Recommended, not Required
ConnecticutFood Handler Card
Accredited, approved online food handler training. Complete in 75 minutes, print your certificate immediately.
Complete in 75 Minutes
Instant Certificate
Mobile Friendly
No Hidden Fees
Limited Time Offer
Ends 3/31
Original price was: $15.00.$8.00Current price is: $8.00.
Valid for 3 Years
Certificate Issuer #0962
CDPH Authorized Provider
Program Details
Course Information
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 & Outcomes
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 and Accreditation Information
Approval Information
Approving Body:
License Number (if applicable):
Approval Documentation:
Regulations:
Accreditation Information
Accredited: This course is not accredited by ANAB.
Accreditation Documentation:
Additional Information / References
FAQs
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Connecticut Food Scene
Industry Statistics
Food Service Industry in Connecticut
Connecticut's food service industry supports approximately 140,000 workers across a dense restaurant market shaped by proximity to New York City, an affluent suburban population, and a strong university dining sector. The industry contributes roughly $7 billion annually.
Approximate figures. Source: BLS / NRA industry data (2023).
State Health Department
Food safety in Connecticut is overseen by the Connecticut Department of Public Health
Connecticut Department of Public Health
| Division | Environmental Health Section, Food Protection Program |
| Phone | (860) 509-7297 |
| Address | 410 Capitol Ave., Hartford, CT 06134 |
| Official Site | Visit Official Website → |
City Requirements
Connecticut Relevant Information/Resources
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