NEHA Professional Food Handler
NEHA Professional Food Handler

NEHA Professional Food Handler
Course Summary
The Professional Food Handler program provides a food handler with the information needed to ensure the preparation and serving of safe food at an establishment and consists of the food safety skills identified as the minimum knowledge a professional food handler needs to work in an establishment. 

This course is accredited by:   NEHA
Course Description
• • Professional Food Handler Course

Our online e-learning training course adheres to California, Illinois, Arizona and Texas laws. Flexible to the learner’s schedule and responsibilities, our course may be completed in about two hours.

In this online course, you will obtain the knowledge and skills needed to handle, prepare, serve and display food safely for human consumption. This program is based on the principles and recommendations of the U.S. Food and Drug Administration (FDA) Food Code, which models safeguarding public health and ensures food is safely offered to the consumer.

For the past twenty years, the FDA has encouraged state and local adoption of their Food Code. Benefits of this adoption have shown value in reducing the risk of foodborne illnesses within food establishments and promoting uniformed standards for retail food safety. The FDA’s Food Code has helped to better ensure compliance while creating a standardized approach to inspections and audits of food establishments.

What will be covered in this course?
Skillsoft provides the National Environmental Health Association (NEHA) professional food handling training course online. This program includes lesson practice questions and a final assessment that must be passed with a score of 70% or higher.

Course Topics:
  1. Foodborne Illness and Contamination
  2. Receiving Food
  3. Storing Food
  4. Preparing and Serving Food
  5. Personal Hygiene
  6. Cleaning and Sanitizing
  7. Pest Prevention

Why is Food Safety Important?
The Centers for Disease Control and Prevention (CDC) estimates that each year roughly 1 in 6 Americans or 48 million people get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. Foodborne illnesses are one of the top preventable concerns. With proper training and good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness.
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