The Food Handler Training Program is an online course designed to so may train at your own pace, on your own schedule. You can continue your training anytime, simply by logging into your account. There is no time limit to complete the training program or exam, but you must complete the training.
DurationThe Food Handler Training Program is an online course designed to so may train at your own pace, on your own schedule. You can continue your training anytime, simply by logging into your account.
There is no time limit to complete the training program or exam, but you must complete the training before taking the exam. You can instantly download or print your certificates of completion as soon as you pass the exam.
You must obtain a 70% or higher on the exam to pass, and can take the exam over again if you do not pass the first time. Our training program is ANSI accredited, so every learner knows they are getting the best possible training.
Institute of Food Safety, Health, & Hygiene, Inc. has a commitment to food safety training and stakeholder satisfaction that has been a part of our mission since day one.
This company, as a team, strives to stand above our competition by providing our stakeholders the most recent, honest, and highest quality training with unparalleled customer service.
We are committed to using only the most validated of resources with regards to the content of our training. Together, we will continue this tradition for many generations to come.This course is intended to provide food service professionals an understanding of allergen considerations in food establishments. It is provided 100% and is self-paced - estimated training times may vary for each individual.
More and more companies realize the time and cost value of on-site training. AFSI on-site food safety training is a flexible, cost-effective option allowing you to train individuals, teams, or an entire organization.
Book your class and proctored exam at our office for your Food Safety Manager certification. Class includes review of food safety principles catered to real life scenarios and then proctored exam with printed results upon successful completion.
Restaurants assigned as category 1 (High Risk) by the local health department. A restaurant is defined as any business that is primarily engaged in the sale of ready-to-eat food for immediate consumption.
This course will provide you with the necessary knowledge and techniques you need to be a responsible seller or server of alcohol. In addition, you will learn about food safety issues, regulations, and techniques to maintain a food safe environment.
Hazard Analysis Critical Control Point (HACCP) is a preventative plan which identifies hazards and documents the activities needed to control or eliminate them. HACCP is a necessary part of any Food Safety Program and required by most governmental agencies (FDA, USDA, and GA Dept. Ag.).
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