I learned alot from this training

Haven’t taken the test as of yet. So far I believe it was the best decision for me.

They train you pretty good

The training was concise and to the point so there is no wasted time. It gives you exactly what you need to know.

The material was delivered very fast, I constantly was pausing the videos to take notes. Much easier to follow and take notes with the closed captioning on. Many of the videos the sounds of the next sentence overlapped the first. Some lacked closed captioning and other the captions were wrong. But mostly it was informative and made sense. I wish it would have gone into what the different uses for cleaning chemicals were. Detergents, degreasers, delimers and abrasive cleaners. That would have really been helpful.

Well organized and easy to understand.

It was a seamless and easy process

Very clearly spoken, and well presented slides.

The training offers clear and precise information and explanation on the important issues when preparing food.

This diamond package was a great eye opener and a great way to understand what it means to be a food manager, and I want to thank the creators of the course and how it opened new doors of possibilities and made me a better manager.

Thank you.

This is a great course and very easy to use

Informative

Course was a good pace and easy to understand.

This course was a wonderful review and I believe that It has reassured me of how to keep all this amazing. important information that needs to be reviewed every so often. There is nothing more than having a great review of all the importance of running and loving you food establishment! I recommend this training course to all that are considering working in a food based business.

informative

i Have learned things i didn’t know thank you

One part of the course that really stood out to me as an ice cream shop owner was the section on temperature danger zones. I always thought as long as the ice cream stayed frozen, we were in the clear—but the course explains how even brief temperature changes during scooping or restocking can allow bacteria to grow, especially in toppings or mix-ins that sit out. It also covered how sanitizing scoops between uses isn’t just about cleanliness—it’s a real food safety measure. Honestly changed the way I look at our prep line.

Could use less fluff but otherwise just fine