How to Start a Cooking Class Business Step by Step

Plan, Launch, and Price Your First Cooking Classes

Friends keep telling you that you should teach them how to cook. You love sharing recipes, explaining techniques, and seeing that lightbulb moment when someone finally nails a sauce or bakes a perfect loaf.

After a while, the thought shows up: “Could I turn this into an actual business?” It feels exciting, but also unclear. Where do you start, what rules apply, and how do you know if this is the right move?

This guide walks you through the startup side of a cooking class business. You will look at demand, equipment, legal steps, money, and what daily life looks like so you can decide if this business fits you.

Step 1: Decide If Business Ownership And This Idea Fit You

Before you think about lesson plans or kitchen layouts, ask if owning any business is right for you. Running a cooking class business means taking on risk, responsibility, and irregular hours, not just teaching fun recipes.

Take time to look at a broad list of points to consider before starting a business. It will help you think through finances, time, family support, and the impact on your current life.

Passion matters here. When a class cancels, a permit takes longer than expected, or an oven fails before a full session, passion keeps you looking for solutions instead of exits. You can go deeper into this idea with how passion affects your business.

Step 2: Check Your Motivation And Risk Tolerance

Ask yourself if you are moving toward something or running away from something. Starting a cooking class business only because you dislike your job or want to escape a problem can leave you stuck once the first excitement fades.

Be honest about the tradeoffs. You may trade a predictable paycheck for uneven income. You may work nights and weekends while others relax. You may carry stress when a class does not fill.

Ask simple questions: Are you ready to take full responsibility, handle long days, and accept slow periods? Are you willing to miss some vacations while the business gets off the ground? Can your family support this path and the schedule that comes with it?

Step 3: Get A Real-World View From Non-Competing Owners

One of the fastest ways to understand this business is to speak with people already running cooking classes. Look for owners outside your local area so you will not compete with them.

Ask if they will share how they started, what surprised them, and what they would do differently. Many owners are open when they know you are not a future rival down the street.

You can use this approach with the help of a guide on getting an inside look at a business from the right people. A few honest conversations can save you months of trial and error.

Step 4: Clarify Your Concept And Business Model

Now define what kind of cooking class business you want to run. This is usually a small operation that a single owner can start, often with part-time help, not a large culinary school that needs investors and a full staff from day one.

Decide if you want to teach general skills, baking, specific cuisines, healthy cooking, kids’ classes, or a mix. Think about whether you will run classes in a home kitchen where allowed, a shared commercial kitchen, a dedicated studio, client homes, or fully online.

Also decide how you will charge. You might price per person, per class, per course series, or per private group. Your model should match your life. A parent with limited time may choose a few focused evenings per week, while someone with more flexibility might offer daytime and weekend sessions.

Step 5: Research Demand, Competition, And Profit Potential

Before spending money, make sure people in your market want what you plan to offer and are willing to pay enough for it. You need enough students to cover your costs and pay yourself, not just fill seats for fun.

Look up existing cooking classes in your region and online. Note what they teach, how long classes last, how they structure prices, and who they seem to serve. Then look for gaps, such as beginner knife skills, plant-based cooking, or corporate team events in your area.

Use a basic understanding of supply and demand to think through this step. If a market is crowded, you may still succeed by taking a clear niche or format that others ignore.

Step 6: Decide How Big You Want To Start

At this stage, decide on your scale. Most people start with a lean setup: one owner, sometimes a helper, teaching a few classes a week in a rented kitchen or a suitable home kitchen where rules allow. This approach often uses personal savings or a small loan instead of outside investors.

If your goal is a large teaching center with many instructors and full-time staff, you will likely need more capital, a more complex legal structure, and possibly partners or investors. That level of operation is closer to a culinary school and is beyond the lean startup many first-time owners want.

Think about how much you want to do yourself versus what you will hire out later. You can learn skills or bring people in for accounting, web design, or even teaching certain classes once the business grows.

Step 7: Choose Your Role, Partners, And Advisors

Decide if you will run this business solo, bring in a partner, or build a small founding team. A solo setup keeps control simple but puts all work on your shoulders. A partnership can spread the load, but it also needs clear agreements.

Consider building a team of professional advisors early. An accountant, a lawyer, and an insurance agent can guide you through decisions you only make once, like choosing a legal structure or signing a lease.

To structure these relationships, you can learn more about building a team of professional advisors. You can also bring in staff later by using advice on how and when to hire as demand grows.

Step 8: Plan Your Location And Setup Strategy

Location is a key point for in-person classes. You want a safe, easy-to-reach place with parking and enough space to move around hot stoves and sharp knives. You also must respect zoning and health rules.

Think about where your target customers live and how far they will travel. A downtown studio might work for professionals after work. A suburban shared kitchen might be better for families.

To plan this part, review guidance on choosing a business location. If you plan to run classes only online, your physical location still matters for legal and tax reasons, but customers may never visit you in person.

Step 9: Estimate Startup Costs And Working Capital

Next, list the items you need to open your doors. That includes equipment, small tools, furniture, technology, licensing fees, and a cushion for early expenses such as ingredients, utilities, and cleaning supplies.

Once you have a list, get rough prices so you can see what it will take to open on the scale you want. This includes rent or kitchen rentals, deposits, and basic branding costs like a simple website and sign if you have a storefront.

A practical way to organize this step is to follow a guide on estimating startup costs. Include extra funds for at least a few months of operations so you are not under pressure after your first few classes.

Step 10: Make A Detailed Equipment And Software List

For a cooking class business, equipment planning is not optional. You need enough stoves, tools, and workstations for a full group to cook safely and learn without standing around.

The exact list depends on the type of food you teach and how many people you host at once. Start with what you need to run your first round of classes, and add more gear only when you know it will pay off.

• Cooking and heating equipment: Ranges, ovens, portable burners, microwaves, and griddles if your menu needs them.
• Refrigeration and storage: Refrigerators, freezers, and thermometers to keep food at safe temperatures.
• Work surfaces: Sturdy tables or islands, individual cutting boards, and non-slip floor mats.
• Small tools and utensils: Chef’s knives, paring knives, peelers, graters, mixing bowls, measuring tools, spatulas, tongs, whisks, and colanders.
• Cookware and bakeware: Pots, pans, sheet pans, and specialty items like baking tins or Dutch ovens if needed.
• Serving items: Plates, bowls, cutlery, glasses, and serving platters so people can taste what they make.
• Safety and sanitation: Handwashing sink, dishwashing setup, sanitizer, cleaning tools, first-aid kit, kitchen-rated fire extinguisher, oven mitts, and hair restraints where required.
• Storage and organization: Shelving, ingredient bins, airtight containers, labels, and secure cabinets for alcohol if used.
• Teaching aids: Cameras or mirrors for demonstrations, screens or monitors, microphones for larger rooms, and tripods for online classes.
• Office and admin tools: Computer or tablet, printer, and basic filing for waivers and records.
• Software: Booking and scheduling platform, accounting software, payment processing tools, and, if you plan to grow, email marketing or customer relationship tools.

Step 11: Define Your Services, Class Formats, And Pricing

Now decide what you will sell and how it will run. You might offer beginner sessions, advanced courses, kids’ camps, date-night classes, or corporate team-building events.

Each format has a different price point and time demand. Kids’ classes may be shorter with more supervision. Corporate events may expect extras like printed menus or branded aprons.

Once you have clear offers, set prices that cover ingredients, space, insurance, time, and a fair profit. A guide on pricing your products and services can help you avoid guessing. You can always adjust later as you see how classes fill and how costs behave.

Step 12: Handle Legal Structure, Registration, And Licensing

Legal and registration steps vary, but the main ideas stay similar across many places. Many small cooking class businesses begin as sole proprietorships by default, then form a limited liability company later as they grow and want more formal protection.

In general, you will choose a business structure, register with your state when needed, get an Employer Identification Number from the Internal Revenue Service when it applies, and register for state and local taxes where required.

You also need to check if your city or county requires a general business license, whether your location needs a Certificate of Occupancy for commercial use, and whether your local health department treats your kitchen as a food service operation.

For an overview, you can use a guide on how to register a business and then contact your Secretary of State, state Department of Revenue, and local municipality to confirm what applies to you.

Step 13: Plan Your Insurance And Risk Protection

A cooking class business has clear risks. People work with sharp knives, hot surfaces, and food that can cause reactions. You want your insurance in place before anyone signs up.

Common needs include general liability, coverage for your equipment, and sometimes extra coverage for off-site events if you teach in client homes or at other venues. Some locations and event hosts will ask for proof before they sign contracts with you.

Use an overview of business insurance as a starting point, then sit down with a licensed agent. Explain exactly how and where you plan to run classes so they can suggest the right policies.

Step 14: Write A Simple Business Plan And Set Up Your Finances

A written plan does not have to be long or complex to be useful. It helps you stay focused and gives you a way to test your idea on paper before you spend money.

Include your concept, target customers, services, pricing, startup budget, and how you will attract students. A guide on how to write a business plan can walk you through the sections in more detail.

Next, set up a separate business bank account so you do not mix business and personal money. If you need extra funds, read about how to get a business loan and talk to a lender. You can also work with an accountant to set up basic bookkeeping so you start clean.

Step 15: Choose A Business Name And Build Your Brand Basics

Your name gives people their first feel for your business. It should be easy to say, easy to spell, and not too close to another local cooking class or food business.

Check if the name is available with your state and local records, and see if the matching domain name and social media handles are free. An article on selecting a business name can help you avoid common problems.

Once you settle on a name, start building your basic identity. You might create a simple logo, choose colors, and plan a consistent style for your website, forms, and printed materials. You can use a guide on corporate identity, plus resources on business cards and business signs if you will have a physical location.

Step 16: Build A Simple Website And Booking Path

Even a home-based or part-time cooking class business benefits from a clear online presence. People want to see who you are, what classes you offer, when they run, and how to sign up.

You do not have to build a large site at the start. Focus on clear pages that show your classes, schedule, pricing, policies, and contact details. Add photos of your dishes and your teaching space if possible.

To plan this, use an overview of how to build a website. Connect your site to your booking and payment tools so people can move from interest to registration with as few steps as possible.

Step 17: Design Your Teaching Space Or Online Setup

Your space should make it easy for students to see, move, and cook without feeling cramped or unsafe. That applies to both a home kitchen and a full studio.

Plan where each station will go, how you will run power and gas safely, how students move between sinks, ovens, and tables, and where you will store equipment and ingredients. Make sure exits stay clear and that you meet any local building and fire rules that apply to your type of space.

If you teach online, design a camera setup that shows the cutting board and stove clearly. Good lighting and sound matter as much as good equipment. Your students will stay engaged when they can see and hear every step.

Step 18: Set Up Systems For Booking, Payments, And Policies

Before you open bookings, set clear rules for how people sign up, pay, cancel, and reschedule. This protects both you and your customers and cuts down on confusion.

Choose how you will accept payments, such as online cards, in-person cards, or bank transfers. For most owners, an online booking and payment system saves time and reduces mistakes compared to email and manual tracking.

Write down your policies and share them clearly on your website and confirmation emails. Include payment terms, cancellation windows, minimum class sizes, and how you handle no-shows. This is also a good time to plan your forms for waivers and allergy notes.

Step 19: Plan How You Will Attract Your First Students

Marketing does not have to be complex, but it does need to be deliberate. You want a simple plan to bring your first groups into your classes and start word-of-mouth.

Combine online and local efforts. Use social media, a basic email list, and your website, along with local networks like community boards, schools, or business groups.

If you run a studio or share a visible space, you can learn more about getting customers through the door and ideas for a grand opening. If you run classes from home or online, a grand opening might be a launch week of special sessions or introductory pricing instead.

Step 20: Prepare Your Skills And Support For Launch

Look at the skills this business needs: cooking, teaching, safety awareness, scheduling, money management, and basic marketing. It is rare for one person to be strong in all of them on day one.

The good news is that you do not have to handle every task yourself forever. You can learn some skills over time, or bring in help for tasks you do not enjoy or do not do well, such as bookkeeping or web design.

As you plan launch, review common mistakes to avoid when starting a business. Use them as a checklist to catch issues early and keep your focus on the parts that matter most.

Step 21: Run A Soft Launch And Refine Your Classes

Instead of going from zero to a full schedule, start with a soft launch. This might be a few paid sessions with a small group, a friends-and-family night, or a short set of trial classes.

Watch how long each step takes, which instructions confuse people, and where crowding or safety concerns show up. Adjust your recipes, timing, and layout based on what you see, not just what you planned.

Use this phase to test your booking system, your reminder emails, and your cleanup routine. Fix any weak spots now so your full launch feels smoother for you and your students.

Step 22: Weigh The Pros, Cons, And Warning Signs

Before you commit fully, pause and look at the big picture. Every business idea has strengths and challenges, and you want to see both clearly.

On the positive side, a cooking class business can be flexible and creative. You can shape your classes around your interests and your schedule, and you can add services over time.

On the challenging side, you work when students are free, which often means evenings and weekends. You also carry risk around injuries and food handling, which is why planning and insurance are so important.

• Common advantages: Flexible formats, multiple revenue streams, chances for repeat customers, and the personal satisfaction of teaching useful skills.
• Common drawbacks: Physical risk in the kitchen, income that can rise and fall with seasons, and dependence on your energy and teaching style.
• Red flags: No clear local demand, prices that cannot cover costs, unclear zoning or health rules, and no plan for insurance or emergency situations.

Step 23: Picture A Typical Day In This Business

To test your fit, picture yourself on a normal workday for this business. In the morning you might plan menus, shop for ingredients, and prep some items to save time during class.

In the afternoon you set up stations, test ovens or burners, and print recipes. In the evening you greet students, explain safety rules, teach, answer questions, and keep an eye on timing and equipment.

After class you oversee cleanup, put away gear, and respond to emails and bookings for future sessions. If that pattern excites you rather than drains you, this business might be a good match for your energy and interests.

Is A Cooking Class Business Right For You?

Starting a cooking class business is more than sharing recipes. It means choosing a clear concept, confirming demand, planning costs, meeting legal requirements, and building systems that keep people safe and happy in your kitchen.

This guide focused on startup steps only. You saw that most people can start this type of business on a small scale, often on their own, and grow over time. You also saw that you do not need to handle every task yourself. You can get professional help for accounting, legal work, planning, branding, and even teaching certain classes.

Now the questions come back to you. Are you ready to trade some security for the chance to build something of your own? Does the daily work of planning, teaching, and cleaning feel like a path you can follow for years, not just a season?

If the answer feels like a solid yes, take the next small step. Review your personal situation, study the linked resources, talk with non-competing owners, and build a startup plan that fits your life. If the answer is no or not yet, that is useful data too. You can keep your love of cooking as a hobby and look for a different business idea that better fits the way you want to live and work.

101 Practical Tips for Your Cooking Class Business

These tips cover different parts of starting and running a cooking class business in a practical way.

Use the ideas that fit your situation and ignore the ones that do not apply right now.

Save this page so you can return to it as you plan and grow.

Work on one tip at a time and give yourself enough room to learn as you go.

What to Do Before Starting

1. Write down why you want to run a cooking class business so you can check that reason when things get busy or difficult.
2. List your strengths and weak spots in cooking, teaching, planning, and money management so you know where to learn more or bring in help.
3. Decide whether you want a studio, home-based, mobile, online, or blended model because each choice changes your costs and rules.
4. Describe your ideal students in detail, including age range, skill level, and goals, so you can design classes that fit them.
5. Research other cooking classes in your area to see what they charge, how often they run, and where there are gaps you could serve.
6. Call your local health department to ask how they classify a cooking class where students handle and eat food, and what permits might apply.
7. Check zoning and home-business rules before you promise classes from your kitchen so you do not run into local restrictions later.
8. Decide how many students you can safely teach at once based on your stove space, work surfaces, and ability to supervise everyone.
9. Run at least one test class with friends or family to see how long tasks really take and how comfortable you feel teaching.
10. Draft a simple curriculum for your first few months of classes so you offer a clear path from beginner to more advanced skills.
11. Create a rough startup budget that includes equipment, permits, inspections, small tools, and a few months of ingredients and utilities.
12. Decide early whether you will start alone, with a partner, or with a part-time assistant so your plans match your workload.
13. Talk with non-competing cooking class owners in other towns to learn what surprised them most in their first year.
14. Discuss the time and financial impact of the business with anyone who shares your home or budget to make sure you have support.

What Successful Cooking Class Business Owners Do

15. Track attendance, revenue, and basic costs for every class so they can see which topics and formats actually earn money.
16. Block out regular time each week for planning menus, updating lesson plans, and improving teaching materials.
17. Refresh classes and themes often so regular students always have something new to learn and recommend to others.
18. Practice and teach strong food safety techniques so classes are both enjoyable and safe.
19. Build steady relationships with local suppliers so they can rely on consistent quality and service for ingredients.
20. Write clear policies for payments, cancellations, and safety and follow those rules the same way for every student.
21. Turn repeated tasks into checklists so staff and future helpers can follow the same steps without guesswork.
22. Invest in ongoing training and certifications so their knowledge stays current with regulations and industry standards.
23. Group administrative tasks into focused blocks of time so they can give most of their day to teaching and planning.
24. Keep backup plans for key tools, staff, or locations so a single problem does not cancel an entire night of classes.

Running the Business (Operations, Staffing, SOPs)

25. Create an opening checklist for each class that covers setting up stations, checking equipment, and reviewing the student list.
26. Create a closing checklist that includes cleaning, sanitizing, trash removal, storing leftovers safely, and locking up.
27. Develop a standard introduction for every class that covers safety, class goals, and how the session will flow.
28. Use a simple form to record allergies and dietary restrictions before each class and keep it at hand while you teach.
29. Set a firm maximum class size based on how many people you can safely supervise at once, not just how many you can fit in the room.
30. When you have assistants, assign clear roles such as prep, dishwashing, and student support so the team is not duplicating tasks.
31. Plan a weekly ingredient schedule so you shop or order in logical batches and keep food fresh without overstocking.
32. Label and date all perishable items so you know what to use first and when to discard something safely.
33. Check and calibrate your food thermometers regularly so your cooking temperatures are accurate.
34. Keep a maintenance log for ovens, ranges, and other major equipment so you can spot patterns and plan repairs early.
35. Reserve a short time after every class to write notes on what worked, what did not, and what to adjust next time.
36. Write emergency procedures for fire, injuries, power loss, or severe weather and make sure staff know where they are.
37. Standardize recipes for each class with tested yields and timing so multiple groups can repeat them consistently.
38. Store lesson plans, waivers, and checklists in a single, organized place so you can train new staff more easily.
39. Train assistants in both technical skills and how to speak to students in a calm, encouraging way.
40. Review your insurance coverage and risk controls with a professional at least once a year to keep them aligned with your current operation.

What to Know About the Industry (Rules, Seasons, Supply, Risks)

41. Learn how your state and local agencies apply the Food and Drug Administration Food Code to instructional kitchens so you understand their expectations.
42. Ask regulators at what point your classes are considered a food service operation rather than a purely educational activity.
43. Find out whether students handling food in your kitchen triggers extra requirements compared with a demonstration-only class.
44. Watch for seasonal public health advisories that may call for extra care with certain foods or cleaning practices.
45. Note that demand often rises around holidays and school breaks, which can shape your calendar for themed classes and kids’ programs.
46. Identify which foods you use most often that are considered high risk, such as poultry or eggs, and build extra controls around them.
47. Understand typical occupancy limits for small instructional spaces so you do not exceed what fire and building codes allow.
48. If you transport food or equipment to client sites, learn any rules on holding temperatures and safe transport in your area.
49. Keep a calendar of permit and inspection renewal dates so you are never surprised by an expired approval.
50. Study common kitchen injuries like cuts, burns, and slips and adjust your layout and flooring to reduce these risks for students.

Marketing (Local, Digital, Offers, Community)

51. Choose a business name that fits your teaching style and food focus and is easy for students to say and remember.
52. Secure your domain and basic social media handles early so no one else uses your brand identity online.
53. Write clear, benefit-focused descriptions for each class so students know exactly what they will learn and take home.
54. Make your sign-up steps as short as possible so interested people can register without confusion or extra clicks.
55. Ask students if they are comfortable sharing photos from class on their own accounts and encourage them when they agree.
56. Plan themed classes around holidays, local festivals, and seasonal ingredients to catch interest when it is highest.
57. Offer simple rewards for students who refer new people, such as a discount on a future class or early access to new dates.
58. Partner with nearby groceries, farms, or kitchen stores for joint promotions, cross-referrals, or special event nights.
59. Build an email list with clear permission and send brief updates about new classes, open spots, and seasonal offerings.
60. List your business on major local search and online location services so people can find you when they look for cooking classes nearby.
61. Contact local businesses about cooking-based team-building events and provide a simple outline of how a session would work.
62. Sell gift certificates that people can use for birthdays, anniversaries, and holidays to fill classes with new faces.
63. Create short teaching clips or tips that show your coaching style and share them regularly on your chosen platforms.
64. Turn your most popular classes into online workshops or recorded content if you see steady demand from outside your area.
65. Track how each student heard about you so you can focus your time and money on the channels that actually lead to bookings.
66. If you have a street-facing space, use simple, clear signage and window displays to show what your classes look like inside.

Dealing with Customers (Trust, Education, Retention)

67. Set expectations before class by explaining what will be cooked, how hands-on it will be, and whether students will eat on-site or take food home.
68. Send confirmation messages that repeat the date, time, parking details, and clothing guidelines so people arrive ready.
69. Greet students by name when they walk in so they feel seen and more relaxed in a new environment.
70. Cover safety and hygiene rules at the start of every class, even if you see familiar faces, so there is no confusion.
71. Watch for students who seem lost or nervous and quietly guide them back on track without drawing the whole room’s attention.
72. Encourage questions and remind students that there are no foolish questions when they are learning new skills.
73. Give students simple written notes or recipes at the end of class so they can practice at home and remember key steps.
74. Suggest next-step classes for students based on what you observed, such as a knife skills session after a basic cooking course.
75. When something in class does not go as planned, acknowledge it, explain what you will change, and follow through.
76. Keep a record of returning students and look for small ways to recognize them, such as thanking them personally or offering early access to new topics.

Customer Service (Policies, Guarantees, Feedback)

77. Write a clear cancellation and refund policy that explains deadlines and options so students know what to expect.
78. Display your policies wherever people book or pay so there are no surprises later.
79. Decide when you will offer class credits instead of refunds and apply that decision the same way for everyone.
80. Send a short thank-you message after each class and invite students to share one thing they liked and one thing you could improve.
81. Look for patterns in feedback to spot issues that may not show up from a single comment, such as classes feeling rushed.
82. Train staff to listen first when someone complains so the student feels heard before you offer a solution.
83. Ask permission before using positive comments as testimonials and note the student’s first name and class only if they agree.
84. Treat every service problem as a chance to strengthen your systems instead of seeing it only as a one-time event.

Sustainability (Waste, Sourcing, Long-Term)

85. Plan menus with ingredient overlap so you can use leftover items in upcoming classes and reduce waste.
86. Teach safe handling and storage of leftovers during class so students learn both skills and responsible habits.
87. Where allowed, set up separate bins for food scraps and recyclables so your waste handling is more organized.
88. Consider local suppliers who support sustainable practices when their prices and quality fit your budget and class needs.
89. Choose sturdy tools and equipment you can repair or maintain rather than disposable items that fail quickly.

Staying Informed (Trends, Sources, Cadence)

90. Set a reminder to review official food safety guidance from federal and state agencies several times a year.
91. Follow updates to the Food and Drug Administration Food Code and state food codes so you know when expectations change.
92. Use respected food safety education campaigns as a source for practical steps you can add to your training and classroom rules.
93. Join at least one professional or trade group related to culinary education or food service to stay connected to industry news.
94. Schedule time each year for formal continuing education so your credentials and knowledge stay current.

Adapting to Change (Seasonality, Shocks, Competition, Tech)

95. Outline your likely busy and quiet seasons and adjust your class schedule and themes before those times arrive.
96. Create backup plans for teaching online if you ever need to pause in-person classes because of weather or other disruptions.
97. Keep an eye on new competitors and trends, then refine your own unique focus instead of copying what others do.
98. Review your pricing, packages, and costs at least once a year so your business can adapt to changes in demand and expenses.

What Not to Do

99. Do not open your doors to paying students until you understand and comply with the business and food safety rules that apply to you.
100. Avoid running classes without proper insurance that covers accidents, property damage, and other realistic risks.
101. Do not build your schedule or finances on perfect scenarios; allow for cancellations, equipment problems, and slower periods so the business can absorb them.

A cooking class business can be a rewarding way to share your skills, but it works best when you treat it as a real business from the start.
Use these tips as tools you can apply step by step rather than a checklist you must finish all at once.
As you keep improving how you plan, teach, and serve your students, you can build a cooking class business that suits both your life and your community.

Sources: U.S. Small Business Administration, Internal Revenue Service, U.S. Food and Drug Administration, Centers for Disease Control and Prevention, USDA Food Safety and Inspection Service, National Restaurant Association, ServSafe, Fight BAC!, SCORE