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Course Description

This course serves as a study guide for all those who are preparing for certification as a Food Safety Manager. 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.

With foodborne-illness outbreaks occurring in many places across America including Illinois, food safety has become a pressing, 
continuing concern of public-health organizations and the state’s restaurant community. Restaurants and other food service establishments in the state are regularly inspected by the health department to ensure that kitchen facilities are up to health standards and employees are complying with safe food handling practices.

The Illinois Department of Public Health requires that all establishments that prepare and serve food to have a certified food service manager on the premises at all times food is handled. provides training in food safety management principles only to fulfill the 15-hour Food Service Sanitation Manager Certification (FSSMC) Course requirement in Illinois. The final certification exam is handled separately by a designated Illinois instructor.

Chicago has enjoyed a significant status as a food manufacturing and processing center in the United States since the 1830s, being home to popular food companies like Kraft, Vienna Beef, Tropicana, and confectionary giant M&M/Mars. Its vibrant restaurant scene is not one to be outshone either with its breadth of delectable gastronomic offerings. Food ingredients are picked fresh from restaurant owners’ own backyards, within 30 to 40 miles from the establishments. From hotdogs and pizzas to five-star degustation dishes and comfort foods, Chicago triumphs every imaginable culinary category in the American midwest, if not America’s food scene as a whole.

With its status as a world-renowned foodie destination and as home to 21 Michelin restaurants, Chicago upholds a high standard of safety for its food industry in general. A foodborne illness outbreak is certainly unacceptable, especially in an industry that has a reputation to protect. To keep its food service safe and at par with global standards, the food workers should be highly competent as well.

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