Food Safety Online Courses

NFSMI offers online courses that are based on the competencies for district school nutrition directors/supervisors, managers, and food service assistants/technicians. Developing and maintaining food safety protocol in your school nutrition program may sound challenging. To help school nutrition personnel reach maximum potential in their food safety programs, the following Food Safety Online Courses provide effective strategies and tools for sustaining superior food safety program.


Please consult the "How to Register for an Online Course " guidance before you begin. When you are ready, select a course from the list below by clicking on "Register Now" to the right of the course.
Food Safety Online Courses

Food Safe Taste Testing

This course explains food-safe taste testing using the two-spoon method of food-safe taste testing.
Target Audience: Child Nutrition Professionals
Prerequisites: none • Hours: 1.00 • SNA Key Area: 1

Managing Food Allergies in School Nutrition Programs

This training informs the participants about the five areas relating to managing food allergies: understanding allergies, reading and managing food labels, accommodating students with food-related disabilities, avoiding cross contact, and promoting food allergy management in your school. (more...)
Target Audience: Child Nutrition Professionals
Prerequisites: none • Hours: 4.00 • SNA Key Area: 1

Norovirus Series Part 1 - What is Norovirus?

This course covers Norovirus control in schools and Child Nutrition programs. (more...)
Target Audience: Child Nutrition Professionals
Prerequisites: none • Hours: 1.00 • SNA Key Area: 1

Norovirus Series Part 2 - Body Fluid Cleanup: Using a Body Fluid Cleanup Kit

This course covers the components the safe usage of a body fluid cleanup kit. (more...)
Target Audience: Child Nutrition Professionals
Prerequisites: none • Hours: 1.00 • SNA Key Area: 1

Norovirus Series Part 3 - Employee Exclusion and Restriction: Preventing

This course covers the topic of employee exclusion and restriction in order to prevent foodborne illness. (more...)
Target Audience: Child Nutrition Professionals
Prerequisites: none • Hours: 1.00 • SNA Key Area: 1
Responding to a Food Recall: Procedures for Recalls of USDA FoodsResponding to a Food Recall is designed to prepare school nutrition managers, directors, and members of the staff of State Distributing Agencies to handle and respond to a recall of USDA Foods. (more...)
Target Audience: Child Nutrition Directors, Managers, Assistants and State Agency Staff
Prerequisites: none • Hours: 4.00 • SNA Key Area: 1

Serving It Safe

This course discusses a clean and sanitary environment for the preparation and service of food.
Target Audience: Child Nutrition Directors and Staff
Prerequisites: None • Hours: 12.00 • SNA Key Area: Core Course/Key Area 1