The PASS Training Marketplace
South Dakota Alcohol Seller-Server Training (Off-Premise)
Product Description
South Dakota Alcohol Seller-Server Training is a State Food Safety–developed course offered through the PASS. This training is designed for individuals who sell or serve alcohol in both on-premise and off-premise environments and provides essential knowledge to support safe, legal alcohol service.
The course covers how alcohol affects the body and behavior, how to recognize visible signs of intoxication, and how to make informed service decisions. Participants will learn proper ID verification techniques to prevent underage sales, strategies to identify and stop second-party sales, and best practices for refusing service in a professional and lawful manner. The training also emphasizes how to maintain a safe environment for both customers and staff while reducing the risk of incidents and violations.
In addition, the course explains the legal responsibilities of alcohol sellers and servers, including potential civil and criminal liabilities associated with unlawful alcohol sales. By completing this training, participants demonstrate a clear understanding of responsible alcohol service practices and their role in protecting public safety, supporting compliance, and reducing risk for their establishment.
Food Handler Training (Powered by StateFoodSafety)
This Food Handler Training course, offered in partnership with StateFoodSafety, provides comprehensive instruction on essential food safety practices required for individuals working in food service environments. Developed in alignment with the FDA Food Code, this training ensures employees understand how to safely prepare, handle, and store food while minimizing the risk of foodborne illness and maintaining compliance with local health regulations.
Why This Training Matters
Food safety is a critical component of public health and regulatory compliance. Improper food handling can lead to contamination, illness outbreaks, and costly violations for food service operations. This training equips employees with the foundational knowledge needed to maintain sanitary conditions, protect customers, and support a culture of food safety within the workplace.
Course Coverage
The course covers key food safety principles, including proper cooking and holding temperatures, safe cooling and reheating practices, cross-contamination prevention, personal hygiene standards, cleaning and sanitization procedures, and the identification of common risk factors associated with foodborne illness. The content is designed to be practical, easy to understand, and immediately applicable in real-world food service settings.
Course Format & Certification
This training is delivered 100% online, allowing participants to complete the course at their own pace from any computer, tablet, or smartphone. The program typically takes approximately 30 minutes to complete and includes a final assessment with a passing score requirement. Upon successful completion, participants receive an official food handler certificate/card issued through StateFoodSafety, which can be downloaded and printed immediately. Course access remains available for one year, allowing users to review materials and reprint certificates as needed.
Who Should Take This Training
This course is ideal for food service employees, restaurant staff, kitchen workers, and anyone involved in the preparation, handling, or serving of food. It is also suitable for employers seeking a reliable, compliant training solution for onboarding and maintaining staff food safety knowledge.
Please Note: Your local jurisdiction may have other requirements. Check with your local authority.
- Validity
- 2 years
- Final Exam
- Yes
- Final Exam Passing Score
- 70%
- Certificate
- Yes
- Average Rating
- / 0 Reviews
Understand alcohol’s effects on the body Chapter 1
Learn how alcohol impacts the brain and body, including impairment of judgment, coordination, and reaction time, and how these effects influence safe service decisions.
Understand alcohol service laws Chapter 2
Gain a clear understanding of the legal responsibilities of alcohol sellers and servers, including age restrictions, liability, and compliance with state and local regulations.
Learn to identify problem situations Chapter 3
Develop the ability to recognize signs of intoxication, fake or borrowed IDs, and other risky scenarios that may require intervention.
Know how to slow down and refuse service Chapter 4
Learn practical strategies for limiting alcohol consumption and confidently refusing service to intoxicated or underage individuals while maintaining professionalism.
Learn and practice key serving techniques Chapter 5
Build essential skills for responsible alcohol service, including monitoring guests, communicating effectively, and applying best practices to ensure a safe environment.
