34 compliance courses.
English y Español. Built for review.

California Heat Illness Prevention for Restaurants

A locked, scenario-led California heat illness prevention course for restaurant employees and supervisors. This review candidate teaches how sections 3395 and 3396 classify indoor and outdoor work, when the indoor standard and its assessment duties apply, how to measure or assume coverage, and how water, shade, cool-down areas, controls, acclimatization, training, and emergency response work together. Complete delivery requires the employer's current written plan and the actual areas, tasks, measurements or assumption, controls, procedures, people, and records for the restaurant.

12 sections · 14-question final assessment

Cal/OSHA heat illness standard

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

California IIPP for Restaurants: A Safety System in Action

A locked, scenario-led foundation for California restaurant employees and supervisors. This review candidate teaches the eight minimum program requirements in Title 8 section 3203(a), including employee access as the eighth requirement, plus the separate inspection and training record duties in section 3203(b). Learners practice reporting hazards, inspecting changing work, selecting controls, investigating injuries, responding to imminent hazards, and recognizing every training trigger. Complete delivery requires the employer's current written IIPP and the actual people, assignments, hazards, controls, procedures, access method, and records for the restaurant.

12 sections · 14-question final assessment

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 for Restaurants (California SB 553)

A locked, scenario-led California course for restaurant employees and supervisors. This review candidate teaches Labor Code section 6401.9 definitions, coverage, the four violence types, employee participation, reporting without retaliation, restaurant hazard controls, emergency decisions, post-incident response, the violent incident log, records access, and annual training. Final delivery requires the employer's current worksite-specific WVPP, actual hazards and controls, emergency procedures, reporting contacts, plan access, and interactive questions with a person knowledgeable about that plan.

13 sections · 15-question final assessment

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).

Illinois Sexual Harassment Prevention for Restaurant and Bar Teams

A locked, scenario-led review candidate for employees and supervisors at private-sector Illinois restaurants and bars. The course covers the Illinois Human Rights Act section 2-109 core topics, the integrated section 2-110 restaurant and bar supplement, practical employee and witness choices, accurate manager responsibilities, reporting and remedies, the bilingual written-policy requirement, accessibility, and a separate conditional Chicago lane. Employer policy, reporting contacts, policy-receipt proof, worksite postings, annual completion records, and any required Chicago timed evidence remain employer responsibilities.

13 sections · 14-question final assessment

775 ILCS 5/2-109 & 2-110, annual

Source: Based on the Illinois Human Rights Act §2-109/§2-110 and IDHR minimum standards, plus Chicago Municipal Code 6-10-040 (ilga.gov, dhr.illinois.gov, chicago.gov).

New York Sexual Harassment Prevention for Restaurants

A locked, scenario-led review candidate for restaurant employees and supervisors who work or will work in New York. The statewide core teaches the current legal standard, prohibited conduct, retaliation, bystander action, supervisor duties, reporting routes, remedies, annual interactive training, and the employer notice that must accompany hiring and annual training. A conditional New York City lane adds the local standard, coverage test, complaint route, records, notices, and bystander requirements. Complete delivery requires the restaurant's current policy, training information, reporting contacts, selected annual cycle, language and accessibility decisions, and any applicable New York City evidence.

12 sections · 14-question final assessment

Labor Law §201-g, all employees, annual

Source: Based on New York Labor Law §201-g and the New York State model policy and training materials, plus NYC Commission on Human Rights guidance (ny.gov, nyc.gov/cchr).

Sexual Harassment Prevention for Employees (California SB 1343)

A publisher-authored California harassment-prevention course for nonsupervisory restaurant employees. This review candidate covers FEHA, federal Title VII principles, protected categories, quid pro quo and hostile work environment harassment, gender identity, gender expression, sexual orientation, abusive conduct, bystander intervention, retaliation, employer response duties, and internal, CRD, and EEOC reporting. Final release requires qualified-trainer approval and operational proof of the full training experience.

12 sections · 10-question final assessment

Gov. Code §12950.1, employers with 5+ employees, 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 for Supervisors (California SB 1343)

A publisher-authored California harassment-prevention course for restaurant supervisors and managers. This review candidate covers the employee-level FEHA and Title VII foundation plus prevention, complaint intake, limited confidentiality, fair investigations, personal liability for harassment, retaliation controls, policy duties, and practical leadership scenarios. Final release requires qualified-trainer approval and operational proof of the full two-hour training experience.

16 sections · 15-question final assessment

Gov. Code §12950.1, supervisors, employers with 5+ employees, 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).

Bloodborne Pathogens for Restaurant Workplaces

A locked, scenario-led course built from the current federal OSHA Bloodborne Pathogens Standard for restaurant employees whose assigned duties may create occupational exposure. It teaches coverage decisions, blood and OPIM, Universal Precautions, the Exposure Control Plan, engineering and work-practice controls, PPE, housekeeping, exposure response, hepatitis B vaccination, training, and records. A completion certificate proves only the locked module and assessment. Verified employer delivery requires worksite evidence, task-specific instruction, and direct access to a knowledgeable trainer during training.

10 sections · 15-question final assessment

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

Hazard Communication for Restaurant Workplaces

A locked, scenario-led Hazard Communication course built from the current federal OSHA standard and HCS 2024 sources. This review candidate teaches restaurant workers and supervisors to use the actual written program, chemical inventory, labels, Safety Data Sheets, controls, protective equipment, and emergency procedures at their worksite. A certificate records course completion only. Verified delivery requires employer evidence tied to the learner, assignment, work area, covered chemicals, training trigger, and HCS 2024 transition status.

10 sections · 15-question final assessment

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

Restaurant Electrical Safety

Restaurant-specific electrical hazard recognition, portable-equipment inspection, wet-location and GFCI decisions, cord and temporary-wiring limits, panel working space, qualified-person boundaries, electrical deenergization, machine LOTO awareness, emergency response, and youth-task review.

10 sections · 15-question final assessment

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

Restaurant Slips, Trips, and Falls: Find It, Guard It, Fix It

A locked, scenario-led restaurant course built from OSHA's general-industry Walking-Working Surfaces standards. Teams learn to inspect real work areas, distinguish slips, trips, and lower-level falls, correct or guard hazards before reuse, control wet processes, move loads safely, use stairs and ladders, and route docks, holes, edges, and personal fall protection to the correct worksite program. A certificate proves only completion of this edition and assessment. Verified delivery also requires the employer's actual work areas, tasks, surfaces, procedures, equipment, State Plan decision, language, and conditional 1910.30 evidence.

10 sections · 15-question final assessment

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

Restaurant and Foodservice Safety

A locked, scenario-led restaurant safety course built from federal OSHA and U.S. Department of Labor primary sources. This review candidate teaches workers and supervisors to recognize hazards, choose safe actions, report concerns, and connect general awareness to the restaurant's actual equipment, chemicals, protective equipment, emergency procedures, and young-worker assignments. A certificate documents course completion only. Verified delivery requires employer worksite evidence and any applicable state-plan or child-labor overlay.

13 sections · 15-question final assessment

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

Workplace Fire Safety for Restaurant Teams

A locked, scenario-led course built from the federal OSHA fire protection, emergency action, fire prevention, exit-route, and alarm standards for restaurant and general-industry workplaces. It begins with the employer's fire policy, then teaches prevention, alarms, reporting, evacuation, fire classes, commercial-kitchen response, the authorization gate for incipient-stage response, PASS, accessibility, and accountability. A certificate proves only completion of this edition and assessment. Verified employer delivery requires the learner's actual worksite policy, role, plans, hazards, alarms, routes, assembly process, equipment, and branch-specific education or training evidence.

10 sections · 15-question final assessment

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

Restaurant Emergency Action Plans: Alarm, Evacuation, and Accountability

A locked, scenario-led restaurant and foodservice course built from OSHA's general-industry Emergency Action Plan, employee alarm, and exit-route requirements. Learners apply the actual worksite plan to restaurant alarms, reporting methods, evacuation and shelter decisions, primary and alternate routes, assigned roles, guest assistance, assembly, accountability, and reentry. The course distinguishes federal requirements from recommended practices and routes special duties to separately assigned and capable personnel. A certificate proves completion of this edition and assessment only. Verified employer delivery requires the restaurant's current plan, alarms, routes, roles, language, and plan-review evidence.

10 sections · 15-question final assessment

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

Restaurant Ergonomics: Safer Material Handling and Task Design

A locked, scenario-led restaurant course on recognizing and reducing musculoskeletal disorder risks in deliveries, storage, prep, cooking, dishwashing, serving, and cleanup. Learners apply the restaurant's actual task assessment, implemented controls, equipment, reporting route, and understood language. The course accurately distinguishes federal OSHA guidance and case-specific General Duty Clause enforcement from a specific ergonomics standard or universal lifting limit. A certificate proves completion of this edition and assessment only. Verified employer delivery requires current worksite task, control, reporting, and reassessment evidence.

10 sections · 15-question final assessment

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

Restaurant and Foodservice Personal Protective Equipment: Assessment, Selection, and Use

A locked, scenario-led restaurant and foodservice course built from OSHA's core general-industry personal protective equipment requirements. Restaurant tasks drive the certified hazard assessment, equipment selection, fit, use, inspection, care, payment, and event-triggered retraining decisions. The course emphasizes chemical handling, dish and sanitation work, preparation, receiving, wet floors, heat, sharps, and equipment hazards, then routes respiratory, hearing, electrical, and fall hazards to their separate worksite programs. A certificate proves completion of this edition and assessment only. Verified employer delivery requires the actual restaurant, task, hazard, selected equipment, understood language, and observed ability evidence.

10 sections · 15-question final assessment

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

HIPAA Privacy and Security for the Workforce

Decision-based HIPAA training for covered-entity and business-associate workforce members. Learners practice classifying PHI, applying minimum necessary, routing disclosures and individual-rights requests, protecting actual systems, and reporting incidents. Organization-specific policy, role, system, and contact training is required before authorization.

10 sections · 15-question final assessment

Source: Based on the current U.S. HHS HIPAA Privacy, Security, and Breach Notification Rules (45 CFR Parts 160 and 164) and HHS Office for Civil Rights guidance (ecfr.gov, hhs.gov).