Basic Food Safety Course

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Course Info

The purpose of this course is to expose food handlers to important Food Safety concepts. This course is not intended for microbiologists or sanitarians, but to instead instill a basic understanding and to create sensitivity and awareness toward critical food safety concepts (e.g. hand washing, cross-contamination, temperature control, etc).

This is a basic concepts course for Michigan and should not be confused with the Manager's Course that is required for the 'Person In Charge' in many states. If you have questions about what course is required for your jurisdiction and job classification, we recommend you contact your local Environmental Health department. They are also a good resource for information surrounding your unique food handling and preparation situation.

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