Ohio Food Safety Manager Courses

• Rated "Highly Recommended" by the National Association of City, County, State and Federal Sanitation Regulators, NEHA. (learn more)
• Online Food Safety training achieved a 100% certification examination first time pass rate in a study conducted by The Ohio State University. (learn more)
• University of Illinois study proves online is effective as a classroom. (learn more)
• Offers the only training warranty. (Click here to see warranty requirements)
• Is the most widely accepted, by regulatory agencies, on-line food manager's training in the country. (Please check with your local and state agencies to see if the program is accepted).

High-quality presentation and simple to use. Hours of video, audio, and interactive learning games, with all text and narration in English and Spanish. 97.3% first-time pass rate for those following warranty requirements. Qualified students that fail the examination are re-trained with no further cost.

1,100 local test centers nationwide. Test center contact information offered at the end of the course or at the Test Centers link on the home page. Examination cost is not covered by purchase of training course. Contact test center for current examination price.

All the knowledge needed to pass any of the ANSI-accredited food manager approved exams is provided.

1. The Need For Food Safety Training
2. Foodborne Illness: An Overview
3. Biological, Chemical and Physical Contamination
4. Common Foodborne Illnesses and Intoxications
5. Hygiene, Health, and Food Safety
6. Purchasing and Receiving Foods
7. Storing Food and Supplies
8. Preparing and Cooking Food
9. Serving Safe Food
10. Equipment and Utensils
11. Cleaning and Sanitizing
12. Pest Control
13. Facilities
14. Management Control and HACCP Systems
15. Practice Examination

Hundreds of major educational institutions, corporations, and government organizations use this program as a credit course of study and/or to prepare staff for the ANSI-accredited food manager examination.

• Rated "Highly Recommended" by the National Association of City, County, State and Federal Sanitation Regulators, NEHA.
• Online Food Safety training achieved a 100% certification examination first time pass rate in a study conducted by The Ohio State University.
• University of Illinois study proves online is effective as a classroom.
• Offers the only training warranty. (Click here to see warranty requirements)

The TAP Ohio Retail Manager Certification In Food Protection (Level 2) Training is the most widely accepted, by regulatory agencies, on-line food manager's training in the country.

This version of our food safety training course focuses on job tasks found in retail food operations. Unlike the original foodservice version, the retail version covers topics such as:

• Open, reach-in, and walk-in coolers
• Bakery and meat processing tools and operations
• Fish and meat counters, and deli operations
• Check-out areas
• Cool and room temperature holding of fruits and vegetables
• Produce misters
• Product labeling
• Ready-to-eat meals and other retail oriented tasks

High-quality presentation and simple to use. Hours of video, audio, and interactive learning games, with all text and narration in English and Spanish. 97.3% first-time pass rate for those following warranty requirements. Qualified students that fail the examination are re-trained with no further cost.

1,100 local test centers nationwide. Test center contact information offered at the end of the course or at the Test Centers link on the home page. Examination cost is not covered by purchase of training course. Contact test center for current examination price.

All the knowledge needed to pass any of the ANSI-accredited food manager approved exams is provided.

1. The Need For Food Safety Training
2. Foodborne Illness: An Overview
3. Biological, Chemical and Physical Contamination
4. Common Foodborne Illnesses and Intoxications
5. Hygiene, Health, and Food Safety
6. Purchasing and Receiving Foods
7. Storing Food and Supplies
8. Preparing and Cooking Food
9. Serving Safe Food
10. Equipment and Utensils
11. Cleaning and Sanitizing
12. Pest Control
13. Facilities
14. Management Control and HACCP Systems
15. Practice Examination
    

Hundreds of major educational institutions, corporations, and government organizations use this program as a credit course of study and/or to prepare staff for the ANSI-accredited food manager examination.