I. Program Purpose and Scope
The purpose of the Food Handler course is to assist course participants in gaining a thorough understanding of food safety in the foodservice industry, in addition to addressing common topics such as food allergies, celiac disease, and food intolerances through evidence-based job training. By providing the skills, knowledge, and competencies necessary to ensure safe food production, MenuTrinfo aims to improve overall safety in the food service industry.
The Food Handler course is designed to meet the educational needs and interests of individuals working hourly front and back of house positions in the foodservice industry. Clients/learners will gain awareness of the importance of personal hygiene and proper food handling, preparation, and storage in the commercial kitchen. A broad knowledge of the techniques for preventing cross-contamination in the FOH and BOH are emphasized, while addressing the various requirements for food safety at the national, state, and county levels.
II. Intended Learning Outcomes
- Recognize the health implication of foodborne illness
- Understand how employee health impacts food safety
- Understand proper hygiene and handwashing
- Describe methods to prevent cross-contamination
- Identify the major food allergens and the health implication of food allergies
- Explain time and temperature control for safety (TCS)
- Describe techniques for cleaning and sanitizing and when they are appropriate
III. Deadlines, Late-Registrations, Cancellations and Refunds
Regular student registration closes 10 business days prior to the start of the course, with the exception of the e-Learning courses. E-Learning course participants may register and take the course immediately thereafter. Cancellations that result in a refund should be taken up with Schoox directly at Support@Schoox.com. If a certificate is awarded a refund cannot be issued. For more information regarding the Schoox refund policy please visit www.Schoox.com/terms. No live-taught versions of the Food Handler course are available.
IV. Discrimination and ADA
It is the policy of MenuTrinfo® to serve all individuals who are eligible for its programs without regard to any non-merit factor. Accordingly, MenuTrinfo does not tolerate discrimination by its employees when they are serving individuals who are eligible for its programs, based on any non-merit factor, including race, national origin, color, religion, sex, sexual orientation, gender identity, disability (physical or mental,) age, status as a parent, or genetic information. All employees are responsible for complying with this policy in discharging their job duties.
If there is a finding of non-compliance with the non-discrimination policy set forth above, appropriate disciplinary action, ranging from counseling to termination, will be taken against the employee who violated the policy.
Americans with Disabilities Act
MenuTrinfo fully complies with all state and federal laws concerning the employment of persons with disabilities so as not to discriminate against them, and to provide reasonable accommodations to qualified individuals in all aspects of employment.
An individual with a disability, as described by the ADA, is a person who:
- Has a physical or mental impairment that substantially limits a major life activity
- Has a record or history of substantially limiting impairment, or
- Is regarded or perceived as having a substantially limiting impairment
V. Appeals Policy
Any examiner who is denied eligibility to sit for the exam, denied accommodation, failed the exam, had an exam terminated due to cheating, or has had a certificate revoked, may appeal the decision by submitting an Appeal Request Form within 30 days of the initial incident. MenuTrinfo will review and render a decision within 30 days of receipt of this form. This decision is final.
Upon receipt of the appeal, the request as well as all prior documentation (if any) will be forwarded to the Education Department for review. The Director can escalate the concern to the CEO, if warranted or if any potential for bias exists. If no bias exists, the Director will review and make a final decision on the appeal within 30 days of receipt of the written request. The final decision will be communicated in writing, via traceable to the individual who submitted the appeal within 10 days of rendering the decision.
The decision of the Director or CEO concerning all appeals is final. Those engaged in the appeals determination are different from those involved in the decision being appealed.
VI. Disputes and Complaints
MenuTrinfo will encourage all complaints to be resolved informally in the first instance. If the learner/client involved would like assistance to resolve a matter informally, they are encouraged to contact us through the website, contact MenuTrinfo via email, or speak with the CEO directly.
Formal complaints must be emailed to firstname.lastname@example.org. The Formal Complaint will then be forwarded to the person holding authority over the Food Handler’s program. Formal complaints must be submitted in writing and contain the reason for the complaint.
Upon receipt of the complaint, the request as well as all prior documentation (if any) will be forwarded to the Education Department for review. The Education Department will log all complaints in the Food Handler’s Complaints Log. The Director can escalate the concern to the CEO, if warranted or if any potential for bias exists. If no bias exists, the Director will review the compliant and determine an appropriate plan of action within 15 days of receipt of the complaint. The action plan will be communicated in writing, via traceable means, to the individual who submitted the complaint within 10 days of rendering the decision. Those engaged in the complain resolution are different from those involved in the original complaint.
Formal complaints must be emailed to email@example.com. The formal complaint will then be forwarded to the person holding authority over the Food Handler’s™ program.
Determination of Level of Review
Formal complaints must be submitted in writing and contain the reason for the complaint. Based on the reason for the complaint and the information given, the level of review needed will be determined as minor, major or critical.
VII. Certificate Use
Certificates are awarded when it has been determined that a participant has acquired the specific knowledge, skills and competencies provided during the training and achieved a passing score on the exam (80%). The certificate is valid for a five-year period from issue date for all classes. The assessment, administered following course attendance, is intended to evaluate whether the desired knowledge, skills and competencies have been acquired through the course. The program is complete once the certificate has been issued and no further activities are required of the participant to maintain that certificate during the five -year respective effective period. Certificates are non-transferable.
Program participants are not awarded any designations or acronyms as a result of training. They may promote their attendance and certificate to alert their patrons of training during the effective period.
If participants need to replace their certificates, they may replace them through the e-Learning program or by contacting firstname.lastname@example.org
Stakeholders may verify certificate authenticity and term validity by contacting email@example.com
MenuTrinfo® considers all information you disclose or information that is automatically collected to be confidential.
We will not disclose, give, sell, or transfer any personal information about our learners unless it is required:
By law for law enforcement reasons
Other possible uses of your information: We will only use personal identifying information to respond to you, in which case various people may need to see the information provided in order to provide a response to you.
The absolute minimal information to track completion and issue certificates is kept. The only time this information is used after certificates are issued would be in order to:
• Validate/verify certificate status
• Re-print a lost certificate
• Send an email reminder when a certificate is expiring
• Ask for course feedback in the form of a survey
If requested, the learner’s first and last name may be used to share their certificate status with an employer or other stakeholder.
To view security and privacy policies for our eLearning platform, Schoox, please visit: https://www.schoox.com/privacy.php
IX. Continuing Education Credits
Students who participate in and successfully pass the MenuTrinfo Food Handler exam may be eligible to receive 3 continuing education hours though the American Culinary Federation. To receive continuing education hours through the American Culinary Federation the learner should submit their AllerTrain course certificate to the governing body.
Once MenuTrinfo provides evidence of CEUs earned, it is the learner’s responsibility to report those CEUs to the granting organization.
X. Updates to Course Content
When updates are made to the course content, they will be posted below.
- April 2020 – Cut-score changed to 80%. This score was previously set at 75%