California Online Food Handler Program Course Details

To earn your California food handler card, you must complete the 2-hour ANAB-accredited training program and pass a 40-question final assessment. You have up to two attempts to pass the assessment with a score of at least 70%.

When you pass your assessment, you can instantly download and print your food handler card. Your certificate remains valid for three years after the date it was issued, and you can access your account at any time to view or print your card.

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What You Will Learn

The purpose of the California Food Handlers Card training course is to educate food handlers about how to handle food safely. The program also covers information specified by California regulations. By the end of the course, you will understand how personal hygiene, reporting illness, time and temperature control and proper sanitation can prevent foodborne illness. You'll also learn how to prevent allergic reactions to food.

Module 1: Food Hazards

The course's first module covers how food can make people sick. You'll learn to recognize common food hazards and how they get into food.

Learning outcomes for this module include:

  • Identifying common physical, chemical and biological food hazards
  • Recognizing how to prevent hazards from contaminating food

Module 2: Personal Hygiene

Learn about the crucial role of personal hygiene in maintaining high standards of food safety. This module covers the do's and don'ts of handwashing and the proper use of gloves and hair nets.

Learning outcomes for this module include:

  • Identifying when, where and how hands should be washed
  • Recognizing when to avoid bare-hand contact with food and how to prevent it
  • Identifying conditions in which food workers may eat, drink or smoke at work
  • Recalling requirements for hair restraints, jewelry, nail polish and artificial nails

Module 3: Food Worker Illness

In this module, you will learn to identify when you should tell your manager that you are ill.

Learning outcomes for this module include:

  • Recognizing illness symptoms that must be reported to a manager
  • Determining when an illness must be reported to a manager

Module 4: Time and Temperature Control

Time and temperature controls prevent the growth of pathogens that cause foodborne illness. You'll learn which foods need temperature control. We'll also cover rules for thawing, cooking, holding, cooling and reheating food.

Learning outcomes for this module include:

  • Recognizing appropriate methods and requirements for cooling, reheating and thawing food
  • Identify the different types of "time and temperature control for safety" (TCS) food and "potentially hazardous food" (PHF)
  • Recall the correct temperatures and time controls at which PHF/TCS food must be cooked, held, stored and reheated
  • Describe the importance of using and maintaining food thermometers, and outline the steps required for each food thermometer calibration technique

Module 5: Food Storage

Cross contamination is a leading cause of foodborne illness. In this module, you'll learn how to prevent cross-contamination by storing food safely.

Learning outcomes for this module include:

  • Describing how to date mark food and use the FIFO storage method
  • Identifying safe food storage procedures

Module 6: Cleaning and Sanitation

Practicing effective cleaning and sanitation techniques is vitally important for food handlers. Learn how to properly clean, sanitize and dry food equipment and utensils. We'll also cover storing chemicals and preventing pest infestations.

Learning outcomes for this module include:

  • Identifying the proper methods and frequency for cleaning and sanitizing food-contact surfaces
  • Recognizing signs of a pest infestation
  • Determining appropriate methods for storing chemicals

Module 7: Food Allergies

In this section, you will learn about food allergies and protecting allergic customers.

Learning outcomes for this module include:

  • Identifying major food allergens recognized by the U.S. Food and Drug Administration (FDA)
  • Recalling control measures to prevent cross-contact and allergic reactions

For more information about the California Online Food Handler Program, visit our FAQ page.