Reduced Oxygen Packaging (ROP): Vacuum, Sous-Vide, and Pathogen Safety
Register & Buy Now Reduced Oxygen Packaging is a mandatory requirement for food service establishments to ensure public health and regulatory compliance. Our training is led by an Approved FMC Proctor (License: EDUPR-111709). ROP involves reducing oxygen levels...
Time/Temperature Control for Safety (TCS) Food: Growth Limit Guide
Register & Buy Now Time/temperature control for safety food is a mandatory requirement for food service establishments to ensure public health and regulatory compliance. At ACE Restaurant Manager Training, our comprehensive curriculum is led by Approved FMC...
Food Protection Manager Certification: Meeting Accredited Training Standards
Register & Buy Now Food Protection Manager Certification is a mandatory requirement for food service establishments to ensure public health and regulatory compliance. At ACE Restaurant Manager Training, our comprehensive curriculum is developed to meet the highest...
Imminent Health Hazard: Recognizing Immediate Threats to Food Safety
Register & Buy Now Imminent health hazard is a mandatory requirement for food service establishments to ensure public health and regulatory compliance. Under the guidance of Manny Campos, an Approved FMC Proctor (License: EDUPR-111709), our training emphasizes the...
Core Item Guide: Operational Controls & General Sanitation Standards
Register & Buy Now Core item is a mandatory requirement for food service establishments to ensure public health and regulatory compliance. According to the FDA Food Code, a core item includes an item that usually relates to general sanitation, operational...
Self-Paced Food Manager Training Course & AI Exam Prep | ACE Training
Master the Food Manager Exam on Your Own Schedule (with AI Power!) Are you preparing to take a Food Protection Manager Certification exam? Whether you are aiming for ServSafe, FMC, NRFSP, or Prometric, we know the pressure is on. You need that certification to keep...
What is an Air Gap? The Only 100% Reliable Way to Prevent Backflow
What is an Air Gap Introduction In a commercial kitchen, clean water is your lifeline. But did you know that a simple drop in water pressure could turn your clean water supply into a toxic hazard? This phenomenon is called Backflow, and it is one of the most technical...
The Classroom is Dead: Why Live Webinars Are the Future of Food Manager Certification
For decades, getting your Certified Food Protection Manager (CFPM) designation meant one thing: The "8-Hour Classroom Slog." You know the routine. You wake up early, drive an hour to a hotel conference room or a distributor’s basement, sit on uncomfortable chairs, and...
Live Food Safety Training: Weekly Webinars in English & Spanish (Universal Exam Prep)
One Class. Any Exam. Your Schedule. Are you tired of "click-through" slideshow training that puts you to sleep? Or trying to schedule an in-person class that cancels at the last minute? At ACE Restaurant Manager Training, we have built a better way to get certified....
Free Food Manager Diagnostic Test
Your First Step Toward CFPM Certification Before investing in a full prep course, take our free diagnostic test to evaluate your readiness for the Certified Food Protection Manager (CFPM) exam. Designed by ACE Restaurant Manager Training, this test mirrors the...
Mastering Time & Temperature: Thawing & Cooling Rules for Food Managers
One of the most technical sections of the ANSI/ANAB Food Protection Manager exam involves Time and Temperature Control. Specifically, test-takers often get tripped up on the specific time limits for cooling hot food. It isn't enough to just "put it in the fridge." You...
The Big 9 Allergens
The 2022 FDA Food Code recognizes nine major food allergens that account for approximately 90% of serious allergic reactions in the United States. The list of major food allergens includes: Milk. Eggs. Fish (such as bass, flounder, cod, salmon, tuna, or halibut)....
Demystifying HACCP: Your Kitchen’s Ultimate Security System
If you work in the foodservice industry, you’ve heard the acronym HACCP (pronounced "hass-ip"). For many, it sounds intimidating—a complex bureaucratic hurdle involving endless paperwork and confusing scientific terms. But here is the reality: HACCP stands for Hazard...
Simplify Your Staff Compliance with Ace Restaurant Manager Training
Welcome to Ace Restaurant Manager Training! If you manage a restaurant, bar, or cafe, you know that keeping your team certified isn’t just about ticking a box—it’s about safety, responsibility, and keeping your doors open. But tracking down affordable, approved...
The 4-Hour Rule: Why Temperature Control is the Fine Line Between Safety and Disaster
The 4-Hour Rule: Why Temperature Control is the Fine Line Between Safety and Disaster In the restaurant industry, we live and die by the thermometer. While recipes and plating are what bring customers in, proper holding temperatures are what keep them safe—and keep...