Welcome to Cutting Edge Online Training

ANSI Accredited Allergen Awareness Certificate Use video-based learning to gain an in-depth knowledge of food safety and how operators can run a safer restaurant. Regulations for Allergen Awareness certification varies by state.     This course includes: This course gives you the knowledge on how food operators should protect customers from allergens, covering areas such as common food allergies, risks of cross-contamination, and proper storage techniques. It is broken down into 6 chapters:   Chapter 1: Allergens and the Law What are the laws surrounding allergens and allergen training?   Chapter 2: Introduction to Allergens Get introduced to what allergens actually are and how they could affect customers if exposed.   Chapter 3: The 8 Named Allergens Learn about the 8 most common allergens.   Chapter 4: Recipe Creation to Storage How to create recipes and store food to prevent allergen contamination.    Chapter 5: Preparation Through to Service Prevent a customer's food from coming into contact with an allergen while preparing and serving.    Chapter 6: Cleaning & Personal Hygiene Keep everything clean to prevent cross-contamination. Read more

Conciencia de Alergenos Este curso le brinda el conocimiento para proteger a sus clientes de los alérgenos, cubriendo áreas como las alergias alimentarias comunes, los riesgos de contaminación cruzada y las técnicas adecuadas de almacenamiento. Se divide en 6 capítulos:      Contenido del curso:   Capítulo 1: Alérgenos y la Ley ¿Cuáles son las leyes que rodean los alérgenos y el entrenamiento con alérgenos?   Capítulo 2: Introducción a los alérgenos Conozca qué son realmente los alérgenos y cómo podrían afectar a sus clientes si se exponen.   Capítulo 3: Los 8 alérgenos nombrados Conozca los 8 alérgenos más comunes.   Capítulo 4: Creación de recetas para almacenamiento Cómo crear recetas y almacenar alimentos para evitar la contaminación por alérgenos.     Capítulo 5: Preparación para el servicio Evite que la comida de un cliente entre en contacto con un alérgeno mientras se prepara y se sirve.     Capítulo 6: Limpieza e higiene personal Mantenga todo limpio para evitar la contaminación cruzada. Read more

ANSI Accredited Food Safety Training The online Food Handlers training course provides ANSI accredited, video-based learning to teach you what operators need to know about food safety. This Food Handler training is ANSI Accredited, however, regulations may differ by county or state. Contact your local county for more information.     This course includes: This course is split into 9 chapters and explains in detail everything operators need to make sure customers are safe. The course content covers the following areas:   Chapter 1: Introduction What are the responsibilities of a Food Handler?   Chapter 2: Food Safety Hazards – Pathogenic Bacteria Learn more about contamination and pathogenic bacteria.   Chapter 3: Allergens What are the most common food allergies and how to address them?   Chapter 4: Time & Temperature Control What do you need to know about time and temperature control?   Chapter 5: Principles of Food Safety Gain a more in-depth knowledge of food safety.   Chapter 6: Food Pests How to prevent food pests?   Chapter 7: Cleaning Steps to properly clean and sanitize a kitchen.   Chapter 8: Front of House How does food safety relate to the front of the house practices?   Chapter 9: Personal Hygiene How does personal hygiene relate to food safety? Read more

Food Protection Manager This course is designed to give you an in-depth look at food safety with topics such as temperature control, cleaning and sanitizing, and preventing contamination.      This course includes:   Chapter 1: Introduction What are your responsibilities as a Food Protection Manager?   Chapter 2: Contamination Learn more about contamination as well as common allergens.   Chapter 3: Importance of the Food Handler How does personal hygiene and work attire affect food safety?   Chapter 4: Time & Temperature Control What do you need to know about time and temperature control?   Chapter 5: Purchasing to Store Room How to safely deliver and store food.   Chapter 6: Preparation How to properly thaw, prepare, and cook the food.   Chapter 7: Service Food safety on the service end.   Chapter 8: Cleaning & Sanitizing Steps to properly clean and sanitize your kitchen.   Chapter 9: Food Safety Management Develop a food safety management system.   Chapter 10: Facilities and Pest Management How to properly handle facilities, garbage, and utilities, plus dealing with unwanted pests. Read more

Foodservice 101, Powered by MAFSI is available to Cutting Edge Online Training users for a discounted rate of $249 per user (retails for $299 per user). Foodservice 101 benefits all employees, no matter their level of experience. It is the only industry training program that explains the intricacies of the channel partners' relationships, roles, and responsibilities, how we work together to serve the operator, and even foodservice math! Time to complete all six chapters: 3-4 hours (depending on student's prior knowledge of the industry). Viewing Platforms: The course must be taken on a computer. You cannot take this course on a smartphone. Taking the Course: The chapters are taken separately and started and stopped for note taking.   Read more

Contenidos del curso  Este curso está diseñado para brindarle una visión profunda de la seguridad alimentaria con temas como el control de la temperatura, la limpieza y desinfección, y la prevención de la contaminación.      Capítulo 1 Introducción  ¿Cuáles son sus responsabilidades como Gerente de Protección de Alimentos?    Capítulo 2: Contaminación  Obtenga más información sobre la contaminación y los alérgenos comunes.    Capítulo 3: Importancia del manipulador de alimentos  ¿Cómo afecta la higiene personal y la vestimenta de trabajo a la seguridad alimentaria?    Capítulo 4: Control de tiempo y temperatura  ¿Qué necesita saber sobre el control de tiempo y temperatura?    Capítulo 5: Compras para almacén  Cómo entregar y almacenar alimentos de manera segura.    Capítulo 6: Preparación  Cómo descongelar, preparar y cocinar correctamente los alimentos.    Capítulo 7: Servicio  Seguridad alimentaria en el extremo del servicio.    Capítulo 8: Limpieza y desinfección  Pasos para limpiar y desinfectar adecuadamente tu cocina.    Capítulo 9: Gestión de la seguridad alimentaria  Desarrollar un sistema de gestión de seguridad alimentaria.    Capítulo 10: Instalaciones y manejo de plagas  Cómo manejar adecuadamente las instalaciones, la basura y los servicios públicos, además de lidiar con playas no deseadas.  Read more