28 compliance courses.
English y Español. Ready today.

Sexual Harassment Prevention — Employees (California SB 1343)

California's one-hour harassment-prevention course for non-supervisory employees, built to meet the content requirements of SB 1343 (Gov. Code §12950.1) and the Civil Rights Council regulation (2 CCR 11024). Written for California restaurants: learn what unlawful sexual harassment is under the Fair Employment and Housing Act (FEHA), the protected categories, the two legal theories (quid pro quo and hostile work environment), harassment based on gender identity, gender expression, and sexual orientation, abusive conduct (workplace bullying), bystander intervention, retaliation, and exactly how to report — internally and to the California Civil Rights Department (CRD). Study the material, then pass the exam to earn a Certificate of Completion.

12 sections · 10-question exam · Certificate on completion

Gov. Code §12950.1, every 2 years

Source: Based on California SB 1343 / Gov. Code §12950.1 and Civil Rights Department materials (leginfo.legislature.ca.gov, calcivilrights.ca.gov).

Sexual Harassment Prevention — Supervisors (California SB 1343)

California's two-hour harassment-prevention course for supervisors and managers, built to meet the content requirements of SB 1343 (Gov. Code §12950.1) and the Civil Rights Council regulation (2 CCR 11024). It covers everything in the employee course — the FEHA definition of sexual harassment, the protected categories, quid pro quo and hostile work environment, gender identity/expression and sexual orientation, abusive conduct, bystander intervention, retaliation, reporting, and remedies — PLUS the supervisor's legal duties: to take reasonable steps to prevent and promptly correct harassment, to act on complaints and never ignore or retaliate, the limits of confidentiality, the employer's duty to investigate fairly, personal liability for supervisors, preventing retaliation against complainants and witnesses, and the essential elements of an anti-harassment policy. Written for California restaurants. Study the material, then pass the exam to earn a Certificate of Completion.

16 sections · 14-question exam · Certificate on completion

Gov. Code §12950.1, supervisors, every 2 years

Source: Based on California SB 1343 / Gov. Code §12950.1 and Civil Rights Department materials (leginfo.legislature.ca.gov, calcivilrights.ca.gov).

Heat Illness Prevention (California / Cal/OSHA)

California-specific heat illness prevention training for restaurants, built on Cal/OSHA's Title 8 standards — indoor §3396 (effective 2024, the one that covers hot kitchens near ovens, fryers, and dish machines) and outdoor §3395 for patios and delivery. Learn the California temperature triggers (shade at 80°F outdoors; the section applying at 82°F indoors and full assessment and controls at 87°F, or 82°F with radiant heat or heat-trapping clothing; outdoor high-heat procedures at 95°F), the one-quart-per-hour water rule, cool-down areas and preventative cool-down rest, acclimatization, emergency response, and the written Heat Illness Prevention Plan and training every California employer must have. You will also learn to tell heat exhaustion from life-threatening heat stroke and give first aid. Study the material, then pass the exam to earn a Certificate of Completion.

9 sections · 10-question exam · Certificate on completion

Cal/OSHA heat illness standard

Source: Based on Cal/OSHA Title 8 §3395 (outdoor) and §3396 (indoor) heat illness standards (dir.ca.gov).

Injury & Illness Prevention Program (IIPP) — California Title 8 §3203

The foundational California workplace-safety course. Under Title 8 §3203, every California employer must establish, implement, and maintain a WRITTEN Injury and Illness Prevention Program (IIPP), and Cal/OSHA can cite an employer that lacks one. Written for California restaurants, this study-then-test course walks through the eight required elements of a written IIPP — responsibility, compliance, communication, hazard assessment, accident/exposure investigation, hazard correction, training, and recordkeeping — using real kitchen hazards like slips, burns, cuts, and cleaning chemicals. It also shows how the employer's other required trainings (Hazard Communication, emergency/fire, heat illness) live under the IIPP umbrella, so this course frames the whole compliance library. Study the material, then pass the exam to earn a Certificate of Completion.

10 sections · 10-question exam · Certificate on completion

Cal/OSHA Title 8 §3203

Source: Based on California Cal/OSHA Title 8 §3203 (8 CCR 3203) and the Cal/OSHA Injury and Illness Prevention Program materials (dir.ca.gov).

Workplace Violence Prevention — California SB 553

California's workplace-violence mandate for nearly every employer. Under Senate Bill 553 (Labor Code §6401.9), effective July 1, 2024, most California employers must establish, implement, and maintain a WRITTEN Workplace Violence Prevention Plan (WVPP) and train employees when the plan is first established, annually, and whenever a new hazard or plan change occurs. Written for California restaurants — which are covered regardless of size because they are open to the public — this study-then-test course walks through who is covered and who is exempt, the required WVPP elements, the four Cal/OSHA workplace-violence types, the required training topics, the Violent Incident Log and recordkeeping retention periods, and real restaurant risks: robbery and cash handling at close, working alone on late shifts, angry or intoxicated customers, parking-lot safety, de-escalation, and when to call 911. It also shows how the WVPP can live as a section of the restaurant's IIPP. Study the material, then pass the exam to earn a Certificate of Completion.

10 sections · 10-question exam · Certificate on completion

Labor Code §6401.9, annual

Source: Based on California SB 553 / Labor Code §6401.9 and the Cal/OSHA Workplace Violence Prevention (WVPP) materials (leginfo.legislature.ca.gov, dir.ca.gov).

Bloodborne Pathogens

OSHA's Bloodborne Pathogens Standard (29 CFR 1910.1030) for general industry and restaurants: what bloodborne pathogens are (HBV, HCV, HIV), who is covered — including workers designated to render first aid or clean up blood — the Exposure Control Plan, Universal Precautions, gloves and handwashing, safe cleanup of blood and broken glass, what to do after an exposure incident, and the free hepatitis B vaccination. Study the material, then pass the exam to earn a Certificate of Completion.

9 sections · 10-question exam · Certificate on completion

Source: Adapted from OSHA public-domain materials (osha.gov).

Electrical Safety Basics

OSHA-based electrical safety for general industry and restaurants: how electricity injures the body (shock, burns, arc flash, and secondary falls), the most common hazards, GFCI protection where water and electricity meet, extension-cord do's and don'ts, de-energizing and reporting damaged equipment, who is allowed to do electrical work, and an introduction to lockout/tagout awareness. Study the material, then pass the exam to earn a Certificate of Completion.

9 sections · 10-question exam · Certificate on completion

Source: Adapted from OSHA public-domain materials (osha.gov).

Emergency Action Plans & Exit Routes

OSHA-based training on getting everyone out safely: the six elements every Emergency Action Plan must contain (29 CFR 1910.38), the exit-route rules that keep your way out open, marked, and unlocked (29 CFR 1910.36 and 1910.37), the employee alarm system, and what to do the moment the alarm sounds — evacuate, assemble, and account for everyone. Built for restaurants and general industry. Study the material, then pass the exam to earn a Certificate of Completion.

9 sections · 10-question exam · Certificate on completion

Source: Adapted from OSHA public-domain materials (osha.gov).

Ergonomics & Safe Lifting

OSHA-based awareness training on preventing musculoskeletal disorders (MSDs): the risk factors behind back and joint injuries — force, repetition, and awkward postures — how to lift safely, when to get a partner or a cart, how to set up repetitive prep work, and why reporting the first aches early matters. It also explains, accurately, that OSHA addresses ergonomics through guidance and the General Duty Clause rather than a specific numeric standard. Built for restaurants and general industry. Study the material, then pass the exam to earn a Certificate of Completion.

8 sections · 10-question exam · Certificate on completion

Source: Adapted from OSHA public-domain materials (osha.gov).

Fire Safety & Prevention

OSHA-based workplace fire safety for restaurants and general industry: how fire works, prevention and good housekeeping, the five fire classes (including Class K for cooking oils), the PASS extinguisher method, the fight-or-flee decision, and how to evacuate. Study the material, then pass the exam to earn a Certificate of Completion.

9 sections · 10-question exam · Certificate on completion

Source: Adapted from OSHA public-domain materials (osha.gov).

Foodservice / Restaurant Safety Overview

A whole-restaurant safety overview built from OSHA's Young Worker Safety in Restaurants eTool: knife and cut safety, burns from hot surfaces, oil, and steam, slips on wet and greasy floors, safe chemical handling (never mix bleach and ammonia), safe lifting, young-worker protections and equipment they may not operate, and your right to a safe workplace and to report injuries. Study the material, then pass the exam to earn a Certificate of Completion.

9 sections · 10-question exam · Certificate on completion

Source: Adapted from OSHA public-domain materials (osha.gov).

Hazard Communication (HazCom / GHS)

OSHA's Hazard Communication Standard (29 CFR 1910.1200) — your right to know about the chemicals you work with, including cleaning and sanitizing products. Learn the six required label elements, the eight GHS pictograms and what each one means, the 16-section Safety Data Sheet, secondary-container labeling, and your training rights. Study the material, then pass the exam to earn a Certificate of Completion.

8 sections · 10-question exam · Certificate on completion

Source: Adapted from OSHA public-domain materials (osha.gov).

Personal Protective Equipment (PPE)

OSHA's Personal Protective Equipment rules for general industry (29 CFR 1910 Subpart I), written for real workplaces including restaurant kitchens. Learn why PPE is the LAST line of defense after engineering and work-practice controls, the employer's duty to assess hazards, provide PPE, and train workers (1910.132), and the main types — eye and face, head, hand, foot, plus an introduction to hearing and respiratory protection. Learn how to select, fit, use, and care for PPE, and see the restaurant angle: cut-resistant gloves, non-slip shoes, and eye protection for chemicals. Study the material, then pass the exam to earn a Certificate of Completion.

8 sections · 10-question exam · Certificate on completion

Source: Adapted from OSHA public-domain materials (osha.gov).

Slips, Trips & Falls

OSHA-based slips, trips, and falls prevention for restaurants and general industry, built on the Walking-Working Surfaces standards (29 CFR 1910 Subpart D). Learn the difference between same-level falls and falls to a lower level, the top causes (wet and greasy floors, spills, clutter, mats, cords, poor lighting, and footwear), prompt spill cleanup and housekeeping, wet-floor signage, slip-resistant footwear, and stairway and ladder basics. Study the material, then pass the exam to earn a Certificate of Completion.

9 sections · 10-question exam · Certificate on completion

Source: Adapted from OSHA public-domain materials (osha.gov).