This course provides essential knowledge on hygienic practices, contamination prevention, and proper food handling to ensure customer safety and compliance with federal, state, and local regulations. Participants will gain an understanding of the role of agencies like the FDA and USDA in setting food safety standards and how to meet these requirements in their daily restaurant operations.

Created for restaurant owners, managers, chefs, and food service employees, this course offers a detailed overview of relevant regulations and best practices safe food handling, including industry best practices for cleaning, sanitization and conducting a hazard assessment for your kitchen. Also included are professional tips and tricks for passing the ServSafe exam, a professional assessment that many states require before issuing food handling certificates.