Courses
Our libraries are a continually expanding selection of online certification courses specialized in the core aspects of the supermarket and food retail industry. Our courses are developed in conjunction with industry experts, affiliate faculty and staff to meet the needs of retailers worldwide. The courses are customizable without advanced editing skills. You can tailor the material with your logo and organizational procedures.
Courses
Our libraries are a continually expanding selection of online certification courses specialized in the core aspects of the supermarket and food retail industry. Our courses are developed in conjunction with industry experts, affiliate faculty and staff to meet the needs of retailers worldwide.
The courses are customizable without advanced editing skills. You can tailor the material with your logo and organizational procedures.
Categories
Getting Started – Administrators
Sales clerk wearing apron using a digital tablet with store shelves on background.
Welcome to our Getting Started – Administrators course. Within our on-line training system, there are three main positions: the user, the administrator, and the curriculum, coordinator.
This course is dedicated to the Administrator functions. It will guide you through the basics you need to know to effectively manage users in the system. Every individual from your organization with access to the administrator account should complete this courses.
This course has the following objectives:
• Register new users
• Search for existing users
• Update a user’s profile information
• Delete and deactivate a user
• View a store’s training activity
• View a user’s training history
Course Duration: 60m
Getting Started – Administrators
Sales clerk wearing apron using a digital tablet with store shelves on background.
Welcome to our Getting Started – Administrators course. Within our on-line training system, there are three main positions: the user, the administrator, and the curriculum, coordinator.
This course is dedicated to the Administrator functions. It will guide you through the basics you need to know to effectively manage users in the system. Every individual from your organization with access to the administrator account should complete this courses.
This course has the following objectives:
• Register new users
• Search for existing users
• Update a user’s profile information
• Delete and deactivate a user
• View a store’s training activity
• View a user’s training history
Course Duration: 60m
Getting Started – Curriculum Coordinator
Sales clerk wearing apron using a digital tablet with store shelves on background.
This course will introduce you to the Curriculum Coordinator (CC) position. This optional position allows you to create Learning Plans and enroll users into courses. A CC position facilitates the management and tracking of the program, however, it is not necessary to have a good online training program. The CC position has a one-time fee of $250 USD/$350 CAD (plus tax). Only one CC is needed per organization.
Course Duration: 45m
Getting Started – Curriculum Coordinator
Sales clerk wearing apron using a digital tablet with store shelves on background.
This course will introduce you to the Curriculum Coordinator (CC) position. This optional position allows you to create Learning Plans and enroll users into courses. A CC position facilitates the management and tracking of the program, however, it is not necessary to have a good online training program. The CC position has a one-time fee of $250 USD/$350 CAD (plus tax). Only one CC is needed per organization.
Course Duration: 45m
Getting Started – Learning Plans
Woman looking at courses on a tablet.
Welcome to our introductory course, Getting Started with Learning Plans. This course will introduce you to learning plans, an optional feature of our training system. Learning plans allow you to achieve specific competences, as defined by your organization. When you’ve completed this course, you will be able to describe how to access and use learning plans.
Course Duration: 10m
Getting Started – Learning Plans
Woman looking at courses on a tablet.
Welcome to our introductory course, Getting Started with Learning Plans. This course will introduce you to learning plans, an optional feature of our training system. Learning plans allow you to achieve specific competences, as defined by your organization. When you’ve completed this course, you will be able to describe how to access and use learning plans.
Course Duration: 10m
Getting Started – Reports
A woman looking through course list on her tablet.
Reports are an important tool for managing and maintaining a successful training program. This course shows you how to utilize the reporting tools available within our system. We recommend completing the Getting Started – Students and the Getting Started – Administrators course before starting this one.
Please be aware system updates occur regularly. As a result, you may find subtle differences between this course and your system. If you have any questions, contact us using the Contact Us page from your online training website.
This course has the following objectives:
• Describe the Summary and Custom Reports.
• Identify how to access user personal summaries and course summaries.
• Specify how to create, view and export reports.
• List the steps to create a customer report.
• Explain schedule and access options for custom reports.
Duration: 60m
Getting Started – Reports
A woman looking through course list on her tablet.
Reports are an important tool for managing and maintaining a successful training program. This course shows you how to utilize the reporting tools available within our system. We recommend completing the Getting Started – Students and the Getting Started – Administrators course before starting this one.
Please be aware system updates occur regularly. As a result, you may find subtle differences between this course and your system. If you have any questions, contact us using the Contact Us page from your online training website.
This course has the following objectives:
• Describe the Summary and Custom Reports.
• Identify how to access user personal summaries and course summaries.
• Specify how to create, view and export reports.
• List the steps to create a customer report.
• Explain schedule and access options for custom reports.
Duration: 60m
Getting Started – Students
Close-up of woman looking at a course on a tablet.
This course will introduce you to our eLearning system which provides access to our large selection of online courses specializing in the food retail industry. When you’ve completed this course, you will receive a certificate, but, more importantly, you will have the knowledge necessary to take full advantage of your online training.
This course has the following objectives:
• Describe the log in process
• Identify the two types of landing pages
• Use the system navigation
Course Duration: 45m
Getting Started – Students
Close-up of woman looking at a course on a tablet.
This course will introduce you to our eLearning system which provides access to our large selection of online courses specializing in the food retail industry. When you’ve completed this course, you will receive a certificate, but, more importantly, you will have the knowledge necessary to take full advantage of your online training.
This course has the following objectives:
• Describe the log in process
• Identify the two types of landing pages
• Use the system navigation
Course Duration: 45m
Supermarket Job Descriptions
In this course you will find a wide selection of job descriptions for the supermarket and convenience stores. The job descriptions files are Word documents that you can download and tailored to your store specific requirements, even add your own logo.
Give us your feedback, we can expand the selection and upgrade the existing ones. Together we can make this better for all.
Supermarket Job Descriptions
In this course you will find a wide selection of job descriptions for the supermarket and convenience stores. The job descriptions files are Word documents that you can download and tailored to your store specific requirements, even add your own logo.
Give us your feedback, we can expand the selection and upgrade the existing ones. Together we can make this better for all.
Business Ethics
Black and White Horse Chess Pawns
Every day, we make decisions that affect more than us alone. So, how do we know the right decision to make? Simple. We use ethics. Ethics provides the standards which guides our behavior and actions, allowing us to make decisions which ensure the survival, growth and success of an organization or society. Without it, any decisions or actions would be solely for our benefit, rather than the common good or according to accepted standards of conduct. This course will provide you with an understanding of ethics and your ethical behavior. You’ll be introduced to ethics in business and several types of dilemmas you may encounter.
This course has the following objectives:
• Define ethics and its significance
• Describe ethical behavior
• Define business ethics
• Differentiate between ethical and unethical behavior
• Identify how to respond to ethically to dilemmas
Course Duration: 60m
Business Ethics
Black and White Horse Chess Pawns
Every day, we make decisions that affect more than us alone. So, how do we know the right decision to make? Simple. We use ethics. Ethics provides the standards which guides our behavior and actions, allowing us to make decisions which ensure the survival, growth and success of an organization or society. Without it, any decisions or actions would be solely for our benefit, rather than the common good or according to accepted standards of conduct. This course will provide you with an understanding of ethics and your ethical behavior. You’ll be introduced to ethics in business and several types of dilemmas you may encounter.
This course has the following objectives:
• Define ethics and its significance
• Describe ethical behavior
• Define business ethics
• Differentiate between ethical and unethical behavior
• Identify how to respond to ethically to dilemmas
Course Duration: 60m
Category Management
Coop Supermarket interior view.
Shelf space is often scarce due to a constant supply of new products. Retailers are frequently challenged when deciding what products to add to the inventory, where to place them and at what price, as well as how to promote them.
The category management process is designed to help retailers and suppliers successfully manage shelf space. This course helps you understand how to develop categories through collaboration and focus on the consumer and market.
This course has the following objectives:
• Identify the benefits of category management.
• Identify different roles and their contributions.
• List the types of category management data that should be collected.
Course Duration: 180m
Category Management
Coop Supermarket interior view.
Shelf space is often scarce due to a constant supply of new products. Retailers are frequently challenged when deciding what products to add to the inventory, where to place them and at what price, as well as how to promote them.
The category management process is designed to help retailers and suppliers successfully manage shelf space. This course helps you understand how to develop categories through collaboration and focus on the consumer and market.
This course has the following objectives:
• Identify the benefits of category management.
• Identify different roles and their contributions.
• List the types of category management data that should be collected.
Course Duration: 180m
Customer Service
Staff member helping customer choose between orange or red peppers.
Due to increased competition, customer service is a necessity in the food retail industry. Consumers who are not satisfied with a store’s service can easily take their business elsewhere. They will often inconvenience themselves by spending more money and traveling farther if it means doing business with a company
that appreciates them. It is vital that you learn how to provide exceptional service that builds relationships and keeps consumers coming back.
Always remember, your consumers are the reason you have a job!
This course has the following objectives:
• Determine the reasons why good customer service is important.
• List the characteristics of consumers.
• List the store attributes that are important to consumers and the results of not providing them.
Course Duration: 60m
Customer Service
Staff member helping customer choose between orange or red peppers.
Due to increased competition, customer service is a necessity in the food retail industry. Consumers who are not satisfied with a store’s service can easily take their business elsewhere. They will often inconvenience themselves by spending more money and traveling farther if it means doing business with a company
that appreciates them. It is vital that you learn how to provide exceptional service that builds relationships and keeps consumers coming back.
Always remember, your consumers are the reason you have a job!
This course has the following objectives:
• Determine the reasons why good customer service is important.
• List the characteristics of consumers.
• List the store attributes that are important to consumers and the results of not providing them.
Course Duration: 60m
Customer Service – Selling Solutions
Woman cashier ringing out a customer while looking at the camera.
Customer service is a necessity in the food retail industry. Consumers who are not satisfied with a store’s service can easily take their business elsewhere. In this course you will learn how to interact and communicate with customers, as well as retain them.
This course has the following objectives:
• How to interact with customers.
• Identifying customers and their expectations.
• How to retain customers.
• How to deal with complaints and difficult customers.
Course Duration: 60m
Customer Service – Selling Solutions
Woman cashier ringing out a customer while looking at the camera.
Customer service is a necessity in the food retail industry. Consumers who are not satisfied with a store’s service can easily take their business elsewhere. In this course you will learn how to interact and communicate with customers, as well as retain them.
This course has the following objectives:
• How to interact with customers.
• Identifying customers and their expectations.
• How to retain customers.
• How to deal with complaints and difficult customers.
Course Duration: 60m
Emotional Intelligence
Illustration of a person’s head with a check marked list in it.
Leadership is not a title on a business card. Successful leaders, unlike traditional hierarchical manager’s show to have a high degree of emotional intelligence. This course is an introduction to the key competencies that will help you become a better leader.
Course Duration: 40m
Emotional Intelligence
Illustration of a person’s head with a check marked list in it.
Leadership is not a title on a business card. Successful leaders, unlike traditional hierarchical manager’s show to have a high degree of emotional intelligence. This course is an introduction to the key competencies that will help you become a better leader.
Course Duration: 40m
Introduction to Food and Health
Home Weight Scale with dinnerware and tape measure on it.
The consumer population is becoming increasingly concerned with healthier diets. For this reason, it is vital that food retail associates understand the impact food has on health.
This course provides you with up-to-date nutrition information, as well as innovative tools to further your commitment to living a healthy lifestyle. By developing a better understanding of how the things you eat influence your own health, you will be better equipped to serve the health-conscious consumers who visit your store.
This course has the following objectives:
• Identify the purpose of food guides.
• Identify information on food product nutrition labels.
• Identify FDA health claims.
Course Duration: 135m
Introduction to Food and Health
Home Weight Scale with dinnerware and tape measure on it.
The consumer population is becoming increasingly concerned with healthier diets. For this reason, it is vital that food retail associates understand the impact food has on health.
This course provides you with up-to-date nutrition information, as well as innovative tools to further your commitment to living a healthy lifestyle. By developing a better understanding of how the things you eat influence your own health, you will be better equipped to serve the health-conscious consumers who visit your store.
This course has the following objectives:
• Identify the purpose of food guides.
• Identify information on food product nutrition labels.
• Identify FDA health claims.
Course Duration: 135m
Introduction to Food Retail
Man reading from a cereal box.
The food retailing industry constantly changes. The economy, food and shopping trends, and the types of products available have a large impact on the industry. This in turn plays an important role in how retailers run a supermarket business. In order to better serve consumers, savvy retailers must understand and adapt to the industry’s changing conditions.
This course informs you about what is currently occurring in the food retail industry. It looks at many of the different aspects that impact the buying and selling of grocery products.
This course has the following objectives:
• Identify current retail economic facts.
• List the types of retail formats and current growth rates.
• Identify features of the retail distribution system.
Course Duration: 150m
Introduction to Food Retail
Man reading from a cereal box.
The food retailing industry constantly changes. The economy, food and shopping trends, and the types of products available have a large impact on the industry. This in turn plays an important role in how retailers run a supermarket business. In order to better serve consumers, savvy retailers must understand and adapt to the industry’s changing conditions.
This course informs you about what is currently occurring in the food retail industry. It looks at many of the different aspects that impact the buying and selling of grocery products.
This course has the following objectives:
• Identify current retail economic facts.
• List the types of retail formats and current growth rates.
• Identify features of the retail distribution system.
Course Duration: 150m
Key U.S. Supermarkets
3D rendering wireframe of office building, white background. Concept – modern architecture, designing.
In this course, you will learn about many of today’s top and most unique retail food store chains in the United States. This course outlines how these stores differentiate themselves from the competition. You will learn about these stores’ company overview, human resources and finances.
By learning what others are doing, you will be able to adapt successful business formats into
your own store’s practices.
Course Duration: 25m
Key U.S. Supermarkets
3D rendering wireframe of office building, white background. Concept – modern architecture, designing.
In this course, you will learn about many of today’s top and most unique retail food store chains in the United States. This course outlines how these stores differentiate themselves from the competition. You will learn about these stores’ company overview, human resources and finances.
By learning what others are doing, you will be able to adapt successful business formats into
your own store’s practices.
Course Duration: 25m
Managing Stress At Work
Man with stress touches his head because of a headache.
Eu-stress and Di-stress. One positive, one negative. One can push us to new levels of achievement, the other can kill. In this course, learn the difference between positive and negative stress, and how to manage both to help you achieve the results you desire. Reduce the negative stress in your world by using application exercises and a rich multimedia process. Check process to identify pain points and take action to regulate the stress you experience.
Man with stress touches his head because of a headache.
This course has the following objectives:
- Identify different types of stress and stressors in your life
- Create a personalized stress management plan by determining your own stress level
- Utilize effective methods and techniques for reducing stress
Course Completion: 20 min
Managing Stress At Work
Man with stress touches his head because of a headache.
Eu-stress and Di-stress. One positive, one negative. One can push us to new levels of achievement, the other can kill. In this course, learn the difference between positive and negative stress, and how to manage both to help you achieve the results you desire. Reduce the negative stress in your world by using application exercises and a rich multimedia process. Check process to identify pain points and take action to regulate the stress you experience.
Man with stress touches his head because of a headache.
This course has the following objectives:
- Identify different types of stress and stressors in your life
- Create a personalized stress management plan by determining your own stress level
- Utilize effective methods and techniques for reducing stress
Course Completion: 20 min
Organic and Natural Foods
USDA Organic Logo.
This course defines the terms, organic and natural. It also describes the difference between each as well as how to handling and merchandise these products within your store.
This course has the following objectives:
• Define organic and natural foods
• Describe the difference between organic and natural products
• Discuss the key handling procedures for organic and natural foods
• List the ways on how to merchandise organic and natural foods
Course Duration: 15m
Organic and Natural Foods
USDA Organic Logo.
This course defines the terms, organic and natural. It also describes the difference between each as well as how to handling and merchandise these products within your store.
This course has the following objectives:
• Define organic and natural foods
• Describe the difference between organic and natural products
• Discuss the key handling procedures for organic and natural foods
• List the ways on how to merchandise organic and natural foods
Course Duration: 15m
Professionalism
Staff smiling and interacting with couple in supermarket.
For many associates, the supermarket industry provides their first experience in a professional
workplace. For this reason, they must learn professional etiquette and understand that a
workplace is always courteous, conscientious and businesslike.
To better serve your consumers and contribute to your store’s team, it is vital that you learn about professionalism and proper workplace etiquette in the supermarket.
This course has the following objectives:
• Identify the characteristics of professionalism
• Select ways to improve time management
• Determine how to work well in a team environment
Course Duration: 60m
Professionalism
Staff smiling and interacting with couple in supermarket.
For many associates, the supermarket industry provides their first experience in a professional
workplace. For this reason, they must learn professional etiquette and understand that a
workplace is always courteous, conscientious and businesslike.
To better serve your consumers and contribute to your store’s team, it is vital that you learn about professionalism and proper workplace etiquette in the supermarket.
This course has the following objectives:
• Identify the characteristics of professionalism
• Select ways to improve time management
• Determine how to work well in a team environment
Course Duration: 60m
Seafood – Sustainable Practices
Illustration of fish swimming.
When customers are searching for sustainable seafood options, they may ask you questions about where the product comes from, how it was raised and the benefits of buying sustainable seafood products. They may also ask about freshness and quality, have ethical concerns and ask about labels. This course will prepare you to explain what seafood sustainability means and to answer your customer’s questions.
This course has the following objectives:
• Define what seafood sustainability means.
• Explain the benefits of buying sustainable seafood.
• Identify the types of sustainable seafood labels.
• Review seafood products’ recommendations based on environmental guidelines.
Course Duration: 10m
Seafood Sustainability
Illustration of fish swimming.
When customers are searching for sustainable seafood options, they may ask you questions about where the product comes from, how it was raised and the benefits of buying sustainable seafood products. They may also ask about freshness and quality, have ethical concerns and ask about labels. This course will prepare you to explain what seafood sustainability means and to answer your customer’s questions.
This course has the following objectives:
• Define what seafood sustainability means.
• Explain the benefits of buying sustainable seafood.
• Identify the types of sustainable seafood labels.
• Review seafood products’ recommendations based on environmental guidelines.
Course Duration: 10m
Stress Management
Man with stress touches his head due to a headache.
Stress is a normal part of life, but too much of it can have devastating effects
on physical and mental health. It stems from many causes, among them lack of sleep, depression, work and financial stability.
This course will test your stress levels and help you determine if you need to reduce
the stress in your life. You will also learn causes and effects, as well as simple steps and small changes you can make to manage your stress.
This course has the following objectives:
• List the characteristics and levels of stress.
• List events that could produce stress.
• Identify the body’s reaction to stress.
• List healthy and unhealthy ways to reduce stress.
Course Duration: 90m
Stress Management
Man with stress touches his head due to a headache.
Stress is a normal part of life, but too much of it can have devastating effects
on physical and mental health. It stems from many causes, among them lack of sleep, depression, work and financial stability.
This course will test your stress levels and help you determine if you need to reduce
the stress in your life. You will also learn causes and effects, as well as simple steps and small changes you can make to manage your stress.
This course has the following objectives:
• List the characteristics and levels of stress.
• List events that could produce stress.
• Identify the body’s reaction to stress.
• List healthy and unhealthy ways to reduce stress.
Course Duration: 90m
Sustainability – Top 10 Waste Reduction Practices
Illustration of a talking trashcan.
The GSC proudly presents its Top 10 Waste Training, highlighting the ten easy operational practices that can help your grocery store boost waste and recycling rates and perhaps most important your store’s revenue.
This course has the following objectives:
The GSC Top 10 Waste Training Practices are:
1. Litter Inspection in the Parking Lot
2. Signs for recyclables
3. Recycling Bins
4. Locked Dumpster or Compactor Chute
5. Understand the Value of Commonly Recycled Materials
6. Hazardous Waste
7. Regulated Waste Streams: Handling Universal Waste
8. Conditions of the Compactor or Dumpster
9. Preventing Food Waste
10. Employee Engagement
Course Duration: 18m
Sustainability – Top 10 Waste Reduction Practices
Illustration of a talking trashcan.
The GSC proudly presents its Top 10 Waste Training, highlighting the ten easy operational practices that can help your grocery store boost waste and recycling rates and perhaps most important your store’s revenue.
This course has the following objectives:
The GSC Top 10 Waste Training Practices are:
1. Litter Inspection in the Parking Lot
2. Signs for recyclables
3. Recycling Bins
4. Locked Dumpster or Compactor Chute
5. Understand the Value of Commonly Recycled Materials
6. Hazardous Waste
7. Regulated Waste Streams: Handling Universal Waste
8. Conditions of the Compactor or Dumpster
9. Preventing Food Waste
10. Employee Engagement
Course Duration: 18m
Sustainability – Top 5 Grocery Store Energy Savers
Tiny cart with light bulbs in surrounded by change.
The objective of this course is to help your grocery store use energy more efficiently and to engage your team by implementing five simple practices.
This course has the following objectives:
The objective of this course is to help your grocery store use energy more efficiently and to engage your team by implementing these five simple practices:
1. Check Air Curtain Flow
2. Close Walk-in Doors
3. Fix Leaky Walk-in Doors
4. Turn Off Appliances at Night
5. Switch off Vending Lights in the Breakroom
Course Duration: 18m
Sustainability – Top 5 Grocery Store Energy Savers
Tiny cart with light bulbs in surrounded by change.
The objective of this course is to help your grocery store use energy more efficiently and to engage your team by implementing five simple practices.
This course has the following objectives:
The objective of this course is to help your grocery store use energy more efficiently and to engage your team by implementing these five simple practices:
1. Check Air Curtain Flow
2. Close Walk-in Doors
3. Fix Leaky Walk-in Doors
4. Turn Off Appliances at Night
5. Switch off Vending Lights in the Breakroom
Course Duration: 18m
Time Management 1 – Getting Control
Illustration of a clock.
This course has the following objectives:
• Discuss physical de-cluttering, how to avoid information overload and manage stress
• Describe a three-week scheduling exercise for increasing your productivity
• Explain the “mind over matter” approach
• Discuss the importance of exercise and fitness to remain focused and in control
Course Duration: 7m
Time Management 1 – Getting Control
Illustration of a clock.
This course has the following objectives:
• Discuss physical de-cluttering, how to avoid information overload and manage stress
• Describe a three-week scheduling exercise for increasing your productivity
• Explain the “mind over matter” approach
• Discuss the importance of exercise and fitness to remain focused and in control
Course Duration: 7m
Time Management 2 – Mastering Time Management
Illustration of a clock.
This course has the following objectives:
• List how to manage time
• Identify ways to master workflow
• List the steps for taking action and their significance
Course Duration: 11m
Time Management 2 – Mastering Time Management
Illustration of a clock.
This course has the following objectives:
• List how to manage time
• Identify ways to master workflow
• List the steps for taking action and their significance
Course Duration: 11m
Time Management 3 – Beating Procrastination
Illustration of a clock.
This course has the following objectives:
• Discuss the significance of prioritizing tasks
• State how to stay focused while prioritizing
• Describe the practices to end procrastination
Course Duration: 8m
Time Management 3 – Beating Procrastination
Illustration of a clock.
This course has the following objectives:
• Discuss the significance of prioritizing tasks
• State how to stay focused while prioritizing
• Describe the practices to end procrastination
Course Duration: 8m
Time Management 4 – Prioritizing
Illustration of a clock.
This course has the following objectives:
• Discuss physical de-cluttering, how to avoid information overload and manage stress
• Describe a three week scheduling exercise for increasing your productivity
• Explain the “mind over matter” approach
• Discuss the importance of exercise and fitness to remain focused and in control
Course Duration: 10m
Time Management 4 – Prioritizing
Illustration of a clock.
This course has the following objectives:
• Discuss physical de-cluttering, how to avoid information overload and manage stress
• Describe a three week scheduling exercise for increasing your productivity
• Explain the “mind over matter” approach
• Discuss the importance of exercise and fitness to remain focused and in control
Course Duration: 10m
Time Management 5 – Actions for Maximum Productivity
Illustration of a clock.
This course has the following objectives:
• Describe how to identify and select appropriate tasks
• Define guidelines for supporting productivity
• List strategies to manage time successfully
• Explain methods for changing your behavior
Course Duration: 12m
Time Management 5 – Actions for Maximum Productivity
Illustration of a clock.
This course has the following objectives:
• Describe how to identify and select appropriate tasks
• Define guidelines for supporting productivity
• List strategies to manage time successfully
• Explain methods for changing your behavior
Course Duration: 12m
Time Management 6 – Adopting a Growth Mindset
Illustration of a clock.
This course has the following objectives:
• Describe mindset and the characteristics of growth and fixed types
• List the advantages of a growth mindset
• Identify ways to adopt a growth mindset
• Define strategies to foster a growth mindset in others
Course Duration: 7m
Time Management 6 – Adopting a Growth Mindset
Illustration of a clock.
This course has the following objectives:
• Describe mindset and the characteristics of growth and fixed types
• List the advantages of a growth mindset
• Identify ways to adopt a growth mindset
• Define strategies to foster a growth mindset in others
Course Duration: 7m
2023 – Active Shooter Awareness – Supermarket
Illustration of person running, hiding and defending himself.
The “Run. Hide. Defend” video provides information on how to survive an active shooter event in a retail environment, and trains and prepares individuals in dealing with an active shooter situation. This video recaps best practices for surviving an active shooter event as recommended by local law enforcement.
DISCLAIMER: This video contains gun violence that some viewers may find disturbing. It is important to note that all individuals must use their own discretion during an active shooter event.
This course has the following objectives:
- Identify the three key actions to take during an active shooter event: Run, Hide, Defend.
- Explain the appropriate actions to take during each phase of an active shooter event, including how to escape, how to hide, and how to defend yourself as a last resort.
- Develop an exit plan and be aware of your surroundings to increase your chances of survival during an active shooter event.
Course Duration: 5m
2023 – Active Shooter Awareness – Supermarket
Illustration of person running, hiding and defending himself.
The “Run. Hide. Defend” video provides information on how to survive an active shooter event in a retail environment, and trains and prepares individuals in dealing with an active shooter situation. This video recaps best practices for surviving an active shooter event as recommended by local law enforcement.
DISCLAIMER: This video contains gun violence that some viewers may find disturbing. It is important to note that all individuals must use their own discretion during an active shooter event.
This course has the following objectives:
- Identify the three key actions to take during an active shooter event: Run, Hide, Defend.
- Explain the appropriate actions to take during each phase of an active shooter event, including how to escape, how to hide, and how to defend yourself as a last resort.
- Develop an exit plan and be aware of your surroundings to increase your chances of survival during an active shooter event.
Course Duration: 5m
Active Shooter Awareness
Man walking holding a gun in an office.
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
Active Shooter Awareness
Man walking holding a gun in an office.
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
Cashier – Alcohol Sales Compliance
Bottles and glasses with different types of alcohol.
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.
This course has the following objectives:
• Identify the behavioral effects of different alcohol quantities.
• List the features of legal forms of identification.
• List how to avoid liability and comply with alcohol regulations.
Course Duration: 75m
Cashier – Alcohol Sales Compliance
Bottles and glasses with different types of alcohol.
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.
This course has the following objectives:
• Identify the behavioral effects of different alcohol quantities.
• List the features of legal forms of identification.
• List how to avoid liability and comply with alcohol regulations.
Course Duration: 75m
Cashier – Tobacco Law Compliance – New York State Certified
Cigarette pack on white isolated background.
This course has been reviewed by the New York State (NYS) Department of Health. It has been accepted as a NYS Certified Tobacco Sales Training Program. The IGA Coca-Cola Institute’s provider number is 083-1007.
Below is more the information you need to successfully complete this course and be certified in the State of New York. View the full directions and approval letter.
1. Before you begin the course, a manager must complete an attendance roster form.
2. During the course, a manager must be present.
3. After you finish the course, a manager must complete a certificate form.
A manager must print and give the following document to each student.
Course Duration: 195m
Certified in the state of New York
For more information, click here.
Cashier – Tobacco Law Compliance – New York State Certified
Cigarette pack on white isolated background.
This course has been reviewed by the New York State (NYS) Department of Health. It has been accepted as a NYS Certified Tobacco Sales Training Program. The IGA Coca-Cola Institute’s provider number is 083-1007.
Below is more the information you need to successfully complete this course and be certified in the State of New York. View the full directions and approval letter.
1. Before you begin the course, a manager must complete an attendance roster form.
2. During the course, a manager must be present.
3. After you finish the course, a manager must complete a certificate form.
A manager must print and give the following document to each student.
Course Duration: 195m
Certified in the state of New York
For more information, click here.
Cashier – Tobacco Sales Compliance
Man taking out a cigarette from the box.
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.
Tobacco Sales Awareness topics:
•Select the affects that tobacco can have on your health.
•List characteristics that are common for adolescent tobacco users.
Course Duration: 105m
Cashier – Tobacco Sales Compliance
Man taking out a cigarette from the box.
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.
Tobacco Sales Awareness topics:
•Select the affects that tobacco can have on your health.
•List characteristics that are common for adolescent tobacco users.
Course Duration: 105m
Cashier – Tobacco Sales Compliance – Arkansas
Man taking out a cigarette from the box.
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 in the state of Arkansas, 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.
This course has the following objectives:
• List the affects that tobacco can have on your health.
• List characteristics that are common for adolescent tobacco users.
• List characteristics to recognize minors.
• List how to comply with tobacco regulations in the state of Arkansas.
• List features to look for when reviewing legal forms of identification.
• Determine the correct way to respond to someone when refusing to sell them tobacco products.
Course Duration: 105m
Cashier – Tobacco Sales Compliance – Arkansas
Man taking out a cigarette from the box.
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 in the state of Arkansas, 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.
This course has the following objectives:
• List the affects that tobacco can have on your health.
• List characteristics that are common for adolescent tobacco users.
• List characteristics to recognize minors.
• List how to comply with tobacco regulations in the state of Arkansas.
• List features to look for when reviewing legal forms of identification.
• Determine the correct way to respond to someone when refusing to sell them tobacco products.
Course Duration: 105m
Cashier – WIC Overview 1: About the Program
WIC Logo.
WIC is a special supplemental nutrition program for women, infants, and children. In this course, we’ll introduce you to the WIC program. You’ll learn who benefits from the program and what made them eligible to participate. You’ll also be introduced to the program’s structure, and, most specifically, the types of foods it provides.
This course has the following objectives:
- Define WIC, its purpose and who it serves
- Describe how WIC addresses specific nutritional requirements among infants, children, and women
- Identify aspects of the WIC approved foods list
Course Duration: 9m
Cashier – WIC Overview 1: About the Program
WIC Logo.
WIC is a special supplemental nutrition program for women, infants, and children. In this course, we’ll introduce you to the WIC program. You’ll learn who benefits from the program and what made them eligible to participate. You’ll also be introduced to the program’s structure, and, most specifically, the types of foods it provides.
This course has the following objectives:
- Define WIC, its purpose and who it serves
- Describe how WIC addresses specific nutritional requirements among infants, children, and women
- Identify aspects of the WIC approved foods list
Course Duration: 9m
Cashier – WIC Overview 3: Within Your Store
Illustration of WIC Storefront Logo.
As you complete a transaction for your WIC customer, there are common situations you may encounter during the checkout process. In this course, you’ll learn the proper way to resolve those issues, while providing exceptional service to your WIC customer.
This course has the following objectives:
- Explain how to identify eligible WIC foods
- Specify how to respond to customers when a WIC item is out of stock
- Discuss additional savings and promotions available to WIC customers
- Describe ways to provide the best customer experience for your WIC customers
Course Duration: 9m
Cashier – WIC Overview 3: Within Your Store
Illustration of WIC Storefront Logo.
As you complete a transaction for your WIC customer, there are common situations you may encounter during the checkout process. In this course, you’ll learn the proper way to resolve those issues, while providing exceptional service to your WIC customer.
This course has the following objectives:
- Explain how to identify eligible WIC foods
- Specify how to respond to customers when a WIC item is out of stock
- Discuss additional savings and promotions available to WIC customers
- Describe ways to provide the best customer experience for your WIC customers
Course Duration: 9m
Cashier – WIC Overview: EBT Process at End
Illustration of a WIC Card with a calendar and bag of groceries next to it.
The WIC EBT card is an electronic benefits card, issued to participants, for purchasing WIC foods. As a cashier, you must be familiar with your store’s procedure for completing a transaction with a WIC EBT card. Since this process varies from store to store, you’ll guide your customers through the process.
This course will introduce you to WIC EBT cards. You’ll also learn how to process a WIC transaction with an EBT card, required at the end of the transaction.
This course has the following objectives:
- List the advantages offered by a WIC EBT card
- Describe PIN authentication and the security it offers
- Identify common features shared among all WIC EBT cards
- Describe the significance of the card balance and how to access it
- List the steps for processing a WIC EBT card transaction
Course Duration: 13m
Cashier – WIC Overview: EBT Process at End
Illustration of a WIC Card with a calendar and bag of groceries next to it.
The WIC EBT card is an electronic benefits card, issued to participants, for purchasing WIC foods. As a cashier, you must be familiar with your store’s procedure for completing a transaction with a WIC EBT card. Since this process varies from store to store, you’ll guide your customers through the process.
This course will introduce you to WIC EBT cards. You’ll also learn how to process a WIC transaction with an EBT card, required at the end of the transaction.
This course has the following objectives:
- List the advantages offered by a WIC EBT card
- Describe PIN authentication and the security it offers
- Identify common features shared among all WIC EBT cards
- Describe the significance of the card balance and how to access it
- List the steps for processing a WIC EBT card transaction
Course Duration: 13m
Cashier – WIC Overview: WIC Checks
Illustration of groceries for a single person and groceries for a parent and children.
As a cashier working in an authorized WIC store, you play an important role in helping WIC participants redeem their WIC checks. By carefully reviewing each check, you can ensure WIC participants purchase authorized WIC food, as prescribed within their benefits. And, when you follow WIC regulations accurately, your store is more likely to be reimbursed by the WIC program. In fact, your individual effort, while processing each WIC check, helps your store remain profitable while retaining their compliance within the WIC program.
This course will introduce you to WIC checks as well as the regulations that must be observed when completing a transaction with a WIC check.
This course has the following objectives:
- Describe the WIC ID and its purpose
- Distinguish between WIC check types
- Specify when WIC checks may be redeemed
- Identify the required areas which must be filled in
- Describe how to complete a WIC check transaction
Course Duration: 21m
Cashier – WIC Overview: WIC Checks
Illustration of groceries for a single person and groceries for a parent and children.
As a cashier working in an authorized WIC store, you play an important role in helping WIC participants redeem their WIC checks. By carefully reviewing each check, you can ensure WIC participants purchase authorized WIC food, as prescribed within their benefits. And, when you follow WIC regulations accurately, your store is more likely to be reimbursed by the WIC program. In fact, your individual effort, while processing each WIC check, helps your store remain profitable while retaining their compliance within the WIC program.
This course will introduce you to WIC checks as well as the regulations that must be observed when completing a transaction with a WIC check.
This course has the following objectives:
- Describe the WIC ID and its purpose
- Distinguish between WIC check types
- Specify when WIC checks may be redeemed
- Identify the required areas which must be filled in
- Describe how to complete a WIC check transaction
Course Duration: 21m
Cashier -Tobacco Sales Compliance – California
Man holding box of cigarettes and taking out a cigarette.
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.
This course has the following objectives:
• Select the affects that tobacco can have on your health.
• List characteristics that are common for adolescent tobacco users.
Course Duration: 65m
Cashier -Tobacco Sales Compliance – California
Man holding box of cigarettes and taking out a cigarette.
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.
This course has the following objectives:
• Select the affects that tobacco can have on your health.
• List characteristics that are common for adolescent tobacco users.
Course Duration: 65m
Cashier – Alcohol Sales Compliance – Montana
This course is designed for food retailers who sell alcohol in the state of Montana. 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.
* In order to receive certification for the State of Montana, you must enter your Date of Birth in your student profile.
Course Duration: 75m
During the 2011 Legislative session the Responsible Alcohol Sales and Service Act was passed which makes alcohol server training mandatory in the state of Montana. Students who complete the Alcohol Sales Awareness – Montana Certified course receive the Institute’s certification of training, which is valid and approved by the State of Montana. However it requires each user to have their date of birth in their online training account, next to their name.
Please click here, to verify an individual’s alcohol server/seller training record by entering the person’s name (first and last) and their date of birth. If the person has valid training, you may print a training verification.
Feel free to contact the Institute at 773-695-2611 or click here if you have any questions regarding this process.
Certified in the state of Montana
For more information, click here.
Cashier – Alcohol Sales Compliance – Montana
This course is designed for food retailers who sell alcohol in the state of Montana. 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.
* In order to receive certification for the State of Montana, you must enter your Date of Birth in your student profile.
Course Duration: 75m
During the 2011 Legislative session the Responsible Alcohol Sales and Service Act was passed which makes alcohol server training mandatory in the state of Montana. Students who complete the Alcohol Sales Awareness – Montana Certified course receive the Institute’s certification of training, which is valid and approved by the State of Montana. However it requires each user to have their date of birth in their online training account, next to their name.
Please click here, to verify an individual’s alcohol server/seller training record by entering the person’s name (first and last) and their date of birth. If the person has valid training, you may print a training verification.
Feel free to contact the Institute at 773-695-2611 or click here if you have any questions regarding this process.
Certified in the state of Montana
For more information, click here.
Cashier – WIC Overview 2: Participant Benefits
Illustration of produce surrounding the WIC logo.
The WIC program prescribes specific nutritious foods to women, infants and children. When participants purchase these prescribed foods, they must follow the quantity, variety and size specifications designated in their benefits. In this course, you’ll learn how WIC benefits are prescribed and how to identify the WIC foods your customer may purchase.
This course has the following objectives:
- Describe the WIC food packages assigned to different participant groups
- Identify any restrictions associated with WIC monthly benefits
- Distinguish between WIC checks and EBT cards
- Explain how to use a customer’s current WIC benefits to determine which WIC foods they may purchase
Course Duration: 10m
Cashier – WIC Overview 2: Participant Benefits
Illustration of produce surrounding the WIC logo.
The WIC program prescribes specific nutritious foods to women, infants and children. When participants purchase these prescribed foods, they must follow the quantity, variety and size specifications designated in their benefits. In this course, you’ll learn how WIC benefits are prescribed and how to identify the WIC foods your customer may purchase.
This course has the following objectives:
- Describe the WIC food packages assigned to different participant groups
- Identify any restrictions associated with WIC monthly benefits
- Distinguish between WIC checks and EBT cards
- Explain how to use a customer’s current WIC benefits to determine which WIC foods they may purchase
Course Duration: 10m
Cleaning and Sanitizing – High Touch Surfaces
Person wearing gloves, cleaning and disinfecting a door handle.
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
Cleaning and Sanitizing – High Touch Surfaces
Person wearing gloves, cleaning and disinfecting a door handle.
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
Crisis Preparedness
List of Checkmarks
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
Crisis Preparedness
List of Checkmarks
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
Cybersecurity 1 – Ransomware
Illustration showcasing a computer, people, and cybersecurity.
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.
This course has the following objectives:
- Explain the definition of cybersecurity
- Define what ransomware means
- Describe an example of phishing
- List ways you can help
Course Duration: 15m
Cybersecurity 1 – Ransomware
Illustration showcasing a computer, people, and cybersecurity.
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.
This course has the following objectives:
- Explain the definition of cybersecurity
- Define what ransomware means
- Describe an example of phishing
- List ways you can help
Course Duration: 15m
Cybersecurity 2 – Physical Cyber – Attacks
Illustration of blocks moving, a ladder and a magnifying glass.
A physical cyber-attack causes computer hardware or data availability to be disrupted, damaged, or destroyed. If the cyber-attack is successful, cybercriminals will be able to steal financial information such as bank account numbers, payment card information, causing significant damage to the organization as well as a potential loss of millions of dollars. Let’s take a look at how store employees, managers, and supervisors may safeguard their business against physical cyber-attacks.
This course has the following objectives:
- Define a physical cyber-attack
- Identify employee responsibilities in physical security
- Describe IT policies that prevent physical cyber-attacks
- List physical security countermeasures
Course Duration: 10m
Cybersecurity 2 – Physical Cyber – Attacks
Illustration of blocks moving, a ladder and a magnifying glass.
A physical cyber-attack causes computer hardware or data availability to be disrupted, damaged, or destroyed. If the cyber-attack is successful, cybercriminals will be able to steal financial information such as bank account numbers, payment card information, causing significant damage to the organization as well as a potential loss of millions of dollars. Let’s take a look at how store employees, managers, and supervisors may safeguard their business against physical cyber-attacks.
This course has the following objectives:
- Define a physical cyber-attack
- Identify employee responsibilities in physical security
- Describe IT policies that prevent physical cyber-attacks
- List physical security countermeasures
Course Duration: 10m
Cybersecurity 3 – Social Engineering
Illustration of cyber attacker collecting sensitive information, access or assets.
Social engineering is a deceptive method that uses human error to get sensitive information, access, or assets. It can be used to collect financial information such as bank account numbers and credit card information, causing significant damage to the organization and potentially resulting in a loss of millions of dollars. This course will look at how retail employees, managers, and supervisors can safeguard their organizations from social engineering attacks.
This course has the following objectives:
- Define different types of social engineering tactics.
- Identify employee responsibilities in preventing social engineering attacks.
- List ways to stay safe and protect against social engineering attacks.
Course Duration: 20m
Cybersecurity 3 – Social Engineering
Illustration of cyber attacker collecting sensitive information, access or assets.
Social engineering is a deceptive method that uses human error to get sensitive information, access, or assets. It can be used to collect financial information such as bank account numbers and credit card information, causing significant damage to the organization and potentially resulting in a loss of millions of dollars. This course will look at how retail employees, managers, and supervisors can safeguard their organizations from social engineering attacks.
This course has the following objectives:
- Define different types of social engineering tactics.
- Identify employee responsibilities in preventing social engineering attacks.
- List ways to stay safe and protect against social engineering attacks.
Course Duration: 20m
Diversity And Inclusion
Illustration of a diverse group of people.
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.
This course has the following objectives:
- 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
Diversity And Inclusion
Illustration of a diverse group of people.
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.
This course has the following objectives:
- 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
Ecolab – Food Retail: Cleaning and Sanitizing
Man washing spatula in sink.
Cleaning and sanitizing are essential in preventing cross-contamination. This course dives into cleaning and sanitizing, including an explanation of the preparation requirements for sanitizers. You will also learn how to differentiate between food contact and non-food contact surfaces.
Course Duration: 12m
Ecolab – Food Retail: Cleaning and Sanitizing
Man washing spatula in sink.
Cleaning and sanitizing are essential in preventing cross-contamination. This course dives into cleaning and sanitizing, including an explanation of the preparation requirements for sanitizers. You will also learn how to differentiate between food contact and non-food contact surfaces.
Course Duration: 12m
Ecolab – Food Retail: Food Allergens
Image of Crawfish, Mussels and Shrimp.
Food allergens can be life-threatening, and an understanding of allergens is critical for any Food Handler. This course provides an overview of food allergens, the symptoms associated with allergic reactions and how to handle food allergens.
Course Duration: 13m
Ecolab – Food Retail: Food Allergens
Image of Crawfish, Mussels and Shrimp.
Food allergens can be life-threatening, and an understanding of allergens is critical for any Food Handler. This course provides an overview of food allergens, the symptoms associated with allergic reactions and how to handle food allergens.
Course Duration: 13m
Ecolab – Food Retail: Food Contact Washing and Sanitizing
Man washing pan in sink.
In this course you will go through the proper procedure for using the three-compartment sink and a mechanical dishwasher. You will also learn the clean in place method and why following these washing and sanitizing steps are so important.
Course Duration: 13m
Ecolab – Food Retail: Food Contact Washing and Sanitizing
Man washing pan in sink.
In this course you will go through the proper procedure for using the three-compartment sink and a mechanical dishwasher. You will also learn the clean in place method and why following these washing and sanitizing steps are so important.
Course Duration: 13m
Ecolab – Food Retail: Handwashing
Person washing their hands.
Handwashing can help prevent foodborne illness and stop it from spreading. In this course you will learn the correct procedure for properly washing hands and when washing your hands is required.
Course Duration: 23m
Ecolab – Food Retail: Handwashing
Person washing their hands.
Handwashing can help prevent foodborne illness and stop it from spreading. In this course you will learn the correct procedure for properly washing hands and when washing your hands is required.
Course Duration: 23m
Ecolab – Food Retail: Introducing the Lobster Ink Food Safety Program
Bakery employee taking a cookie out of a bag.
This course, Introducing the Lobster Ink Food Safety Program, describes the human and operational cost that foodborne illnesses can have on an establishment. You will learn about the importance of a food safety culture and how to effectively use this program.
Course Duration: 8m
Ecolab – Food Retail: Introducing the Lobster Ink Food Safety Program
Bakery employee taking a cookie out of a bag.
This course, Introducing the Lobster Ink Food Safety Program, describes the human and operational cost that foodborne illnesses can have on an establishment. You will learn about the importance of a food safety culture and how to effectively use this program.
Course Duration: 8m
Ecolab – Food Retail: Non-food Contact Cleaning and Disinfecting
Person mopping the floor.
To prevent cross-contamination, non-food contact cleaning and disinfecting is just as important as food contact cleaning. This course provides guidelines for proper cleaning and disinfecting, and focuses on high traffic and touch areas. It also covers how to proactively disinfect.
Course Duration: 8m
Ecolab – Food Retail: Non-food Contact Cleaning and Disinfecting
Person mopping the floor.
To prevent cross-contamination, non-food contact cleaning and disinfecting is just as important as food contact cleaning. This course provides guidelines for proper cleaning and disinfecting, and focuses on high traffic and touch areas. It also covers how to proactively disinfect.
Course Duration: 8m
Ecolab – Food Retail: The Importance of Food Safety
Person cutting avocado slices on a table.
This course, The Importance of Food Safety, provides an understanding of what foodborne illnesses are, their causes and impact, and the role you play in preparing food safely for customers.
Course Duration: 17m
Ecolab – Food Retail: The Importance of Food Safety
Person cutting avocado slices on a table.
This course, The Importance of Food Safety, provides an understanding of what foodborne illnesses are, their causes and impact, and the role you play in preparing food safely for customers.
Course Duration: 17m
Food Handler Compliance (NRFSP Certification) – $10 USD
Man in a chef’s uniform typing on a laptop.
This is a basic Food Safety training course for food handlers, compliant with the requirements of Texas, Arizona, Illinois, California and Florida. Persons who successfully pass the training and test will receive a certificate.
To assist you in meeting these new state regulations, we have partnered with the National Registry of Food Safety Professionals (NRFSP) to bring you the Food Handler Compliance course. The course is ANSI accredited, it is nationally recognized in all 50 states and reflects the 2013 FDA Food Code.
Since this service is provided by the NRFSP, there is a charge of $10 per student, payable online with a credit card. Please note that this is a discounted price from the regular pricing of $12.95. The fee covers the student access the course, testing and certification. Students have 30 days from the registration date to complete the course.
Course Duration: 120m
Food Handler Compliance (NRFSP Certification) – $10 USD
Man in a chef’s uniform typing on a laptop.
This is a basic Food Safety training course for food handlers, compliant with the requirements of Texas, Arizona, Illinois, California and Florida. Persons who successfully pass the training and test will receive a certificate.
To assist you in meeting these new state regulations, we have partnered with the National Registry of Food Safety Professionals (NRFSP) to bring you the Food Handler Compliance course. The course is ANSI accredited, it is nationally recognized in all 50 states and reflects the 2013 FDA Food Code.
Since this service is provided by the NRFSP, there is a charge of $10 per student, payable online with a credit card. Please note that this is a discounted price from the regular pricing of $12.95. The fee covers the student access the course, testing and certification. Students have 30 days from the registration date to complete the course.
Course Duration: 120m
Food Manager – Practice Exam
Employees washing his hands.
This is a practice exam in order to prepare you for the Food Manager Exam
Practice Exam Duration: 80m
Food Manager – Practice Exam
Employees washing his hands.
This is a practice exam in order to prepare you for the Food Manager Exam
Practice Exam Duration: 80m
Food Safety and Sanitation (New York Certified)
Chef checking off dishes off his list.
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.
Course Duration: 480m
This course has the following objectives:
• Select characteristics of foodbourne illness.
• Identify how people contract foodbourne illness.
• Identify the differences between food allergens and intolerences.
• List causes of foodbourne illness.
• Determine which methods can prevent the growth of microorganisms.
Certified in the state of New York
For more information, click here.
Food Safety and Sanitation (New York Certified)
Chef checking off dishes off his list.
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.
Course Duration: 480m
This course has the following objectives:
• Select characteristics of foodbourne illness.
• Identify how people contract foodbourne illness.
• Identify the differences between food allergens and intolerences.
• List causes of foodbourne illness.
• Determine which methods can prevent the growth of microorganisms.
Certified in the state of New York
For more information, click here.
Food Safety and Sanitation Basics
Staff member with a blue apron washing his hands.
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 Duration: 60m
This course has the following objectives:
•Identify the temperature requirements for food.
•Identify ways to keep equipment free of foof contaminination.
•Select good hygiene practices to follow when working with food.
•Identify the different federal regualted food inspected symbols.
Food Safety and Sanitation Basics
Staff member with a blue apron washing his hands.
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 Duration: 60m
This course has the following objectives:
•Identify the temperature requirements for food.
•Identify ways to keep equipment free of foof contaminination.
•Select good hygiene practices to follow when working with food.
•Identify the different federal regualted food inspected symbols.
Forklift Safety – 5 Tips for New Drivers
Illustration of people driving forklifts.
The majority of forklift fatalities and injuries are the result of poor safety practices, poorly enforced enforcement of safety laws, and insufficient training. This course will go over some tips for avoiding forklift accidents.
Course Duration: 4m
Forklift Safety – 5 Tips for New Drivers
Illustration of people driving forklifts.
The majority of forklift fatalities and injuries are the result of poor safety practices, poorly enforced enforcement of safety laws, and insufficient training. This course will go over some tips for avoiding forklift accidents.
Course Duration: 4m
Forklift Safety – 9 Operation Tips
Illustration of people driving forklifts.
A forklift is a powered industrial truck used to lift and move materials over short distances. It is also known as a lift truck, jitney, fork truck, fork hoist, or forklift truck. With so many forklift trucks in use today in businesses and warehouses, workers’ and pedestrians’ safety must be prioritized. In this course we will go over operational tips for using forklifts at work.
Course Duration: 14m
Forklift Safety – 9 Operation Tips
Illustration of people driving forklifts.
A forklift is a powered industrial truck used to lift and move materials over short distances. It is also known as a lift truck, jitney, fork truck, fork hoist, or forklift truck. With so many forklift trucks in use today in businesses and warehouses, workers’ and pedestrians’ safety must be prioritized. In this course we will go over operational tips for using forklifts at work.
Course Duration: 14m
Forklift Safety – Parts of a Forklift
Illustration of a Forklift with fill in the blank areas to name it’s different parts.
Forklift parts are what make up the machine you depend on for safe, reliable productivity. It’s important as an operator to know what each part is and its function. In this video we are going to learn about the basic parts of a forklift.
Course Duration: 6m
Forklift Safety – Parts of a Forklift
Illustration of a Forklift with fill in the blank areas to name it’s different parts.
Forklift parts are what make up the machine you depend on for safe, reliable productivity. It’s important as an operator to know what each part is and its function. In this video we are going to learn about the basic parts of a forklift.
Course Duration: 6m
FSS1 – Foodborne Illness Overview
Young mother with baby daughter shopping in supermarket.
The first course in this series focuses on the causes of foodborne illnesses. You will see how and why these illnesses occur. You will also find out how to tell the difference between an illness and allergen. Last, you will see how to prevent the growth of then microorganisms that can cause a foodborne illness.
This course has the following objectives:
• Select characteristics of foodborne illness.
• Identify how people contract foodborne illness.
• Identify the differences between food allergens and intolerances.
• List causes of foodborne illness.
• Determine which methods can prevent the growth of microorganisms.
Course Duration: 23m
FSS1 – Foodborne Illness Overview
Young mother with baby daughter shopping in supermarket.
The first course in this series focuses on the causes of foodborne illnesses. You will see how and why these illnesses occur. You will also find out how to tell the difference between an illness and allergen. Last, you will see how to prevent the growth of then microorganisms that can cause a foodborne illness.
This course has the following objectives:
• Select characteristics of foodborne illness.
• Identify how people contract foodborne illness.
• Identify the differences between food allergens and intolerances.
• List causes of foodborne illness.
• Determine which methods can prevent the growth of microorganisms.
Course Duration: 23m
FSS10 – Food Safety and Crisis Management Plans
Man holding and writing on clipboard.
The common goal of food retailers is to provide customers with safe quality food and a safe place to shop. To accomplish this you must be proactive and plan ahead for situations that have yet to occur. Having processes and procedures in place to handle situations eliminates anxiety, worry and performing unnecessary tasks.
This course has the following objectives:
• Identify sectors regulated by the FDA.
• Identify active control elements.
• Identify food safety plan prerequisites.
• List steps in a crisis management plan.
Course Duration: 12m
FSS10 – Food Safety and Crisis Management Plans
Man holding and writing on clipboard.
The common goal of food retailers is to provide customers with safe quality food and a safe place to shop. To accomplish this you must be proactive and plan ahead for situations that have yet to occur. Having processes and procedures in place to handle situations eliminates anxiety, worry and performing unnecessary tasks.
This course has the following objectives:
• Identify sectors regulated by the FDA.
• Identify active control elements.
• Identify food safety plan prerequisites.
• List steps in a crisis management plan.
Course Duration: 12m
FSS2 – The Flow of Food Products
Bunch of fruits and vegetables in crates at warehouse.
This is the second course in the food safety and sanitation curriculum. It focuses on the different food products that are delivered to the store. This course covers what you need to know to ensure safe products are the only ones coming into the store. You will also see how to properly maintain products in storage.
This course has the following objectives:
• Identify how to properly receive incoming food products.
• Identify how to properly store dry, fresh, frozen and refrigerated products.
• Differentiate between the types of product dates.
Course Duration: 25m
FSS2 – The Flow of Food Products
Bunch of fruits and vegetables in crates at warehouse.
This is the second course in the food safety and sanitation curriculum. It focuses on the different food products that are delivered to the store. This course covers what you need to know to ensure safe products are the only ones coming into the store. You will also see how to properly maintain products in storage.
This course has the following objectives:
• Identify how to properly receive incoming food products.
• Identify how to properly store dry, fresh, frozen and refrigerated products.
• Differentiate between the types of product dates.
Course Duration: 25m
FSS3 – Manage Product Time and Temperature
Hand of a man using a Heat Thermometer.
A foodborne illness can be devastating to your store’s reputation. Consumers will think twice about shopping at your establishment. Who, knows…they may be the next ones to get ill. Now add to that the financial impact as a result of the foodborne illness. Liability costs can reach into the 6 and maybe even 7 figure range. That’s a lot of money. That’s why it’s critical to take every precaution to ensure your products are safe for the consumer.
This course has the following objectives:
• Distinguish between types of thermometers.
• List ways to maintain thermometers.
• Select ways to accurately take product temperatures.
Course Duration: 13m
FSS3 – Manage Product Time and Temperature
Hand of a man using a Heat Thermometer.
A foodborne illness can be devastating to your store’s reputation. Consumers will think twice about shopping at your establishment. Who, knows…they may be the next ones to get ill. Now add to that the financial impact as a result of the foodborne illness. Liability costs can reach into the 6 and maybe even 7 figure range. That’s a lot of money. That’s why it’s critical to take every precaution to ensure your products are safe for the consumer.
This course has the following objectives:
• Distinguish between types of thermometers.
• List ways to maintain thermometers.
• Select ways to accurately take product temperatures.
Course Duration: 13m
FSS4 – Safe Food Preparation
Chef checking off dishes off his list.
When handling and preparing food the microorganisms that can cause foodborne illnesses are at greater risk of multiplying and spreading. There are so many potential opportunities for them to multiply when the environment is right. But you can put a stop to this by taking extra care to control food temperatures and avoid cross-contamination.
This course has the following objectives:
• Select ways to prevent contamination and cross-contamination.
• Determine the proper ways to thaw and cook different food products.
Course Duration: 15m
FSS4 – Safe Food Preparation
Chef checking off dishes off his list.
When handling and preparing food the microorganisms that can cause foodborne illnesses are at greater risk of multiplying and spreading. There are so many potential opportunities for them to multiply when the environment is right. But you can put a stop to this by taking extra care to control food temperatures and avoid cross-contamination.
This course has the following objectives:
• Select ways to prevent contamination and cross-contamination.
• Determine the proper ways to thaw and cook different food products.
Course Duration: 15m
FSS5 – Cooked Foods
Trays of different meats in a display case.
Time/Temperature Control for Safety (TCS) foods aren’t out of the woods with possible growth of microorganisms just because they were thawed and cooked correctly. They still have the chance to become a foodborne illnesses statistic.
At least that is if the microorganisms have their way. That is why it is essential to cool and reheat these foods with just as much care as you thawed and cooked them. It is at these points in the flow of food that the risk of cross-contamination and time-temperature abuse are the greatest.
This course has the following objectives:
• Identify the correct steps to cool cooked foods.
• Select correct food cooling techniques.
• Distinguish proper storage methods for cooked foods.
• Differentiate between correct and incorrect steps of reheating food.
• List correct techniques when holding foods.
Course Duration: 14m
FSS5 – Cooked Foods
Trays of different meats in a display case.
Time/Temperature Control for Safety (TCS) foods aren’t out of the woods with possible growth of microorganisms just because they were thawed and cooked correctly. They still have the chance to become a foodborne illnesses statistic.
At least that is if the microorganisms have their way. That is why it is essential to cool and reheat these foods with just as much care as you thawed and cooked them. It is at these points in the flow of food that the risk of cross-contamination and time-temperature abuse are the greatest.
This course has the following objectives:
• Identify the correct steps to cool cooked foods.
• Select correct food cooling techniques.
• Distinguish proper storage methods for cooked foods.
• Differentiate between correct and incorrect steps of reheating food.
• List correct techniques when holding foods.
Course Duration: 14m
FSS6 – Personal Hygiene and Employee Health
Hands of a man placing red peppers and broccoli on a platter.
A food handler’s appearance and performance are very important to a food retail establishment. Their personal hygiene habits play a key role in preventing and reducing the risk of foodborne illness. Associates with good personal hygiene habits also create a positive impression for the customers.
This course has the following objectives:
• List personal hygiene guidelines that store food personnel must follow.
• Identify the different types of hand maintenance necessary for food handler personnel.
Course Duration: 12m
FSS6 – Personal Hygiene and Employee Health
Hands of a man placing red peppers and broccoli on a platter.
A food handler’s appearance and performance are very important to a food retail establishment. Their personal hygiene habits play a key role in preventing and reducing the risk of foodborne illness. Associates with good personal hygiene habits also create a positive impression for the customers.
This course has the following objectives:
• List personal hygiene guidelines that store food personnel must follow.
• Identify the different types of hand maintenance necessary for food handler personnel.
Course Duration: 12m
FSS7 – Cleaning and Sanitizing
Hands with gloves on washing a pot in the sink.
The importance of proper cleaning can be appreciated when you realize that another major reason for foodborne illness is contaminated equipment. There are many cleaning operations in food retail. Each cleaning process is usually specific to the type of cleaning that needs to be done.
This course has the following objectives:
• Identify direct and indirect contact surfaces.
• Select steps in the basic manual warewashing process.
• Identify different types of chemical sanitizers.
• List the different types of mechanical warewashing.
• Identify types of fixed equipment warewashing.
Course Duration: 10m
FSS7 – Cleaning and Sanitizing
Hands with gloves on washing a pot in the sink.
The importance of proper cleaning can be appreciated when you realize that another major reason for foodborne illness is contaminated equipment. There are many cleaning operations in food retail. Each cleaning process is usually specific to the type of cleaning that needs to be done.
This course has the following objectives:
• Identify direct and indirect contact surfaces.
• Select steps in the basic manual warewashing process.
• Identify different types of chemical sanitizers.
• List the different types of mechanical warewashing.
• Identify types of fixed equipment warewashing.
Course Duration: 10m
FSS8 – Facility Management
Illustration of the outside and inside of a supermarket.
Facilities and equipment are a basic part of a well-designed food safety system. It starts with decisions made during the design of the facility as well as cleaning and sanitizing practices that are put in place. The best way to prevent food from being contaminated is to keep your establishment clean and sanitary.
This course has the following objectives:
• Identify facility design considerations.
• List kitchen equipment requirements and considerations.
• Identify facility maintenance procedures and guidelines.
Course Duration: 19m
FSS8 – Facility Management
Illustration of the outside and inside of a supermarket.
The importance of proper cleaning can be appreciated when you realize that another major reason for foodborne illness is contaminated equipment. There are many cleaning operations in food retail. Each cleaning process is usually specific to the type of cleaning that needs to be done.
This course has the following objectives:
• Identify facility design considerations.
• List kitchen equipment requirements and considerations.
• Identify facility maintenance procedures and guidelines.
Course Duration: 15m
FSS9 – Pest Control Program
Man fixing a cabinet hinge.
Every retail food establishment should have a pest control program. There is always the occasional insect or rodent problem. However, their constant presence causes major problems and indicates a lack of good sanitation and control measures. It is essential to keep a constant lookout for pests, and get rid of them at the first sign of an infestation.
This course has the following objectives:
• Identify ways to prevent pest infestation.
• Identify different type of pest indicators.
• Select ways to eliminate pest attractors and accessibility.
• Identify steps to successfully work with a pest management professional.
Course Duration: 12m
FSS9 – Pest Control Program
Man fixing a cabinet hinge.
Every retail food establishment should have a pest control program. There is always the occasional insect or rodent problem. However, their constant presence causes major problems and indicates a lack of good sanitation and control measures. It is essential to keep a constant lookout for pests, and get rid of them at the first sign of an infestation.
This course has the following objectives:
• Identify ways to prevent pest infestation.
• Identify different type of pest indicators.
• Select ways to eliminate pest attractors and accessibility.
• Identify steps to successfully work with a pest management professional.
Course Duration: 12m
Handwashing
Hands being washed in a turquoise sink
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
Handwashing
Hands being washed in a turquoise sink
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
Person holding a knife and cutting a tomato.
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.
This course has the following objectives:
- 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
Knife Safety
Person holding a knife and cutting a tomato.
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.
This course has the following objectives:
- 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
Ladder Safety – Articulated Ladders
Articulated Ladder.
This course outlines safe Articulated Ladders practices:
• Safe use of ladders
• Care of ladders
• Selection of ladders
Course Duration: 25m
Ladder Safety – Articulated Ladders
Articulated Ladder.
This course outlines safe Articulated Ladders practices:
• Safe use of ladders
• Care of ladders
• Selection of ladders
Course Duration: 25m
Ladder Safety – Mobile Ladder Stands and Platforms
Man going up a Mobile Ladder.
This course outlines safe Mobile Ladder Stands and Platforms practices:
• Safe use of ladders
• Care of ladders
• Selection of ladders
Course Duration: 15m
Ladder Safety – Mobile Ladder Stands and Platforms
Man going up a Mobile Ladder.
This course outlines safe Mobile Ladder Stands and Platforms practices:
• Safe use of ladders
• Care of ladders
• Selection of ladders
Course Duration: 15m
Ladder Safety – Single Ladders & Extension Ladders
Man carrying a Single Expanding Ladder.
This course outlines safe Single Ladders & Extension Ladders practices:
• Safe use of ladders
• Care of ladders
• Selection of ladders
Course Duration: 20m
Ladder Safety – Single Ladders & Extension Ladders
Man carrying a Single Expanding Ladder.
This course outlines safe Single Ladders & Extension Ladders practices:
• Safe use of ladders
• Care of ladders
• Selection of ladders
Course Duration: 20m
Ladder Safety – Step Ladders
Step Ladder.
This course outlines safe Step Ladder practices:
• Safe use of ladders
• Care of ladders
• Selection of ladders
Course Duration: 15m