• 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 certification pass warranty. (Click here to see PAS Warranty requirements)
  
• Is the most widely accepted, by regulatory agencies, on-line food manager's certification training in the country. (Please check with your local and state agencies to see if the program is accepted).
  

      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 retrained and given the exam again 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 CFP certified food manager approved exams is provided.

Lesson One: The Need for Safe Food Training and Certification
Lesson Two: Causes of Foodborne Illness
Lesson Three: Biological Contamination
Lesson Four: Foodborne Illness
Lesson Five: Chemical and Physical Contamination
Lesson Six: Employee Health and Hygiene
Lesson Seven: Purchasing and Receiving
Lesson Eight: Storing Foods
Lesson Nine: Preparing, Cooking, and Serving Food
Lesson Ten: Equipment and Utensils
Lesson Eleven: Cleaning and Sanitizing
Lesson Twelve: Pest Control
Lesson Thirteen: Facilities
Lesson Fourteen: Hazard Analysis Critical Control Points (HACCP) and facilities self inspection.
Lesson Fifteen: Sample Examination

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

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