Maryland Food Handler Training & Manager Certification

Food Handler
Maryland food handler safety training is necessary for employees in the food service and hospitality industry working in food facilities who are involved in preparing, storing, or handling food. The food handler safety training course will discuss the various food safety issues, regulations, and techniques needed to maintain a food-safe environment.

Certified Food Manager
Food establishments generally employ a person-in-charge (PIC) or a certified food manager (CFM) who requires food safety manager certification. The Food Safety Manager Principles Course provides necessary training to help you prepare for the nationally-accredited ANSI Certification Exam.

The ANSI Certification Exam is taken to certify that the food manager has demonstrated that he or she has the knowledge, skills and abilities required to protect the public from foodborne illness.

Businesses prefer to hire trained food safety handlers and certified food managers and therefore will pay higher wages to those who are professionals. This includes food employees that work in: restaurants, cafes, bakeries, delis, mobile vendors, food trucks, bars, and convenience stores - such as chefs, cooks, servers, preparers, caterers and managers.

Maryland Food Safety Courses

  • Food Handler
  • Food Manager
  • Seafood HACCP
  • HACCP - 4hr
  • HACCP - 16hr

Food Handler Safety Training Card/Course

Course Description
Most people working in restaurants, on a mobile food truck, caterers, and non-restaurant facilities need Food Safety Training or a food handlers card. To get the card, food handling and serving personnel should complete food handling training. After completing the course, they have to present the food handlers certificate to their local authority and pay the required registration fees.

Food Handler Training is often intended for entry-level professionals in the food service industry, such as servers, chefs, cooks, cashiers, food truck workers, mobile food vendors, caterers, and even convenient store (c-store) clerks. The Food Handler Certificate will require the learner to complete a brief 2-hour training course covering basic food safety principles. Our new Learn2Serve Food Handler Certificate Training Program has National ANSI Accreditation.

The purpose and goal of the Learn2Serve Food Handler Training Certificate program is to provide individuals working in restaurants and non-restaurant facilities with an overview of food safety issues, regulations, and techniques to maintain a food-safe environment. These individuals will also be able to better understand how handling food correctly reduces risks.
ANSI Reference: http://ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryDetails.aspx?&prgID=237,238&OrgId=536&statusID=4

Credit Hours: 2 hrs
Cost: $7.00

Course Outline
At the conclusion of the Food Handler Training Certificate program, you should be able to:

  • Identify biological, physical, and chemical contamination.
  • Identify foodborne illnesses, signs of food spoilage, types of food prep contamination, and proper temperature control methods.
  • Safely store and prepare meat, poultry, and vegetables.
  • Demonstrate effective food handling techniques that promote cleanliness and safety in food establishments.
  • Discuss the importance of proper personal hygiene in the workplace.
  • Implement appropriate procedures to receive and store food.
  • Summarize practices for properly cleaning and sanitizing food contact materials and surface.

Course Completion:
A certificate of completion will be issued to individuals who meet the following course requirement:

  • Minimum seat time of 75 minutes
  • Completion of the course and successfully passing the final exam with a minimum passing score of 75%

Individuals who do not pass the exam on the first attempt will be allowed one additional attempt to review the course content and pass the final exam

Maryland General Food Safety State Requirements

Maryland food safety and sanitation are integral to operating a successful food service. The safety of our food supply is a responsibility shared by consumers, producers, sellers and handlers. The Center for Disease Control (CDC) estimates that because of foodborne illness 76 million people fall ill, 325,000 are hospitalized and 5,000 Americans die annually. Because of these alarming statistics, many states require certification of food managers which may include a food safety exam.

Why is food safety training and certification so important and why do states require it? The answer is very simple. Every consumer deserves and has the right to be served food that is safe to eat. Now you can help make food more safe and earn your state-approved Food Handler Training or Food Manager Certification entirely online anytime!

Maryland Food Safety Contact Info

Maryland Department of Health and Mental Hygiene (DHMH)
Food Protection, Licensing, and Inspection
201 West Preston Street, 3rd Floor
Baltimore, Maryland 21201
Phone: (410) 767-6500
Web: http://phpa.dhmh.maryland.gov/OEHFP/OFPCHS/Pages/food-response.aspx

Major cities served: Baltimore, Columbia, Germantown, Silver Spring, Waldorf, Ellicott City, Glen Burnie, Frederick, Gaithersburg, Rockville, Dundalk, Bethesda, Towson, Bowie, Aspen Hill, Wheaton, and many more!

Maryland Food Safety Local Requirements

County of Baltimore has additonal Certified Food Service Manager requirements.

Baltimore Environmental Health Services (EHS) requires the operators of each medium and high priority food service facility to have a certified food manager on site during all hours of operation.

  • Certified Food Service Manager – Level I is required for medium and high priority facilities. These facilities can operate one or more days per week. If a non-profit facility operates four or more days per week, a Certified Food Service Manager – Level I is required.
  • Certified Food Service Manager – Level II is required for a volunteer fire company or bona fide non-profit fraternal, civic, veteran, religious, or charitable organization that operates a high or medium priority food service facility three days or less per week.

The Code of Baltimore County Regulations (COBCR) 1.01.01 – Food Service Facilities Regulations (PDF)