NEW JERSEY Food Handlers


eFoodHandlers® NEW_JERSEY Basic Food Safety

The purpose of this course is to expose New Jersey 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 Jersey 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 Jersey Policy
New Jersey requires the person in charge to demonstrate food safety experience and competency as described in the Food Code. New Jersey does not have an overall food safety training requirement for the basic food worker, however, at least one County (Bergen) has adopted their own food safety program and may not accept an eFoodhandlers certificate. Always check first with your local Environmental Health Department to make sure you are getting the correct food safety training for your job and jurisdiction.

State Rules Link:

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 Jersey jurisdiction, contact your local Environmental Health department.


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