Tools for Teachers

Our Classroom Management Tools were designed with teachers in mind. We understand the importance of keeping track of student performance in addition to ensuring everyone is on track for success, so we created an easy-to-use teachers portal that creates a streamlined process to manage your students and classrooms.

Basic Food Safety

Students learn Basic Food Safety Principles through our 6-Part ANSI-Accredited online training program. Upon successful completion, students can earn a 3 year food safety certificate that can give them a kickstart to their food service career.

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Chapter 1: Introduction to Foodborne Illness

  1. The Problem
  2. Food Hazards
  3. Role of Person-in-Charge
  4. Highly Susceptible Populations
  5. Common Food Allergens

Chapter 2: Health and Hygiene

  1. Good Personal Hygiene Practices
  2. Symptoms and the Big 6
  3. Proper Handwashing Procedure
  4. When to Wash Hands
  5. Avoid Bare Hand Contact with RTE Foods

Chapter 3: Temperature Control

  1. Bacteria Growth and the Danger Zone
  2. Potentially Hazardous Foods (TCS Foods)
  3. Hot & Cold Holding
  4. Thawing, Cooling, and Reheating
  5. Final Cooking Temperatures
  6. Proper Thermometer Use

Chapter 4: Avoiding Cross-Contamination

  1. What is Cross-Contamination?
  2. Safe Preparation and Storage Methods
  3. Cleaning vs. Sanitizing
  4. Safe Dishwashing
  5. Preventing Pests

Chapter 5: Safe Food Sources

  1. Approved Food Sources
  2. Inspecting & Receiving Food

Chapter 6: Summary & Review

  1. Review 10 Key Takeaways from the Learning Material

Advanced Food Manager Certification

Our Food Manager Certification program teaches students management-level food safety skills to prepare them for the restaurant industry. Upon successful completion, students earn a 5-year ANSI-Accredited Food Manager Certification that is widely accepted throughout the US.

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Chapter 1: Foodborne Illness and their Sources

  1. Introduction
  2. Person-in-Charge (PIC)
  3. Food Hazards
  4. Biological Contaminants
  5. Bacteria
  6. Viruses
  7. Toxins
  8. Parasites
  9. Fungus
  1. Chemical Contamination
  2. Physical Contamination
  3. Deliberate Contamination
  4. Cross Contamination
  5. Food Allergies
  6. Recognizing Illness
  7. YOPI
  8. Case Studies

Chapter 2: Safe Handling and the Flow of Food

  1. Introduction
  2. Hygiene
  3. Handwashing
  4. Ready To Eat Foods
  5. Gloves
  6. Purchasing Foods
  7. Receiving Foods
  8. Storing Foods
  9. Thawing Foods
  1. Cooking
  2. Cooking Temperatures
  3. Microwaves
  4. Utensils Serving Display
  5. Hot and Cold Holding
  6. Cooling Food
  7. Reheating Food
  8. Case Studies

Chapter 3: Equipment, Cleaning & Pest Management

  1. Unit 3 Introduction
  2. The Workspace
  3. Floor / Table Equipment
  4. Dishwashing Facilities / Equipment
  5. Cleaning vs Sanitizing
  6. Food Contact Surfaces
  7. Cleaning Schedules
  8. Storing Wares
  9. Integrated Pest Management (IPM)
  1. Inspecting for Pests
  2. Treating for Pests
  3. Trash Management
  4. Case Studies

Chapter 4: Management Responsibilities

  1. Introduction
  2. Effective Management Practices
  3. Regulatory Controls
  4. Inspections
  5. Active Managerial Control
  6. Hazard Analysis Critical Control Points (HACCP)
  7. Case Studies

Programs & Pricing for 2021-2022 School Year

*Please note the rate may vary based on location due to health department fees.


Basic Food Training Programs School ANSI-Accredited
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Compare Our School Programs Below

Basic Food Training Programs

School ANSI-Accredited
Lite
Free
Coming Soon
Basic
$5/Student*
Standard
$10/Student*
Premium
$15/Student*
Lite Basic Standard Premium
Free $5/Student* $10/Student* $15/Student*
  Teaching Tools
Teaching Tools
  Training Resources
Downloadable
Training Resources
Downloadable
  75 Minute Online Course
75 Minute Online Course
  Student Manual
Downloadable
Student Manual
Downloadable
  40-Question Online Exam
40-Question Online Exam
  Student Workbook
Downloadable
Student Workbook
Downloadable
  Teacher's Guide
Downloadable
Teacher's Guide
Downloadable
  Supplemental Training Materials
Culinary Math, Food Allergens, Careers in the Food Industry
Supplemental Training Materials
Culinary Math, Food Allergens, Careers in the Food Industry
  24-Part Video Series
24-Part Video Series
  Certificate
Certificate
  Certificate of Completion
Certificate of Completion NA Valid 1 year Valid 3 years Valid 3 years
  Classroom Management Tools
Classroom Management Tools
  View Student Scores/Progress
View Student Scores/Progress
  Assign Student Tokens
Assign Student Tokens
  Print & Download Certificates
Print & Download Certificates
  Upload Class rosters
Upload Class rosters
  Student Performance Analysis
Student Performance Analysis
  Support
Support
  Chat
Chat
  Technical & Account
Technical & Account
Advanced Food Safety Programs
Get a quote

Compare Our School Programs Below

Advanced Food Safety Programs

Basic
$78/Student
Standard
$90/Student
Premium
$124/Student
Basic Standard Premium
$78/Student $90/Student $124/Student
  Training Tools
Training Tools
  8 Hour Online Course and Study Guide
8 Hour Online Course and Study Guide
  Supplemental Training Modules
HACCP Plan Development & Implementation, Food Allergens, Starting a Restaurant Business
Supplemental Training Modules
HACCP Plan Development & Implementation, Food Allergens, Starting a Restaurant Business
  Exam & Certification
Exam & Certification
  Certified Food Protection Exam
Proctored by Teacher
Certified Food Protection Exam
Proctored by Teacher
  Certified Food Protection Exam
Proctored by Remote Proctor
Certified Food Protection Exam
Proctored by Remote Proctor
  Classroom Management Tools
Classroom Management Tools
  View Student Scores/Progress
View Student Scores/Progress
  Print & Download Certificates
Print & Download Certificates
  Assign Student Tokens
Assign Student Tokens
  Upload Class Rosters
Upload Class Rosters
  Student Performance Analysis
Student Performance Analysis
  Support
Support
  Chat
Chat
  Technical & Account
Technical & Account

Supplemental Training Materials

All of these materials can be purchased in addition to the training programs.

Culinary Math

Students will learn the basics of addition, subtraction, multiplication, and division needed to measure and convert recipes.

Food Allergens

Students will learn about the top 8 food allergens, important steps to prevent an allergic reaction from occurring, and what to do if an allergic reaction takes place.

Food Industry Careers

Students will learn about the variety of careers in the food industry ranging from farmer’s markets to restaurants to mycologists.

HACCP

In this mini-module, students will learn the fundamentals of Hazard Analysis Critical Control Point (HACCP) management system and how it is used in the food industry.

Starting a Restaurant

In this mini-module, students will get insight into starting their own restaurant business, including the pros and cons and key considerations.

Need special pricing? Contact Us

*Please note the rate may vary based on location due to health department fees.