Food Handler Training

Employees working in grocery face unique food safety challenges and must be trained for every situation. Whether in the bakery, at the meat counter, or in the produce department, supermarket employees are on the front line of food safety and need engaging, consistent training that mirrors real-life situations to learn and apply important food safety principles.

SafeMark® food handler training is created FOR retailers, BY retailers. SafeMark® introduces retail food handlers to principles of personal hygiene, proper food handling, cleaning and sanitation. Employees learn to apply these principles directly to preventing food contamination and recognize steps needed to protect the safety of food. 

NEW: SafeMark® Quick Reference: Food Safety for Food Handlers – Microlearning Version

Developed by FMI and Conduent – SafeMark’s online training partner – the new microlearning course boosts knowledge retention while providing flexibility to employees by increasing convenience and decreasing seat time.  Using any device, learners can access the course and take any of the eight microlearning modules. The modules can be used as primary training, to replace existing training or to reinforce certain training topics. The SafeMark® Quick Reference: Food Safety for Food Handler Microlearning Version includes modules on the following food safety principles: 

  • Personal Health and Hygiene 
  • Illness Reporting 
  • Preventing Cross-Contamination and Cross Contact 
  • Time and Temperature Control for Safety Foods 
  • Receiving and Storage 
  • Temperature Danger Zone 
  • Cleaning and Sanitation 

Contact FMI or Conduent to request your review today!



“The SafeMark® program is an integral part of Food Safety training and education in my organization.  SafeMark® materials are both practical and effective, allowing me and my team as food safety educators to teach actionable and relevant food safety concepts for both managers and line-level employees in a retail setting. The program provides foundational knowledge needed to apply key food safety principles each time a food worker receives, stores, prepares, handles, displays or sells food. SafeMark® has been a tremendous tool for increasing knowledge and retention of key food safety principles for our food handlers at all levels throughout the organization.”  –James P. Baldwin, Price Chopper Supermarkets

Food Handler Training Options

Choose the training system that best meets your needs.

Training Kit

SafeMark Quick Ref TK Cover - 4th ed


Price: $150.00

SafeMark® Quick Reference: Food Safety for Food Handlers Trainer's Kit

  • Classroom curriculum for  trainers working with in-store associates
  • Ensure associates understand the why, what, and how to prevent food contamination any time they prepare, handle, display and sell food
  • Covers preventing cross contamination, cleaning and sanitation practices, accident prevention and safety procedures
  • Updated to the 2017 FDA Food Code
  • Includes talking points for trainers along with training activities

Table of Contents | Sample Pages

Text Book

SafeMark Quick Ref Guide 2014_200


Price: $5.00

SafeMark® Quick Reference: Food Safety for Food Handlers

  • Accompanies the SafeMark® Quick Reference: Food Safety for Food Handlers Certificate Program Trainer's Kit
  • Includes supermarket images and graphics
  • Quick reference time and temperature in pull-out format
  • Illustrated glossary of terms
  • Section quizzes to review key food safety concepts
  • Certificate of Completion and updated 12 question quiz
  • Updated to the 2017 FDA Food Code

Table of Contents | Sample Pages


SafeMark Online

Learn More

Online SafeMark® Food Handler Training

  • New! Microlearning Version available. 
  • eLearning food safety training for retail food handlers
  • Introduction to food safety principles and how principles apply to preventing food contamination.
  • Ensures consistent food safety skill building for employees 
  • Uses interactive and engaging methods to simulate real-life retail scenarios 
  • Updated to the 2017 FDA Food Code