Vermont
Food Handler Card

Course Details

Course Length: Approximately 60 minutes

Languages Available: English

Trip to Health Department Required?: No

Certificate/Card Length of Validity: 1 Year

Test Details

Test Format: Multiple Choice

Number of Questions: 30

Test Attempts: 2

Passing Score: 70%

Learning Objectives

After successful completion of this course you should know:

Protect customers from germs spread from people to food by correctly handwashing, reporting illness symptoms, and following other hygiene practices.

Limit bacteria growth in food by controlling time and temperature and avoiding cross-contamination.

Identify major food allergens and communicate effectively with stakeholders.

Correctly clean and sanitize food contact surfaces while preventing chemical contamination of food.

Reduce the spread of dangerous germs from pests by preventing their entrance into the workplace and correctly identifying and reporting signs of infestation.

Learning Outcomes

After successfully completing this course you will be able to:

Identify which illness symptoms, diagnoses, or conditions require them to notify a food manager prior to working with food.

Determine when and where to wash hands before working with food.
Identify major food allergens and communicate effectively with stakeholders.

Identify correct behaviors or practices for protecting food from physical or biological hazards originating from the food worker’s own body.

Identify correct practices for preventing cross-contamination.

Identify correct practices for protecting food from time and temperature abuse throughout the flow of food.

Given a list of ingredients or food items, determine which is a considered a major food allergen by the FDA.

Identify correct practices for preventing allergen cross-contact throughout the flow of food.

Identify correct practices for protecting food from contamination originating from customers.

Determine when, where, and how to properly clean and sanitize equipment, ware items, and food contact surfaces.

Identify correct practices for using and storing chemicals to prevent chemical contamination of food or food contact surfaces.

Identify correct practices for preventing contamination originating from pests and other animals.

Approval Information

Approving Body:

License Number (if applicable):

Approval Documentation:

Regulations:

Accreditation Information

Accredited: This course is not accredited by ANAB.

Accreditation Documentation: