Food Service Safety and Sanitation (Universities) is a 20-minute online course that trains university dining hall and food service staff on food safety fundamentals, personal hygiene, temperature control, and sanitation procedures aligned with the FDA Food Code. It is designed for campus dining workers, food service supervisors, and university auxiliary services managers, and includes a downloadable certificate of completion.
The CDC estimates that 48 million Americans get sick from foodborne illness every year, resulting in approximately 128,000 hospitalizations and 3,000 deaths. University dining operations serve thousands of meals daily to a population that includes immunocompromised individuals, making food safety training critical for campus food service teams. In 2024, hospitalizations and deaths linked to foodborne illness outbreaks more than doubled compared to the previous year according to the U.S. PIRG Food for Thought report, with Listeria, Salmonella, and E. coli responsible for the most serious outcomes. The FDA Food Code, adopted by all 50 states as the basis for local food safety regulation, requires that food establishments employ a certified food protection manager and that food handlers receive training in safe food handling practices.
This course prepares your university food service staff to handle, prepare, and serve food safely in campus dining environments. Your employees will learn personal hygiene and handwashing requirements, time-temperature control for potentially hazardous foods, cross-contamination prevention, allergen awareness, proper cleaning and sanitizing procedures, and the fundamentals of HACCP-based food safety management. The training addresses the unique characteristics of university dining - high volume, diverse menu offerings, buffet service, and student worker turnover - with practical procedures your team can apply immediately.
The FDA Food Code serves as the model food safety regulation adopted, in whole or in part, by all 50 states and most local health departments. University dining operations are regulated as food service establishments under state and local health codes based on the Food Code. The Code requires that food establishments designate a certified food protection manager and that all food handlers receive training proportionate to their duties. State health departments conduct routine inspections of campus dining facilities and can issue citations, fines, or closure orders for violations. The CDC estimates 48 million foodborne illnesses annually in the United States, resulting in 128,000 hospitalizations and 3,000 deaths. In 2024, the U.S. PIRG reported that foodborne illness hospitalizations more than doubled year-over-year, driven by Listeria, Salmonella, and E. coli outbreaks. Universities face additional reputational and liability exposure because they serve a captive population of students, many of whom are living independently for the first time and rely entirely on campus dining.
| Team Size | Price per Person |
|---|---|
| 1 - 9 | $24.95 |
| 10 - 24 | $19.95 |
| 25 - 49 | $17.95 |
| 50 - 99 | $17.50 |
Certificate of completion included. Downloadable upon passing the final assessment.