Food safety and sanitation are integral to operating a successful food service. The safety of our food supply is a responsibility shared by consumers, producers, sellers and handlers. Choose your training or certification below:
Food Handler Training
Food handler training instructs entry-level food service workers with an overview about proper hygiene, cross contamination, cold and hot food safety, foodborne pathogens, and best practices to prevent foodborne illness. This ANSI accredited course is accepted nationally.
75 mins – $7.00
Food Manager Certification
Food manager training and certification is designed for experienced professionals in the food service industry, such as owner, manager, person-in-charge (PIC), or chef. To be certified as a food manager, the individual must pass an accredited food safety examination – administered by a certification provider.
8hrs Training – 1.5 hrs Exam – $99.00
Food Allergy Training
Food allergy training instructs food service workers about what is a food allergy, the different types of food allergens, how to identify symptoms of a food allergic reaction, and what to do if a food allergic reaction occurs in a restaurant food service environment.
1hr – $15.00
HACCP Training - Advanced
HACCP training course for employees in retail food operations and for individuals in facilities such as food manufacturing, processing plants, food packing, and warehouses storing food. Accepted nationwide and accredited by the International HACCP Alliance. Extensive training course identifies food contamination hazards during the handling and preparation stages and how to establish control procedures that prevent, eliminate, or reduce hazards.
HACCP Training - Basic
This basic HACCP training identifies the elements that must be included in a food safety program based on HACCP principles and to develop the program of the food service facility. Training meets the regulatory requirement of the USDA Requirements for School District HACCP Plan Implementation.
HACCP Training - Seafood
HACCP seafood training is required by 21CFR Part 123 – “Seafood HACCP Regulation” and instructs fish mongers, commercial fisherman, dealers, processors, regulatory personnel, and others in the seafood industry to identify and evaluate the critical points during handling and production of seafood and seafood products in order to set up control measures that ensures safe seafood.