Food Handler Certificate

Policy & Procedure

General Terms
Qualifications of Instructors
Certificate Issuance, Use, and Invalidation
Complaints and Appeals
Fees, Cancellations, Refunds, and Deadlines
Change Log
Approved by: Bryan Chapman
Date Approved: 9/4/2025 Version Number: 06

General Terms

Purpose

This program is designed to provide food workers with the essential food safety principles and practices to keep food safe in the workplace.

Scope

The Food Handler Course and Test is designed for hourly food workers and explores the basic concepts of food safety, allergen control, and workplace sanitation within the scope of their job responsibilities. This course does not replace advance food safety training and certification for persons in charge.

Learning Objectives

After successfully completing this course you will know how to:

  • 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.

Terminology

In this document, “user,” “learner,” and “candidate” are used interchangeably according to the context of the policy; however, each term refers to the individual end user of the Program.

Attestation

Every learner who takes a Fenix program must agree to the following statement of attestation:

By enrolling in a course you hereby attest that you are the individual registered for this online training course. You confirm that you will personally complete the course and assessment without assistance from others or engaging in fraudulent activity. You acknowledge that providing false information or misrepresenting my identity may result in disqualification for the course, revocation of certificate, or other consequences.

Commercial Support

Fenix’s Program does not receive commercial support. If portions of the program become influenced by the introduction of commercial support, a disclosure will be made to the learner.

Security, Privacy, and Confidentiality

Security Policy

During program registration, users are required to submit their name and email address. Users must also create a secure password. Additional personally identifiable information (PII) is not typically collected. This restriction on collected data protects users from potential database breaches and other security issues.

At times, Fenix may request additional PII from users. The website will clearly state if such information is required by the local regulatory authority, otherwise it will be considered optional. User PII is encrypted using https.

All learners must agree to an acknowledgement or attestation of their identity prior to beginning the course.

 

Privacy Policy
When you register for the certificate program as part of our purchase process, we collect your personal information such as name and email address. By providing this information, you consent to our using it for the purposes of credit card verification and completing the transaction only. Fenix does not store credit card information. We may send reminder emails to users about certificate renewal or special offers about related products and services. Users may unsubscribe from such communications at any time. We use return email addresses to answer customer support requests that we receive to support@fenixfoodsafety.com. Fenix restricts third-party access to your information, with the exception of corporate purchasing. Specifically, if a learner registers through corporate account, he/she consents to their employer having access to information obtained during registration. Fenix can provide a certificate copy if one of the following criteria is met:
  • Copy requested by registered email
  • Copy requested by the learner or his/her employer, who can provide all of the following information: Full name and date of birth of the learner, and certificate ID of the certificate desired.
Changes to Our Privacy Policy
Fenix reserves the right to modify this privacy policy at any time, so please review it frequently. Changes and clarifications will take effect immediately upon their posting on the website.
Confidentiality Policy
Fenix will treat individual user information collected through the usage of the Fenix website and program in confidence. User information is never sold to third parties. As part of its regular program evaluation, Fenix will aggregate and anonymize user records relating to registration and course completion dates, test responses, pass/fail determinations, and more. This data helps to improve the overall performance of the website, course, and test. Registering for and using the Fenix Program constitutes acceptance of this anonymous data usage.

Accomodations

Fenix is committed to providing equal opportunities to individuals wishing to become food workers in the United States.  Learners requesting reasonable accommodations may do so in writing to ignite@fenixfoodsafety.com. The Fenix program is provided in only English at this time. 

Qualifications of Instructors

Qualifications of Instructors

FenixLearning LLC maintains highly qualified staff, both in business administration and in food safety. All founding partners have industry recognized credentials, including Certified Professional – Food Safety (CP-FS), Certified Comprehensive Food Safety (CCFS) and other certifications.

Further, employees are required to become certified food managers within six weeks of hire. 

Further, FenixFoodSafety maintains and advisory group of highly credentials and experience professionals from industry, regulatory, and academia.

Certificate issuance, use, and invalidation

Certificate Issuance Policy

Learners who successfully complete the majority of the learning event and receive a passing score on the assessment will be awarded a certificate of completion. Certificates are valid for three (3) years from the date of issuance at which point they are deemed “expired.” Once expired, learners must retake the course and successfully complete the test to be issued a new certificate. Some jurisdictions may require a longer or shorter term of validity for food handler certificates. Learners are advised to check with their local health authority for specific requirements.

Fenix certificates shall contain the following information:

  1. Name of the certificate holder,
  2. Unique certificate identification number,
  3. Title of the program, which describes the program’s scope,
  4. Fenix logo,
  5. Date of certificate issuance,
  6. Term of certificate validity.

Certificate validity may be determined online at fenixfoodsafety.com/verification. Certificates that have been issued by Fenix and that can be verified as described here, are considered authorized by the certificate issuer, Fenix. 

Fenix does not outsource the grading of tests or the issuance of certificate. The decision to issue a certificate is made by Fenix solely on the information gathered during the certificate program process. 

 

Certificate Usage Policy

The Program certificate is intended to inform employers and local health authorities that an individual has completed basic food safety training and successfully passed the final test. The following usage policies apply at all times:
  • Certificates are non-transferable and may not be used beyond the term of validity.
  • The certificate is not a replacement for Food Protection Manager certification.
  • Program certificate holders have not been certified in food safety.
  • Certificates may not be duplicated, edited, forged, or used in any way beyond the usage described herein. Such activities may be reported to relevant regulatory authorities.

Certificate Invalidation Policy

Certificates may be invalidated for many reasons, including, but not limited to:

  • Certificate holder did not complete program requistites.
  • Certificate holder received the certificate by administrative or technical error.
  • Identity fraud.
  • Cheating took place.
  • False information was presented.

    Certificate Invalidation Procedure

    Any invalidation must be approved by Program Management. 

    When a certificate is invalidated, an item will be added to the Fenix Management System that includes the following information:

    • Learner’s name
    • Date of invalidation
    • Reason for invalidation
    • Fenix staff who deactivated the certificate

    A member of Fenix will notify the learner of the certificate invalidation, including notifying them of the appeals policy and procedure. 

    Program Requisites

    To be issued a certificate of completion, learners must complete the course and complete the final assessment with a passing score of 70% or higher. To maintain a valid certificate throughout the term of validity, learners must adhere to this Certificate Issuance and Use policy and all applicable terms of service.

    Inferences and Designations

    The Program certificate of completion, also called a “food handler card,” issued after successfully accomplishing the program requisites, indicates that the learner has demonstrated competency concerning food safety practices appropriate for food employees. The certificate is not interchangeable with or a replacement for a Food Protection Manager certification (CFPM). Certificate holders have not been certified, licensed, or accredited in food safety. The certificate does not confer designations or acronyms to the holder.

    Academic Credit and Continuing Education

    This program is not redeemable for academic credits and has not been approved for use as continuing education.

    Complaints and Appeals

    Complaints Policy

    Complaints that come in through customer support channels will be resolved by customer support representatives. Unresolved complaints will be sent up support channels until the complaint can be resolved. Complaints that escalate beyond authority of the customer support team are treated as “formal complaints” and will be documented and reviewed by program management during program evaluations.

    If the complaint concerns a specific individual on the Fenix team, that person may not participate in the resolution of the complaint.

    The customer support team will attempt to resolve all complaints regarding the Program within two (2) business days. If it is not possible to resolve a complaint within that window, the complainant will be notified by phone or email of the delay and the expected date of resolution.

    Formal complaints and any actions taken to resolve them will be documented and reviewed by program management a part of the program evaluation.

    Appeals Policy

    Customers may choose to appeal a failing score resulting from their performance on the final exam. In the case of an exam appeal, candidates will be provided another exam attempt at no additional charge.

    The customer support team will attempt to resolve all appeals concerning the Program exam within two (2) business days. If it is not possible to resolve the appeal within that window, the appellant will be notified by phone or email of the delay and the expected date of resolution.

    If the appeal concerns a specific individual on the Fenix team, that person may not participate in the resolution of the appeal.

    Appeals will be documented and reviewed by program management as part of the program evaluation.

    Fees, Cancellations, Refunds, and Deadlines

    Fees Policy

    Program fees are clearly stated on the Fenix website. If regulatory fees must be collected at purchase, the website will clearly indicate such fees on the product listing page(s). Inquiries concerning bulk purchasing and enterprise pricing should be made using the Contact Us available on the Fenix website.

    Cancellation Policy

    Purchases can usually be canceled (voided) during the same business day in which they are made. Fenix retains the right to refuse cancellations requests for any reason. If the purchased program in question has been completed (i.e., the course and test have been taken), the purchase is not eligible for cancellation.

    Refund Policy

    Refunds may be offered at the discretion of Fenix. Fenix retains the right to refuse refund requests for any reason. Refunds will be returned to the original form of payment.

    Refund Procedure

    To qualify for a refund, the purchase in question must conform to the following requirements:
    • The purchase was made within 30 days of requesting a refund.
    • The course and test have not been completed.
    • A certificate has not been issued.
    If Fenix chooses to approve a cancellation or refund for a purchased program in which the certificate has been issued, the certificate will be immediately invalidated as described in the Certificate Issuance, Use, and Invalidation Policy. To request a refund, send the following information to Customer Support at support@fenixfoodsafety.com.
    • Full name
    • Reason for refund request
    • Paid amount
    • Receipt of purchase
    After submission of the required information to Customer Support, the customer will receive an email notification within two (2) business days with information about refund status. The purchase refund will be processed, and a credit will automatically be applied to the original method of payment, usually within 5-7 business days.

    Changes To Refund Policy

    Fenix reserves the right to modify this refund policy at any time, so please review it frequently. Changes and clarifications will take effect immediately upon their posting on the website.

    Deadlines

    The Program is not subject to deadlines.

    Change Log

    Date of Change: 3/24/2025

    Changes: Addition of Program Purpose, further description in scope, addition of learning objectives, and addition of Qualifications of Instructors section.

     

    Date of Change: 5/19/2025

    Changes: Addition of Accommodations policy.

     

    Date of Change: 7/1/2025 – Appeals — Added the following additional language:

    • “If the appeal concerns a specific individual on the Fenix team, that person may not participate in the resolution of the appeal”.
    • Attestation section

    Date of Change: 8/8/2025 – Added Learning Outcomes to compliment learning objectives.

    Date of Change: 9/3/2025 – Change program requisite to “complete course” rather than “majority of the course” to better communicate intent.

    Date of Change: 9/4/2025 – Rework of Certificate Invalidation Policy and Procedure.