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The benefits of Always Food Safe
ANSI Accredited Training
Will your Health Official accept this certificate?
The short answer is YES!
Your Manager or a Health Official need to be confident that you have received the relevant training, it matches current laws, and more importantly, you understand the reasons behind food safety and that you are applying food safety practices and methods to your work/role.
Taking an ANSI accredited course means you have met very high standards. You can demonstrate a strong understanding of food safety and by passing the final exam, prove your knowledge.
The most important point is that you receive training, understand it and implement it.
We make it fun for the learner
Our course allows YOU to take personal responsibility for food safety, as well as being able to demonstrate basic principles of good practice needed to keep food areas, kitchens, front of house and yourself clean and safe.
• Our courses are filmed in catering kitchens and provide curriculum based learning linked to “real life” situations
• We show good practice and deliberate mistakes
• Humor is used to make the course more enjoyable and engaging
• Course mapped against the 2013 FDA Food Code and covers all aspects of Food Safety
• FREE unlimited re-tests!
Food Handler - Course Content
With over 48 million Americans getting sick,128,000 were hospitalized and 3,000 dying from a foodborne illness last year alone we understand that training your “front line” staff is vital.
Our Food Handler course is split into 9 chapters and explains in detail everything your staff needs to know to make sure your customers are safe.
Chapter 1- Introduction to Food Safety & The Law
Chapter 2- Food Safety Hazards – Pathogenic Bacteria
Chapter 3 – Allergens
Chapter 4 – Time & Temperature Controls
Chapter 5 – Principles of Safe Food Storage
Chapter 6 – Food Pests
Chapter 7 – Cleaning
Chapter 8 – Front of House
Chapter 9 – Personal Hygiene
Allergen Awareness - Course Content
With over 15 million Americans now suffering from a food based allergy, it’s more important than ever to make sure your staff understands how to prevent an allergy sufferer having a food-based attack.
Our allergy training is split into 6 chapters and explains in detail everything you need to make sure you and your customers are safe.
Chapter 1 – Introduction
Chapter 2 – Introduction to Allergens
Chapter 3 – The 8 Allergens
Chapter 4 – Recipe creation to storage
Chapter 5 – Preparation through to service
Chapter 6 – Cleaning