Why Take Our Course?
- Section 12-201.11(A)(1) of the Wisconsin Food Code requires that the operator or manager of a restaurant that is new or has changed hands shall become certified in safe food handling practices within 90 days after opening.
- Our instructors are approved by, and our course administered by, Thomson Prometric (formerly Experior Assessment Institute) which has been approved by the HFS (Health and Family Services) Department.
- We provide the most widely offered course in the state with convenient dates and locations.
- We offer Wisconsin’s most popular state approved certified food course.
- Nearly 21,000 participants have successfully completed our course.
- Test results received by mail in two to three weeks.
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Course Audit
Our Professional Food Manager's Certification Course is available with an option to audit. What does this mean to you? Auditing the course means that you and your employees can now benefit from professional training in "safe food handling practices" at a more affordable rate. For those who choose to audit, they can participate fully in the course lecture and discussion with the use of a loaner book. At the end of the class, the auditing participant will not be required to take the examination. Auditing the course will not provide certification but is offered as a means to provide affordable education and training.
Original Course Details
- Complete course and exam materials are included in course fee.
- All classes begin at 9 AM sharp (walk-in registration begins at 8:30 AM), and run to approx. 3:00 PM.- Except were noted on schedule.
- Exam is given at 3 PM. (You are allowed two hours to complete the exam.)
- Photo ID required to take the exam - this is mandatory!!
- Bring two #2 pencils and a highlighter.
- Lunch is available on location (cost not included in fee).
- Smoking is not allowed in room during class or exam.
- Confirmations will not be sent out. Call us at 1-800-445-9221 for verification.
To view our current schedules, please visit the Food Course page. Click here.
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