HAWAII
FOOD MANAGER CERTIFICATION

I’ve had worse trainings for longer

good

excelente curso

very detailed and easy to unstand

Clear visual, auditory and interactive lessons really helped me to retain the course information. I also contacted customer service chat and got a response immediately from Marian who resolved my issue of no sound. My ring was silenced and that solved my issue in no time. I will recommend

A solid course!

Un poco lento pero muy informativo

Easy to use and remember!

very well done, concrete, easy to follow, modern. I will recommend it.

The videos were a tad annoying as they could’ve kept some videos long, however the subject was always clear and on point. Very informative and i learned a lot.

Very helpful

It was a good detailed course

Very informative, clear, and great paced program. Thank you!

Great details. Liked the questions after each section.

Very easy to follow along. Good training

A lot of information, much of which is common sense. There are several specific numbers to be remembered.

I thought it was going to be longer….I really Appreciate the Training…!!!

I took this course to become educated when it comes to food handling and found it very insighful.

Good test system

Overall it was a good course, very informative

great info

Clear, engaging educational videos with good repeated emphasis on the most important points.

I learned a lot of useful information. The only real issue that I had with this course was with the exam, where I felt like a couple of the questions were structured confusingly (i.e., deeming only one answer as correct while another or more of the choices were technically also correct). Nonetheless, the information was presented very clearly.

Easy to understand and follow, very informative!

good

It’s saying we should all change gloves every 4 hours between tasks. After doing dirty jobs with the gloves on or if the glove rips, we all wash our hands first and then put on new gloves. Not only that, I knew that chicken is supposed to be cooked at a higher temperature then beef, steak, and salmon. temperature danger zone, food cools down for more than 4 hours. Reheating is not gonna do ANYTHING. A crumb on the floor brings bugs and when there’s bugs, the foods are being contaminated again and it’s biological hazard. When we wash hands 20, turn off the faucet with your elbow or turn off the faucet with the paper towel and then air dry and use your feet to kick open the push door or use the paper towel to pull the door open. Chicken, beef, fish, and salmon should be WAY WAY below the ready to eat foods. COMPLETELY AT THE BOTTOM. Food should be stored 6 in off the ground. Everything in this world have germs, Your phone has germs, Cash has germs, anything. I can’t describe which thing has the most germs. We can do all to prevent it from spreading. No matter how delicious it looks, if you eat food from the floor, it’s biological hazard. So I learned 65% of it

This class was very helpful in preparing me to open up my business. I would recommend it to anyone who is planning on opening up a business in food or bev. They modules are easy to follow and the course makes it easy to leave and pick up where you left off if you are are busy person!

Very informative