National Restauraunt Association Training Tools for Food Managers
Food Recalls (Food Safety Alerts)
Hand Hygiene in Retail & Food Service Establishments (FDA)
Employee Illness Log

Food Manager certification course:
ServSafe®

Seven hour certification course developed by the National Restaurant Assocation Educational Foundation. Course meets Certified Food Manager requirements and includes latest FDA Food Code updates.
More Information | Take a Food Manager Certification course online!

Food Manager renewal course:
Serve It Up Safely™

Four-hour Certified Food Manager Renewal Course meets continuing education requirement. Developed by University of Minnesota Regional Extension Educators with University Extension Food Science Specialists. The renewal course provides training in food safety and sanitation, emerging trends in food preperation and handling, sanitation, and the prevention of foodborne illness. Take it Online! | More Information & Dates

For All Food Service Food Handlers
Food Safety Employee Training

To reduce potential foodborne health hazards in Minnesota food service establishments, all persons working in food service should have knowledge of BASIC food safety practices and know how to apply them. Food Safety Employee Training is a flexible, interactive training that provides BASIC need-to-know safe food handling practices for employees with little to no experience as well as a refresher for those with experience.
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For non-profit and volunteer Food Handlers
Cooking Safely for a Crowd
A workshop for community event and non-profit volunteers

The workshop is designed for volunteers who help prepare, serve or handle food at any large group event. It will help these volunteers become aware of and pracatice safe food handling techniques. The workshop may include: Planning the Food Event, The Culprits of Foodborne Illness, Personal Hygiene (handwashing), Cross Contamination, Time and Temperatures, Storing Food, Preparing Quantity Food, Transporting, and Handling Leftovers. More Information

Training for Trainers
Retail Meat and Poultry Processing Training Modules
Trainer's Guide for Teaching Retail Meat and Poultry Industry Food Handlers

The Retail Meat and Poultry Processing Training Modules' curriculum is a comprehensive training guide designed to assist you in teaching retail meat and poultry industry food handlers. The program emphasizes the importance of food handling practices that reduce the risk of foodborne illness.

This trainer's guide features six training modules. The topics for these modules were developed to address knowledge gaps identified in HACCP plan audits of retail meat and poultry processing operations and food service establishments. Concepts reinforced in the modules also address the critical violations often cited on a routine health inspection. The six module topics are:

1. Sanitation: The Foundation of Food Safety
2. Safe Sandwich Making
3. Curing & Sausage Making: Food Safety Principles
4. Grinding Meat: Food Safety Principles
5. Vacuum Packaging: Food Safety Principles
6. Cook-Chill: Food Safety Principles

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