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Course Details

Final Exam
Yes - 70% Score Required to Pass
Special Notes
This is a prep course

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Course Description

This course covers food safety issues, regulations, and techniques to maintain a food-safe environment. It will help you to better understand how handling food correctly is not only the law, but it improves safety and lowers cost as well.

At the conclusion of this course, you should be able to:

  • Discuss food safety, its importance, and those who enforce it.
  • Identify foodborne illness and its causes.
  • Identify biological, physical, and chemical contamination.
  • Describe preservation and temperature control.
  • Discuss the importance of proper personal hygiene in the workplace.
  • Implement appropriate procedures to receive and store food.
  • Discuss cleaning, sanitization, pest control, and facility design.
  • Create and implement the HACCP system.

End of Course Instructions
If you have completed the Learn2Serve Food Safety Management Principles Training course, you are now ready to purchase the Learn2Serve Food Manager Certification Exam. After you purchase the exam, you will receive an email with instructions on how to register and schedule your exam. The state of Illinois requires a score of 75 or higher in order to accept the exam.

After you have completed both the course and the exam, please email copies of your certificates of completion to Lori Randall at A letter of completion indicating that you have passed will be available at the completion of the exam.

A certificate of completion for the exam will be mailed to you within 15 days. If you need your official exam score sooner, please contact for further assistance.

14 Chapters

Introduction to Food Safety
Chapter 1

Biohazards, Foodborne Disease, and Food Spoilage
Chapter 2

Chapter 3

Food and Temperature Control
Chapter 4

Employee Health, Hygiene, and Training
Chapter 5

Purchasing, Receiving, and Storing Food
Chapter 6

Cleaning and Sanitizing
Chapter 7

Pest Control
Chapter 8

Facility Design
Chapter 9

HACCP System Basics
Chapter 10

FDA Guidelines for Developing a HACCP System
Chapter 11

Developing, Implementing, and Maintaining a HACCP Plan
Chapter 12

Seafood HACCP
Chapter 13

Consumer Steps to Safer Seafood
Chapter 14