1
Confirm the right course
Review the employee’s work location and duties. Check local acceptance and distinguish food-handler training, allergen training, and manager certification.
For employers & training coordinators
Get your team’s training off to a good start.
Choose the right course for each employee, organize enrollment, and keep completion records together.
Requirements vary by state, county, workplace, and role.
A repeatable process
Three steps for each learner
Start with the requirement, then make time for training and save the result.
2
Arrange enrollment
Review the course details and coordinate each learner’s account, payment, and study time. Contact us if you need help planning training for several employees.
3
Keep the completion record
After the learner meets the program requirements, retain the certificate and note any applicable renewal date in your training records.
Make the next hire easier
A checklist your team can reuse
Use this before assigning training. Review each employee’s situation rather than assuming every role needs the same course.
Restaurants & caterers
Plan training around the work location and job duties.
Plan training around the work location and job duties.
Shared kitchens
Give tenant businesses a clear starting point for staff training.
Give tenant businesses a clear starting point for staff training.
Staffing teams
Check the requirements of the receiving workplace.
Check the requirements of the receiving workplace.
Workplace classes
Ask about training at your location, team size, and scheduling.
Ask about training at your location, team size, and scheduling.
Employee training checklist
Keep employee records in your own appropriate storage. This page does not collect or save them.
Business / location: ___________________________________
Employee / role: _____________________________________
Course / completion date: ______________________________
Certificate location / renewal: __________________________
Institute of Food Safety, Health, & Hygiene, Inc.
FoodHandlerCardTraining.com · 773-440-3252
ernestblack@haccptrainer.com
Before you enroll
Common employer questions
Is the course accepted everywhere?
Acceptance varies. Start with the state guides and confirm the requirements for the employee’s actual location and role before purchase.
Does food-handler training replace manager certification?
No. Food-handler training and food-manager certification are different requirements. Confirm which applies before choosing a program.
Can you train employees at our workplace?
Yes, workplace training is available by arrangement. Tell us your location, number of employees, training need, and preferred timing so we can discuss options and pricing.
How do existing learners access their courses?
Use the learner login for course access and completion records. For account help, contact support.
Talk to the Institute
Planning training for a team?
Tell us your work locations, employee count, training need, and preferred timing.
Ernest Black, CP-FS · Technical Director773-440-3252 · ernestblack@haccptrainer.com