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- Food Handler Certification
Food Handler Certification
Food Handler Training & Exam
Here you can find all the information you need on obtaining your Food Handler Permit in Utah including how to obtain or renew your certification.
The state of Utah requires all food employees to obtain a Food Handler Permit. Employees are required to obtain this certification within 30 days of their employment. Our training course will provide you with this required certification and crucial knowledge on how to ensure all food is prepared and served safely. Based on studies by the CDC, the completion of this type of training helps to decrease the spread of foodborne illnesses in restaurants.
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Coming SoonFood Handler Training & Exam
What courses are available for me to take online?
How do I obtain a Food Handler Card in Utah?
In Utah, you can obtain your Food Handler Card online. To obtain your certification you must complete a training course and then pass an exam. This certification expires every 3 years from the date it was issued. For re-certification, you'll have to take an approved course and exam again.
With RocketCert, our education is fully narrated and expertly written. We pride ourselves on providing industry leading customer service. Also, if you find a better original price on any online course that we offer, we will beat it by 10%.
The Food Handler training and exam must come from an approved provider. At RocketCert, we offer the required training online. All of our courses come with lifetime access (though we know it won't take that long!)
After purchasing the training, you will immediately be able to begin working through the course. At the end of the training, there is a short assessment you must pass to obtain your certification.
After the training is complete and you've passed the assessment, you can instantly print your certificate of completion. We will submit your completion status to your local health department who will then issue your official food handler permit.
What are the requirements for a food handler permit in Utah?
General Requirements
- An individual may not work as a food handler for a food service establishment or temporary event unless the person:
- Obtains a food handler certificate within the 14 days after their employment as a food handler begins (This certificate is obtained by completing our course)
- Obtains a food handler permit within the 30 days after their employment as a food handler begins (This permit is obtained from your local health department after taking our course)
- A food handler permit must be obtained within 7 days after your previous permit expires
- Lost permits may only be replaced by your local health department
What does the food handler training course cover?
Curriculum
- Food Protection - Limiting Harmful Pathogens
- Define time or temperature control for safety foods (TCS)
- Provide a comprehensive list of foodborne pathogen sources
- Discuss ideal conditions for bacterial growth in food
- List the temperature danger zones
- List the proper hot and cold holding temperatures of food requiring time or temperature control for safety
- List the appropriate temperatures for refrigerators and hot holding equipment
- Describe the approved procedures for thawing frozen foods
- Describe the approved methods for cooling food
- Describe the approved and unapproved food sources
- Describe the correct procedures for date marking and discarding food
- Identify the conditions in which time can be used as a public health control without temperature control
- Food Protection - Destroying Harmful Pathogens and Preventing Food Contamination
- List the required final cook temperatures for foods
- Describe the procedures and list the final temperature for reheating leftovers for hot holding
- Describe the relationship between cooking time and temperature in killing microorganisms
- Define cross contamination
- List the possible sources of cross contamination when handling food
- Discuss how a food handler might contaminate food
- Identify steps to prevent cross contamination
- Stress the importance of eliminating bare-hand contact with ready-to-eat food
- Describe how, when, and where to use utensils or gloves
- Define and give examples of the major food allergens
- Describe the range of symptoms, including the types of mild reactions to anaphylactic shock or death, that an individual having an allergic reaction may experience after exposure to a food allergen
- Identify steps to prevent cross-contact of food allergens, and stress that cooking does not remove an allergen from food
- Equipment, Utensils, and Linens
- Explain the difference between cleaning and sanitizing, and describe the correct procedures for each
- Identify when surfaces should be cleaned and sanitized
- Identify the commonly-used chemicals approved for sanitizing food-contact surfaces
- Describe how to test chemical concentration of sanitizing solutions used on food-contact surfaces, and stress its importance
- Describe the 3-compartment sink method of cleaning, rinsing, and sanitizing utensils and how to correctly dry dishes
- Describe the correct procedure for cleaning and sanitizing utensils and equipment when using a washing machine
- Describe the correct procedures for storing cleaned dishes and utensils, laundered linens, and single-service and single-use articles
- Describe the procedures for safe chemical storage and use
- Describe the correct procedures for handling, storage, and removal of solid waste
- Employee Health and Hygiene
- List the reportable foodborne illness diagnoses as well as reportable symptoms, past illnesses, and history of exposure that a food handler must report to a person in charge
- Describe the personal hygiene practices a food handler must follow to prevent food contamination
- Describe the proper hand washing procedure and when a double hand wash is required
- Describe how hands become contaminated and when and where hand washing should occur
- List approved jewelry, clothing, and hair restraints
- Describe the correct procedures to prevent a foodbrone illness from a cut, burn, or other wound
- Describe the conditions in which an employee may drink, eat, or use any from of tobacco as well as precautions to take after these activities
- Define foodborne illness
- List the population groups that are the most vulnerable to foodborne illness
Why should I choose RocketCert?
At RocketCert, we strive to be the best (while having fun in the process). This means having not only the best quality of education, but also industry leading technology. Best yet, we are here for you 7 days a week. Have a question or comment? Give us a call or contact us to send us a message. Ready to begin? Select from the training below and start immediately. Of course, you can resume later!
Why pay for something knowing your time with it is limited? At RocketCert, we believe in offering lifetime access to your training, even though it will not be needed.
Our education is written by industry experts. We believe in helping you with your career, and that help begins with offering best in class education.
We are here for you. Have a question? Need support? Our team is available 7 days a week for technical support. We pride ourselves in taking care of you.
Our training is available 24/7, and you can start and stop as needed. With our mobile ready courses, you can take from nearly any device at any location.
Certificate & Reporting
- Instant certificate of completion
- State notified daily (excluding weekends / holidays
Approval Info
- Provider Name: ROCKETCERT
- Provider Approval Number: xxxx
- Provider Pin: xxxx
- Course Number(s): xxxx
- Approval Letter(s)