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, (30 correct answers).

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.

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, (30 correct answers).

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 document 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 for food safety
• Demonstrate the importance of keeping him/herself clean and hygienic
• State the importance of keeping the work areas clean and hygienic
• Define the importance of keeping food safe

Course Content

1. Introduction to Food Safety & The Law

Candidates will describe the terminology used in food safety, state the laws that apply to food businesses & food handlers, and be able to:

• Define the terms food safety, pathogenic foodborne illness, contamination, and hazard
• State the consequences of poor standards of food hygiene and the benefits of good standards
• Describe the symptoms of food poisoning
• Give examples of pathogenic food-borne diseases and common viruses
• State the difference between pathogenic and spoilage bacteria
• Give examples of common food contaminants
• State common causes of physical and chemical contamination
• State the biological and non-biological causes of food poisoning
• Give examples of those people most at risk
• State the possible consequences of non-compliance with food safety law

2. Food Safety Hazards – Pathogenic Bacteria

Candidates will explain the concept of food hazards, how the risk of food poisoning can be contained and be able to:

• State what micro-organisms are and where they are to be found
• State the factors that influence the multiplication of food poisoning pathogenic bacteria
• Explain the process by which bacteria reproduce and the timescale of that process
• Identify the importance of spore formation in relation to the cooking, cooling and the reheating of foods
• Explain the significance of bacterial toxins.
• State the risks associated with food being handled by carriers or victims of food poisoning or food-borne illness
• Identify the concept of the ‘temperature danger zone’
• State the high and low temperatures required to minimize bacterial multiplication
• Define and give examples of TCS foods and high-risk foods
• Explain the concepts of ‘contamination’ and ‘cross-contamination’
• State the reasons for the separation of raw and ready-to-eat foods in storage

3. Allergens

Candidates will define the concept of allergens, how the risk of cross contamination can be contained and be able to:

• Give examples of potentially unsafe practices concerning allergenic food ingredients
• Explain the term Due Diligence in the context of the use of allergenic ingredients
• Describe the symptoms of a serious allergic reaction (anaphylactic attack)
• Explain the existence and potential dangers of hidden allergenic ingredients
• Give examples of hidden allergenic ingredients in common foods and dishes
• State the vital importance of clear written communication regarding all aspects of the use of allergenic ingredients in food production and service with the customer
• Describe appropriate communication between front-of-house staff and kitchen, and communication with the customer
• State the potential consequences of a failure in communication on allergenic ingredients between staff members, or between a staff member and a customer

4. Time & Temperature Controls

Candidates should state how time and temperature play a key role in the supply of safe food and minimizing bacterial multiplication and be able to:

• State the temperatures required to destroy harmful pathogenic bacteria or to minimize their multiplication
• Explain the risks associated with, under-cooking of foods, re-heating food, hot holding food
• Describe methods of monitoring cooking and holding temperature
• Explain the importance of rapid and thorough re-heating of food
• State the temperatures at which hot food must be stored
• State the temperatures at which chilled food must be stored
• Describe safe methods of rapid chilling of cooked food
• Describe freezing and the safe storage of frozen foods
• Describe safe methods of defrosting frozen foods
• Explain how thermometers should be calibrated, used, cleaned and sanitized

5. Principles of Safe Food Storage

Candidates should state the importance of utilizing appropriate storage conditions for different types of food and be able to:

• State the significance and importance of ‘use-by’ and ‘best-before’ dates on foods
• Describe the principles of stock rotation and fifo
• Identify the appropriate storage conditions for frozen, chilled and ambient foods
• Describe procedures required for dealing with foods that may cause allergic reactions

6. Food Pests

Candidates should define the dangers of pests to food safety and be able to:

• Define the term food pest and describe the conditions in which pests thrive
• Name the different types of common food pests
• List the signs of a pest infestation
• Detail how pests can be prevented from entering a building
• Describe what actions should be taken in the event of an infestation being discovered
• State the legal requirements of pest control
• Explain the term Denial of Access

7. Cleaning

Candidates should state the importance of cleaning in food premises and be able to:

• Describe acceptable methods of storing and disposing of trash from food premises
• State the role of cleaning in preventing food contamination
• Describe the washing facilities that should be provided for food and equipment
• Explain the difference between a detergent and a sanitizer
• Describe the use of cleaning chemicals and sanitizers
• Describe how clean and suitable wiping cloths should be stored
• Describe the three-sink cleaning method
• State the importance of cleaning schedules
• Describe the effective cleaning of a work surface

8. Front of House

Candidates should state the food safety dangers within the front of house operation and be able to:

• Describe how to set a table properly
• State the benefits to food safety of correct table service
• Explain the dangers of cross contamination at the Front of House
• Describe the dangers associated with buffets and self-service areas
• Explain how to maintain food safety in self service areas
• Describe how to clean a table properly and avoid cross contamination
• Explain how to deal with food spills
• Describe the hidden dangers associated with electronic ordering systems

9. Personal Hygiene

Candidates should define the importance of personal hygiene as a food handler and the risk to food safety associated with poor personal hygiene and be able to:

• State the importance of personal hygiene in food handling
• Detail the need for, and suitable methods of, hand washing
• Describe the importance and properties of protective clothing
• Explain how and when to wash
• Explain the safe use of disposable gloves
• Describe the risks associated with unhygienic habits
• State symptoms of sickness you must report to your supervisor
• Detail the common pathogens that you must report
• State the appropriate methods of protecting food from cuts and acne