Alabama Food Handler Certification — Online & On-Demand
Learn, protect, and serve safely for a healthier, safer food industry. Study on your phone, tablet, or computer and print your certificate when finished.
Aligned with FDA Model Food Code
Self-paced, pause & resume
Employer-friendly certificate
Approx. Time: ~45 minutes
Devices: Computer • Tablet • Phone
Languages: English • Español • 中文
Validity: 3 years
$15.95
Why Alabama Food Workers Choose This Course
Fast & Flexible
Finish in about 45 minutes. Learn at your own pace with short, clear lessons made for busy foodservice staff.
Made for Any Device
Fully responsive layout works smoothly on smartphones, tablets, and computers—no special apps required.
Model Food Code Aligned
Training covers handwashing, illness reporting, allergen cross-contact, and safe temperatures—core points in the FDA Model Food Code.
What You’ll Learn (Curriculum)
Food Safety Basics
How foodborne illness happens and how to prevent contamination from people, equipment, and the environment.
- Handwashing: Wet, lather, scrub 10–15 seconds, rinse, dry. Total process ≈ 20 seconds.
- When to wash: Before food prep; after restroom; after handling raw TCS foods, trash, money, phones; after coughing/sneezing; after breaks.
- Gloves: Wash hands before putting on; change often; never a substitute for handwashing.
Time & Temperature Control (TCS Foods)
Keep TCS foods out of the danger zone 41°F–135°F. Limit time in this range.
- Cold hold: ≤ 41°F (5°C)
- Hot hold: ≥ 135°F (57°C)
- Cook: Follow recipe/manager guidance; reheat to ≥ 165°F for 15 sec for hot holding.
- Cool safely: 135°F → 70°F in 2 hours, then 70°F → 41°F in 4 hours (total ≤ 6 hours).
- Thermometer use: Calibrated, sanitized probe; measure at the thickest part.
Preventing Cross-Contamination
- Separate raw and ready-to-eat foods; use dedicated equipment/areas when possible.
- Store raw meats below ready-to-eat foods in the cooler to prevent drips.
- Clean and sanitize between tasks and whenever switching food types.
Cleaning & Sanitizing
- Wash → Rinse → Sanitize → Air-dry (no towels).
- Use the right sanitizer concentration and contact time per label/manager.
- High-touch surfaces need more frequent cleaning.
Allergen Awareness
- Know common allergens (e.g., milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy).
- Prevent cross-contact: clean/sanitize, use separate utensils/equipment when needed, and confirm orders.
- When in doubt, check labels or ask a manager—never guess.
Employee Health & Reporting
- Report vomiting, diarrhea, jaundice, sore throat with fever, infected wounds to your manager.
- Exclude or restrict as directed by management/health department.
- Understand “Big 6” pathogens policies (e.g., norovirus, Salmonella Typhi, Shigella, STEC, Hep A, nontyphoidal Salmonella).
Note: Employer or local rules in Alabama may specify additional requirements. Always follow your manager’s instructions and local health department guidance.
How It Works
1) Enroll
Click “Register Now,” create your account, and start learning immediately.
2) Learn
Short lessons with plain-language explanations and practical examples from real kitchens.
3) Certify
Finish the course and access your certificate instantly to download or print.
Who Needs Food Handler Training?
Typical Job Roles
- Restaurant & café staff
- Grocery & deli employees
- Caterers & food trucks
- School, healthcare, & childcare foodservice
Why Employers Care
Training reduces risk, protects guests, and supports consistent inspection results. Many Alabama employers prefer or require proof of basic food safety training.
Ready to Get Certified?
Start now and finish in about 45 minutes. Study on any device and print your certificate immediately.
FAQs
Is this accepted in Alabama?
Do I have to finish in one sitting?
When do I receive my certificate?
What languages are supported?
How long is the certificate valid?