Finding the Food Safety Training Program that is Right for You
… if my business were ever the source of a foodborne illness outbreak, I would certainly want to know that I had done everything in my power to protect my guests and having trained my employees who work on the front lines with the food I serve in my business would be the very least that I could do.
However, I don’t know about you, but if my business were ever the source of a foodborne illness outbreak, I would certainly want to know that I had done everything in my power to protect my guests and having trained my employees who work on the front lines with the food I serve in my business would be the very least that I could do. Thus, below is a list of all organizations who are currently certified to offer the food safety certification exam and some basic information about the program. Accredited Food Manager Examinations[1]
| Name of Organization | Website | Format | Cost | Other Notes |
|---|---|---|---|---|
| AAA Food Safety | https://aaafoodhandler.com/food-manager-certification | Training: Online Exam: Remote proctoring | Training & Exam: $99.95 Exam only: $69.95 Training Only: $49.95 | The $99.95 rate only provides one attempt to pass the exam. There is a “Diamond Package” available for $119.95 that provides one free retreat. |
| WFSO Academy | https://academy.worldfoodsafety.org/#/fpm | Training: Online Exam: Remote or in-person at test site | Exam, remote proctoring: $95.00 Exam, in-person at test site: $125.00 Training: $12 – $95.00 | Study courses are priced individually but can also be purchased in a comprehensive bundle. Access to the course is available for one year. |
| Certus / StateFoodSafety.com | https://www.statefoodsafety.com/ | Training: online Exam: In-person or online, remote proctoring available | Training & Exam: $78.00[2] + proctor fee (varies, usually around $50) Training only: $65.00 Exam only: $28.00 plus proctor fee (varies, usually around $50) | If you fail the exam, you must repurchase a new exam, however the course remains free. Examinee must repurchase the exam and register for an exam session for each attempted retake. |
| 360training.com, Inc. | https://www.360training.com/learn2serve | Training: Online Exam: Remote proctoring, cost included with both the training and exam package and the exam only option. | Training & Exam: $121.00 Exam only: $69.99 | Students allowed two attempts to pass the exam with no additional cost. Not approved for New York City |
| My Food Service License | https://myfoodservicelicense.com/ | Training: Online Exam: Remote proctoring. | Training & Exam: $199.00 Exam only: $100.00 Training only: $161.00 | Normal prices are reported. At the time of the audit, the training and exam were “on sale” for $169.00 and the training only was $115.00. |
| National Registry of Food Safety Professionals | https://www.nrfsp.com/ | Training: It appears this is designed for in-person training, but self-study options are allowed. There is an affiliate network that provides online training for an additional cost. Exam: Online or in-person | Training & Exam: $70.95 Self-Study Training Materials: $23.00-$103.95 Exam only: $80.00 | Of accredited programs, this was the most complicated of the websites to navigate in order to determine what you needed to purchase to obtain the certification. |
| National Restaurant Association | https://www.servsafe.com/ | Training: In-person or online Exam: In-person or online, remote proctoring available. | Training & Exam: In-person costs will vary; online $179.00 Exam only with online proctoring: $99.00 Online Exam Voucher only: $36.00 | If you fail the exam, you must repurchase a new exam, however the course remains free. |
| Trust20 | https://trust20.co/ | Training: Online, remote proctored. Exam: Online | Training: $90.00 Exam only: $90.00 | If you fail the exam, you must repurchase a new exam. The training is available, but only results in a “certificate”, not certification. There does not appear to be a combined training/exam package with a reduced rate. |
| Responsible Training | https://www.responsibletraining.com/ | Training: Online, remote proctored by Examity. Exam: Online | Training & Exam: $119.99 Exam only: $64.99 | Students allowed two attempts to pass the exam with no additional cost. |
| The Always Food Safe Company, LLC | https://alwaysfoodsafe.com/en/ | Training: Online Exam: Remote proctoring, cost included with both the training and exam package and the exam only option. | Training & Exam: $78.00 + Remote Proctor Fee of $48.00 Exam only: $28.00 + Remote Proctor Fee of $48.00 | Students allowed two attempts to pass the exam with no additional cost. |
[1] Information is current as of 9/26/2023 [2] Fee is specific to the state and, in some cases, the county. It appears that most are $78.00.
The Route to Safer Fresh Fruits and Vegetables
Although fruits and vegetables are one of the healthiest foods sources in our diet, we continue to have foodborne disease outbreaks of significance from produce, sometimes affecting large groups of people in multiple states because of their wide distribution. The CDC estimates that fresh produce now causes a huge number of foodborne illness outbreaks in the United States. Produce needs our continued food safety efforts at the restaurant level as well as at the stages in agricultural production. Occasionally, fresh fruits and vegetables can become contaminated with harmful bacteria or viruses, such as Salmonella, E. coli 0157:H7, Norovirus, and Hepatitis A. This contamination can occur at any point from the field to our table. If eaten, contaminated fruits and vegetables can cause foodborne illness.
Be Cool, Chill Out, Refrigerate Promptly!
The Cold Chain -- Keeping perishable foods at proper cold holding temperatures (between 28°F and 41°F maximum or 0°F for frozen food) from your food producers / manufacturers to your customers has to be one of our strongest links to safe food and high quality. Sometimes that is referred to in the food industry as “maintaining the COLD CHAIN”. Any slip ups in the cold chain, and we have a weak link. Most all of our state food regulations require 41°F as a cold maximum, but colder is a “best practice” policy to maintain.
Cutting Board Safety
Everyone knows to prepare food only on a clean and sanitized surface. Everyone also knows not to prepare food on a surface previously used to prepare any type of uncooked meat—cross-contamination. But does everyone know what this clean, sanitized, uncontaminated surface should be made out of? Or how cutting boards should be cared for?
A Date with Safe Food Labels
When it comes to food, calendar dates relating to time and temperature are important and sometimes confusing. Terms we use are: 1) food product or code dating used for commercial food manufacturing and 2) date marking used for food prepared onsite in a restaurant. In a restaurant at the receiving step or the retail food store as a consumer, "Sell by July 14" is a type of information you might find on a meat or poultry product. Are dates required on food products? Does it mean the product will be unsafe to use after that date? Here is some background information, which answers these and other questions about food product dating.
