Getting Certified - Dream EDU
A successful food business starts with Food Safety. All users as required by state law must have individual licensing in place to sell food to the public. Here are some of the top required certifications that we offer.
State Food Managers License
Some state laws require that one State Licensed staff member be present at all times while prepping, cooking, manufacturing, or serving of any kind.
The intent of a Food Manager examination is to certify that each food manager has demonstrated by means of a food safety certification examination to a certifying organization that he or she has the knowledge, skills and abilities required to protect the public from food borne illness.
State Food Staff Certificates
States across the US also require non manager positions to have a Food Handler card. A food handler certificate ensures that all employees are versed in the basic policies of food safety practices and implementation of safe food handling practices within food operations.
Some Sate and Local Health Departments may require that your food establishments have a food safety system that ensures the safety, cleanliness, and quality of the food being served or produced. This food safety system is called the HACCP or the Hazard Analysis and Critical Control Point. HACCP teaches seven principles with the goal of training food handlers and food service employees in safe and efficient food handling and service methods. The 4-hour training course is 100% online and meets the regulatory requirement of compliance of the 2005 FDA Code and the USDA requirements for school district HACCP Plan Implementation.
ALCOHOL SERVER / SELLER TRAINING
States across the U.S. require a license before a person can sell or serve alcohol. Before you can acquire your alcohol serving permit, you must take the required alcoholic beverage or bartending training. Our Alcohol Server / Seller Education provides you with the necessary know-how to be a responsible beverage seller.
FOOD ALLERGY TRAINING
States across the U.S. are now requiring that all food service and processing staff be trained in food allergy awareness. It’s estimated that 15 million Americans suffer from food allergic reactions. Approximately 5.9 million children under the age of 13 suffer from food allergies, which equates to roughly 1 in 13 children with a diagnosed food allergy, or 2 in every classroom. Roughly 170 foods have been shown to cause allergic reactions, but 90% or reactions are related to the top 8 food allergens.