How long is the food safety course and in what format?

It is 8 hours, usually in two 4-hour sessions or four 2-hour virtual micro-sessions. It can be live virtual, on-site in your kitchen, self-paced on the platform, or a combination. In the on-site format we practice with your equipment, your utensils and your logs.

Does it include a DC-3 certificate?

Yes. Every participant who meets the attendance and assessment criteria receives a DC-3 certificate with the data required by Mexico's STPS, and the platform keeps the attendance and grade records for your audits and inspections.

Does the course certify my business with the health authority?

No. It is staff training that uses NOM-251-SSA1 and good hygiene practices as a reference; it is not a health certification and does not replace an inspection by the authority. We do not provide legal advice either; for that, we recommend consulting a specialist.

What about questions after the sessions?

Geedle Bot, our artificial-intelligence agent, is trained on the course content and recordings. It answers questions at any hour and takes the participant to the exact minute and second of the recording where the instructor explained the topic, so nobody waits until the next session.

Technical skills courses

Food safety and handling course for companies

A food safety and handling course for people who prepare, serve or store food: cooks, kitchen helpers, servers, staff at industrial cafeterias and storeroom attendants. We review your kitchen practices with gamified challenges, an AI agent that supports participants between sessions, and a DC-3 certificate filed with Mexico's STPS.

What is the food safety and handling course?

It is an 8-hour program that teaches the hygiene practices that protect the people who eat the food: personal hygiene, preventing cross-contamination, temperature control, storage, and cleaning and sanitizing. It uses Mexico's NOM-251-SSA1 standard as a reference and runs live virtual, on-site or self-paced, with a DC-3 certificate.

Course sheet

The essentials at a glance.

Duration

8 hours

Formats

Live virtual · On-site · Self-paced

Certificate

DC-3 · STPS

AI agent

Geedle Bot answers questions 24/7 with the exact minute of the recording

What your team will be able to do

Learning objectives observable on the job.

Practice personal hygiene
Handwashing, uniform, hair restraints and face masks, and reporting illness.
Prevent cross-contamination
Keep raw and cooked food, utensils, surfaces and allergens separate throughout preparation.
Control temperatures
Receive, hold, cook, cool and reheat food within safe ranges.
Clean and sanitize
Follow a cleaning and sanitizing schedule for areas, equipment and utensils.

Syllabus

Course syllabus

Six modules; each one leaves a deliverable you can apply in your operation.

Food safety and foodborne illness
Biological, chemical and physical hazards, and how they reach food.
Hazard map of your kitchen
Personal hygiene
Handwashing, uniform, jewelry, wounds, illness and habits in the work area.
Personal hygiene checklist
Cross-contamination and allergens
Separating raw and cooked food, color coding, workflow and allergen handling.
Separation guide
Temperature control
Receiving, refrigeration, freezing, cooking, cooling, reheating and using a thermometer.
Temperature log
Receiving and storage
Inspecting supplies, labeling, first in first out and pest control.
Receiving form
Cleaning, sanitizing and action plan
The difference between cleaning and sanitizing, a cleaning schedule and team commitments.
Cleaning schedule

Who is this course for?

Cooks, kitchen helpers, bar and floor staff, servers, industrial cafeterias, coffee shops, catering services and the people who receive and store food. The content is adapted to your menu, your kitchen equipment and your internal procedures.

What changes in the operation after the course?

Handwashing at the right moments, utensils and cutting boards separated by food type, temperatures recorded in a log, food labeled with dates and rotated, and a cleaning schedule that is actually followed. We measure before and after with a learning assessment and, if you want, a review in your kitchen.

Want this course at your company?

Request the proposal for the food safety and handling course: three scope options with a closed price in under 24 business hours.

Quote on WhatsApp Request a proposal

Participant asking Geedle Bot on a laptop at night; the agent replies with minute 42:15 of the course recording

Artificial intelligence

An AI agent supports every participant during and after the course

Geedle Bot is trained on the syllabus, materials and recordings of your course. Participants ask in plain language and get an exact answer, not a generic one.

Knows every detail of the course: dates, syllabus, deliverables and certificate criteria
Solves problems in real time, at any hour, from Moodle, WhatsApp, Teams or Slack
Delivers the exact minute and second of the recording where the instructor explained the topic
Reinforces what was covered with summaries and review questions, and escalates to the instructor when needed
Shows HR which topics raise the most questions so the course can be adjusted

Meet Geedle Bot

Which format suits each course?

All of them issue a DC-3 certificate and leave records on the platform; what changes is how people practice and how the calendar is organized.

	Live virtual	On-site at your company	Self-paced on the platform
Ideal for	Teams across several sites or remote	Hands-on practice, team dynamics and brigades	Rotating shifts and large workforces
Interaction	Live instructor, breakout rooms and real cases	Instructor in the room, role-plays and practice with equipment	Microlessons, challenges and automatic assessments
Typical duration	2-to-4-hour sessions on different days	4-to-8-hour days	2 to 4 weeks at your own pace
Records	Attendance, participation and assessment on the platform	Roster, assessment and photo evidence	Progress, grades and time on the platform
Questions between sessions	Geedle Bot 24/7	Geedle Bot 24/7	Geedle Bot 24/7
Certificate	DC-3 with the STPS	DC-3 with the STPS	DC-3 with the STPS

Related courses

Other technical and compliance courses by sector courses and the full category.

FAQ

Frequently asked questions about the food safety and handling course

Get a quote for this course for your team

Tell us how many people, in which city and in which format. We reply the same day, free and with no commitment.

Food safety and handling course for companies

What is the food safety and handling course?

Course sheet

Duration

Formats

Certificate

AI agent

What your team will be able to do

Practice personal hygiene

Prevent cross-contamination

Control temperatures

Clean and sanitize

Course syllabus

Food safety and foodborne illness

Personal hygiene

Cross-contamination and allergens

Temperature control

Receiving and storage

Cleaning, sanitizing and action plan