Welcome to the Food Safety First Principles for Food Handlers Course
Food Safety First Principles for Food Handlers certificate program provides food handlers with the knowledge and skills they need to safely handle foods for human consumption. Successful completion of the program assures food managers, regulators and trainers that the certificate holder has completed a basic course in food safety. The First Principles course is based on the on the principles and recommendations of the U.S. Food and Drug Administration (FDA) Food Code and is recommended for people involved in the preparation, handling, serving and displaying of food. The course is required by law in some states and local jurisdictions and voluntary in others.
The First Principles program is the comprehensive answer for all food handler training needs and covers the following areas.
- Introduction to Food Safety
- Contamination and Cross Contamination
- Time and Temperature Control
- Personal Hygiene
- Cleaning and Sanitizing
- Potentially Hazardous Foods/ Time Temperature Control PHF/TCS
- Pests
Food Safety First Principles for Food Handlers course has been developed based on substantial review and analysis of the current state of knowledge, regulations, and requirements in the field of food safety as reflected in the FDA Food Code, professional literature, and industry practice. EHT continuously monitors progress, advancement, and changes in federal, state and local laws and regulations to make revisions in its course.
The course curriculum is designed with the support of the Chartered Institute of Environmental Health, a charity based in the United Kingdom representing the interests of the environmental health community throughout the U.K. The course is an adaptation (i.e., reflecting the U.S. FDA Food Code) of the CIEH Food Safety First Principles book first published by CIEH in 2002.
The First Principles for Food Handlers curriculum and course materials are available to any approved school, government, corporation or training company. To be awarded the certificate an individual must complete the training course and pass the 40 question multiple-choice assessment. The Certificate is valid for five years at which time students must again take the course. The course is open to anyone wishing to increase their food safety knowledge.
Attainment of the certificate means the individual has demonstrated a basic understanding of the Food Safety First Principles for Food Handlers learning objectives.
The course is available in both English and Spanish.
EHT does not accept commercial support of its certificate program activities.
The Food Safety First Principles for Food Handlers meets the accreditation requirements of the California Health and Safety Code Section 11948 (B) (2) [California SB 303 approved by the Governor September 6, 2011]. NRFSP applies the same standard to the program across all states and jurisdictions but, at present, only California mandates accreditation as a criteria for receiving the certificate.