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  • Rated "Highly Recommended" by the National Association of City, County, State and Federal Sanitation Regulators, NEHA.
  • Online Food Safety training achieved a 100% certification examination first time pass rate in a study conducted by The Ohio State University.
  • University of Illinois study proves online is effective as a classroom.
  • Offers the only training warranty. (Click here to see warranty requirements)
Is the most widely accepted, by regulatory agencies, on-line food manager's training in the country. (Please check with your local and state agencies to see if the program is accepted).

This version of our food safety training course focuses on job tasks found in retail food operations. Unlike the original foodservice version, the retail version covers topics such as:
Open, reach-in, and walk-in coolers
Bakery and meat processing tools and operations
Fish and meat counters, and deli operations
Check-out areas
Cool and room temperature holding of fruits and vegetables
Produce misters
Product labeling
Ready-to-eat meals and other retail oriented tasks

High quality presentation and simple to use. Hours of video, audio and interactive learning games, with all text and narration in both English and Spanish. No time limits. Take as much time as needed. 97.3% first time pass rate for those following warranty requirements. Qualified students that fail the examination are re-trained with no further cost.

1,100 local test centers nationwide. Test center contact information offered at the end of the course or at the Test Centers link on the home page. Examination cost is not covered by purchase of training course. Contact test center for current examination price.
All the knowledge needed to pass any of the ANSI-accredited food manager approved exams is provided.
Lesson One: The Need For Food Safety Training
Lesson Two: Foodborne Illness: An Overview
Lesson Three: Biological, Chemical and Physical Contamination
Lesson Four: Common Foodborne Illnesses and Intoxications
Lesson Five: Hygiene, Health, and Food Safety
Lesson Six: Purchasing and Receiving Foods
Lesson Seven: Storing Food and Supplies
Lesson Eight: Preparing and Cooking Food
Lesson Nine: Serving Safe Food
Lesson Ten: Equipment and Utensils
Lesson Eleven: Cleaning and Sanitizing
Lesson Twelve: Pest Control
Lesson Thirteen: Facilities
Lesson Fourteen: Management Control and HACCP Systems
Lesson Fifteen: Practice Examination

Hundreds of major educational institutions, corporations, and government organizations use this program as a credit course of study and/or to prepare staff for the ANSI-accredited food manager examination.

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