Your Health Inspector will accept this training
Official APPROVED, ANSI accredited online Food Handlers training that is accepted throughout Hawaii.

Available in English & Spanish
Our training is available in both English & Spanish, so you can choose to learn in the language you feel most comfortable in.

Video learning
Our training is video-based compared to the usual PowerPoint presentations. This means learners engage more, meaning higher test scores and a greater retention of knowledge.

Staff can pay or the business can pay for the training
We know that all companies have different ways of paying for training - so we accommodate both!

It's a complimentary service
The only thing you pay for is the training itself.

Valid for 3 years
Once completed your Food Handler certificate will be valid for 3 years.

Hawaii Food Handler regulations

A new mandate for Food Handlers Education certification* requires at least one employee present at every food establishment during normal hours to have a formal food handlers training level certification.

In addition to DOH Food Safety Education workshops, ANSI (American National Standards Institute) accredited courses will meet this requirement.

*Requirement effective September 2018

For more information visit:

Buy Training

What does the course consist of?

The course is split into 9 chapters and explains in detail everything you need to make sure you and 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

Find out more

Allergen Awareness training as low as $17 a staff member

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 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

Find out more