Food Handler & Manager Safety Training
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Why is Food Safety Training important?

  • Food safety and sanitation are integral to operating a successful food service. The safety of our food supply is a responsibility shared by producers, sellers, managers and handlers.
  • Food safety has been an important issue in the restaurant industry for decades. Foodborne illnesses are still a major problem in the U.S. The CDC estimates that each year 9.4 million Americans get sick, more than 55,900 are hospitalized, and a shocking 1,351 people die from foodborne illnesses just from known pathogens.
  • The top 3 causes of foodborne illness attributed to food service handlers are: poor personal hygiene, improper holding temperatures, improper cooling procedures.
  • Since the majority of foodborne illnesses are attributed to food service handlers, and the top contributing factors are related to handlers behavior, the importance of the training food handlers receive is critical

Food Safety Handler Training

  • Individuals working in food facilities who are involved in preparing, storing, or handling food are required to obtain a Food Handler's Card. This includes food employees that work in restaurants, cafes, bakeries, delis, mobile vendors, food trucks, bars, kiosks, convenience stores, and other food service employees.
  • Examples of food facility staff required to obtain a Food Handler's Card include: Wait staff - servers, chefs, cooks, mobile food vendors, bartenders, host/hostesses that handle food, bussers, caterers, supervisors and managers, food warehouse staff, and convenience store (c-store) clerks. Click here to view Food Handler State Map

Food Safety Manager Course & ANSI Certification

  • Food establishments generally employ a person-in-charge (PIC) or a certified food manager (CFM) who requires food safety manger certification. These establishments include: bars, restaurants, mobile vendors, food trucks, caterers, assisted-living, prison facilities, and day care centers.
  • The Food Safety Manager Principles Course provides necessary training leading up to the Food Manager Certification Exam. This course covers food safety issues, regulations, and techniques to maintain a food-safe environment.
  • The ANSI exam is scheduled online and must be proctored at a 3rd party test center location. (Note: To login to the exam, you will need the username and password sent to you after purchase in the exam enrollment notice email.)
    Click here to view Food Manager State Map

Certified Food Manager ANSI Exam

ANSI Food Manager Exam

Nationally Accredited Certification
Exam Duration: 1.5 Hours
The Learn2Serve ANSI-CFP accredited exam is accepted in all states that have mandatory certification requirements for Food Management Professionals.

The Exam is scheduled online and proctored by a 3rd party test center near you. The certification will be valid for a maximum period of 5 years.
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HACCP Food Safety Training

Food Safety TrainingGroups

International HACCP Alliance Accedited
First accredited HACCP 16hr course for retail food establishments - accepted nationwide and accredited by the International HACCP Alliance.

School District HACCP Plan 4hr course.

Seafood HACCP 1hr course required by 21 CFR Part 123 – the “Seafood HACCP Regulation".
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