Food borne diseases in the U.S. affect up to 76 million people, cause 5,000 deaths, and cost about five billion dollars annually. Around 75 percent of all food borne illness is due to poor personal hygiene of food handlers and improper holding temperatures in food service establishments. Not only is risk of food borne illness changing, experts believe that it is increasing. Food Safety for Food Service Workers© is an interactive training solution for food safety practices and HACCP regulations. This training is for food service workers in school cafeterias, workplace cafeterias, delicatessens, hospitals and nursing homes, wholesale food preparation establishments, air and rail transporters, hotels, all types of eat-in and carry-out restaurants, and other outside-the-home food preparation or handling operation.