ANAB Food Safety Essentials Program Information
Written by Staff Writer
In accordance with our ANAB food handler training program accreditation (ASTM E2659-2024), StateFoodSafety wants to communicate the following information about our certificate program, how it works and what learners can expect before enrolling.
Whether you are entering the food service industry for the first time or renewing your credentials, understanding how the process works can help you choose the training that best meets your employer's and state's requirements.
What Is ANAB Accreditation?
The ANSI National Accreditation Board (ANAB) is a nationally recognized organization that evaluates certificate programs against rigorous quality standards.
Unlike programs that simply provide educational materials, an ANAB accredited food training program undergoes independent review to verify that its curriculum, assessment methods, instructional design and oversight meet established requirements. This gives employers confidence that certificate holders have successfully completed a high-quality learning experience.
For industry professionals, earning an accredited food handler certificate demonstrates a commitment to safe food handling practices and professional development.
Program Purpose, Scope and Intended Learning Outcomes
The purpose of the Food Handler Essentials certificate program is to prepare food handlers to enter the workforce by providing the required food safety information as specified by regulations of the worker's state or local government.
It prepares the learner to become a responsible food handler, which is generally understood to be a food worker in a non-managerial role.
By the end of this course, learners will be able to:
- Describe how food can make people sick after being contaminated by physical, chemical or biological hazards.
- Understand that the behavior of food workers directly affects the safety of food.
- Keep hands and body clean to prevent contaminating food and food-contact surfaces.
- Use appropriate barriers to prevent bare-hand contact with ready-to-eat foods.
- Identify symptoms that require staying home from work or reporting an illness to the manager.
- Identify proper time and temperature requirements throughout the flow of food.
- Describe how to keep the workplace and equipment clean.
These learning outcomes align with nationally accepted food protection principles and help workers perform their jobs safely from day one.
Note: This program is intended for service-level employees. Individuals responsible for supervising operations or developing policies may instead need a national food protection manager certificate or state-approved food manager certification, depending on state or local regulations.
Why Choose an Accredited Certificate Program?
Foodborne illness affects millions of Americans each year, making food safety training one of the most important responsibilities for anyone who prepares, serves or handles food.
Accredited training programs are designed to provide consistent and state-compliant instruction that helps reduce contamination risks and protect public health. However, not every certificate carries the same level of recognition. Choosing an accredited program provides several advantages.
First, employers know the curriculum has been independently reviewed rather than developed without outside oversight.
Second, the instruction reflects current public health recommendations and accepted industry practices.
Finally, accredited programs are recognized by many jurisdictions throughout the country, making them an excellent option for employees who may work in multiple locations over the course of their careers.
Many employers specifically request an ANAB accredited certificate because it demonstrates that the training meets nationally recognized educational standards.
Who Needs Food Handler Training?
Requirements vary by jurisdiction, but many restaurants, grocery stores, cafeterias, catering companies, convenience stores and institutional kitchens require employees to complete handler training before or shortly after beginning employment.
Positions that commonly require training include:
- Restaurant servers
- Line cooks
- Prep cooks
- Dishwashers
- Deli employees
- Bakery workers
- Grocery employees
- School nutrition staff
- Catering employees
- Temporary kitchen workers
Some establishments also require allergen awareness or alcohol server training, depending on the employee's responsibilities.
The Benefits of Online Training
StateFoodSafety offers online courses that make it easy to complete required training on your schedule.
By the end of the program, participants will know how to:
- Identify common causes of foodborne illness and allergic reactions
- Prevent cross-contamination by following proper hygiene standards
- Recognize symptoms or illnesses that require reporting to a manager
- Apply time and temperature controls throughout the food journey
- Keep prep and service areas clean and sanitary
Most students finish the course in approximately two hours, although it is entirely self-paced. Because the training is entirely online, users can pause their progress and return later without having to start over.
After reviewing each lesson, learners complete a final exam to demonstrate their understanding of safe food handling principles. Upon successfully passing the assessment, eligible students receive their certificate of completion, which can typically be downloaded immediately.
State-Specific Examples
Students often ask whether an ANAB food handler certificate is accepted everywhere. The answer depends on where you work.
Requirements can be separated into three categories:
- Food handler cards are required for all workers statewide, and ANAB/ANSI certificates are recognized
- Cards are required statewide, but local jurisdictions (counties, cities, etc.) create or regulate the training
- No statewide handler training is required for service workers, but local jurisdictions or employers may establish their own rules
The following states accept ANAB/ANSI certificates:
*Maricopa County requires its own county-specific food handler card rather than accepting a generic ANAB-accredited certificate — check with your local county health department before enrolling.
**Riverside, San Bernardino and San Diego Counties operate their own local food handler programs and may not accept the statewide ANAB-accredited card.
***A government-run food handler course exists, but ANAB-accredited certificates are also accepted. Not all employees need a food handler certificate, but food establishments must have at least one certified employee present during operating hours
^Bernalillo County and the City of Albuquerque operate their own food handler program separate from the statewide ANAB-accredited card.
†The Department of Health set minimum training guidelines, but lets the counties decide how to enforce them. Some counties accept ANAB-accredited training.
These states administer their own training programs or allow counties and municipalities to establish local requirements:
No Statewide Requirements
The remaining states do not require a statewide food handler certificate for general food service employees. Typically, only the supervisors need to complete Food Manager Training.
Many local jurisdictions and employers, however, impose their own requirements. Always verify the rules that apply to your specific situation before enrolling in a course.
Qualifications of Instructional Personnel
The StateFoodSafety Food Safety Essentials Program has been developed by food safety subject matter experts in coordination with instructional design professionals. The collective expertise of these individuals spans several decades.
In addition, StateFoodSafety communicates with and receives input concerning this program from an established Oversight Committee whose membership consists of regulators, food operators and industry experts.
The Oversight Committee reviews Food Safety Essentials Program updates, complaints and appeals, curriculum and assessment, as well as program audits to help ensure the program continues meeting ASTM E2659 standards while remaining relevant to today's food service industry.
Description of Requisites to Earn a Certificate
The only requisite to obtain a certificate is successful completion of the course and assessment. There are no course prerequisites.
Special Requirements for Participation
Before enrolling, students should review the current system requirements to ensure their computer, tablet or mobile device is compatible with the online learning platform.
Fees, Deadlines, Cancellations and Refund Policies
Fees, deadlines, cancellations and refund policies vary by product and jurisdiction. Please see the current Refund Policy for complete details.
Academic or Continuing Education Credit
This course does not award academic or continuing education credit. It fulfills training requirements in many jurisdictions and demonstrates successful completion of an accredited educational program.
Commercial Support Disclosure
StateFoodSafety did not use commercial support to develop this program.
Certificate Validity and Renewal
Certificate validity depends on the jurisdiction where you work.
Many certificates remain valid for approximately three years, while others may be valid for two years or another period established by state or local regulation.
Renewal involves completing the training again and successfully passing the assessment to demonstrate continued knowledge of current food safety practices.
Record Keeping Benefits
Maintaining organized training records benefits both employees and employers.
Accurate documentation helps businesses:
- Demonstrate compliance during health inspections
- Verify employee training status
- Track renewal dates
- Support onboarding for new hires
- Maintain consistent operational standards
Good documentation also simplifies audits and helps managers quickly identify which employees require updated training.
What Certification Means for Employers
Certificate holders have met state or employer requirements for food safety training by passing a training course, demonstrating a sufficient score on the corresponding assessment.
While earning a certificate does not replace workplace experience or managerial supervision, it shows that the individual understands fundamental food safety concepts that help reduce contamination risks in commercial food establishments.
Any Changes to Program Purpose, Scope or Learning Outcomes
Any future changes to the certificate program purpose, scope or intended learning outcomes will be reflected on the Learn More page for the specific product.
This transparency helps employers and students understand exactly what knowledge and competencies the certificate represents.
Supporting Public Health Through Training
Every properly trained food employee contributes to a safer dining experience. For restaurant owners and managers, investing in accredited training also demonstrates a commitment to compliance, employee development and customer confidence.
Whether food handler training is required by law or encouraged by your employer, getting certified is an investment in your career and in the safety of the customers you serve.