The purpose of this course is to expose the food handler 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 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.
is a state approved site whose course satisfies that requirement. orFoodhandlers.com certificate is accepted in every Oregon county.
State Rules Link:
OREGON Food Rules
Main Course Topics
Part 1: Foodborne Illness
Part 2: The Top 3 Food Safety Defenses
- Person in Charge
- Highly Susceptible Populations
- Hazards in Food
- Physical Hazards
- Chemical Contamination
- Biological Contamination
- Potentially Hazardous Foods
- Defense #1: Personal Hygiene
- Defense #2: Temperature Control
- Defense #3: Prevention of Cross Contamination