Food Safety Resources
- Frequently Asked Questions
- Food Safety Education
- Food Safety Glossary
Frequently Asked Questions
Find answers to your questions about our Food Safety training courses, including enrollment questions and technical requirements.
If your employer asks you to take the ServSafe, StateFoodSafety, or other similar food safety course, those names are simply food safety course brand names. Our Learn2Serve Course is the same qualifiying course as the other brand names and is accepted nationally.
The Learn2Serve Food Protection Manager Certification is approved by the American National Standards Institute and the Conference for Food Protection (ANSI-CFP). This accredited exam is accepted in all states that have mandatory certification requirements for Food Management Professionals.
Most employers accept our course, but in rare occasions - there are different regulations - so make sure with your employer.
Before the Exam: To login into the exam you will need the username and password sent to you in the exam enrollment notice email. If you did not receive your username and password contact Customer Support at 855-796-3525. IMPORTANT: You must have your Username and Password available when you arrive to take the exam.
To Schedule Your Exam Online: After purchasing the exam, please click here to schedule your exam. (Note: To login to the exam, you will need the username and password sent to you after purchase in the exam enrollment notice email.)
Course and Exam Completion Instructions: Upon receiving a passing score of 70%, candidates may print a proof of completion certificate from the LMS. Also, an official certificate will be mailed to candidates within 15 business days of exam completion. Certificate details are provided in this instructions document. Download (400k PDF)
Further PSI exam questions: https://candidate.psiexams.com/faqs/faqs.jsp
Yes, a temporary printable certificate is immediately available upon completion of all courses provided.
Please login to your account using the username and password that you originally used to take the course. If you forgot your username and password, please call 1-877-881-2235 to have one of our service representatives look it up for you. Then choose “resume course in progress” and it will forward you to the end of the course. You will have an option to print your certificate here.
There is no time limit on the Food Safety Manager Principles - 8 hour course. Take it at your leisure and pause and continue with boomarking from where you left off.
Two words: convenience and self-paced. Many workers are so busy or live in areas where classroom sessions are not practical. Online offers much greater convenience. The self-paced nature of online allows each student to spend more time on the topics they are not familiar with and move more quickly through those that they are. In a classroom, everyone marches through the same topics for the same amount of time.
And yes - the online course is equivalent to an on-site classroom course.
First make sure you have the latest version of Adobe Reader. You can download a free copy at http://get.adobe.com/reader/. Once you download it, follow the installation instructions. You should now be able to open and print certificates using Adobe Reader.
If you have forgotten your password, go to www.oshatrainingu.com and click on the Student Login link. Then click the “Forgot password?” link below the student login. Then enter your email address. You should receive an email to your email address stating your password.
If you have forgotten your username and password, please contact student support at 1-877-881-2235.
- Player is “stuck”?
- Error message on page?
- Page not displaying correctly?
All three of these issues can usually be fixed by clearing your cache or cookies. Here is a site we recommend http://www.wikihow.com/Clear-Your-Browser's-Cache you can also do an internet search for “clearing cache” as there are many online resources to assist you in accomplishing this.
Food Safety Education
HACCP: The State-of-the-Art Approach to Food Safety also avaliable - click here:
USDA Food Safety and Inspection Service (FSIS) - Food Safety Education
FSIS educates consumers about the importance of safe food handling and how to reduce the risks associated with bfoodborne illness.
Integrated Food Safety Information Delivery System -- Food Safety Materials in Multiple Languages
The number of ethnic food establishments continues to increase in the U.S. This Web site contains food safety materials based on the 1999 FDA Food Code that are written in English and thirteen other languages. The other languages are: Bosnian, Chinese (simplied), Chinese (traditional), French, German, Greek, Italian, Japanese, Laotian, Korean, Russian, Spanish, and Vietnamese. www.profoodsafety.org
National Sanitation Foundation International
The National Sanitation Foundation International (NSF) is a not-for-profit organization that is the leading independent inspector of food-related products. NSF audits retail outlets, restaurants, and food production facilities to ensure compliance with public health guidelines. Their Web site includes information specifically prepared to answer consumer questions about food safety and other health-related topics.
Food Safety Glossary
- Acid Food - A food that has a natural pH of 4.6 or below.
- Adulterated - Something unneeded has been added to or has grown in the food to contaminate it.
- Bacteria - Bacteria are found in all foods. Most are killed by high temperatures, but some form toxins which may or may not be killed by heat.
- Calibration - the process of standardizing a temperature monitoring instrument to ensure that it will measure within a specific temperature range in which the instrument is designed to operate.
- Chemicals - Chemical food born illnesses are among the most deadly. Chemicals and other “natural” toxins formed in food include agents such as scombrotoxin and ciguatoxin. Store cleaning supplies in a different area away from stored food.
- Control (verb) - To take all necessary actions to ensure and maintain compliance with criteria established in the HACCP Plan.
- Control (noun) - The state wherein correct procedures are being followed and criteria are being met.
- Control Measures - Actions and activities that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
- Convection Oven - An oven with fans that move the hot air around to give more even heat.
- Corrective Actions - Actions to be taken when the results of monitoring at the CCP indicate a loss of control.
- Critical Control Point (CCP) - A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
- Critical Limit - A criterion which separates acceptability from unacceptability.
- Cross-contamination - Cross-contamination is when bacteria spread between food, surfaces or equipment.
- Danger Zone - Temperature of food between 41º F (7º C) and 140º F (60º C).
- Detergent - A chemical used to remove grease, dirt and food, such as washing-up liquid.
- Disinfectant - A chemical that kills bacteria. Check that surfaces are clean of grease, dirt and food before you use a disinfectant. Chemicals that kill bacteria are sometimes called germicides, bactericides or biocides.
- Employee - Any person working in or for a food service establishment who engages in food preparation or service, who transports food or Food containers, or who comes in contact with any food utensils or equipment.
- Equipment- All stoves, ranges, hoods, meat blocks, tables, counters, Refrigerators, freezers, sinks, dishwashing machines, steam tables and similar items, other than utensils, used in the operation of a food service establishments.
- Fixed food establishment - A food service establishment which operates at a specific location and is connected to electric utilities, water, and a sewage disposal system.
- Food born Illness - A general term often used to describe any disease or illness caused by eating contaminated food or drink.
- Food born infections - These occur when “enough” of the live bacterial cells that have reproduced in the food, small intestine, or both are consumed. The severity of the infection depends on the virulence of the bacteria, resistance of the victim, and the number of cells that survive digestion.
- Food born intoxications - These result from a poison or toxin produced by reproductive bacterial cells in food or in the human body. Bacterial toxins have varying resistance to heat; some can even survive boiling. Other toxins can be a natural part of the food, for example, certain types of mushrooms.
- Food born Illness Outbreak - The Centers for Disease Control define an outbreak of food born illness as illness that involves two or more persons who eat a common food, with the food confirmed as the source of the illness by a laboratory analysis. The only exception is that a single case of botulism qualifies as an outbreak.
- Food contact surfaces -Surfaces of equipment and utensils with which normally comes in contact, and those surfaces from which food may drain, drip, or splash back onto surfaces normally in contact with Food.
- Food poisoning - An illness that occurs when people eat food that has been contaminated with harmful germs (particularly bacteria and viruses) or toxins (poisonous substances).
- Food Preparation - The manipulation of foods intended for human consumption by such means as washing, slicing, peeling, chipping, shucking, scooping and/or portioning.
- Food Safety Management System (FSMS) - A food safety management system (FSMS) is a network of interrelated elements that combine to ensure that food does not cause adverse human health effects.
- Food Service Establishment - Any facility, where food is prepared and intended for individual portion service, and includes the site at Which individual portions are provided.
- HACCP - A system which identifies, evaluates, and controls hazards which are significant for food safety.
- HACCP Plan - A document prepared in accordance with the principles of HACCP to ensure control of hazards which are significant for food safety in the segment of the food chain under consideration.
- Hazard - A biological, chemical or physical agent or factor with the potential to cause an adverse health effect.
- Hazard Analysis - The process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for food safety and therefore should be addressed in the HACCP plan.
- Kitchenware - All multi-use utensils, other than tableware (such as pots, pans).
- Limited Food Service Establishment - Any establishment with a food operation, so limited by the type and quantity of foods prepared and the equipment utilized, that poses a lesser degree of risk to the public's health, and, for the purpose of fees, requires less time to monitor.
- Monitor - The act of conducting a planned sequence of observations or measurements of control parameters to assess whether a CCP is under control.
- Parasites - These tiny organisms can cause severe illness. Parasites need nutrients from their host to complete their life cycle. They are always associated with raw or undercooked meat and fish, including pork, bear meat and others.
- Pathogen - Any disease producing agent, microorganism or germ.
- Perishable Foods - Any food of such type or in such condition as may spoil; provided, that foods which are in hermetically sealed containers processed by heat or other means to prevent spoilage and properly packaged, dehydrated, dry or powered foods so low in moisture content as to retard development of microorganism are not considered readily perishable.
- Potentially Hazardous Food - Any perishable food that is capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms.
- Salmonella - A group of bacteria that cause typhoid fever and a number of other illnesses, including food poisoning, gastroenteritis and enteric fever from contaminated food products.
- Safe Temperatures - As applies to potentially hazardous foods, means Temperatures of 41 degrees F or below, or 140 degrees F or above.
- Sanitize - Kill germs with chemicals or high heat.
- Sanitizer - A two-in-one product that acts as a detergent and a disinfectant.
- Single-Service Articles - Any cups, containers, closures, plates, straws, place mats, napkins, doilies, spoons, stirrers, paddles, knives, forks, wrapping materials, and all similar articles, which are constructed wholly or in part from paper or paper material, foil, wood, plastic, synthetic or other readily destructible materials, for one time and one person use and then discarded.
- Step - A point, procedure, operation or stage in the food chain including raw materials, from primary production to final consumption.
- Sulfiting agent - A kind of salt used to help keep some foods, including meats, looking fresh.
- Tableware - Multi-use eating and drinking items, including flatware, knives, forks, spoons, glasses, cups, etc.
- Temperature - a critical measurement for ensuring the safety and quality of many food products.
- Trichinosis - A disease caused by eating a parasite, a worm, found in pork that is raw or undercooked. It causes pain, nausea, vomiting and diarrhea.
- Utensil - Implements such as pots, pans, ladles or food containers used in the preparation, storage, transportation or serving of food.
- Verification - The application of methods, procedures, and tests, in addition to those used in monitoring to determine compliance with the HACCP plan, and/or whether the HACCP plan needs modification.
- Viruses - Viruses grow or reproduce only on living cells. They are often found in untreated water or sewage-contaminated water, and viruses from human feces on unwashed hands can infect others by passing the virus to food. Normal cooking may lower the risk of illness but may not destroy all viruses.