This training is intended to create and reinforce a statewide standard for safe food handling in foodservice establishments. It helps educate employees on the basic principles of food safety. The ServSafe® Food Handler training covers five key areas: Basic Food Safety, Personal Hygiene, Cross-Contamination and Allergens, Time and Temperature, Cleaning and Sanitation.


The National Restaurant Association is offering several food safety trainings free of charge through May 31, 2020 in repsonse to COVID-19.  Members can take advantage of this special offer for restaurant staff training and education as they prepare to resume dine-in services during Phase 1.

Get your free ServSafe Food Handler courses, ServSafe Takeout and Delivery: COVID-19 Precautions video, as well as career-enhancing ServSuccess training courses here, and AHLEI courses here.

ONLINE FOOD HANDLER TRAINING ServSafe® the premier provider of food safety training is proud to offer solutions to meet any food handler training need. Whether you are an employee seeking your Food Handler Card or an operation seeking a compliant solution for your employees, the National Restaurant Association„¢s ServSafe® Food Handler Program has a product that’s right for you.

The ServSafe® Food Handler Program is available in formats tailored to your learning environment.

ABOUT THE COURSE Length: Approximately 60 to 90 minutes.

Content: The five sections are Basic Food Safety, Personal Hygiene, Cross-contamination and Allergens, Time and Temperature, and Cleaning and Sanitation. You must complete these sections before the assessment is available. There is an optional €œJob Specific section that your manager may want you to complete. Please ask your manager before taking the assessment.

Course Expiration: You will have 12 months from date of purchase to begin course. The course will expire 60 days after it is started.

Languages: English and Spanish. You can switch languages anytime during the course.

For more information, contact Raelynn Grogan at (302) 738-2545 or .