Food Service
Food-safe handling, HACCP, and sanitation.
Kitchen crews, food processors, and commissaries get clear, short-form training on cross-contamination, temperature control, allergens, and personal hygiene.
Food Service Safety Training, Explained
Food service operations carry two separate training obligations. Food safety runs under the FDA Food Code and HACCP, and worker safety runs under OSHA. Safety Team delivers short weekly modules covering both sides: cross-contamination, temperature control, allergen handling and personal hygiene, alongside the burn, slip and chemical topics kitchen crews face every shift.
Training built for real food service work.
Cross-contamination
Keeping raw protein away from ready-to-eat food through separate boards, separate tools, and storage ordered so nothing drips onto what sits below it. It lands hardest on handwashing at the moments that matter, changing gloves between tasks rather than at the end of them, and sequencing prep surfaces so a busy line is not forced into shortcuts.
Time / temperature control
Cooking, hot holding, cold holding, and the cooling stages where most kitchens actually lose control of a product. Cooks practice calibrating a thermometer and knowing where to probe, deciding what happens to food found out of range instead of quietly returning it to the line, and keeping a log an inspector can follow unaided.
Allergen management
The major allergens, sesame included, and how contact happens during prep through shared oil, shared surfaces, and airborne flour. Dedicated tools and a clean-down sequence for an allergen order follow, along with how front and back of house pass a request accurately instead of relaying an assumption.
Personal hygiene
Which symptoms require staying home or being reassigned, and how an illness gets reported without a cook feeling they will lose the shift for saying so. From there, handwashing technique and timing, what gloves do and do not solve, bare-hand contact rules for ready-to-eat food, and hair, nail, and jewelry standards on the line.
Cleaning & sanitizing
The difference between a surface that looks clean and one that has been sanitized, and why the order of those two steps cannot be reversed. It gets specific about sanitizer concentration and checking it with test strips, the contact time a surface has to stay wet, and an end-of-shift routine that still holds when the crew is tired and behind.
Regulations we keep you aligned with.
- FDA Food Code
- HACCP 21 CFR 120
- USDA FSIS
Food Service safety FAQs
Is this a replacement for a food handler card?
No. A food handler card comes from an accredited program and Safety Team does not issue one. This is the recurring training around it: the short refreshers on cross-contamination, temperature control, and allergens that keep a line crew sharp between certifications.
How does this work with kitchen turnover?
New hires start the day they are added, without waiting for the next group session. You add a phone number, the first topics go out immediately, and the record starts building from day one. That matters when a line cook may be there four months.
Can I run several locations from one account?
Yes. Each location keeps its own roster and its own completion records, and you can see them separately or together. Multi-unit operators typically assign the same topics across sites and pull records per location when a health inspection happens.
Do you cover allergen handling?
Yes. The allergen topics cover the major allergens including sesame, how contact happens through shared oil, surfaces, and airborne flour, and the clean-down sequence for an allergen order. It also covers how front and back of house pass a request accurately.
What can I show a health inspector?
A record per employee of which topics they completed and when, with their signature. It does not replace your temperature logs or your HACCP plan, but it answers the training question directly rather than leaving you to describe what you covered verbally.
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