Rouxbe Food Safety & Sanitation

Build safer kitchens. Protect every plate.

Build a culture of food safety with comprehensive, industry-recognized training designed for culinary professionals at every level. Rouxbe's Food Safety & Sanitation courses, offered through WFSO Academy, equip your teams with the knowledge and skills to prevent foodborne illness, maintain sanitary kitchen environments, and implement effective food safety management practices.

From foundational food handling to advanced HACCP training and Food Protection Manager certification preparation, our flexible, self-paced courses help organizations develop confident, safety-conscious teams and support compliance with applicable food safety standards.

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Program at a glance

Training Courses: 4
Accredited Certification Program: 1
Certificate Validity: 5 yrs
ANAB-CFP Accredited Program: #9129

Self-paced training with ACF continuing education credits.

Food safety courses & curriculum

From the first shift to the manager's office.

In partnership with the World Food Safety Organization

1. The Safe Food Handler

2 Hours

Establish essential food safety knowledge with foundational training in proper food handling, personal hygiene, sanitation, and contamination prevention. Designed for foodservice employees, this course helps learners understand the practices required to maintain a safe food preparation environment.

Curriculum topics

Foodborne illness and common types of contaminants
Conditions that make food unsafe
WHO's Five Keys to Safer Food
Personal hygiene and proper handwashing
Cleaning and sanitizing equipment, tools, and dishes
Safe water and raw ingredient handling
The flow of food through the kitchen
Temperature control, safe cooking and food storage
Food allergens and cross-contact prevention

Completion: WFSO Safe Food Handler Certificate and digital badge, valid for five years.

2. The Essentials of Food Hygiene

9 Hours

Build on foundational food handling knowledge with a comprehensive understanding of food hygiene principles and their practical application. This course explores contamination prevention, high-risk foods, sanitation standards, and the systems used to maintain safe foodservice operations.

Curriculum: 7 modules

Module	Topics
1. Food Hygiene Basics	Foodborne illness, sanitation fundamentals, terminology and regulatory documentation
2. Food Contamination	Contamination types, bacterial growth, prevention and risk mitigation
3. High-Risk Foods	Time-temperature danger zone, high-risk ingredients and temperature control
4. Safe Food Handling	Cross-contamination, cross-contact and safe handling throughout food production
5. Personal Hygiene	Employee hygiene, illness reporting and prevention of foodborne illness
6. Cleaning & Design	Facility sanitation, pest identification, equipment standards and facility compliance
7. Food Safety Management Systems	Food safety systems, HACCP fundamentals and animal by-product handling

Completion: WFSO Essentials of Food Hygiene Certificate and digital badge, valid for five years.

3. Food Protection Manager Study Course

2 Hours

Prepare culinary leaders and foodservice managers for Food Protection Manager certification. This course covers the essential knowledge required to oversee safe foodservice operations, implement food safety practices, and manage the responsibilities of a Person in Charge.

Curriculum: 4 core domains

Domain	Topics
1. Personal Hygiene	Hygiene standards, employee training and proper hygiene practices
2. Food Hygiene	Contamination prevention, cross-contamination and the flow of food
3. Physical Facility Management	Equipment inspections, ventilation, facility conditions, utilities and chemical storage
4. Food Safety Management Systems	Cleaning and sanitation programs, food safety verification, crisis response and documentation

Certification preparation: Designed to prepare learners for the national Food Protection Manager examination in a proctored setting. Completion of the study course does not itself award Food Protection Manager certification.

4. HACCP Level 1

8 Hours

Develop the knowledge needed to identify, evaluate, and control food safety hazards using Hazard Analysis and Critical Control Points (HACCP). This introductory course provides a structured approach to food safety management, helping culinary professionals understand preventive controls and their applications in food production.

Curriculum: 8 lessons

Lesson	Topic
1	Introduction to HACCP
2	HACCP Concepts & Principles
3	HACCP Process Flow
4	Revisit the 7 Principles & Hazard Analysis
5	Critical Control Points (CCP)
6	Critical Limits
7	Monitoring
8	HACCP Management Systems and Audits

Key learning outcomes: Understand hazard identification, critical control points, monitoring procedures, corrective actions, regulatory requirements, and the development of HACCP plans.

Completion: WFSO HACCP Level 1 Certificate and digital badge, valid for five years.

Additional certification program

5. Food Protection Manager Certification

The WFSO Food Protection Manager certification program provides an accredited pathway for foodservice professionals responsible for overseeing food safety within their establishments.

The program is designed to validate the knowledge required of a Person in Charge under the FDA Food Code and recognized food protection management standards.

Certification details

WFSO Food Protection Manager Certification
ANAB-CFP Accredited Program #9129
Food safety management and leadership
Person in Charge knowledge requirements
Food Protection Manager certification examination

Role-based training

Flexible food safety training for your teams.

Assign food safety training according to each employee's role, responsibilities, and required competencies. From frontline food handlers to culinary managers, create targeted learning pathways that support onboarding, professional development, and food safety certification preparation.

Flexible food safety training for your teams.
Job Role	Suggested Training
Food Handlers & Prep Cooks	The Safe Food Handler
Line Cooks & Culinary Staff	The Safe Food Handler; The Essentials of Food Hygiene
Sous Chefs & Kitchen Supervisors	The Essentials of Food Hygiene; Food Protection Manager Study Course
Executive Chefs & Kitchen Managers	Food Protection Manager Study Course; Food Protection Manager Certification
Food Safety & Quality Leaders	HACCP Level 1; Food Protection Manager Certification

Illustrative assignments that can be customized to organizational requirements and applicable regulations.

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Build the bench. Strengthen the kitchen.

Develop the skills, confidence, and food safety expertise your teams need to deliver consistent, safe, high-quality foodservice operations.

Curriculum mapped to your roles and core competencies
Program details and pricing for your team size
Reporting, credentials and rollout support
Live, in-person training options available

Prefer to talk? Call 800-677-0131 or email studentservices@rouxbe.com