Restaurant - Sanitation and Health for Food Service Workers is a 25-minute online course that teaches food service employees proper sanitation procedures, food contamination prevention, and health safety practices as outlined by the FDA Food Code. It is designed for restaurant workers, food handlers, and food service supervisors and includes a downloadable certificate of completion.
The CDC estimates that roughly 48 million Americans experience foodborne illness each year, resulting in 128,000 hospitalizations and 3,000 deaths. Restaurants and food service establishments are frequent sources of outbreaks, and state health departments enforce strict sanitation standards. A single confirmed foodborne illness incident can trigger mandatory closure, fines ranging from hundreds to tens of thousands of dollars depending on the jurisdiction, and lasting reputational damage. Employers who operate food service establishments have a legal obligation to ensure employees are trained on sanitation and safe food handling procedures.
This course covers the essential sanitation and health practices your food service employees need to prevent contamination and maintain compliance with local and state health codes. Your team will learn proper food storage temperatures, cleaning and sanitizing procedures, personal hygiene requirements, and how to identify common sources of contamination including pests, cross-contact, and improper handling. The training addresses both front-of-house and back-of-house responsibilities to provide comprehensive coverage for your entire food service operation.
The FDA Food Code serves as the model regulatory framework for food safety in the United States, and most state and local health departments adopt some version of it as the basis for restaurant inspections. The Food Code requires that food establishments designate a certified food protection manager and that all food handlers receive training on safe food handling practices. State health departments conduct routine inspections and can issue citations, fines, or closure orders for violations. Penalties vary by jurisdiction but can range from $250 to $10,000 or more per violation depending on severity. Repeat violations or confirmed foodborne illness outbreaks can result in permit revocation. While OSHA does not directly regulate food safety, its General Duty Clause and sanitation standards (29 CFR 1910.141) apply to the workplace conditions in which food service employees operate.
| 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.