**This course iteration is available from the first day of each fiscal year (1 October) through 30 September of the following calendar year.**
Note: This is a Fiscal Year (FY) course. Learners are permitted to complete this training once per fiscal year. Because FY training requirements are managed this way, this course will not expire before the start of the next fiscal year. This ensures that your completion remains valid throughout the entire FY cycle and carries you into the following year without any interruption in compliance.
Description: The Food Sanitation Refresher course reviews proven sanitation policies and techniques – Importance of Food Safety; Roles and Responsibilities for Safe Food Handling; Recognizing the Threats and Concerns; Hygiene, Work Habits, and Terms; Time and Temperature; Clean and Sanitize; Keeping Food Safe; Catering and Field Feeding; Serving the Food; and Shellfish.
This course meets the annual continuing education requirements for Food and Beverage Managers, CYS Managers, Chefs, and Cooks in compliance with TB Med 530-Tri-Service Food Code.
Course Details:
- Prerequisites: Initial Food Handlers or ServSafe training.
· Target Audience: This course meets the annual continuing education requirements for Food and Beverage Managers, CYS Managers, Chefs, and Cooks in compliance with TB Med 530-Tri-Service Food Code.
- Duration: 3.5 Hours
- Course Grading: Learners must achieve a 75% or higher on the Post -Test.
- IACET CEUs: 0.3
- ACE Credit Recommendation: N/A
- Course Completion Requirements: To receive a final grade, learners must complete the end-of-course survey.
- Published Date: 01 Oct 2024
- Last Updated: 02 May 2024
In order to receive IACET CEUs, students must complete all course exercises and the end-of-course survey and obtain a 75% on post-course assessment. To complete the survey, go to your transcript, click on the course title, and then see the survey located on the right.
Pursuant to AR 27-60, Intellectual Property, dated 17 Jun 2015 and MWR Academy SOP_ANSI/IACET CEUs (dated 03 Nov 2025) states that no faculty or instructor has proprietary interest in any products, instruments, devices, or materials related to this course.