Compliance Training
The Institute’s main priority is to provide the compliance courses retailers need to meet all government, safety, security, and sanitation training needs in one place.
We offer three types of compliance courses: general courses applicable nationwide, courses certified and approved by specific states, and state certified courses from State Food Safety (additional cost).
Compliance Training
The Institute’s main priority is to provide the compliance courses retailers need to meet all government , safety, security, and sanitation training needs in one place.
We offer three types of compliance courses: general courses applicable nationwide, courses certified and approved by specific states , and state certified courses from State Food Safety (additional cost).
Compliance Courses
Food Safety & Sanitation Basics
Food Safety & Sanitation Basics
Public health has seen vast improvements in recent years, but nevertheless, there are still cases of food-borne illness that can result in hospitalization, or even death.
You—as a representative of the food retail industry—may be one of the last people to handle a consumer’s food before it reaches his or her home. For this reason, it is vital that you ensure your store is sanitized and the food you sell is safe for your consumers to eat.
Course re-certification varies on state.
Course Duration: 1h
Active Shooter
This course was created thanks to a Grant funded by the Department of Homeland Security. It was produced by Houston’s Mayor’s Office of Public Safety and the Department of Homeland Security with the purpose of prepare associates in the event of an active shooter.
Course Duration: 6m
Supplemental Nutrition Assistance Program (SNAP) Training
Supplemental Nutrition Assistance Program (SNAP) Training
As an authorized SNAP retailer, USDA expects all firms to be able to demonstrate that they maintain an established operational compliance policy and program to prevent SNAP violations from occurring. Training is required for new owners AND new employees within 30 days of employment. USDA FNS also requires refresher training to be conducted once a year. Should a SNAP violation occur, it’s very important that the retailer can show documentation of the training for both new employees and the annual refresher training.
Course certification is valid for one year from completion date. We recommend re-certification annually.
Course Duration: 25m
OSHA Bloodborne Pathogens
OSHA Bloodborne Pathogens
Accidents can happen in the workplace and it’s important to be prepared.
This course will help you prepare for accidents that may cause bloodborne pathogens to contaminate surfaces, equipment, or you.
• Describe bloodborne pathogens (BBPs) and how they’re transmitted.
• List common types of BBPs and their treatment options.
• Identify ways to protect yourself from BBPs.
• Explain clean up, disinfection and disposal procedures for contaminated areas.
Course Duration: 30m
OSHA Hazard Communication Standards
OSHA Hazard Communication Standards
OSHA Hazard Communication System (HCS) now includes the criteria and provisions listed in the United Nations Globally Harmonized System of Classification and Labeling of Chemicals, known as GHS.
The modifications to HCS affect the labeling of hazardous materials as well as the safety data sheets that accompany these products. As a food retail associate, you must be familiar with these formats when you see them on hazardous products in your workplace.
• Identify GHS label components.
• Identify SDS format guidelines.
• Determine the section location of information within the SDS.
Course Duration: 60m
OSHA Lockout Tagout
OSHA Lockout/Tagout
“Lockout / Tagout” refers to specific practices and procedures to safeguard employees from the unexpected energization or startup of machinery and equipment, or the release of hazardous energy during service or maintenance activities.1 This requires, in part, that a designated inpidual turns off and disconnects the machinery or equipment from its energy source(s) before performing service or maintenance and that the authorized employee(s) either lock or tag the energy-isolating device(s) to prevent the release of hazardous energy and take steps to verify that the energy has been isolated effectively. If the potential exists for the release of hazardous stored energy or for the re-accumulation of stored energy to a hazardous level, the employer must ensure that the employee(s) take steps to prevent injury that may result from the release of the stored energy.
This course was developed by Niemann Foods Inc. to train associates on the Lock Out/ Tag Out procedures. Make sure you also know your store’s Lock Out/ Tag Out procedures. We will be developing a full online course soon.
Course Duration: 15m
Cleaning and Sanitizing – High Touch Surfaces
Food retailers play a critical role in protecting public health during the COVID-19 pandemic and beyond. Stores must maintain a clean and sanitary facility to ensure the health and well-being of all customers and employees. Cleaning and sanitation procedures for frequently touched surfaces can help protect customers and employees. While some grocery stores are limiting store hours to thoroughly clean and disinfect their entire store before opening the follow morning (i.e., deep clean), others are more aggressively cleaning and sanitizing high touch surfaces throughout the day to reduce the risk of transmission.
Course Duration: 5m
COVID – Conflict Resolution
As newer, more contagious variants of COVID-19 emerge, Americans’ emotions and fears are at new peaks, leading to an increase in public confrontations. With changing store policies, differing political views, and overall frustration of the ongoing pandemic, it’s difficult for many people to be their best right now, especially at the one place they’re all visiting—the grocery store.
Course Duration: 9m
Crisis Preparedness
According to the Food Marketing Institute (FMI), each of the intervention approaches presented in this course requires strategic planning, communication and flexibility to ensure effective response. To achieve maximum benefit, develop and implement a strategy to encourage beneficial personal protective measures, environmental protective measures and community distancing measures.
Course Duration: 5m
Diversity And Inclusion
Diversity and inclusion entail more than just rules, initiatives, and staff numbers. Ethical employers exceed their competition by valuing each team member’s individual needs, views, and capabilities. As a result, organizations that are diverse and inclusive receive greater trust and commitment from their employees. In this course, we discuss how diversity and inclusion overlap with discrimination, and what companies can do to promote diversity and inclusion in an effort to prevent discrimination.
- Define diversity and inclusion.
- List examples of diversity and inclusion in the workplace.
- Identify practices that you can utilize to implement within your company.
Course Duration: 15m
Handwashing
With the recent increase in cases of the coronavirus, we want to reinforce the importance of handwashing. Scrubbing your hands for just 20 seconds can prevent the spread of infectious diseases. In this course you will learn when and how to wash your hands to stay healthy and prevent the spread of germs.
Course Duration: 3m
Knife Safety
Knives are used often in numerous departments of your grocery store. Knives are useful tools for preparing food, but they can also be dangerous. Arming yourself with knife safety tips and knowledge will educate you on knife safety and increase your confidence while working. This will in turn decrease the chances of accidental injury.
- Describe general knife safety guidelines
- Demonstrate the correct way to use a knife
- Explain how to properly clean and sanitize knives
- List which knives are appropriate for different tasks
Course Duration: 20m
On the Shelf: A Grocer’s Guide to Food Allergens
This following course from FARE (Food Allergy Research & Education) will teach you the basics about food allergens and how to read a food label to aid customers with food allergies or other dietary restrictions.
Available: Loss Prevention I & Loss Prevention II
Loss Prevention
As an employee at a food retailer, it is important that you understand and try to prevent theft, shrink, associate error and other forms of lost profit and product.
This is the first course in the Loss Prevention program. It focuses on general security and training tactics by providing an overview and introduction to the basics of loss prevention.
This course has the following objectives:
• Identify the types of shrink.
• Identify how to calculate shrink.
• Identify types of theft and why people steal.
Course Duration: 210m
Ransomware Series
The retail industry has been one of the top targets for malicious ransomware attacks. The growing threat posed by ransomware to organizations big and small is only getting more frequent and more costly. Often these attacks rely on unknowing assistance from someone inside an organization to be effective. The best safeguard against these types of attacks is to be more educated on the techniques used and how to identify them. In this course we will learn what cybersecurity is and its importance. We’ll also learn about ransomware and phishing, two types of harmful and fraudulent attacks. Finally, we will discuss ways to protect yourself and identify from future cybersecurity threats.
- Explain the definition of cybersecurity
- Define what ransomware means
- Describe an example of phishing
- List ways you can help
Available in this series:
- Ransomware 1 – What is Ransomware?
- Ransomware 2 – Examples of Ransomware
- Ransomware 3 – What Can Retailers Do?
- Cybersecurity 1 – Ransomware.
Store Safety Series
Accidents, foodborne illness outbreaks, associate injuries and other crises have the potential to damage a store beyond repair. In the course, you will learn how to invest time and resources in a crisis management plan that includes investigation and reports can help ensure you against that risk.
• Identify ways to prevent and respond to crises and emergency situations.
• Identify how to and what steps to take when an injury or illness occurs.
• Identify the steps in an accident investigation.
Available in this series:
- Store Safety – Cleanliness and Sanitation
- Store Safety – Floor Monitoring
- Store Safety – Severe Weather
- Store Safety – Fire Prevention
- Store Safety – Reporting and Investigation
- Store Safety – Promotions and Committees.
State Certified Courses
Cashier – Alcohol Sales Compliance
Also available for Montana (Certified).
Cashier - Alcohol Sales Compliance (Montana Certified)
This course is designed for food retailers who sell alcohol. Alcohol sales are strictly regulated, so associates will occasionally have to refuse a sale to a minor or a person who is intoxicated. Additionally, this course explains the effect alcohol has on behavior, defines blood alcohol content, classifies legal forms of identification and discusses what to do with fake IDs.
Course Duration: 1h 15m
Cashier – Tobacco Sales Compliance
Also available for Arkansas, California & New York (Certified).
Cashier - Tobacco Sales Compliance - California
Tobacco products are addictive and have many serious and detrimental effects on health. For this reason, the sale of tobacco products is strictly regulated, and there are laws prohibiting tobacco sales to minors.
As a tobacco sales associate, it is your responsibility to understand the consequences of tobacco use, so you can better implement tobacco laws. Ensure that your store stays in compliance by checking identification and, if necessary, refusing a tobacco sale.
Course Duration: 1h 45m
Food Safety and Sanitation – New York
Food Safety and Sanitation - New York
This course (FP00040) consists of 10 micro courses followed by an 80 questions Final Test. You must review all the content and complete the Final test in order to complete this course.
This course meets the safety education certification requirement for certain retail food stores which prepare food on the premises in the state of New York.
Course certification is valid two years from completion date.
- FSS1 – Foodborne Illness Overview
- FSS2 – The Flow of Food Products
- FSS3 – Manage Product Time and Temperature
- FSS4 – Safe Food Preparation
- FSS5 – Cooked Foods
- FSS6 – Personal Hygiene and Employee Health
- FSS7 – Cleaning and Sanitizing
- FSS8 – Facility Management
- FSS9 – Pest Control Program
- FSS10 – Food Safety and Crisis Management Plans
After completing this course, you will understand the preventative measures you must take as a food handler.
Course Duration: 5h
Sexual Harassment – Connecticut
Sexual Harassment
Awareness of sexual harassment in the workplace has increased rapidly in recent years, and retailers must communicate to every associate that sexual harassment will not be tolerated within their stores. This is accomplished by implementing a sexual harassment program that ensures all associates understand and comply with the standards of Title VII of the Civil Rights Act of 1964.
In this course, you will learn the meaning of the term “sexual harassment,” differentiate between the classification of different kinds of sexual harassment and view examples of preventative measure.
Course Duration: 2h
Sexual Harassment – Employees
Also available for California, Illinois and New York.
Sexual Harassment
Awareness of sexual harassment in the workplace has increased rapidly in recent years, and retailers must communicate to every associate that sexual harassment will not be tolerated within their stores. This is accomplished by implementing a sexual harassment program that ensures all associates understand and comply with the standards of Title VII of the Civil Rights Act of 1964.
In this course, you will learn the meaning of the term “sexual harassment,” differentiate between the classification of different kinds of sexual harassment and view examples of preventative measures.
• Identify the facts and characteristics pertaining to sexual harassment.
• Identify the different types of sexual harassment.
• List the steps to follow if you find yourself in a sexual harassment situation.
• Identify the physical and psychological effects of a sexual harassment situation.
Course Duration: 60m
Sexual Harassment – Supervisors
Also available for California, Illinois and New York.
Sexual Harassment - Supervisors
A prompt and effective response to a complaint can limit or entirely eliminate an employer’s liability in a discrimination, harassment, or retaliation lawsuit, it is imperative that employers implement an effective mechanism to investigate and resolve workplace complaints.
The U.S. Equal Employment Opportunity Commission (EEOC) guidelines encourage employers to affirmatively raise the subject of sexual harassment, express strong disapproval, develop appropriate sanctions, inform associates about their rights and raising the issue of harassment under Title VII, and develop educational methods to sensitize employees and management.
• List the steps to follow when investigating a sexual harassment investigation.
• List ways that employers can educate their employees about sexual harassment.
• List what should be included in a sexual harassment policy.
Course Duration: 60m