Connecticut Food Handler Training & Certification
Is Critical to Public Health
The Centers for Disease Control and Prevention (CDC) estimates that each year roughly 48 million Americans (one in six) get sick, 128,000 are hospitalized, and 3,000 die of foodborne illnesses. Moreover, foodborne illnesses cost over $50 billion each year!
Foodborne illness is caused by consuming food or drink that is contaminated with germs. Perhaps the food was not fully cooked or left out at room temperature. Perhaps someone who handled the food was sick or had germs on their hands. Even the simplest errors in food handling can cause someone to get a foodborne illness, and when this happens to two or more people, it is called a foodborne outbreak.
Educating food handlers is the best way to protect the public, food handlers themselves, and their families. Properly trained food handlers can improve food safety and reduce risks and behaviors commonly associated with foodborne illness and outbreaks.
Training Is Required By Law
Because foodborne illness and outbreaks can occur so easily, food handler training is required by law in many states. That means that employees may not handle food without valid proof of training. In addition, many states require food handlers to keep their food handler cards current by renewing them at legally defined intervals.
Well-trained Food Handlers Are Valuable
Through training, food handlers gain important knowledge and skills that not only protect the public, themselves and their families from illness but prepare them to take advantage of opportunities for thousands of jobs available in the foodservice industry. Employers who are hiring staff see well-trained food handlers as more desirable and more valuable employees.
Private Training & Certification Class
The premier provider of food safety training is proud to offer solutions to meet any food handler training need. Whether you are an employee seeking your Food Handler Card or an operation seeking a compliant solution for your employees, the HRBUniversal has a product that’s right for you to meet your local regulatory authority.
The course is based on information from the FDA Food Code and is structured to include the information your workforce will need to prepare for ANSI/Conference for Food Protection accredited exams, and perform on the job. Request a Private Class by Email – Chef Brad Peters; CFBE, FMP, CF-SP
Course & Exam Prices:
- $450.00 for up to 10 people. Each person over 10 people the cost is $15.00 per person. These prices include UPS Ground Shipping of books to one location if booking is before 10 business days. If payment is received under 5 business days you will be charged shipping & handling for express shipping.
- You host on-site and/or off-site at a hotel. (You Supply)
- No Minimum of People, 50 People Maximum per Instructor/Proctor
- Taught 7 Days a Week
- 4 Hour Classes & Proctored Exam – You set the time.
- All participants that attend course & exam session will receive an ANSI Food Handler Book the day of the class & exam.
Course & Exam Language(s):
- This class is taught in English. Exams & Books are available in English & Spanish. Please specify exam & book language during registration. If not specified English will be the default exam & book.
Online Training Courses
With the 24/7 access of online training products, you are always in control of how, where and when employees train. In addition, online exams allow you to access immediate results. All online courses are assigned with 24 hours of purchase and are non-refundable once assigned. Your local regulatory agency may have additional requirements. Please contact your local regulatory agency for more information.
(Click link for more information & registration)
- ServSafe® Food Handler Online Course and Assessment – ServSafe Food Handler® Online Course and Assessment is a comprehensive solution that delivers consistent food safety training to employees. This ensures the same food safety principles are delivered each and every time.
- Sections can be completed in approximately 10 minutes.
- Color photographs from the learner’s point of view help reinforce food safety concepts.
- Enhanced assessment can be taken at the completion of training to measure if employees have the minimum competency in food safety knowledge.
- Once the course has been purchased and launched, participants can elect to take the course in English, Spanish or Simplified Chinese
- USFoodHandler.com Food Handler Program – National Registry of Food Safety Professionals 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 Program is based 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.
- TAP Series® Food Handler Course – Tap Series provides online food handler training. Food handler training is optional in most areas of Alabama and this course provides excellent food worker training to teach the important principles of food safety to food handlers. Your local regulatory agency may have additional requirements. Please contact your local regulatory agency for more information.
- Learn2Serve Food Handler Training Course (ANSI Accredited) – Get your Alaska Food Handler Certification training today. Our courses are offered 100% online so you can obtain your food handler permit in a simple, cost-effective and hassle-free way.
ServSafe®, ServSafe Alcohol®, ServSafe Food Handler®, ServSafe Allergens™, ServSafe® International, ManageFirst®, NRA Culinary Exams, and Foodservice Management Professional® (FMP®) are a registered trademarks of the National Restaurant Association Educational Foundation, used under license by National Restaurant Association Solutions, LLC, a wholly owned subsidiary of the National Restaurant Association.