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Courses and Certification

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If you have difficulty registering for a course, or need more information on any Food Safety courses, contact Connie at (507) 337-2819 or

For Food Professionals and Staff

Initial Certification for Food Managers

This course satisfies the education requirement for Food Manager Certification from the Minnesota Department of Health.

Renewal Certification for Food Managers

Check out the online course!

Serve It Up Safely™, an award-winning training meets Minnesota's 4-hour continuing education requirement to renew your Food Manager Certification.

Food Safety Employee Training

Food establishments are responsible for keeping food safe for their customers. All foodservice workers need BASIC food safety training.

Check out the online course!

Food Allergen Training for Food Service Employees

One-hour interactive web-based course teaches food handlers about food allergies and the important role they have to protect the health of customers

For Home and Community

Safe Food Sampling at Farmers’ Markets

Learn about Minnesota’s safe food sampling at farmers' markets' legislation and food safety principles for vendors and food demonstrators to prepare and offer safe food samples.

Peddling Your Pickles Safely?

For anyone selling home processed foods. Learn what the Pickle Bill means to you, and how to make your kitchen safe for food production.

Making and Marketing Jams and Jellies

Process safely at home to sell at farmers' markets and community events. Quality products, cleanliness and sanitation, labeling and documentation.

To Your Health! Food Safety for High Risk Audiences

Three courses: for seniors and caregivers; for children, parents and caregivers; and for special needs, in home or care settings.

Cooking Safely for a Crowd

Quantity cooking requires different skills and knowledge. Volunteers learn about storage, safe cooling and cooking temperatures, and serving buffet-style.

Home Food Preservation

If you prepare, preserve and process foods at home for you own use, learn food safety and food quality, including new hazards, food handling and processing methods.

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