Food Handler Training: Introduction

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Updated on 2022

Lesson 1: summary

Food Hygiene and Safety training - Introduction

It is important to know and comply with hygiene rules during the handling of food, because this way we can guarantee food safety and prevent foodborne diseases. Most of the time, the food handler is the one who intervenes as the vehicle of transmission of these diseases, so it is important that we take into account the great role we play in prevention.

The training of food handlers is mandatory and will allow you to obtain a certificate that will accredit you as a food handler, allowing you to work in the food industry. Although it is not mandatory, it is recommended to renew the certificate every 4 years, and to be updated according to the job. Then, the company itself should offer a specific training in its sector.

A food handler is anyone who, through their work activity, has direct contact with food during any of its phases until it reaches the final consumer. This includes: preparation, manufacture, processing, packaging, storage, transport, distribution, sale, supply and service.

This training course will enable you to perform food handling functions, and you should be responsible with this information, as the health of many consumers depends on you.

Lesson 1: extended

What is the training on food handling?

The food handling course will enable you to perform food handling functions, such as the different factors that can cause food alteration or contamination and the possible consequences they can have on the health of consumers (allergies, illnesses, etc.).

Purposes of the Food Handler Course

In the food handler course you will find all the necessary training to obtain the food handling certificate. The topics include:

  • The principles to be followed to achieve correct food hygiene.
  • The types of contaminants and the hazards associated with them.
  • The different food-borne diseases.
  • Appropriate risk prevention methods.
  • Regulation governing the training of food handlers and the Food Information Law (Allergens) Act.
  • COVID-19 preventive measures.

Course topics

The topics of the food handling course are prepared in accordance with current regulations. This course is made up of 9 topics with all the necessary training for precise preparation for the food handler test.

1. Introduction to the course

Presentation page of the contents of the course to obtain the food handler certificate.

2. Food hygiene

Just as a good diet is a determining factor in maintaining and improving our health, another way to prevent disease is to prevent the food around us from becoming contaminated. To this end, it is essential to maintain proper food hygiene.

3. Contamination of food

This is one of the most important topics of the food handler course. Food contamination occurs when an agent foreign to the food has an adverse effect on the health of the consumer.

The presence of these foreign agents in food can occur naturally (worms in fruit or vegetables), or accidentally (hair in soup, fly in salad...), and this presence depends on the food handler.

4. Food-borne diseases

One of the most common causes of food-borne diseases is micro-organisms, which are living things so small that they are invisible to the human eye.

5. Conservation and storage of food

The purpose of conservation is to increase the shelf life of food, which is the maximum time it can retain all its organoleptic, nutritional and health properties.

6. Hygiene of the food handlers

In order to avoid risks, food handlers must take care of: their health, personal hygiene, work clothes and must follow certain hygienic habits in the workplace (such as washing their hands, not smoking...).

7. General cleaning and hygiene

As far as cleaning and hygiene are concerned, it is not only the cleaning of the handlers that must be taken into account, but also the cleaning of everything that will surround the food, from the utensils to the facilities.

8. The HACCP self-control system and regulation

The HACCP self-control system corresponds to the acronym Hazard Analysis and Critical Control Points.

This system allows us to identify, evaluate and control all those points that may be dangerous, as well as to establish preventive measures to eliminate them and/or reduce them to acceptable levels.

9. Food Information Law (Allergens)

The Food Information Law establishes that, as of 13 December 2014, it is mandatory to inform about allergens that may be present in the products.

The Certification

Once you have passed the test, you will be able to obtain the title of food handler with its corresponding 100% legal certificate. We will send the certificate to your email address instantly after payment has been made. Also, if you wish, we may send it to you by regular mail within 2 to 4 working days.

In order to obtain the certificate, all the lessons of our Food Hygiene Course are available to you for free. They do offer you a complete training in food handling.

More courses

More information

Food Standards Agency
Codex Alimentarius at FAO
European Food Safety Authority
WikiPedia - Food Safety


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