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Foodservice Food Safety Manager Certification Training

  • Rated "Highly Recommended" by the National Association of City, County, State and Federal Sanitation Regulators, NEHA. (learn more)
  • Online Food Safety training achieved a 100% certification examination first time pass rate in a study conducted by The Ohio State University. (learn more)
  • University of Illinois study proves online is effective as a classroom. (learn more)
  • Offers the only training warranty. (Click here to see warranty requirements)
  • Is the most widely accepted, by regulatory agencies, on-line food manager's training in the country. (Please check with your local and state agencies to see if the program is accepted).

High-quality presentation and simple to use. Hours of video, audio, and interactive learning games, with all text and narration in English, Spanish, and Simplified Chinese. 97.3% first-time pass rate for those following warranty requirements. Qualified students that fail the examination are re-trained with no further cost.

1,100 local test centers nationwide. Test center contact information offered at the end of the course or at the Test Centers link on the home page. Examination cost is not covered by purchase of training course. Contact test center for current examination price.

All the knowledge needed to pass any of the ANSI-accredited food manager approved exams is provided.

  1. The Need For Food Safety Training
  2. Foodborne Illness: An Overview
  3. Foodborne Illness and Allergies
  4. Personal Hygiene
  5. Keeping Food Safe
  6. Purchasing and Receiving
  7. Storing Food
  8. Thawing, Preparing, Cooking, Cooling, Reheating
  9. Serving Food Safely
  10. Equipment and Utensils
  11. Facilities and Equipment
  12. Cleaning and Sanitizing
  13. Pest Control
  14. Active Management Control and HACCP Systems

Hundreds of major educational institutions, corporations, and government organizations use this program as a credit course of study and/or to prepare staff for the ANSI-accredited food manager examination.