How it Works

Before starting the course, we thought we would give you a quick overview of how it works and hopefully answer some of the questions you may have.

At any stage, if you have any other questions or need more information, please speak to one of the team. You can either call us toll-free at 1-844-312-2011 or email help@alwaysfoodsafe.com

We are happy to answer any questions.

  Certificate Program Purpose, Scope & Intended Learning Outcomes

The purpose of this course is to provide learners, with the necessary good practices, including legal requirements, that must be applied to the storage and cooking of food, as well as the basic principles of good practice needed to keep food areas/kitchens clean and safe. Achievement of the course will enable learners to identify how to make changes to food service practices to improve the safety of the food as a whole.  

This course provides learners with food safety knowledge directly relevant to the food service, catering, leisure, and hospitality industry, which constitutes the program scope.  

The following are the requirements to earn the certificate:

       Complete 100% of the course study materials.
       Pass the end-of-course assessment with a passing score established by an industry-accepted methodology.

The Final Exam

Once you have completed all the learning and you feel ready to take the test, go to the final chapter, (exam), and take the test.

The multiple-choice exam consists of 40 questions and a pass mark of 75% will be required, (30 correct answers).

You are permitted 2 attempts at the exam, (within 30 days). If you fail all of the 2 attempts, you will be required to re-watch all the learning material before being allowed to take the final exam again.

For a full breakdown of what’s included in course content and learning outcomes, please see our guide: Course Content and Learning Outcomes at the bottom of this page.

 Certificate Requisites (What you need)

The only things you need are the ability to read either English or Spanish and a basic understanding of computers/IT skills to be able to log onto the system. Please note it is only a very basic level, as the course is simple and easy to access and use.

You will need access to a printer, (home or work) if you need to print off your certificate or food card for work.

There are no minimum requirements for hearing as the course has both video-based and written content. You also do not need to have had any training before and is designed for people new to the industry or retaking to update their certificate.

The course is available in either English or Spanish. Please note if you start in English, you cannot then swap to Spanish, or vice versa.

Please note: Once you register and start learning, you have 30 days to complete and pass the Final Exam. Before you register, the course has no shelf-life.

Course Design (Instructional Personnel)

The program’s primary course developer is Nick Eastwood. Nick holds a Level 4 Advanced Food Qualifications and has been involved in the training industry for over 10 years and has in total, over 30 years’ food industry experience.

We also have in place an Advisory Group, (group of experts) that helps us to develop, test, monitor, feedback, and approve our courses.

We test and ask for their feedback on course content, relevance, information provided, quality of extra learning materials, in-course questions, and the final exam.

  Fees, Cancellation & Refund Policies

The fee per course, (including learner material and final exam), is detailed before purchase and we believe at a very competitive price.

Refund Policy

We offer a refund in circumstances such as accidently purchasing more than one course, or you have subsequently found your current certificate.

Please note:

              Once you begin your training or examination, a refund is ineligible.
              You have 30 days from the initial purchase to claim a refund.

You can either call us toll-free at 1-844-312-2011 or email help@alwaysfoodsafe.com

Refunds will be processed and credited to you through the third-party payment partner you initially used. (Credit Card/PayPal). 

How it works:

       Learner requests refund
       Date of purchase checked
       Completion of exam checked
       The decision to refund/not refund made
       Refund processed and credited via the initial payment method
       Details recorded in complaints/refund log
       Certificate Issuance

Certificates are issued only to qualifying users who have met the following criteria:

       Completion of online course training material
       Successful completion of online examination

Certificates are automatically generated when the qualifying examination score is achieved. We cannot and will not artificially create or issue a certificate to someone who has not successfully passed the online examination.

Certificate Use

Certificate use is defined and dictated by partnered health department officials, state or local laws or regulations, and/or legislative documents.

The Always Safer Food Company does not grant credentials or acronyms to any individual completing any of its certificate programs.

Certificate Invalidation – Cheating

We have the right to invalidate any certificate that comes under suspicion of fraudulent behavior.

This may include but is not limited to:

       Fraudulent or otherwise dishonest completion of the online examination
       Duplicated or otherwise “doctored” certificate

The decision to invalidate is carried out by our certificate committee, which comprises the President and the Responsible Officer, (Awards & Examination).

       Confidential Information – Privacy Policy

Keeping food safe is our business but we also prioritize keeping safe the information that you give to us.

When you take part in our training, there’s various information (data) that we need to know about you – like your name and where you work and live. So, like any fair and responsible business that holds customer data, we have a privacy policy that explains how we protect and process this information.

Registration – When you sign-up

As a Registered User, you will create a user ID, choose a password, and create a profile. This is your own personal training ID and if you think that someone else is using your training ID, then you need to let us know right away. Please remember to keep your password confidential.

Entering this information means you authorize us to collect and share information as outlined in this Privacy Policy.

How we protect and process your information is fully documented in our Privacy Policy document. If you would like to see a copy of this, please speak to one of the team. We also adhere to the Children’s Privacy Laws and Your California Privacy Rights/Do Not Track Disclosures. Again, this is fully documented in our Privacy Policy document.

You can either call us toll-free at 1-844-312-2011 or email help@alwaysfoodsafe.com We are happy to answer any questions.

8.       Commercial Support Policy

As The Always Food Safe Company LLC is a self-generating, profit-making enterprise, we accept no financial support from outside entities.

Additional Information

Learning – How Does It Work?

All our courses are specifically developed as online learning programs.

The course is broken down into chapters that you need to study. Watch the video content and then complete the end-of-chapter, quick exam questions. They are at the bottom of each chapter page.

Please Note: You must watch the entire chapter video and answer the 3 questions correctly before it will allow you to move on to the next chapter. You are not allowed to go straight to the exam.

You can also access the course and study whenever you want, 24/7. You can leave the course at the end of a chapter and just pick up where you left off.

The Final Exam

Once you have completed all the learning and you feel ready to take the test, go to the final chapter, (exam), and take the test.

The multiple-choice exam consists of 40 questions and a pass mark of 75% will be required, (30 correct answers).

You are permitted 2 attempts at the exam, (within 30 days). If you fail all of the 2 attempts, you will be required to re-watch all the learning material before being allowed to take the final exam again.

Exam Result

The results of your test are immediate.

Your certificate is immediately issued as a pdf document, sent to you via email, and also permanently stored in your admin area.
How Long Does the Certificate Last For? (Term of Validity)
The quick answer is that this certificate lasts for 3 years. It is a personal certificate which means that you can take it to another job. It is your certificate!
The long answer is that it is based on two important points. Firstly, the FDA Food Code recommends that every learner has the opportunity to update their knowledge on a timely basis.
In addition, many States insist that you receive training within 30 days of employment and this knowledge must be re-tested every 3 years. Also, training programs should be accredited by ANSI.
Complaints
Hopefully, you won’t have any. However, if you do, then please talk to us!
You can either call us toll-free at 1-844-312-2011 or email help@alwaysfoodsafe.com
If you do have a complaint, about the course, your exam result, or a member of staff, for example:
              Contact one of our Customer Service Team on the above number/email.
              We will endeavor to respond to you very quickly and within 14 days.
              If we fail to address your concerns, we will then escalate this to one of our senior managers.
              A response will then be formally sent within 14 days.
As mentioned at the start, we always intend to deal with any complaint you have speedily and fairly.
Appeals
Candidates have a right to appeal or request a re-mark should they be dissatisfied with their final marks.
You can either call us toll-free at 1-844-312-2011 or email help@alwaysfoodsafe.com
If you do wish to appeal:
              Contact one of our Customer Service Team on the above number/email.
              The individual learner exam file will be requested from the system, and accessed and the electronic paper remarked on and rechecked.
              We will endeavor to respond to you very quickly and within 14 days.
              If we fail to address your concerns, we will then escalate this to one of our senior managers.
              A response will then be formally sent within 14 days.
Equality & Diversity
As a company, we are committed to ensuring consistent equality of opportunity.
Candidates are encouraged to inform the company of any particular special or additional need before purchasing a training course.
We will make all reasonable efforts to assess individual candidate requirements about a disability, medical condition, or learning need. Within reasonable limits, appropriate training and assessment methods will be used so that the candidate is not unfairly disadvantaged in terms of gaining his/her qualification.
We certainly hope that you found this document helpful.
At any stage, if you have any questions or need more information, please speak to one of the team. You can either call us toll-free at 1-844-312-2011 or email help@alwaysfoodsafe.com
We are happy to answer any questions.
Learning Outcomes & Course Content
Learning Outcomes
       Describe how individuals can take personal responsibility for food safety
       Demonstrate the importance of keeping him/herself clean and hygienic
       State the importance of keeping the work areas clean and hygienic
       Define the importance of keeping food safe
Course Content
1. Introduction to Food Safety and the Law
Candidates will describe the terminology used in food safety, state the laws that apply to food businesses & food handlers, and be able to:
       Define the terms food safety, pathogenic foodborne illness, contamination, and hazard
       State the consequences of poor standards of food hygiene and the benefits of good standards
       Describe the symptoms of food poisoning
       Give examples of pathogenic food-borne diseases and common viruses
       State the difference between pathogenic and spoilage bacteria
       Give examples of common food contaminants
       State common causes of physical and chemical contamination
       State the biological and non-biological causes of food poisoning
       Give examples of those people most at risk
       State the possible consequences of non-compliance with food safety law
2. Food Safety Hazards – Pathogenic Bacteria
Candidates will explain the concept of food hazards, how the risk of food poisoning can be contained, and be able to:
       State what micro-organisms are and where they are to be found
       State the factors that influence the multiplication of food-poisoning pathogenic bacteria
       Explain the process by which bacteria reproduce and the timescale of that process
       Identify the importance of spore formation in the cooking, cooling, and reheating of foods
       Explain the significance of bacterial toxins.
       State the risks associated with food being handled by carriers or victims of food poisoning or food-borne illness
       Identify the concept of the ‘temperature danger zone’
       State the high and low temperatures required to minimize bacterial multiplication
       Define and give examples of TCS foods and high-risk foods
       Explain the concepts of ‘contamination’ and ‘cross-contamination’
      State the reasons for the separation of raw and ready-to-eat foods in storage
3. Allergens
Candidates will define the concept of allergens, how the risk of cross-contamination can be contained, and be able to:
       Give examples of potentially unsafe practices concerning allergenic food ingredients
       Explain the term Due Diligence in the context of the use of allergenic ingredients
       Describe the symptoms of a serious allergic reaction (anaphylactic attack)
       Explain the existence and potential dangers of hidden allergenic ingredients
       Give examples of hidden allergenic ingredients in common foods and dishes
       State the vital importance of clear written communication regarding all aspects of the use of allergenic ingredients in food production and service with the customer
       Describe appropriate communication between front-of-house staff and kitchen, and communication with the customer
       State the potential consequences of a failure in communication on allergenic ingredients between staff members or between a staff member and a customer
4. Time & Temperature Controls
Candidates should state how time and temperature play a key role in the supply of safe food and minimizing bacterial multiplication and be able to:
       State the temperatures required to destroy harmful pathogenic bacteria or to minimize their multiplication
       Explain the risks associated with, under-cooking foods, re-heating food, hot holding food
       Describe methods of monitoring cooking and holding temperature
       Explain the importance of rapid and thorough re-heating of food
       State the temperatures at which hot food must be stored 
       State the temperatures at which chilled food must be stored
       Describe safe methods of rapid chilling of cooked food
       Describe freezing and the safe storage of frozen foods
       Describe safe methods of defrosting frozen foods
       Explain how thermometers should be calibrated, used, cleaned and sanitized
5. Principles of Safe Food Storage
Candidates should state the importance of utilizing appropriate storage conditions for different types of food and be able to:
       State the significance and importance of ‘use-by’ and ‘best-before’ dates on foods
       Describe the principles of stock rotation and FIFO
       Identify the appropriate storage conditions for frozen, chilled, and ambient foods
       Describe procedures required for dealing with foods that may cause allergic reactions
6. Food Pests
Candidates should define the dangers of pests to food safety and be able to:
       Define the term food pest and describe the conditions in which pests thrive
       Name the different types of common food pests
       List the signs of a pest infestation
       Detail how pests can be prevented from entering a building
       Describe what actions should be taken in the event of an infestation being discovered 
       State the legal requirements of pest control
       Explain the term Denial of Access
7. Cleaning
Candidates should state the importance of cleaning food premises and be able to:
       Describe acceptable methods of storing and disposing of trash from food premises
       State the role of cleaning in preventing food contamination
       Describe the washing facilities that should be provided for food and equipment
       Explain the difference between a detergent and a sanitizer
       Describe the use of cleaning chemicals and sanitizers
       Describe how clean and suitable wiping cloths should be stored
       Describe the three-sink cleaning method
       State the importance of cleaning schedules
       Describe the effective cleaning of a work surface
8. Front of House
Candidates should state the food safety dangers within the front-of-house operation and be able to:
       Describe how to set a table properly
       State the benefits to food safety of correct table service
       Explain the dangers of cross-contamination at the Front of the House
       Describe the dangers associated with buffets and self-service areas
       Explain how to maintain food safety in self-service areas
       Describe how to clean a table properly and avoid cross-contamination
       Explain how to deal with food spills
       Describe the hidden dangers associated with electronic ordering systems
9. Personal Hygiene
Candidates should define the importance of personal hygiene as a food handler and the risk to food safety associated with poor personal hygiene and be able to:
       State the importance of personal hygiene in food handling
       Detail the need for, and suitable methods of, hand washing
       Describe the importance and properties of protective clothing
       Explain how and when to wash
       Explain the safe use of disposable gloves
       Describe the risks associated with unhygienic habits
       State symptoms of sickness you must report to your supervisor
       Detail the common pathogens that you must report
       State the appropriate methods of protecting food from cuts and acne

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