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Food Handlers Class

Food Handlers Certification (Food Card)

Food Handler Certifications, aslo know as food cards, are required by the Boone County Health Department.  To obtain a food handler’s certification/card, there are normally mulitiple options available.  Anyone working with food prep, serving, or cooking is required to have a food handler card.  Food handler cards are good for one year only from the date issued when received from either our online class or at a local food handler's class.

Boone County Food Handler's Card

Any food handler worker my obtain their food card either by attending an online training class authorized by the Boone County Health Department or by attending on of our local training classes.  There is a $15.00 fee payable by cash or check at the time you attend  the local class class for a county card and a $25 fee payable by cash or check at the time you attend the statewide class.  Both training classes are the same, the only difference between the county card and the state card is that the statewide card is acceptable in all of the 55 West Virginia counties.  

Website Online Food Handler's Card

The Boone County Health Department also has an online food handler’s certification class for those more comfortable with taking online classes.  The online class accepts credit cards and the cost is $25.00 for the county card and $35.00 for the state card.  Currently, no other online website will be honored by the Boone County Health Department

At the end of this course you will be able to: 

  • Identify food safety risks and create policies to address them 
  • Train employees to follow food safety policies
  • Take appropriate action when an employee has symptoms of foodborne illness or is diagnosed with a reportable disease 
  • Follow good personal hygiene and hand care practices 
  • Identify approved suppliers and methods for inspecting deliveries
  •  Identify cross-contamination risks and methods for prevention
  •  Implement effective cleaning and sanitizing procedures
  • Identify appropriate pest prevention measures and signs of pest infestations
  •  Prevent bacterial growth in Time/Temperature Control for Safety (TCS) foods during all stages of the flow of food
  •  Maintain facilities and equipment in compliance with regulations