Food Handler Training Course
Study the topics and take the exam when you are ready.
General concepts and food safety
What a food handler is, shared responsibility, appropriate training and food-safety culture.
Foodborne diseases
Microorganisms, parasites and toxins; infection, intoxication and toxin-mediated illness.
Physical, chemical and biological contamination
Types of contamination, prevention and cross-contamination between food, surfaces, equipment and people.
Microbial growth and time/temperature control
Microbial growth conditions and control of time and temperature.
Storage, thawing and prepared foods
Refrigeration, freezing, safe thawing and control of prepared foods.
Food-contact materials, packaging and storage
Suitable food-contact materials, storage, FIFO/FEFO and goods reception.
Waste and pest prevention
Waste management, prevention of pest access and action when signs of pests are found.
Personal hygiene and food-handler habits
Handwashing, clothing, hair, personal items, gloves and reporting health situations.
Cleaning and disinfection
Difference between cleaning and disinfection, basic sequence and cleaning programme.
Allergens and consumer information
The 14 allergen groups, prevention of cross-contamination and consumer information.
HACCP, self-control and food-safety culture
Prerequisites, hazards, critical points, monitoring, corrective actions, verification and records.
Good practices by job role and final checklist
Checks before, during and after food handling and practical application of good practices.
Appendix · Regulations and official sources
Consulta el anexo del manual sobre normativa y fuentes oficiales.
Ver anexo →