The Food Safety Training course places learners in the role of a food safety inspector tasked with identifying risks and recommending improvements in a high-risk restaurant environment. Through a scenario-based approach, participants explore common food safety hazards and learn how improper handling, storage, and sanitation practices can lead to serious health risks.

The course provides detailed instruction on food handling procedures, temperature control, storage requirements, and equipment sanitation. Learners also gain an understanding of how facilities should be cleaned and maintained to meet regulatory standards. A strong focus is placed on recognizing hazards and applying preventative measures to reduce contamination risks.

To reinforce real-world application, the training introduces the principles of Hazard Analysis Critical Control Point (HACCP) systems and reviews U.S. food safety codes and Houston-specific regulations. By the end of the course, learners will be prepared to identify violations, recommend corrective actions, and support safer food service operations.

Food safety is essential for preventing foodborne illness and maintaining public health in food service environments. Understanding how contamination occurs, how hazards are controlled, and how regulations are applied helps workers and inspectors ensure safe food preparation practices. This course builds foundational knowledge for identifying risks and supporting compliance in restaurant settings.

Food Safety Regulations

• Understand U.S. food safety codes and Houston-specific requirements
• Learn why regulations exist and how they protect public health

Hazard Identification and Control

• Identify biological, chemical, and physical food hazards
• Apply control measures to reduce contamination risks

Food Handling and Storage

• Learn proper food handling procedures
• Understand temperature control and storage best practices

Cleaning and Equipment

• Review sanitation standards for food service facilities
• Learn how equipment design and maintenance affect food safety

Food Safety Management Systems (HACCP)

• Understand HACCP principles and critical control points
• Learn how HACCP supports consistent food safety practices

This online Food Safety Training course takes approximately 90 minutes to complete. Learners can pause and resume the course at any time to fit their schedule.

A minimum score of 80% is required to pass the final assessment. Learners have three attempts to achieve a passing grade. Knowledge checks throughout the course reinforce learning and confirm understanding.

Upon successful completion, learners receive a digital certificate of completion that can be downloaded and printed for their records.