BIS Safety Software Canada

BIS Safety Software

Food Safety Training (US)

The online Food Safety course places learners in a realistic restaurant inspection scenario where they identify hazards, evaluate compliance, and apply HACCP principles. Participants build practical knowledge of food handling, sanitation, and regulatory standards to support safer, compliant food service operations.

Food Safety Training (US)

Course Overview

The Food Safety Training course immerses learners in a practical inspection scenario where they evaluate a restaurant with serious safety concerns. Acting as a food safety inspector, participants learn how to spot hazards, assess compliance issues, and recommend meaningful improvements to protect customers and staff. 

Throughout the training, learners examine proper food handling methods, safe storage practices, and the importance of maintaining clean facilities and equipment. The course explains how poor sanitation and incorrect procedures contribute to contamination and foodborne illness. 

Learners are also introduced to Food Safety Management Systems, with a focus on HACCP principles and regulatory expectations. By reviewing U.S. food safety standards and Houston-area regulations, participants finish the course with a clearer understanding of how food safety rules are applied in real-world restaurant environments.

Topic Overview

Food safety focuses on preventing contamination and ensuring food is prepared, stored, and served safely. Knowledge of hazards, sanitation practices, and regulatory requirements allows food service workers and inspectors to reduce health risks and support compliance. This course strengthens awareness of how food safety systems work in practice. 

Course Topics
Food Safety Codes and Standards
  • Learn the purpose of U.S. food safety regulations
  • Understand local compliance requirements
Hazard Recognition
  • Identify common food safety hazards
  • Learn how to apply preventative controls
Food Handling Practices
  • Understand safe preparation and storage techniques
  • Learn how temperature control affects food safety
 
Facility Cleaning and Equipment
  • Review cleaning requirements for food service operations
  • Learn how equipment impacts sanitation efforts
 
HACCP Systems
  • Understand the structure of HACCP programs
  • Learn how critical control points reduce food safety risks
 

Course Duration

This online course requires approximately 90 minutes to complete. Learners may stop and restart the training at their convenience. 

Pass Mark

Learners must achieve a minimum score of 80% on the final exam to pass. Up to three attempts are allowed. Short assessments throughout the course support knowledge retention. 

Certificate Of Completion

After completing the course successfully, learners can access a downloadable and printable certificate of completion. 

Course Details

Course Length

This course will take roughly 90 minutes

Passing Mark

To pass this training course, you need to score 80% or higher on the quiz

Certificate

Upon the successful completion of this course a certificate with your name will be stored on your profile and available to print

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