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Food Safety Manager Certification Training
This Enhanced e-Learning course has been accepted for Professional Food Managers Certification training by most of the nation's regulatory agencies.
California Food Handler Training
Course and examination take approximately 1.5-2 hours to complete and, upon successful completion, provides a printable handler certificate and card. This card is good for three years.
General Food Safety Re-Certification Training
This program is the re-certification training for food managers.
HACCP Managers Certification Training
This program has been designed to provide students and staff with information needed to effectively organize, develop, implement and manage a successful HACCP plan.
eTIPS On Premise - A new online certification program for on premise establishments. It is a self-paced, web-based program designed for servers at restaurants, bars, hotels or any other establishment where alcohol is consumed on the premises. Employees learn strategies for serving alcohol responsibly while providing the best possible customer service.
eTIPS Off Premise - Like eTIPS for On Premise, eTIPS for Off Premise is a new online certification program for off premise establishments. It is a self-paced, web-based program that addresses the sale of alcohol at grocery stores, liquor stores, convenience stores and package stores. Clerks learn strategies for preventing illegal alcohol sales to underage and/or intoxicated patrons.
ServSafe Food Handler Online Course and Assessment is a comprehensive solution that delivers consistent food safety training to employees. This ensures the same food safety principles are delivered each and every time.
Sections can be completed in approximately 10 minutes. Color photographs from the learners point of view helps reinforce food safety concepts.
Enhanced assessment can be taken at the completion of training to measure if employees have the minimum competency in food safety knowledge.
Covers five key areas: Basic Food Safety, Personal Hygiene, Cross-Contamination & Allergens, Time and Temperature, Cleaning and Sanitation
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