state-of-the-art training built for food professionals by food professionals.
What is a Food Handlers Permit
A Food Handlers card (also known as a Food Handlers Permit, License, Certificate, or Certification) is the result of a food safety training program that teaches you the basics of food safety, tests your knowledge, and gives you a certificate of completion upon passing.
If you’re running a food truck, you’ll need a Food Handlers permit. We’ll show you how to how to get rolling and answer any questions you might have.
How to get a Food Handlers Permit
Obtaining your Food Handlers card is made easy with eFoodHandlers. eFoodHandlers is a national, ANSI-accredited food safety training provider. Their interactive program includes videos and learning exercises to provide quality training options for every learning style.
eFoodHandlers is progressive and user-friendly with features including:
- Mobile friendly site, so you can study and test anywhere.
- Unlimited retests with no extra charges.
- ANSI Accredited, meaning they’re approved in most states across the US.
- Best price from any of the competitors.
Follow these steps to earn your Food Handlers Card
- Go to eFoodHandlers and select your State to get started
- Register and purchase the training
- Take the Food Handlers training course (~60 minutes)
- Pass the 40 question test (Unlimited retests)
- You’ve earned your certificate! Print, download, or order your Food Handlers Card.
Frequently Asked Questions
Anyone working in the food and beverage industry is a safe answer, but it’s more complex than that. Every state and some specific counties have their own rules and regulations. Some states like California require everyone to have a Food Handlers Card, where Hawaii doesn’t require them.
You learn a lot more than just how to handle food safely. We go over everything from the time and temperature to cook certain foods, to how to wash and sanitize utensils, dishes, and even your hands correctly. There is a lot of information in the program that you will come to find is incredibly important for your safety and others around you that you didn’t even know!
As we briefly mentioned in the ‘who needs a food handlers card’ section, the answer varies from state to state. If you are being asked by your employer to get a food handlers card, the answer is likely yes, it is required. If you are hoping to get one preemptively (prior to getting a job), although we strongly urge people to get a food handlers card because it can increase your chances of being hired for a food service job, you should contact your local health department official to ask what the rules and regulations are for your county.
2 hours. That’s it! We have about 60 minutes of videos with a few training questions in the middle to prep you for the test, and then you can take the 30 question test at your own pace.
It starts as low as $7.95. However, if you cannot afford the Basic Food Handler Program, we have a scholarship option that is a FREE 1-year official ANSI-Accredited certificate. How is it FREE? Because we care. If being able to afford a food handlers card is preventing you from getting a job, we are here to help, not stand in the way.
ServSafe is a brand name, just like Tissue is a brand name for the things we use to blow our nose, and Q-Tips are things we use to clean our ears. In short, yes, they are the same thing, but ServSafe is just the brand name of the training and certificate program that you are looking for. In fact, people have started to use the name ServSafe interchangeably with different food certifications making it a bit confusing.
Mobile Vendor Food Safety Top 10
- When you are sick, don’t work with food.
Wait 24 hours from the last symptom before returning to work
- When in doubt, wash your hands.
Scrub hands with soap for a minimum 10-15 seconds
- Don’t touch ready to eat foods with your bare hands.
Use tongs or scoops, or wear gloves
- Always hold foods at a safe holding temperature.
Keep Hot Food at 135°F or higher and Cold food at 41°F or lower
- Cook foods to proper temperatures before serving.
Chicken 165°F, Ground Meat 155 °F, and roasts and Fish 145 °F
Cool hot food as quickly as possible to 41 Degrees F.
Cool food from 135°F to 70°F in two hours or less and from 70°F to 41°F in 4 hours or less.
Keep raw meat away from other foods.
Prepare raw meat with separate equipment and utensils then those used to prepare ready-to-eat foods.
Wash – Rinse – Sanitize – Air Dry.
Wash dishes using these 4 steps in order.
Keep food prep area and utensils clean and sanitized.
Cutting boards, counters, utensils, or any items that have been touched by raw food.
Always ask your person in charge of any questions you have on food safety.
Better safe than sorry.