ACSGP Food Handler

Introduction

The ACSGP Food Handler Course, accredited by the National Restaurant Association, provides entry-level food service workers with essential food safety training, aligned with FDA and ANSI standards. This program covers basic food handling, sanitation, and allergen awareness. Through theoretical instruction, interactive activities, and practical exercises, participants will gain the skills to prevent foodborne illnesses, ensure workplace compliance, and achieve ACSGP Food Handler certification.

Course Objectives

• Understand FDA and ANSI standards for basic food safety in food service.
• Identify foodborne illness risks, such as improper handling and contamination.
• Learn safe food handling practices, including personal hygiene and temperature control.
• Develop skills to maintain clean and sanitary food preparation areas.
• Explore allergen awareness and safe practices for allergen management.
• Gain knowledge of basic HACCP principles for food safety.
• Understand the importance of food safety training and teamwork.
• Learn to recognize and report food safety issues in the workplace.

Learning Outcomes

• Participants will demonstrate compliance with FDA and ANSI food safety standards.
• Learners will identify and prevent foodborne illness risks effectively.
• Attendees will apply safe food handling and hygiene practices.
• Graduates will maintain sanitary food preparation environments.
• Participants will manage allergens safely in food service settings.
• Learners will recognize and report food safety issues promptly.
• Attendees will contribute to a food safety culture through teamwork.

Assessment

A 30-minute multiple-choice question (MCQ) exam.

Certification

ACSGP Food Handler Certificate upon successful completion.