Food Handler Card Clark County – Official Training & Certification

Love the modules it was easy to watch and learn

Me aportó mucho conosimiento

The course went by quickly and the information needed for the exam was repeated and made very clear so that I could be successful!

It was fine just took too long

No se me hizo difícil hacerlo

Things were specific

Truly great

This course was great. Instructor was very informative and the time actually passed by so fast. This online course is so much better than sitting in a classroom. When I didn’t catch something I could easily go back and rewatch it until it clicked. I am completely confident to take and pass this exam.

As someone that has never worked in the food industry, this was informative, helpful and very easy to get through and understand.

A great course and very helpful in my business and at home.

Great course, easy to understand and I will recommend it.

Mei L.

So good

Would recommend

Interesante

Very cool

Very good

Good course, flow of instruction was smooth and relevant.

This course is so so use full and it gave me full knowledge about food handling, Thank you guys for your course

This course is super easy and informative!! The course teaches you the in’s and out’s of food safety which is not only beneficial for work, but for our own at home habits. The course can easily be done in one day which is super efficient. Pretty easy to navigate and follow the modules. This course makes learning about food safety fun. The exam is also pretty easy if you pay attention to each module.

best training

Course was a good pace and easy to understand.

Very smooth and easy course, I really appreciated the clarity of the information!

I really did learn from this course. I learned new things that I may use in my everyday life.

it’s a fun exam.

Good information

Very Informative

One part of the course that really stood out to me as an ice cream shop owner was the section on temperature danger zones. I always thought as long as the ice cream stayed frozen, we were in the clear—but the course explains how even brief temperature changes during scooping or restocking can allow bacteria to grow, especially in toppings or mix-ins that sit out. It also covered how sanitizing scoops between uses isn’t just about cleanliness—it’s a real food safety measure. Honestly changed the way I look at our prep line.