The novel coronavirus disease 2019 (COVID-19), caused by Severe Acute Respiratory Syndrome (SARS-CoV-2) (WHO, 2021) disrupted the global health systems and became an unprecedented situation for all industries, including food service when declared a global pandemic in March 2020 (WHO, 2021). Count On Me NC was a training program developed by Safe Plates, the North Carolina State University research and extension program, which consisted of five different modules in English and Spanish, under 30 minutes, regarding required and recommended COVID-19 precautions at the establishments to prevent the spread of the SARS-CoV-2 virus among food handlers, workers, and consumers. The content for each module was designed based on government requirements and recommendations for COVID-19 prevention, as well as considering the roles for the businesses' staff, including Management, Front, and Back of the house staff. This convergent parallel mixed-methods study, sought to quantitatively and qualitatively assess the effectiveness of the Count On Me NC program to support the food service industry to safely reopen during the COVID-19 pandemic. It also qualitatively assessed consumers' response and decision-making to dine out based on the Count On Me NC certification or lack thereof, at reopened food service establishments, as well consumers' risk factors of concern related to COVID-19 infection. This program assessment used online surveys and interviews to investigate self-reported behaviors of managers and food handlers' for COVID-19 management at food service businesses. The Count On Me NC training program was effectively delivered among North Carolina restaurant managers and food handlers across the factors of types of restaurants (locally owned versus chain), geographic location (Metropolitan versus Micropolitan areas), and across the four main risk-based COVID-19 prevention measures (physical distancing, use of masks, staggering of shifts, symptom awareness). Managers and food handlers (n=302) reported cleaning, disinfecting and sanitizing as the main implemented COVID-19 prevention measure during the pandemic. Consumers were surveyed (n=60) and reported "crowded places and unmasked people" as the main risk factors they were concerned about when dining out during the COVID-19 pandemic. They also reported that the Count On Me NC certification influenced or would have influenced their decision making on whether to dine out or not during the pandemic. However, when consumers were asked about the practices they cared the most being implemented at food service businesses, cleaning, disinfection and sanitizing were the top practice consumers expected from food service businesses to manage COVID-19 infection risk. This study showed the Count On Me NC program effectively supported the participant North Carolina food service businesses and consumers, based on the fact that all risk factors for COVID-19 infection, including cleaning, disinfecting and sanitizing, were addressed in this training program. [The dissertation citations contained here are published with the permission of ProQuest LLC. Further reproduction is prohibited without permission. Copies of dissertations may be obtained by Telephone (800) 1-800-521-0600. Web page: http://bibliotheek.ehb.be:2222/en-US/products/dissertations/individuals.shtml.]