Product: Learn2Serve Food Safety Management Principles
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Learn2Serve Food Safety Management Principles


This course covers food safety issues, regulations, and techniques to maintain a food-safe environment. It will help you to better understand how handling food correctly is not only the law, but it improves safety and lowers cost as well.

This course is for training purposes and does not result in Food Protection Manager Certification.
To complete that certification, you'll need to pass the Learn2Serve Food Protection Manager Certification Exam, or another ANSI-CFP accredited exam. Texas Food Managers may choose either the Texas Food Manager Exam, OR an ANSI-CFP Exam.

Please note that certain areas may require training or additional paperwork or registration (Houston, Chicago, Northern Virginia District, and others). In Ohio, food managers should take the Ohio Level 2 course instead. Please check with your local health department to make sure you are in compliance.

Course Requirements

Learn2Serve Food Safety Management Principles Idaho Department of Health and Welfare

(208) 334-5936
Website URL:
Email Address:
450 W. State Street 4th Floor

Course Objectives

Upon completion of this course, the learner will be able to:

  • Develop a better understanding of food safety, its importance, and those who enforce it.
  • Describe the types of food-borne illness and causes.
  • Discuss the types of biological, physical, and chemical contamination.
  • Define temperature control.
  • Recognize the importance of proper personal hygiene in the workplace.
  • Identify cleaning, sanitation, and facility design.


End of Course Instructions

Upon successful completion of the course, you will be able to print a certificate of completion from your dashboard on your training page.

Course Outline

Lesson 1: Introduction to Food Safety

Lesson 2: Biohazards, Foodborne Disease, and Food Spoilage

Lesson 3: Contaminants

Lesson 4: Food and Temperature Control

Lesson 5: Employee Health, Hygiene, and Training

Lesson 6: Purchasing, Receiving, and Storing Food

Lesson 7: Cleaning and Sanitizing

Lesson 8: Pest Control

Lesson 9: Facility Design

Lesson 10: HACCP System Basics

Lesson 11: FDA Guidelines for Developing a HACCP System

Lesson 12: Developing, Implementing, and Maintaining a HACCP Plan

Lesson 13: Seafood HACCP

Lesson 14: Consumer Steps to Safer Seafood

Quiz Information

Each quiz must be passed with 70% or higher to move forward to the next lesson.

Approved Course Hours

Course Details:

  • Course Format: Online online
Price: $85.00
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