Available courses

Designed for independent or in-house safety coordinators, the Train-the-Trainer Workshop is a convenient training solution. Equipped with all the materials you need for instructor and proctor compliance. A course designed for the basic safety and sanitation principles, ways to apply the principles in practical situations, and methods for training and motivating food service personnel to follow good sanitation practices. Certification is awarded upon successful completion of the ANSI national examination.

Topics:
  • Food Industry and Associations
  • Food Safety System; Instructor and Proctor Role
  • Food Handler 
  • Food Manager 
  • Instructor & Proctor Application
  • Contract & Agreement 
  • Scheduling, Instructor & Proctor Resources
  • Demonstration 

A course designed for the basic safety and sanitation principles, ways to apply the principles in practical situations, and methods for training and motivating food service personnel to follow good sanitation practices. Certification is awarded upon successful completion of ANSI approved national examination. 

 Training covers these concepts:

  • The Importance of Food Safety
  • Good Personal Hygiene
  • Time and Temperature Control (Potential Hazardous Foods – PHS)
  • Preventing Cross-Contamination
  • Cleaning and Sanitizing
  • Safe Food Preparation
  • Receiving and Storing Food
  • Methods of Thawing, Cooking, Cooling and Reheating Food
  • HACCP (Hazard Analysis and Critical Control Points)
  • Food Safety Regulations
  • And more . . .

Language: English 

Estimated Time: 5-15 Hours


A course designed for the basic safety and sanitation principles, ways to apply the principles in practical situations, and methods for training and motivating food service personnel to follow good sanitation practices. Certification is awarded upon successful completion of ANSI approved national examination. 

 Training covers these concepts:

  • The Importance of Food Safety
  • Good Personal Hygiene
  • Time and Temperature Control (Potential Hazardous Foods – PHS)
  • Preventing Cross-Contamination
  • Cleaning and Sanitizing
  • Safe Food Preparation
  • Receiving and Storing Food
  • Methods of Thawing, Cooking, Cooling and Reheating Food
  • HACCP (Hazard Analysis and Critical Control Points)
  • Food Safety Regulations
  • And more . . .

Language: English 

Estimated Time: 5-15 Hours


A course designed for the basic safety and sanitation principles, ways to apply the principles in practical situations, and methods for training and motivating food service personnel to follow good sanitation practices. Certification is awarded upon successful completion of ANSI approved national examination. 

 Training covers these concepts:

  • The Importance of Food Safety
  • Good Personal Hygiene
  • Time and Temperature Control (Potential Hazardous Foods – PHS)
  • Preventing Cross-Contamination
  • Cleaning and Sanitizing
  • Safe Food Preparation
  • Receiving and Storing Food
  • Methods of Thawing, Cooking, Cooling and Reheating Food
  • HACCP (Hazard Analysis and Critical Control Points)
  • Food Safety Regulations
  • And more . . .

Language: English 

Estimated Time: 5-15 Hours


A course designed for the basic safety and sanitation principles, ways to apply the principles in practical situations, and methods for training and motivating food service personnel to follow good sanitation practices. Certification is awarded upon successful completion of ANSI approved national examination. 

 Training covers these concepts:

  • The Importance of Food Safety
  • Good Personal Hygiene
  • Time and Temperature Control (Potential Hazardous Foods – PHS)
  • Preventing Cross-Contamination
  • Cleaning and Sanitizing
  • Safe Food Preparation
  • Receiving and Storing Food
  • Methods of Thawing, Cooking, Cooling and Reheating Food
  • HACCP (Hazard Analysis and Critical Control Points)
  • Food Safety Regulations
  • And more . . .

Language: English 

Estimated Time: 5-15 Hours


A course designed for the basic safety and sanitation principles, ways to apply the principles in practical situations, and methods for training and motivating food service personnel to follow good sanitation practices. Certification is awarded upon successful completion of ANSI approved national examination. 

 Training covers these concepts:

  • The Importance of Food Safety
  • Good Personal Hygiene
  • Time and Temperature Control (Potential Hazardous Foods – PHS)
  • Preventing Cross-Contamination
  • Cleaning and Sanitizing
  • Safe Food Preparation
  • Receiving and Storing Food
  • Methods of Thawing, Cooking, Cooling and Reheating Food
  • HACCP (Hazard Analysis and Critical Control Points)
  • Food Safety Regulations
  • And more . . .

Language: English 

Estimated Time: 5-15 Hours


Interactive online course and exam designed for all front line food handlers (cooks, service staff, etc). Certification valid for 2-3 years. Food Handler Online Course is an ANSI accredited program that covers five key areas:

  • Basic Food Safety
  • Personal Hygiene
  • Cross-Contamination & Allergens
  • Time and Temperature
  • Cleaning and Sanitation

Language: English 

Estimated Time: 3-5 Hours