NEW YORK Food Handlers


eFoodHandlers® NEW_YORK Basic Food Safety

The purpose of this course is to expose New York food handlers to important Food Safety concepts. This course is not intended to train microbiologists or sanitarians, but to instill a basic understanding and to create sensitivity and awareness toward critical food safety concepts (e.g. hand washing, cross-contamination, temperature control, etc).

This is a basic concepts course for New York and should not be confused with the Manager's Course that is required for the 'Person In Charge' in many states. If you have questions about what course is required for your jurisdiction and job classification, we recommend you contact your local Environmental Health department. They are also a good resource for information surrounding your unique food handling and preparation situation.

New York Policy
An eFoodhandlers certificate or wallet card should not be used as a substitute for a governmental issued permit or license in New York City or surrounding areas. In New York City, permits are only issued by the City Health Department. Always check with your local Health Department for all licensing requirements.

State Rules Link:
NEW_YORK Food Rules

Main Course Topics

  • Employee Illness
  • Handwashing
  • Your Role in Helping Prevent Foodborne Illness
  • The Rose of Management in Helping Prevent Foodborne Illness
  • Foodborne Illness
  • Temperature Control
  • Final Cooking Temperature
  • Contamination and Cross Contamination
  • Your Own Health Comes First

Important: Refer to Basic Requirements Overview. If you have questions about what training is appropriate for
your job within your New York jurisdiction, contact your local Environmental Health department.


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