Connecticut Food Handler Training and Manager Certification
Connecticut Food Safety Handler Manager Training Courses & ANSI Exam
- Food Safety Manager Certification
- Food Handler Training
- HACCP - 16hrs
Connecticut Food Safety Manager Principles Course & ANSI-CFP Certification Exam
The Food Safety Manager Principles Course will give you the proper food safety training to help you prepare for the nationally accredited certification exam of the ANSI-CFP (American National Standard Institute – Conference for Food Protection). The Food Safety Manager Principles Course provides necessary training leading up to the Food Protection Manager Certification Exam. This course covers food safety issues, regulations, and techniques to maintain a food-safe environment.
Course Hours: 8 Hours
Exam Duration: 1.5 Hours
- Food Safety Management Principles Course (English) – $85.00
- Food Safety Management Principles Course (Spanish) – $85.00
- Food Protection Manager Certification (ANSI-CFP) Exam – $55.00
- Special: Food Safety Management Principles Course with Exam – $99.00
- Lesson 1: Introduction to Food Safety
- Lesson 2: Biohazards, Foodborne Disease, and Food Spoilage
- Lesson 3: Contaminants
- Lesson 4: Food and Temperature Control
- Lesson 5: Employee Health, Hygiene, and Training
- Lesson 6: Purchasing, Receiving, and Storing Food
- Lesson 7: Cleaning and Sanitizing
- Lesson 8: Pest Control
- Lesson 9: Facility Design
- Lesson 10: HACCP System Basics
- Lesson 11: FDA Guidelines for Developing a HACCP System
- Lesson 12: Developing, Implementing, and Maintaining a HACCP Plan
- Lesson 13: Seafood HACCP
- Lesson 14: Consumer Steps to Safer Seafood
The Learn2Serve Food Protection Manager Certification (CFPM) Exam is approved by the American National Standards Institute (ANSI) and the Conference for Food Protection (ANSI-CFP). The intent of this examination is to certify that each food manager has demonstrated by means of a food safety certification examination to a certifying organization that he or she has the knowledge, skills and abilities required to protect the public from food borne illness.
This accredited exam is accepted in most states and jurisdictions* that have mandatory certification requirements for Food Management Professionals. The final exam must be passed with a 70% or higher to get credit for completion of this course. Please remember, your examination must be proctored.
*This exam is not accepted in Connecticut and Philadelphia, Pennsylvania.
Help with Exam
- Before the Exam: To login to the exam you will need the username and password sent to you in the exam enrollment notice email. If you did not receive your username and password contact Customer Support at 855-796-3525. IMPORTANT: You must have your Username and Password available when you arrive to take the exam.
- To Schedule Your Exam Online: Click here
- End of Course/Exam Instructions: Your Official Certificate will be mailed within 15 business days of completing the exam, however, a printable Proof of Completion document is available via the LMS once you complete and pass the final exam. (400K- PDF) – Download
Connecticut Food Safety Handler Training Course
Most people working in restaurants and non-restaurant facilities need a Food Handlers Card. To get the card, food handling and serving personnel should complete food handling training. After completing the course, they have to present the food handlers certificate to their local authority and pay the required registration fees.
Food Handler Training is often intended for entry-level professionals in the food service industry, such as servers, chefs, cooks, cashiers, and even c-store clerks. The Food Handler Certificate will require the learner to complete a brief 2-hour training course covering basic food safety principles. At the conclusion of the course, the learner will be tested on their knowledge of the content and learning outcomes. Upon successfully passing the exam, the learner will be issued a Food Handler’s Certificate document (or card).
The Learn2Serve.com Food Handler Training course will discuss various food safety issues, regulations, and techniques to maintain a food-safe environment. It will help you to better understand how handling food correctly is not only the law, but it improves safety and reduces risks.
Credit Hours: 2 hrsCost: $7.00
At the conclusion of the Food Handler Training Certificate program, you should be able to:
- Identify biological, physical, and chemical contamination.
- Identify foodborne illnesses, signs of food spoilage, types of food prep contamination, and proper temperature control methods.
- Safely store and prepare meat, poultry, and vegetables.
- Demonstrate effective food handling techniques that promote cleanliness and safety in food establishments.
- Discuss the importance of proper personal hygiene in the workplace.
- Implement appropriate procedures to receive and store food.
- Summarize practices for properly cleaning and sanitizing food contact materials and surface.
Upon successful completion of the course and the exam, you will earn your food handler certificate of completion from your training page.
Connecticut Food Safety HACCP for Retail Food Establishments
Accredited by the International HACCP Alliance, this course presents the characteristics and application of Hazard Analysis and Critical Control Points (HACCP), a risk prevention management methodology that applies appropriate science and technology to plan, control, and document safe food processes in a food facility, consistent with the FDA’s desire to implement a voluntary HACCP program.
A Certified Food Safety HACCP Manager should be able to perform the following functions: Conducting preliminary activities, conducing hazard analyses, establishing detailed control measures, conducting verification activities, conducting operational implementation activities, and conducting continuous improvement activities.
The course first examines HACCP’s principles and concepts. The HACCP approach begins by identifying biological, chemical, and physical hazards (inputs to the system) associated with facility construction, equipment, employees, food and supplies.
The course also examines the prerequisite processes (e.g., personnel hygiene and training; equipment and facility cleaning, sanitizing, and maintenance; receiving and storage); and for food processes (e.g., cooking, hot and cold holding, and cooling), this course presents scientifically validated hazard control procedures that prevent, eliminate, or reduce hazards to levels that protect public health.
Finally, this course describes how HACCP is applied through Active Managerial Control (AMC) to establish a functional food safety management system.
Credit Hours: 16 hrs
After completing this course, the student will be able to:
- Identify the biological, chemical, and physical hazards in the food offered to consumers in a food system.
- Determine which hazards are significant risks.
- Determine, write, and validate adequate controls for those hazards.
- Write a Food Safety Management Plan that provides an appropriate level of protection for customers.
- Train and supervise employees to perform controls that strive for zero customer illness or injury during the life of the business.
This course will discuss the following topics:
- Lesson 1: The Food Safety Problem
- Lesson 2: The HACCP Approach to Food Safety
- Lesson 3: The Food Safety Management Plan
- Lesson 4: Physical Hazards in Food
- Lesson 5: Chemical Hazards in Food: Part 1
- Lesson 6: Chemical Hazards in Food: Part 2
- Lesson 7: Biological Hazards: Part 1
- Lesson 8: Biological Hazards: Part 2
- Lesson 9: Biological Hazards: Part 3
- Lesson 10: Biological Hazards: Part 4
- Lesson 11: Personal Hygiene and Control
- Lesson 12: Cleaning and Maintenance
- Lesson 13: Supplies
- Lesson 14: Menu HACCP
- Lesson 15: Recipe Engineering
Completion of Course
Upon successful completion of the course, the certificate of completion will be available from the training page.
Connecticut Food Safety State Requirements:
Connecticut requires that a person in charge of a food establishment, itinerant food vending establishment, or food catering establishment demonstrate knowledge of food safety as outlined in the FDA Food Code. Taking an approved Certified Food Protection Manager (CFPM) Training Course and passing an Exam is one way to demonstrate knowledge. Local requirements may exceed the state’s minimum requirements.
The Learn2Serve Food Protection Manager Certification is approved by the American National Standards Institute and the Conference for Food Protection (ANSI-CFP). This accredited exam is accepted in all states that have mandatory certification requirements for Food Management Professionals.
Connecticut Department of Public Health – Public Health Code – 19-13-B40. Sanitation of Foodstuffs (Doc)
Connecticut Department of Public Health – Public Health Code – 19-13-B48. Itinerant Food Vending (Doc)
Connecticut Department of Public Health – Public Health Code – 19-13-B42, 48, 49. Qualified Food Operator (PDF)
Connecticut Department of Consumer Protection
Director, Food and Standards Division
165 Capitol Avenue, Room 165
Hartford, CT 06134
Major cities served: Bridgeport, New Haven, Hartford, Stamford, Waterbury, Norwalk, Danbury.
Connecticut Food Truck & Mobile Food Vendor State Laws & Regulations:
- City of Hartford – Mobile Food Vendor
- Connecticut Public Health Code – 19-13-B48. Itinerant Food Vending (PDF)
- City of Milford – Mobile Food Vendor (PDF)
- FoodTrucksIn – Food Trucks in Waterbury, CT
- City of Bethel – Mobile Food Vendor
- Town of South Windsor – Itinerant Food Service
Connecticut Food Safety Training Requirements & Re-Certification:
Food Safety Training Required For Managers: Yes
Food Safety Training Required Food Handlers: Yes
Certification Exam Required: Yes
Re-training Frequency Required: 2 years
Re-certification Exam Required: 2 years
Local Requirements: Hartford County requires food handler training.
Food Managers: City defers to the Connecticut Hea lth Code in requiring each retail food establishment to employ one “Qualified Food Operator” who is in a supervisory position. In compliance with Section 19-13-B42, the “Qualified Food Operator” must be able to demonstrate knowledge of food safety.
Food Handlers: Qualified Food Operator is required to teach food handlers food safety principles and document the training.
City of Hartford
Department of Health and Human Services
Environmental Health Division
131 Coventry Street
Hartford, CT 06112