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Food Safety Fundamentals | Content | Lobster Ink

Food Safety Fundamentals

Introducing the food safety training program that’s designed to effect lasting behavioral change.

Beyond the certificate, into daily operations.

Food Safety is often a key focus of employee onboarding. But what happens after the initial certification? How is this knowledge reinforced, assessed and kept top of mind? 


Catering for both Food Handlers and Foodservice Managers, Food Safety Fundamentals is based on the US Food Code and has been developed in close partnership with Ecolab experts. The program focuses on routine behaviors and serves as an accessible online reference tool for employees at every level.

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How behavior-based training can foster a culture of food safety


Frequent reinforcement
Short bursts of engaging training fit into busy schedules.


Assess on the job 
Theory and practical assessments validate knowledge transfer.


Personalization improves retention 
Assign courses by job role in a learner's language of choice.

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Experience our full Food Safety Fundamentals Program in a 30-day free trial. Start learning now!

Food Handler Learning Path

19 Short courses comprised of video and interactive lessons, theory assessments and resources.

 

Introducing the Lobster Ink Food Safety Program

This course describes the human and operational cost foodborne illnesses can have on an operation. Learners will learn about the importance of a food safety culture and how to effectively use this program. 

Lessons: 2

The Importance of Food Safety

This course provides an understanding of what foodborne illnesses are, their causes and impact, and the role frontline teams play in preparing food safely for customers.

Lessons: 2

Handwashing

Handwashing is one of the most important practices in preventing foodborne illness. In this course, your frontline will learn the correct procedures for washing their hands properly.

Lessons: 4

Personal Hygiene

Exercising impeccable personal hygiene best practices is a crucial part of preventing food contamination. This course explains how personal grooming and attire contribute to keeping food safe. 

Lessons: 4

Ill employee policy

If employees are ill, it can risk the health of coworkers and customers. This course explains the ill employee policy, reportable symptoms, and communication guidelines in the event of falling ill. 

Lessons: 2

Incident Response

Employees will learn how to properly deal with, clean and disinfect vomit and diarrhea incidents. They will also gain an understanding of the reporting guidelines during such an incident.

Lessons: 2

Preventing Cross Contamination

This course explains the potential risk cross-contamination poses for customers. It also teaches how cross-contamination occurs, and how to prevent it.

Lessons: 5

Date Marking, Labeling, and Rotation

Train your team on the correct way to label food, the guidelines for proper rotation and the importance of date marking, enabling them to handle food items with confidence while following best practices.

Lessons: 4

Food Allergens

Food allergens can be life-threatening, and an understanding thereof is critical for any Food Handler. This course gives an overview of food allergens, allergic reaction symptoms and how to handle allergens.

Lessons: 3

Temperature Control

This course explains TCS foods (Time-Temperature Control for Safety) and defines what the temperature danger zone is. Frontline teams will also get an overview of the use and maintenance of thermometers.

Lessons: 4

Time as a Public Health Control

Employees will learn how to use time instead of temperature to control food’s safety, and when to take corrective action when guidelines are not met.

Lessons: 4

Hot and Cold Holding

It’s critical for employees to understand the risk of improper hot and cold food holding. This course explains the correct guidelines and best practices frontline teams must follow to keep food safe.

Lessons: 3

Thawing Food

Improperly thawed food can be harmful to your customers. This course will guide employees through the proper methods of thawing food under refrigeration, in the microwave, under running water and by cooking.

Lessons: 3

Cooked Food Temperature

Your frontline will learn about the importance of and the guidelines to cooking food to the correct internal temperature. This course also covers the guidelines and tools for properly cooling cooked food.

Lessons: 4

Cleaning and Sanitizing

Keeping your establishment clean and sanitized means keeping food safe. This course explains the difference between food contact and non-food contact surfaces, and the preparation requirements for sanitizers.

Lessons: 2

Food Contact Cleaning and Sanitizing

In this course you will gain a better understanding of the three-compartment sink, mechanical dishwashing, clean in place methods and food contact cleaning and sanitizing.

Lessons: 4

Non-Food Contact Cleaning and Disinfecting

This course provides guidelines for proper cleaning and disinfecting, and focuses on high traffic and touch areas. It also covers the difference between required disinfecting and proactive disinfecting.

Lessons: 2

Preventing Pests

Pests are a risk to your customers’ safety and your brand’s reputation. This course provides your frontline with an insight into the importance of pest prevention, and best practices used during pest sightings.

Lessons: 2

Chemical Controls

This course explains the safe use of chemicals, how to label and store them correctly and their required documentation. Employees will also learn about safety data sheets and how to use them.

Lessons: 4

Food Service Manager Learning Path

19 Food Handler courses, and an additional nine short courses focused on supervisors or managers - ensuring they’ve got the knowledge and tools for effective oversight and coaching.

 

Establishing a Food Safety Culture

Excellence is a habit and food safety habits need constant coaching and reinforcement. This course will help managers understand their role in establishing a food safety culture.

Lessons: 4

Food Safety Management Systems

In this course, managers will learn about Food Safety Management Systems (FSMS) and their components, as well as how to verify that these systems are working.

Lessons: 4

Overseeing Personal Hygiene

Part of a manager’s role is to monitor and verify that their frontline is following personal hygiene best practices. This course provides insight into the guidelines around reporting employee illness and overcoming associated challenges. 

Lessons: 2

Overseeing Prevention of Cross-Contamination

It’s important for managers to understand their role in monitoring cross-contamination prevention. This course takes a closer look at best practices that help them do just that.

Lessons: 1

Overseeing Incident Response

This course teaches managers the standard operating procedures behind proper supervision, so they can manage any incident with ease.

Lessons: 2

Overseeing Monitoring Time and Temperature Control

Upon completion of this course, managers will be able to coach employees on time and temperature best practices and oversee any necessary corrective action.

Lessons: 1

Overseeing Cleaning, Sanitizing and Disinfecting

Germs that cause foodborne illnesses live and thrive in unsanitary conditions. That why it’s important for managers to know how to oversee that proper cleaning, sanitizing, and disinfecting procedures are followed.

Lessons: 1

Receiving Guidelines

Receiving goods can come with inherent food safety risks. This course will guide managers through the associated best practices, and when to accept or refuse goods to ensure food safety is maintained from the get-go.

Lessons: 2

Overseeing Pest Prevention

Protect your customer’s safety and your brand’s reputation with guidance on how to oversee pest control and prevention. This course also focuses on common mistakes that attract pests.

Lessons: 1

One complete food safety training solution

Content and technology work as one to deliver an unparalleled learning and learning management experience.

Engaging content from food safety leaders
81 Lessons available in English, Spanish and Chinese. Based on US Food Code (2013 & 2017) and developed with Ecolab experts.

Seamless implementation and onboarding
Guided support by learning and implementation experts ensures your hierarchy is configured to support your goals and fast-track onboarding.

Assign, assess and report
The Lobster Ink platform allows you to automatically assign Learning Paths by job role and report on progress across regions, sites or individuals.