with a score of at least 70%. You can then print your certificate of completion, which remains valid for three years after the issue date.

About ANAB Accreditation

Many states, counties and local health departments require new hires in the food service industry to complete a food handler program that is accredited by the ANSI National Accreditation Board (ANAB). ANAB-accredited programs meet the institute's high standards for quality and follow predefined industry requirements for education and training.

Our Online Food Handler Program is accredited by ANAB to issue certificates in food handling. To receive ANAB accreditation, certificate programs must pass a rigorous assessment to prove they meet ANAB standards for instructional design, assessment of learning outcomes, organizational structure and administration, and other criteria.

Frequently Asked Questions

What is food handler training?

Food handler training is a certificate program that educates workers how to safely prepare, handle and store food. Most food service workers who perform these tasks are required to complete this training soon after starting their job.

Who needs food handler training?

The Online Food Handler Program is designed to teach food safety basics to a wide range of workers in the food service industry. Food handlers are generally defined as employees who work with unpackaged food, utensils, food equipment or surfaces that come in contact with food.

Jobs that require food handler training may include:

  • Cooks and chefs
  • Hosts and hostesses
  • Servers and wait staff
  • Bartenders and barbacks
  • Bussers
  • Dishwashers
  • Caterers
  • Bakers and pastry chefs

Training requirements will vary depending on your location and employer. If you have questions about the type of food handler training you need, start by asking your manager or supervisor.

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