Illinois Food Handler Training

 

Learn the essential practices of safe food handling and receive your certificate as required by the state of Illinois.

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This training is ANSI accredited under ANSI Standard ASTM E2659-09. Some states require this training is provided by ANSI accredited organization. Click below to learn more.

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All persons working in a food service establishment operating in Illinois are required to have a valid Food Handler Card. This Food Handler Training Program is ANSI accredited and meets the 410 ILCS 625 requirements for Food Handler Training in the state of Illinois. Use the below button for frequently asked questions.

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 100% Online

Enjoy the ease of completing your Food Handler Training 100% online from the comfort of your own home.

 24/7 Access

User accounts give you the ability to start and stop training without losing progress. Log in anytime, anywhere!

 Digital Certificates

Download your offical Food Handler Training certificate directly from your account online.

  Free Study Guide

The free downloadable study guide comes with every account, allowing each user to gain a more in-depth understading of safe food handling.

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What You Will Learn

The foodhandlercardtraining.com Food Handler Training Program meets the requirements of 410 ILCS 625, which requires all food service workers to obtain a Food Handler Card from an ANSI accredited provider. After successful completion of the self-paced training slide show & the exam, each learner will be able to download a certificate of completion that is valid for 3 years. This certificate is valid statewide in Illinois.

The Food Handler Training Course covers the following topics:

Food Handler Card Training Topics
Food-borne illness, including terms associated with food-borne illness, micro-organisms, hepatitis A, and toxins that can contaminate food and the illness that can be associated with contamination, definition and recognition of potentially hazardous foods, chemical, biological, and physical contamination of food, and the illnesses that can be associated with food contamination, and major contributing factors for food-borne illness.
The relationship between time and temperature with respect to food-borne illness, including the relationship between time and temperature and micro-organisms during the various food handling, preparation, and serving states, and the type, calibration, and use of thermometers in monitoring food temperatures.
The relationship between personal hygiene and food safety, including the association of hand contact, personal habits and behaviors, and food employee health to food-borne illness, and the recognition of how policies, procedures, and management contribute to improved food safety practices.
Methods of preventing food contamination in all stages of food handling, including terms associated with contamination and potential hazards prior to, during, and after delivery.
Procedures for cleaning and sanitizing equipment and utensils.
Problems and potential solutions associated with temperature control, preventing cross-contamination, housekeeping and maintenance.

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Food Safety Resources


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Food Safety Posters

Keep everyone committed to food safety by downloading free food safety posters. Easy to display and informative posters are the perfect reminder of food safety best practices.


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Food Safety Videos

Continue learning about food safety through instructional videos, and find more tips and best practices for any kind of food handling.

 

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Best Practices Guidance for Controlling Listeria monocytogenes (Lm) in Retail Delicatessens (FSIS)(PDF)

"The CDC estimates that Lmcauses a high level of deaths compared to other foodborne pathogens. Deli products have been shown to be a major contributor to these illnesses. Retailers can help decrease the risk of illness by controlling Lm contamination in the deli."


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Want More Food Safety?

Stay up to date with the latest news and tips regarding food safety best practices. Click the button below to see the enormous amount of resources available at foodsafety.gov.


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