Illinois Food Handler Training

The State of Illinois, effective July 1, 2014, requires that anyone working in a restaurant who prepares or serves food must take a safe food handler class and earn a certificate of completion within the first 30 days of employment.

Who needs to be trained?
  • This requirement applies to most positions in a restaurant including general managers, assistant and shift managers, chefs, cooks, servers, bartenders, dishwashers or kitchen utility staff, and even hostesses and hosts.

  • Anyone who holds a Certified Food Protection Manager (CFPM) certification  is exempt and will not need to have the food handler's certification. Review the Illinois Department of Public Health food handler FAQ document.

ServSafe® Food Handler Online Course ​and Assessment

ServSafe 6th Edition Food Handler® Online Course and Assessment is a comprehensive solution that delivers consistent food safety training to employees. This ensures the same food safety principles are delivered each and every time.

Sections can be completed in approximately 10 minutes.
  • Color photographs from the learners point of view helps reinforce food safety concepts.
  • Enhanced assessment can be taken at the completion of training to measure if employees have the minimum competency in food safety knowledge.
  • Once the course has been purchased and launched, participants can select to take the course in English, Spanish or Simplified Chinese.

Covers five key areas: 
  • Basic Food Safety
  • Personal Hygiene
  • Cross-Contamination & Allergens
  • Time and Temperature
  • Cleaning and Sanitation

Course cost is $15.00. All sales of online courses are final.

Illinois Allergen Training

With the adoption of PA 100-0367 on August 25, 2017, amendments to the Food Handling Regulation Enforcement Act were made to include an allergen awareness training requirement. Review PA 100-0367 in full. 

Who needs to be trained?
  • All certified food protection managers (CFPMs) working in a restaurant must complete additional allergen training using an approved allergen awareness training program.
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  • Certificate of course completion must be kept at the establishment, made available to the health inspector upon request and is an item on the inspection report.

What types of establishments need training? 
  • Includes:  Restaurants assigned as Category I (High Risk) by their local health department. A restaurant is defined as any business that is primarily engaged in the sale of ready-to-eat food for immediate consumption.

  • Does not include: Grocery stores, convenience stores, daycares, schools, assisted living or long term care facilities, food handlers (those without CFPM certifications), and certified food protection managers for risk category 2 or 3 establishments. (see Illinois Food Code, for risk category definitions)

ServSafe® Allergens Online Course
​and Assessment

The ServSafe Allergens™ online, interactive course drives home critical information your employees and managers need in order to accommodate guests with food allergies. The ServSafe Allergens online course covers such topics as identifying allergens, communication with the guest, preventing cross-contact, food labels and more. ​

The ServSafe Allergens program is available in English and Spanish. Both may be purchased below. Once purchased, Hoosier Hospitality Consulting will email you an access code to be used for taking the course and exam. 

Course cost is $25.00. All sales of online courses are final.
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Hoosier Hospitality Consulting, LLC - 403 E. 5th Street, Sheridan, Indiana 46069
Erin: 317-447-4761     Don: 317-650-1126