Drinking alcohol is a defining feature of American social culture. People drink to celebrate, to unwind, and to enhance the flavors in their food. While drinking can be an enjoyable experience, alcohol is a drug that can become harmful if it’s not enjoyed in moderation. Food handlers play a key role in keeping customers safe by serving alcohol responsibly. 

In this self-paced course, your team will learn about the ways alcohol affects the human body, how to recognize symptoms of intoxication, appropriate intervention methods, and the laws that apply to individuals and food service establishments that serve alcohol. Cheers to alcohol safety!

Keeping food at the proper temperature is an essential part of preventing bacteria from growing rapidly and causing foodborne illness. Minimize the risk of foodborne illness by knowing what foods are most at risk and how to manage time and temperature control throughout the food handling process.

In this self-paced course, your team will learn common TCS foods as well as the proper way to monitor time and temperature control of food throughout the food handling process. The course culminates in a 10-question final assessment.

Food service can be a fast-paced and hectic environment to work in. Rooting your establishment in a culture of best practices ensures food safety isn’t overlooked when things get busy.

In this self-paced course, food managers will learn how to ensure food safety is prioritized in every stage of the food handling process and discover ways to implement food safety plans—all in the service of creating and sustaining a food safety culture. The course culminates in a 10-question final assessment.

Most of us are all too familiar with foodborne illness, more commonly known as food poisoning. Whether we get sick from a bad batch of lettuce or a questionable takeout meal, we usually recover quickly. For many people, however, foodborne illnesses can be fatal. Of the 48 million people who contract a foodborne illness each year in the US, 128,000 are hospitalized and 3,000 die. Food handlers play a vital role in keeping people healthy by preventing the spread of foodborne illness. 

In this self-paced course, your team will learn about some of the germs that make people sick, the best practices for food handling and production, and food safety legislation.

Food management: it’s a complex skill that’s essential to the safety of both employees and customers. Food managers fulfill a leadership role that involves overseeing others and making big decisions that impact the safety and satisfaction of their customers. 

In this self-paced course, food managers will learn about some of the biggest problems in food service related to food safety and the best ways to prevent them in the workplace. They’ll learn how to use active managerial control and respond appropriately when things go wrong. This course culminates in a 10-question final assessment.

Food recalls are an important part of mitigating foodborne illness. Outbreaks of foodborne illness can affect many people and industries, so it’s vitally important that food manufacturers, food handlers, and food managers follow specific food recall processes to help prevent outbreaks.

In this self-paced course, your team will learn why and how food recalls happen as well as cleaning and sanitizing procedures that must be followed after a recall. The course culminates in a 10-question final assessment.

Learn about the best hand hygiene practices for every stage of the food handling process.

For food handlers, hand hygiene means frequent handwashing, appropriate glove use, and personal health awareness. A good hand hygiene routine is not only required by law, but it’s also key to keeping customers happy and healthy.

In this self-paced course, your team members will discover the importance of hand hygiene and their personal responsibility regarding food safety. They’ll also learn best practices for keeping their hands clean and safe for the customers they serve.

As the number of people with food allergies in the US continues to rise, food handlers play an increasingly important role in keeping people safe from cross-contamination. Maintaining a clean work environment, preparing and storing food correctly, and practicing good hand hygiene are all essential to preventing allergic reactions in food service. 

In this self-paced course, your team will learn how food allergies affect the body and the eight most common food allergens. They’ll discover how to not only limit the transfer of allergens through food safety standards, but also how to respond appropriately in the event of an allergic reaction.

Contaminated food poses a serious health risk to consumers, and there are countless opportunities for food to become unsafe as it moves through production, processing, distribution, and preparation. The Hazard Analysis and Critical Control Points (HACCP) food management system is a prevention-based approach to food safety that helps to reduce or eliminate contamination at every step of the food handling process.

In this self-paced course, your team will learn the history of HACCP’s creation and why it’s become the leading food safety standard. They’ll also learn the seven principles of the HACCP system and how to apply them in your organization.