Food Operation Safety Course
Instructions for receiving Basic Food Handler certification:
1. Review the Food Safety Operation Training.
2. We will need your first name, last name and email address to print your certificate. Please read and accept the privacy advisory statement below.
3. Email us if you have any questions.
4. Score 80% on the quiz linked below.
5. Test will be graded and a certificate will be emailed back to you. Certificates can take up to 72 hours to complete. Any submissions after 4:30 p.m. will not be processed until the following morning.
*** If you do not hear back within 72 hours, please call our office 337-531-2272/3402/3255***
Privacy Advisory for submitting your Basic Food Handler Quiz
Warning: By submitting the answers to this quiz, you certify that you are the person taking the exam and the person entitled to the certificate of completion. The proprietor for the exam has the capability to compare the origin of the submissions. Your first and last name will be printed on your certificate. A valid email address is required to receive your certificate. Providing us your first name, last name and email address is optional. However, if you do not provide us with this information, we will be unable to give you the Basic Food Safety Certificate. This website does not retain this information and no cookies will be placed on your computer.
Your first and last name will be kept on file at the Food Safety section of the Bayne-Jones Army Community Hospital's Preventive Medicine department. Your name will be kept on file to issue you a replacement certificate if you ever lose the original.
Food Safety Information and Requirements
Bake Sales and Hot Dog Sales:
Requires that everyone at the sale have the Basic Food Safety Course certification. An application for request to operate a temporary food booth must also be submitted at least ten days before event. A permit will be issued when all requirements in accordance with TBMED 530 are met. Food safety certificates and permit must be present and available for review the day of the event. All bake sale items should be individually wrapped.
Must have easy access to hand washing facility, covered garbage cans, gloves, some sort of head gear must be worn, no sleeveless shirts allowed, minimal jewelry should be worn and sanitizing solution should be available for cleanup. A placard or information sheet must be displayed, letting customers know the saleitems are home baked (in a kitchen not inspected by Preventive Medicine, Environmental Health) and whether any of the baked goods being sold have peanuts, peanut butter or peanut oil in them. When selling hot dogs make sure the sale site is on concrete or pavement and under some sort of overhead cover.
Hot dogs may be served with chili and cheese as long as the chili and cheese are from commercially canned containers. Single service catsup, mustard, and relish can also be provided.
A thermometer to monitor hot dog temperatures must be present at sale site. Thermometer must be one that reads temperatures from zero to 220 degrees Fahrenheit. Coolers to keep hot dogs cold until cooked must be used. Any leftover cooked hot dogs must be disposed of. Always have sanitizing solution on hand for sanitizing utensils and clean up.
Potentially Hazardous Foods:
Sales of hamburger, chicken, eggs, turkey, beef, and pork requires that all personnel must have the Food Handler Safety Course Certification.
Click here for FEMA information about Food and water in an emergency.
Click here for CDC information on food, water, sanitation and hygiene information for use before and after a disaster or emergency.
Click here for USDHHS information on food safety in a disaster or emergency.
Click here for the State of Louisiana Governor's Office of Homeland Security and Emergency Preparedness information on food and water in an emergency.