KANSAS
FOOD HANDLERS CARD

Muy bueno para el personal que trabaja en los restaurantes

Easy to follow. Rather long.

The final exam had some confusing questions

Re-iterate desire for a re-wind instead of restart button. Also, would’ve liked a short area after every module to practice what I just learned, like a mini quiz.

Wish there was a rewind button instead of a restart, but overall it is still a good website.

The instructor knows the subject-matter. She is also a fantastic trainer.

5

GREAT

Was difficult to take notes and go back to certain points made since you could not reverse the video and anytime you missed a point you would have to start the whole section over. Otherwise helpful and informative.

It can be daunting to just think about it. However, breaking it down to bite-sized instructions made this much more doable and convenient.

Fabulous :))

Simple but very interesting

The course was great. It was easy to follow, at the right pace, and engaging.

Appreciate that explanations are given for why it is important to do things in a certain way. Understanding why it is important makes it easier to remember, and makes me more conscientious about doing it that way. There was one question about trichinosis that was asked in a quiz before the topic was covered in the next section.

This course was very informative and easy to follow along. I believe this course will provide all businesses handling food and beverages better overall customer service and safety.

Good test system

Overall it was a good course, very informative

great info

Clear, engaging educational videos with good repeated emphasis on the most important points.

I learned a lot of useful information. The only real issue that I had with this course was with the exam, where I felt like a couple of the questions were structured confusingly (i.e., deeming only one answer as correct while another or more of the choices were technically also correct). Nonetheless, the information was presented very clearly.

Easy to understand and follow, very informative!

good

It’s saying we should all change gloves every 4 hours between tasks. After doing dirty jobs with the gloves on or if the glove rips, we all wash our hands first and then put on new gloves. Not only that, I knew that chicken is supposed to be cooked at a higher temperature then beef, steak, and salmon. temperature danger zone, food cools down for more than 4 hours. Reheating is not gonna do ANYTHING. A crumb on the floor brings bugs and when there’s bugs, the foods are being contaminated again and it’s biological hazard. When we wash hands 20, turn off the faucet with your elbow or turn off the faucet with the paper towel and then air dry and use your feet to kick open the push door or use the paper towel to pull the door open. Chicken, beef, fish, and salmon should be WAY WAY below the ready to eat foods. COMPLETELY AT THE BOTTOM. Food should be stored 6 in off the ground. Everything in this world have germs, Your phone has germs, Cash has germs, anything. I can’t describe which thing has the most germs. We can do all to prevent it from spreading. No matter how delicious it looks, if you eat food from the floor, it’s biological hazard. So I learned 65% of it

This class was very helpful in preparing me to open up my business. I would recommend it to anyone who is planning on opening up a business in food or bev. They modules are easy to follow and the course makes it easy to leave and pick up where you left off if you are are busy person!

Very informative

It was an excellent training session. I learned a lot about how to handle food.

Was ok. Simple and easy.

It was a good course it glitched a little but was a wonderful learning tool

woohoo