Welcome to Cutting Edge Online Training

Purchase of the Product Category Training Course Bundle includes access to the Product Category Training Courses listed below for 1 user.   Courses: Within the Cutting Edge Online Training library, purchase of this package gives users access to: Floor Model Fryers Medium-Duty Gas Ranges Reach-In Refrigerators & Freezers Convection Ovens Walk-Ins Ice Machines Cutlery & Kitchen Knives Glassware Type I Hoods   Account Upgrades: Additionally, enhancements and upgrades to the training platform are included in this subscription. These will be automatically added to your account and communicated to your designated Manager(s).   Terms ​&​ Conditions: You may cancel your account and/or subscription at any time by emailing us at Contact@CuttingEdgeOnlineTraining.com.    Should your subscription or account be cancelled or terminated for any reason prior to the end of your then current subscription term, you shall forfeit all prepaid fees associated with your subscription.   To view the full Terms and Conditions/Privacy Policy, please click here.   For questions, please contact us at: Contact@CuttingEdgeOnlineTraining.com Read more

ANSI Accredited Allergen Awareness Certificate Use video-based learning to gain an in-depth knowledge of food safety and how operators can run a safer restaurant. Regulations for Allergen Awareness certification varies by state.     This course includes: This course gives you the knowledge on how food operators should protect customers from allergens, covering areas such as common food allergies, risks of cross-contamination, and proper storage techniques. It is broken down into 6 chapters:   Chapter 1: Allergens and the Law What are the laws surrounding allergens and allergen training?   Chapter 2: Introduction to Allergens Get introduced to what allergens actually are and how they could affect customers if exposed.   Chapter 3: The 8 Named Allergens Learn about the 8 most common allergens.   Chapter 4: Recipe Creation to Storage How to create recipes and store food to prevent allergen contamination.    Chapter 5: Preparation Through to Service Prevent a customer's food from coming into contact with an allergen while preparing and serving.    Chapter 6: Cleaning & Personal Hygiene Keep everything clean to prevent cross-contamination. Read more

  Convection Ovens: This course will introduce you to the features of and recommended uses for Convection Ovens.                 This Product Category course includes: Category Overview Video Non-Brand Specific Closed Captioning, and Transcript Available Knowledge Check Glossary of Terms Cut-A-Quote Ordering Checklist Relevant Category Guides Selecting the Right Type of Convection Oven Selecting the Right Door Style Selecting the Right Style Convection Oven    Tip: To begin this course, select the blue 'Start' button located at the top right corner of this window. Read more

Countertop Griddles & Charbroilers: This course will introduce you to the features of and recommended uses for Countertop Griddles & Charbroilers.                 This Product Category course includes: Category Overview Video Non-Brand Specific Closed Captioning, and Transcript Available Knowledge Check Glossary of Terms Cut-A-Quote Ordering Checklist Relevant Category Guides ​Selecting a Countertop Griddle Selecting a Countertop Charbroiler Sizing a Countertop Griddle or Charbroiler     Completion of this course counts as 1 CFSP Credit.    Tip: To begin this course, select the blue 'Start' button located at the top right corner of this window. Read more

Cutlery & Kitchen Knives: This course will introduce you to the features of and recommended uses for Cutlery & Kitchen Knives.                 This Product Category course includes: Category Overview Video Non-Brand Specific Closed Captioning, and Transcript Available Knowledge Check Glossary of Terms Cut-A-Quote Ordering Checklist Relevant Category Guides Selecting Blade and Handle Materials Selecting the Right Style of Blade Construction Knife Care and Sharpening    Tip: To begin this course, select the blue 'Start' button located at the top right corner of this window. Read more

ANSI Accredited Food Safety Training The online Food Handlers training course provides ANSI accredited, video-based learning to teach you what operators need to know about food safety. This Food Handler training is ANSI Accredited, however, regulations may differ by county or state. Contact your local county for more information.     This course includes: This course is split into 9 chapters and explains in detail everything operators need to make sure customers are safe. The course content covers the following areas:   Chapter 1: Introduction What are the responsibilities of a Food Handler?   Chapter 2: Food Safety Hazards – Pathogenic Bacteria Learn more about contamination and pathogenic bacteria.   Chapter 3: Allergens What are the most common food allergies and how to address them?   Chapter 4: Time & Temperature Control What do you need to know about time and temperature control?   Chapter 5: Principles of Food Safety Gain a more in-depth knowledge of food safety.   Chapter 6: Food Pests How to prevent food pests?   Chapter 7: Cleaning Steps to properly clean and sanitize a kitchen.   Chapter 8: Front of House How does food safety relate to the front of the house practices?   Chapter 9: Personal Hygiene How does personal hygiene relate to food safety? Read more