AB Food Handler Certificate study plan
AB Food Handler Certificate · Give each week a clear focus.
8 weeks · About 6 hours per week
Foodborne Illness and Food Safety Hazards
Define the major biological, chemical, and physical hazards and give two food examples of each
Explain how bacteria, viruses, parasites, and molds differ in growth needs and transmission routes
Identify the six conditions bacteria need to multiply and state which ones a food handler can control
List the most common food allergens and describe how cross-contact causes reactions
Match five real-world scenarios to the hazard type they represent
Your checkpoint
A one-page hazard chart listing at least 12 hazards with category, example food, and the control measure for each
Foodborne Illness and Food Safety Hazards & Personal Hygiene and Handwashing
Describe the symptoms, onset times, and typical sources of the Big Six pathogens
Sequence the steps of correct handwashing and state the minimum duration
Identify at least six situations that require a handwash before or during work
Explain when gloves are required, when they must be changed, and why they are not a substitute for handwashing
Outline the rules for eating, drinking, smoking, and reporting illness at work
Your checkpoint
A written handwashing procedure plus a 10-item self-audit checklist of personal hygiene practices scored against your own routine
Temperature Control and the Danger Zone
State the temperature range of the danger zone and the time limit food may spend in it
Distinguish between the three thermometer types and describe how to calibrate each
Explain the difference between time and temperature control for safety foods and ready-to-eat foods
Describe correct cooling from hot holding to cold storage in two stages
Identify reheating, hot-holding, and cold-holding temperature requirements
Your checkpoint
A completed temperature log template with correct target temperatures filled in for receiving, storage, cooking, holding, cooling, and reheating
Receiving, Storing, and Labeling Food
List the checks performed on a delivery before accepting it, including temperature, packaging, and labeling
Explain FIFO rotation and demonstrate how to date-mark opened and prepared foods
Describe safe storage order on shelves from top to bottom and the reason for that order
State the temperature and humidity rules for dry storage and cold storage areas
Identify the required elements of a food label and the rules for labeling allergens
Your checkpoint
A shelf-order diagram plus a sample label for a prepared food item containing all required information
Safe Food Preparation and Cooking
State the minimum internal cooking temperature for poultry, ground meat, whole muscle meat, fish, eggs, and leftovers
Explain the role of time as a control measure when combined with temperature
Describe how to prevent cross-contact when preparing allergen-free meals
Outline the steps of proper thawing and the methods that are not allowed
Identify safe practices for holding, plating, and serving ready-to-eat food
Your checkpoint
A cooking temperature reference card covering at least eight food categories, checked against a practice quiz score of 80 percent or higher
Cleaning, Sanitizing, and Equipment Care
Distinguish cleaning from sanitizing and explain why both steps are required
Compare heat sanitizing with chemical sanitizing and state concentration and contact-time requirements
Describe the three-compartment sink procedure in correct order
Explain how to store chemicals, wiping cloths, and sanitizer buckets safely
Identify the cleaning frequency for food-contact surfaces, utensils, and equipment
Your checkpoint
A step-by-step three-compartment sink poster plus a sanitizer concentration log with target ranges recorded
Pest Control and Facility Sanitation & Temperature Control and the Danger Zone
Identify signs of pest activity and the conditions that attract pests
Describe how to exclude pests through sealing, screening, and waste handling
Explain the food handler's role in an integrated pest management program
Summarize facility sanitation rules for floors, drains, restrooms, and garbage areas
Re-test danger zone and thermometer calibration knowledge to confirm retention
Your checkpoint
A pest-control inspection checklist with at least 10 observable items and a short written note on the corrective action for each finding
Regulatory Requirements and Food Handler Responsibilities & Foodborne Illness and Food Safety Hazards & Personal Hygiene and Handwashing
Describe the food handler's legal duties, including reporting illness and cooperating with inspections
Explain the difference between a food handler card and a manager certification requirement
List the consequences of noncompliance for an establishment and for an individual
Review all eight domains using a timed practice test and score each domain separately
Re-study the two weakest domains and retake a focused set of questions
Your checkpoint
A timed 60-question practice test completed with a score of 85 percent or higher and a written list of the three weakest areas with a correction plan
Milestones
Week 2: Score 80 percent or higher on a 20-question quiz covering hazards and personal hygiene, and demonstrate correct handwashing from memory without notes
Week 4: Score 80 percent or higher on a 25-question quiz covering temperature control and receiving and storage, and correctly fill in every temperature on the log template
Week 6: Score 80 percent or higher on a 25-question quiz covering preparation, cooking, cleaning, and sanitizing, and recite the three-compartment sink steps in order
Week 8: Complete the timed 60-question practice test at 85 percent or higher with no domain below 70 percent, and book the certification exam