What is our mission statement?


Our mission is to provide a fair and exceptional training programs for food handler professionals.


What is the purpose of this training program?


This food handlers training program is to train, measure, and instill knowledge to individuals who are seeking to work in an establishment that serves food to the public.


What is scope of this training program?


This Certificate Program outlines 1 AAA Food Handler’s food handler system, policies and procedures carried out in conformance with ASTM E2659-18 Standard Practice for Certificate Programs for the Food Handler Training Certificate Program.


What is this training program’s target audience?


This training program targets food handlers as defined in the California Retail Food Code, section 113790, which states, “Food handler means an individual who is involved in the preparation, storage, or service of food in a food facility…”


What laws and mandates guide this training program?


This Certificate Program Plan follows the guidance and authority of California’s Senate Bill 303.  This program will use California’s mandated food handler program as a template for training and assessment for offerings in other states and locations.


What are the intended learning outcomes of this training program?


This training program provides at a minimum, the intended learning outcomes set by the California Retail Food Code, section 113947.2, subsections a, b, c, d, e, g:


Section (a):


  • To identify foodborne illnesses, including terms associated with foodborne illness
  • To identify micro-organisms that cause foodborne illnesses
  • To recognize harmful viruses such as hepatitis A and to evaluate how to keep them from becoming harmful
  • To identify toxins that can contaminate food and the illness that can be associated with contamination
  • To identify potential hazardous foods
  • To identify chemical, biological, and physical contamination of food
  • To identify illnesses that can be associated with food contamination
  • To identify major contributing factors for foodborne illness


Section (b):


  • To identify the relationship between time and temperature with respect to foodborne illnesses, including the relationship between time and temperature and micro-organisms during various food handling, preparation, and serving states.
  • To identify and compare the types, calibration, and use of thermometers in monitoring food temperatures


Section (c):


  • To identify the relationship between personal hygiene and food safety, including the association of hand contact, personal habits, behaviors, and food employee health
  • To identify the policies, procedures, and management methods that contribute to improved food safety practices


Section (d):


  • To identify methods of preventing food contamination in all stages of food handling
  • To identify terms associated with contamination and potential hazards prior to, during, and after delivery


Section (e):


  • To identify procedures for cleaning and sanitizing equipment and utensils


Section (g):


  • To identify problems and potential solutions associated with temperature control, preventing cross-contamination, housekeeping, and maintenance


In addition, these learning outcomes will also be covered:


  • To identify high risk population
  • To recall true case of foodborne outbreaks to real life applications
  • To identify norovirus and methods to keep it from contaminating food
  • To assess foodborne sickness reporting
  • To identify symptoms of foodborne illnesses
  • To identify handwashing stations
  • To identify when to wash your hands
  • To identify nails as a hazard
  • To identify gloves as a hazard


What are the requisites to complete this program?


Any individual of lawful age may take this program by purchasing a license from this website.  Upon receiving course details in an email, the participant will have to complete approximately 1.5 hours of interactive food handler training.  A 40-question multiple choice final assessment will have to be taken.  A score of 70% or better will provide that participant a Food Handler Certificate via email or by download.  The Food Handler Certificate has a unique certificate number and is non-transferable.  The certificate is valid for 3 years after date of issue.


What are the qualifications of the curriculum and exam developers?


1 AAA Food Handlers has over 35 years of experience in training and developing training in the food safety industry.  Along with the training developers are a team of advisors who help guide and approval of the current training program.  They are a collection of professionals called the Advisory Team who are made up of experienced industry professionals to represent the primary stakeholders of the program along with being subject matter experts.  Members of the Advisory Team represent one or more of the following focused areas: academia, education, regulatory, commercial retail food establishment inspection, food safety training, restaurant management, food handler.


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AAA Food Handler

Our team holds more than 35 years of
experience in food handler, food manager,
training and management.

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