Foodborne Illness is a prevalent and costly problem in the United States. According to the Center for Disease Control (CDC), 1 in 6 Americans get sick from consuming contaminated food. The U.S Department of Agriculture estimates this costs the United States $15.6 billion each year.

The purpose of this Certificate Program is to teach food handlers how to handle food safely such that they can play a role in preventing Foodborne Illness in their establishments. Please see Course Overview for more information on the Learning Objectives.

The program scope is food safety for food workers. This includes food handlers working in retail food establishments, grocery stores, cafeterias, school culinary programs, domestic kitchens. It does not include training for food managers, or food handlers in agricultural environments or food manufacturing. If you have questions about what course is required for your jurisdiction and job classification, we recommend you contact your local Environmental Health department. They are also a good resource for information surrounding your unique food handling and preparation situation.

To earn an eFoodHandlers Basic Food Safety Certificate, participants must meet the following requirements:

Once participants complete the stated requirements, eFoodHandlers will issue participant a Basic Food Safety Certificate.

Qualifications of Instructional Development Team
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