Food Safety Training

 

ServSafe Food Manager Training

ISU teaches the 8-hour Food Safety Manager course and administers the ServSafe examination upon completion of the course requirements.  Individuals who participate in the course training and successfully pass the ServSafe exam will become ServSafe Food Manager certified for a period of 5 years.  

This course and successful examination completion meets all requirements for Food Manager Training and is in compliance with the FDA Food Code training requirements. 

If you have taken the ServSafe 8-hour Food Manager course online and are requesting a proctored examination, please contact Christy N. Bazan at cnstath@ilstu.edu or at (309) 438-7122 to schedule the exam date and time.

Cost

• Community Members (Non-ISU affiliated)= $125
• ISU Faculty, Staff and Students = $75

To inquire about class availability and scheduling, please contact Environmental Health and Safety at (309) 438-8325 or sysenvironmental@ilstu.edu.

Food Handler Training

Illinois State University has developed IDPH-approved food handler training to provide affected University employees with required training in accordance with the Food Handling Regulation Enforcement Act (410 ILCS 625). The goal of this training is to provide food handlers with a basic understanding of food safety in order to prevent the potential for foodborne illness and provide safe food to customers. Food safety training provides food handlers with the knowledge and confidence to make educated and sound decisions in regard to food safety. Food Handler Training is only available to University employees, is free of charge, and is non-transferrable.

The Illinois Food Code (77 IAC 750) defines a food handler as a “food employee”. A food employee is any individual working with unpackaged food, food equipment or utensils, or food-contact surfaces. All ISU food handlers must complete food handler training:

• Within 30 days of initial hire
• Every three years 

This training consists of the following:

1. Risk factors that increase the potential for foodborne illness;
2. The recognition of how food handlers and management contribute to food safety;
3. The relationship between time and temperature and microorganisms that cause foodborne illness;
4. Methods of preventing food contamination in all stages of food handling;
5. Date marking and labeling of food products;
6. The type, calibration, and use of thermometers in monitoring food and equipment temperatures;
7. Facility maintenance and procedures for cleaning and sanitizing equipment and utensils;
8. Identification and prevention of cross contamination;
9. The relationship between food handler health, personal hygiene, and food safety;
10. Proper handwashing practices

In order to obtain a certificate of training completion, you must complete the food handler training assessment with a minimum score of 75%.

To register yourself or a University employees for Food Handler Training or to inquire about the training, contact Environmental Health and Safety at (309) 438-8325 or sysenvironmental@ilstu.edu.