How it Works

Before starting the course, we thought we would give you a quick overview of how it works and hopefully answer some of the questions you may have.

At any stage, if you have any other questions or need more information, please speak to one of the team. You can either call us toll-free on 1-844-312-2011 or email help@alwaysfoodsafe.com

We are happy to answer any questions.

1.  Certificate Program Purpose, Scope & Intended Learning Outcomes

The purpose of this course is to provide learners, with the necessary good practices, including legal requirements, that must be applied to the storage and cooking of food, as well as the basic principles of good practice needed to keep food areas/kitchens clean and safe. Achievement of the course will enable learners to identify how to make changes to foodservice practices in order to improve the safety of the food as a whole.

This course provides learners with food safety knowledge directly relevant to the foodservice, catering, leisure, and hospitality industry, which constitutes the program scope.

The following are the requirements to earn the certificate:

1. Complete 100% of the course study materials.
2. Pass the end-of-course assessment with a passing score established by an industry accepted methodology.

The Final Exam

Once you have completed all the learning and you feel ready to take the test, go to the final chapter, (exam), and take the test.

The multiple-choice exam consists of 40 questions and a pass mark of 75% will be required.

You are permitted 2 attempts at the exam, (within the 30 days). If you fail all of the 2 attempts, you will be required to re-watch all the learning material before being allowed to take the final exam again.

For a full breakdown of what’s included course content and learning outcomes, please see our guide: Course Content and Learning Outcomes at the bottom of this page.

2.   Certificate Requisites (What you need)

The only things you really need is an ability to read either English or Spanish and a have basic understanding of computers/IT skills to be able to log onto the system. Please note it is only a very basic level, as the course is simple and easy to access and use.

You will need access to a printer, (home or work), if you need to print off your certificate or food card for work.

There are no minimum requirements on hearing as the course has both video-based and written content. You also do not need to have had any training before and is designed for people new to the industry or retaking to update their certificate.

The course is available in either English or Spanish. Please note if you start in English, you cannot then swap to Spanish, or vice versa.

Please note: Once you register and start learning, you have 30 days to complete and pass the Final Exam. Before you register, the course has no shelf-life.

3.  Course Design (Instructional Personnel)

The program’s primary course developer is Nick Eastwood. Nick holds a Level 4 Advanced Food Qualifications and has been involved in the training industry for over 10 years and has in total, over 30 years’ food industry experience.

We also have in place an Advisory Group, (group of experts) that helps us to develop, test, monitor, feedback and approve our courses.

We test and ask for their feedback on course content, relevance, information provided, quality of extra learning materials, in-course questions and the final exam.

4. Fees, Cancellation & Refund Policies

The fee per course, (including learner material and final exam), is detailed before purchase and we believe at a very competitive price.

Refund Policy

We offer a refund in circumstances such as accidently purchasing more than one course, or you have subsequently found your current certificate.

Please note:

• Once you begin your training or examination, a refund is ineligible.
• You have 30 days from initial purchase to claim a refund.

You can either call us toll-free on 1-844-312-2011 or email help@alwaysfoodsafe.com

Refunds will be processed and credited to you through the third-party payment partner you initially used. (Credit Card/PayPal).

How it works:

• Learner requests refund
• Date of purchase checked
• Completion of exam checked
• Decision to refund/not refund made
• Refund processed and credited via initial payment method
• Details recorded in complaints/refund log

5.  Certificate Issuance

Certificates are issued only to qualifying users who have met the following criteria:

• Completion of online course training material
• Successful completion of online examination

Certificates are automatically generated when the qualifying examination score is achieved. We cannot and will not artificially create or issue a certificate to someone who has not successfully passed the online examination.

Certificate Use

Certificate use is defined and dictated by partnered health department officials, state or local laws or regulations, and/or legislative documents.

The Always Safer Food Company does not grant credentials or acronyms to any individual successfully completing any of its certificate programs.

Certificate Invalidation - Cheating

We have the right to invalidate any certificate that comes under suspicion of fraudulent behavior.

This may include but is not limited to:

• Fraudulent or otherwise dishonest completion of the online examination
• Duplicated or otherwise “doctored” certificate

The decision to invalidate is carried out by our certificate committee, which comprises of the President and the Responsible Officer, (Awards & Examination).

6.  Confidential Information - Privacy Policy

Keeping food safe is our business but we also prioritize keeping safe the information that you give to us.

When you take part in our training, there’s various information (data) that we need to know about you – like your name and where you work and live. So, like any fair and responsible business that holds customer data, we have a privacy policy that explains how we protect and process this information.

Registration - When you sign-up

As a Registered User, you will create a user ID, choose a password, and create a profile. This is your own personal training ID and if you think that someone else is using your training ID, then you need to let us know right away. Please remember to keep your password confidential.

Entering this information means you authorize us to collect and share information as set forth in this Privacy Policy.

How we protect and process your information is fully documented in our Privacy Policy document. If you would like to see a copy of this, please speak to one of the team. We also adhere to the Children’s Privacy Laws and Your California Privacy Rights/Do Not Track Disclosures. Again, this is fully documented in our Privacy Policy document.

You can either call us toll-free on 1-844-312-2011 or email help@alwaysfoodsafe.com We are happy to answer any questions.

8.       Commercial Support Policy

As The Always Food Safe Company LLC is a self-generating, profit-making enterprise, we accept no financial support from outside entities.

9. Changes to the Course

The guiding framework will be reviewed at least annually during the program evaluation by our Advisory Group to make certain it remains aligned and appropriate to keep the program current, relevant and valuable to its primary stakeholders. The Advisory Group is a collection of individuals that work within the food industry. The group consists of people with various levels of experience and roles within the industry.

o   We believe this gives a balance across both sectors and experience.

o   We want to achieve this balance between what a Health Official is looking for and the needs of a food business.

o   Any changes the Advisory Group suggests are then reviewed and added or removed from the course.

Additional Information

Learning - How Does It Work?

All our courses are specifically developed as online learning programmes.

The course is broken down into chapters that you need to study. Watch the video content and then complete the end of chapter, quick exam questions. They are at the bottom of each chapter page.

Please Note: You must watch the entire chapter video and answer the 3 questions correctly before it will allow you to move onto the next chapter. You are not allowed to go straight to the exam.

You can also access the course and study whenever you want, 24/7. You can leave the course at the end of a chapter and just pick up where you left off.

The Final Exam

Once you have completed all the learning and you feel ready to take the test, go to the final chapter, (exam), and take the test.

The multiple-choice exam consists of 40 questions and a pass mark of 75% will be required.

You are permitted 2 attempts at the exam, (within the 30 days). If you fail all of the 2 attempts, you will be required to re-watch all the learning material before being allowed to take the final exam again.

Exam Result

Results of your test are immediate.

Your certificate is immediately issued as a pdf document, is sent to you via email, and also permanently stored in your own admin area.

How Long Does the Certificate Last For? (Term of Validity)

The quick answer is that this certificate lasts for 3 years. It is a personal certificate which means that you can take it to another job. It is your certificate!

The long answer is that it is based on two important points. Firstly, the FDA Food Code which recommends that every learner has the opportunity to update their knowledge on a timely basis.

In addition, many States insist that you receive training within 30 days of employment and this knowledge must be re-tested every 3 years. Also, training programs should be accredited by ANSI.

Complaints

Hopefully you won’t have any. However, if you do, then please talk to us!

You can either call us toll-free on 1-844-312-2011 or email help@alwaysfoodsafe.com

If you do have a complaint, about the course, your exam result, or a member of staff, for example:

• Contact one of our Customer Service Team on the above number/email.
• We will endeavor to respond to you very quickly and within 14 days.
• If we fail to address your concerns, we will then escalate this to one of our senior managers.
• A response will then be formally sent within a 14-day period.

As mentioned at the start, we always intend to deal with any complaint you have in a speedy and fair manner.

Appeals

Candidates have a right to appeal or request a re-mark should they be dissatisfied with their final marks.

You can either call us toll-free on 1-844-312-2011 or email help@alwaysfoodsafe.com

If you do wish to appeal:

• Contact one of our Customer Service Team on the above number/email.
• The individual learner exam file will be requested from the system, accessed and the electronic paper remarked and rechecked.
• We will endeavor to respond to you very quickly and within 14 days.
• If we fail to address your concerns, we will then escalate this to one of our senior managers.
• A response will then be formally sent within a 14-day period.

Equality & Diversity

As a company, we are committed to ensuring consistent equality of opportunity.

Candidates are encouraged to inform the company of any particular special or additional need before purchasing a training course.

We will make all reasonable efforts to assess individual candidate requirements with regards to a disability, medical condition, or learning need. Within reasonable limits, appropriate training and assessment methods will be used in order that the candidate is not unfairly disadvantaged in terms of gaining his/her qualification.

We certainly hope that you found this helpful.

At any stage,if you have any questions or need more information, please speak to one of the team. You can either call us toll-free on 1-844-312-2011 or email help@alwaysfoodsafe.com

We are happy to answer any questions.

Learning Outcomes & Course Content

Learning Outcomes

• Describe how individuals can take personal responsibility to help protect an allergy sufferer from a food allergy related incident
• Identify the 8 Major allergens, hidden allergens and the importance of clear labelling
• State the importance of keeping work areas clean and hygienic and role the of personal hygiene
• Define the steps required to keep allergenic free food safe from cross contact

Course Content

Chapter 1: Allergens & the Law

Candidates will describe the increasing incidence of allergenic contamination and the rising numbers of people who now have a Food Allergy and will be able to:

• Describe the growing threat to consumers and the food industry
• State the statistics behind the headlines
• Give examples of potentially unsafe practices concerning allergenic food ingredients
• State the possible consequences of non-compliance with food safety law
• Explain what a Due diligence defense is

Chapter 2: Introduction to Allergens

Candidates will define the concept of allergens, the difference between a food allergy and a food intolerance. Symptoms of an allergenic reaction, anaphylactic shock and how to recognize an attack, and will be able to:

• Describe the terms food allergy, food intolerance and Coeliac disease
• State how gluten affects a sufferer
• Explain what the term anaphylaxis means
• Detail how to recognize the symptoms of an allergic reaction (an anaphylactic attack)
• State basic emergency procedures if someone is having an attack
• Describe the 4-step response to a potential allergenic attack (anaphylaxis)

Chapter 3: The 8 Named Allergens

Candidates should define the 8 most common Food Allergens listed by the FDA, the importance of being able to identify “hidden allergens” and of clear food labelling and will be able to:

• State the 8 named allergenic ingredients listed by the FDA
• Give examples of foods/dishes where named allergenic ingredients are commonly used
• Give examples of alternative ingredients to the named allergenic ingredients
• Give examples of hidden allergenic ingredients in common foods and dishes
• Detail the importance of clear food labelling
• Detail how to help a sufferer avoid an allergenic reaction
• Give examples of potentially unsafe practices concerning allergenic food ingredients

Chapter 4: Recipe Creation to Storage

Candidates will consider safe and appropriate practices such as communication methods, recipe creation, developing a system, adapting a recipe for an allergy sufferer, suppliers and storage and will be able to:

• Detail how to create a simple system to manage the use of allergenic ingredients
• State the importance of clear communication in the use of allergenic ingredients
• Explain how to create recipe and customer ingredient information sheets
• Give examples of how to adapt a recipe or dish for an allergy sufferer
• Describe procedures required for dealing with foods that may cause allergic reactions
• State the importance of appropriate suppliers and delivery
• Detail dry, chilled and frozen storage procedures to reduce the risks of cross contamination

Chapter 5: Preparation through to Service

Candidates will explain the main dangers involved at the following key stages, Food Preparation – Cook – Assembly of Dish, Front of House Service and will be able to:

• Explain the importance of good management systems and clear communication
• Detail the importance of clear communication with all staff
• Describe appropriate communication between front-of-house staff and kitchen
• Give examples of the steps required to avoid cross contamination
• Give examples of the main danger points in a self-service area
• Give examples of the communication required with a customer
• Describe the important role front of house staff can play in preventing cross contamination

Chapter 6: Cleaning & Personal Hygiene

Candidates will state the importance that cleaning, and personal hygiene play in helping to reduce cross contamination and will be able to:

• Explain the importance of cleaning, and handwashing in helping to reduce cross-contamination
• State the importance of personal hygiene in food handling
• Detail the required cleaning procedures for a kitchen
• Explain how and when to wash
• Detail the required cleaning procedures for front of house areas such as work-stations and self-service areas
• State the importance of cleaning schedules
• Describe how thorough cleaning of Front of House can reduce the risks of cross contamination