The purpose of this course is to expose OREGON food handlers to important Food Safety
concepts. This course is not intended to train microbiologists or
sanitarians, but to instill a basic understanding and to create sensitivity and awareness toward critical food safety concepts (e.g. hand washing, cross-contamination, temperature control, etc).
This is a basic concepts course for OREGON and should not be confused with the Manager's Course that is
required for the 'Person In Charge' in many states. If you have questions about
what course is required for your jurisdiction and
job classification, we recommend you contact your local Environmental Health department. They are also a good resource for information surrounding your unique food handling and preparation situation.
Oregon regulations require every commercial food worker to take a state-approved food handlers course within 30 days of beginning work. There is currently no requirement for the Manager's Training.State Rules Link:
OREGON Food Rules
Main Course Topics
- Employee Illness
- Your Role in Helping Prevent Foodborne Illness
- The Rose of Management in Helping Prevent Foodborne Illness
- Foodborne Illness
- Temperature Control
- Final Cooking Temperature
- Contamination and Cross Contamination
- Your Own Health Comes First
Important: Refer to Basic Requirements Overview. If you have questions about what training is appropriate for
your job within your OREGON jurisdiction, contact your local Environmental Health department.