History of Course Changes - Food Handler


Responsible Training has been teaching Food Handler courses since 2004. In 2011, we achieved an ANSI National Accreditation Board (ANAB) accreditation. We periodically update our course to comply with federal and state food code changes as well as to improve quality.

In September 2017, the course material was updated to match the latest food code's terminology and to make it more readable and easier to understand. The course test questions were updated to better match course contents and to meet a passing score of 70%.

The course was reviewed and updated again in November 2018 to be aligned with the 2017 FDA Food Code. The sections regarding cooking temperatures and mobile food establishment rules were updated. Additionally, a section was added regarding the use of 2-compartment sinks.

In May of 2021, the course was reviewed and updated to improve readability and ease-of-use. Additional information has been added to the course regarding reportable foodborne illnesses and temporary food establishments.


We award certificates to students who have met the documented program requisites and passed the test. We will not knowingly issue a certificate to someone who has not completed the program requirements or who has passed the certificate test by fraudulent means. If fraud is found, the certificate will be invalidated and the appropriate jurisdictions and/or partners affected will be notified, as appropriate. Other than correcting typographical errors, we will not change the certificate holder's name without legal name change documentation. We will not change the date of certification. However, you may appeal a test result you believe is incorrect or unfair.

Our training program materials are developed without race, religion, ethnicity, age, gender or sexual discriminatory biases. We will make reasonable accommodations for course accessibility for learners with disabilities. To prevent conflict of interest, we do not accept remuneration for developing the training materials.