Ready to join us in person? Here’s everything you need to know before, during, and after your in-person class.
Booking & Managing Your Class
To book a seat, see our Booking a Class article.
To reschedule or make changes, see our Managing Your Class article.
After Booking Your Seat
Booking Confirmation Email
Immediately after purchase, you will receive an email confirming your seat in the class.Kick-Off Academy Access (within 24 hours)
You will receive a separate email with access to our Kick-Off Academy, a self-study resource designed to prepare you for the class.Highly recommended to complete before class day.
Class Reminder Email (24 hours prior)
Includes:Class location
Directions
Class start time
Class Day Details
Check-In: Arrive 15 minutes early to check in with your instructor.
Start Time: Classes begin promptly at the scheduled time (e.g., 9:30 AM).
What to Bring:
Government-issued photo ID (required for exam)
Snacks/lunch (optional – see below)
☕ Light refreshments (coffee, water, snacks) are provided. Lunch is not included.
Time | Activity |
9:30 AM | Welcome & Introductions |
| Section 1 – Providing Safe Food |
| Section 2 – Forms of Contamination |
| 5-Minute Break |
| Section 3 – The Safe Food Handler |
| Section 4 – The Flow of Food: Introduction |
| 30-Minute Lunch Break |
| Section 5 – Purchasing, Receiving & Storage |
| Section 6 – Preparation |
| 5-Minute Break |
| Section 7 – Service |
| Section 8 – Food Management Systems |
| 5-Minute Break |
| Section 9 – Safe Facilities & Pest Management |
| Section 10 – Cleaning & Sanitizing |
| Pre-Test Review (25 Questions) |
| 10-Minute Break |
| Final Q&A + Exam Rules |
| Next Steps + Proctored Exam |
The Class with exam usually takes about 7 hours.
Exam Details
A proctored, printed exam is administered at the end of the class.
A valid government-issued ID is required to verify your identity.
For more information, see our Proctored Exam article.
After the Exam
For information on certification and receiving your results, see our Certificates Process article.