Food Handler Certificate

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The First Principles certificate program, available online and in a classroom setting, provides food handlers with the knowledge and skills they need to safely handle foods for human consumption. Successful completion of the program assures food managers, regulators and trainers that the certificate holder has completed a basic course in food safety. The First Principles course and assessment is based on substantial review and analysis of the current state of knowledge, regulations, and requirements in the field of food safety as reflected in the FDA Food Code, professional literature, and industry practice and is recommended for people involved in the preparation, handling, serving and displaying of food.

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The First Principles program is comprehensive and covers the following areas:

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• Introduction to Food Safety

• Contamination and Cross Contamination

• Time and Temperature Control

• Personal Hygiene

• Cleaning and Sanitizing

• Potentially Hazardous Foods/Time Temperature Control PHF/TCS

• Pests

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The First Principles for Food Handlers certificate program is accredited by ANSI (American National Standards Institute) against the ASTM E2659-09 standard. As a result of this accreditation, the certificate program is recognized in California, Illinois, Arizona, Texas, and any state that recognizes food handler programs accredited by ANSI. We also offer a version of the program approved in the state of Florida.

 

National Registry does not accept commercial support of its certificate program activities.

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Certificate vs Certification

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National Registry’s First Principles for Food Handlers program is a certificate program for food handlers, not a food manager certification. The First Principles certificate program is accredited by ANSI (American National Standards Institute) against the ASTM E2659-09 standard.

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An assessment-based certificate program is a non-degree granting educational program consisting of:

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1. a learning event or series of events designed to educate or train individuals to achieve specified learning outcomes within a defined scope, and

2. a system designed to ensure individuals receive a certificate only after verification of successful completion of all program requisites including but not limited to an assessment of learner attainment of intended learning outcomes.

3. An assessment-based certificate is NOT a certificate of attendance or participation, which are provided to individuals who have attended or participated in classes, courses, or other education/training programs or events but did not have to demonstrate accomplishment of the intended learning outcomes.

Check with your local jurisdiction about the requirements for a food manager certification versus a food handler certificate program.