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Texas Food Safety

Get your Food Safety Manager certification online. Our comprehensive online exam and optional exam preparation course is approved by the Texas Department of State Health Services and accepted in the whole state of Texas. Our food safety training program is a simple, cost-effective and hassle-free way to obtain a Texas food safety certification./nAustin-based students may take the Food Safety Manager Certification exam with an additional $50 registration fee./nSan Antonio Food Manager Certification course is also available.

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Course Title Hours Price

2009 Texas Food Safety Manager Certification Examination
Approval through Learn2Serve.com by Texas Department of State Health Services The Learn2Serve Food Manager Certification Examination and Prep Course is an education package which includes the Food Safety Manager Training preparation course and the Texas Department of State Health Services approved Food Protection Management Examination. When the student successfully passes the exam, an electronic certificate will be available for download.

2 $45

This course presents the characteristics and application of Hazard Analysis and Critical Control Points (HACCP), a risk prevention management methodology that applies appropriate science and technology to plan, control, and document safe food processes in a food facility, consistent with the FDA’s desire to implement voluntary HACCP. The course first examines HACCP’s principles and concepts. The HACCP approach begins by identifying biological, chemical, and physical hazards (inputs to the system) associated with facility construction, equipment, employees, food and supplies. For prerequisite processes (e.g., personnel hygiene and training; equipment and facility cleaning, sanitizing, and maintenance; receiving and storage); and for food processes (e.g., cooking, hot and cold holding, and cooling), this course presents scientifically validated hazard control procedures that prevent, eliminate, or reduce hazards to levels that protect public health. Finally, this course describes how.

16 $125

Course Description
This course covers food safety issues, regulations, and techniques to maintain a food – safe environment. It will help you to better understand how handling food correctly is not only the law, but it improves safety and lowers cost as well.

Learning Objectives

  • To develop a better understanding of Food safety, its importance, and those who enforce it.
  • To get acquainted with food – borne illness and what causes it.
  • To become familiar with biological, physical, and chemical contamination.
  • To better understand temperature control.
  • To learn the importance of proper personal hygiene in the workplace.
  • To get a better understanding of cleaning, sanitization, and facility design.

SME:

This course is created and brought to you by 360training, a leading provider of accredited e – learning courses for working professionals through today’s leading schools, associations, and corporations. 360training’s high – quality e – learning courses assist thousands of working professionals in a wide range of disciplines, helping them to succeed in today’s marketplace, to renew licenses, to acquire certifications, or to prepare for new professions.

This course was created by the instructional design staff of 360training in connection with field professionals whose many years of experience in adult educational theory and distance learning technology make the process of certification, compliance, and training as convenient, engaging, and cost – effective as possible.

State Requirements: See rules regarding the Food Handler Program from the Texas Department of State Health Services:
http://www.dshs.state.tx.us/foodestablishments/handler.shtm.

The Food Handler Education or Training Program (FHP) §229.178 is based on Senate Bill (SB) 552 of the 80th Legislature (2007), regarding the accreditation of basic food safety education or training programs for food handlers.

This rule is intended to provide the framework for the accrediting food safety education or training programs for food handlers. A uniform standard governing the accreditation of food handler programs enhances the recognition of reciprocity among regulatory agencies and reduces the expense of duplicate education incurred when food handlers work in multiple regulatory jurisdictions. Education of the food handlers provides more qualified employees, thereby reducing the risk of foodborne illness outbreaks caused by improper food preparation and handling techniques.

Seat Time: This course has been approved for 2 hours.
Course Pre – requisite:
N/A
Testing:
Quizzes must be passed at 70% to move forward to the next lesson. You will have to pass the Final Exam with a 70% to get credit for completion of this course.
Course Completion: You will be able to print your Certificate of Completion immediately after course completion.

Course Name: TX Food Handler Program
Credit Hour:
2
Duration:
2 hours
Release Date: 7/14/2012
Expiration Date: 7/14/2014
Approval Number:
TX DSHS Accreditation License #9
Course Category: Food Safety

Provider Name: Learn2Serve.com
Provider Number:
TX DSHS Accreditation License #9.

2 $10

Descripción del Curso:

Este curso cubre ediciones, regulaciones, y técnicas para mantener la seguridad de un ambiente alimento. Le ayudará a entender cómo la manipulación del alimento no sólo es la ley, pero mejora la seguridad y también baja coste.

OBJETIVOS DE APRENDIZAJE

  • Desarrollar una mejor comprensión de la seguridad alimentaria, su importancia, y los que hacerla cumplir.
  • Para familiarizarse con las enfermedades transmitidas por alimentos y las causas.
  • Para familiarizarse con aspectos biológicos, físicos, y químicos contaminación.
  • Para comprender controlde la temperature.
  • Para saber la importancia de la higiene personal en el lugar de trabajo.
  • Para obtener una mejor comprensión de la limpieza, saneamiento, instalación, y diseño.

Lección 1: INTRODUCCIóN A LA SEGURIDAD ALIMENTARIA

Lección 2: HIGIENE PERSONAL

  • Riesgos comunes
  • La mano y el brazo de lavado
  • Piel, cabello, boca, nariz, y garganta
  • Ropa y joyas
  • Empleado de enfermedad

Lección 3: CONTAMINANTES

  • Contaminación biológica
  • Contaminación física
  • Contaminación química
  • La contaminación cruzada

Lección 4: La Temperatura y el Tiempo de Control

  • Control de temperatura
  • Hora Controla

Lección 5: Limpieza y Sanitización

  • La forma de limpiar y desinfectar
  • La diferencia entre limpieza y sanitización
  • La importancia de la limpieza y sanitización
2 $10

A HACCP plan documents the procedures used to ensure that the principles of HACCP are followed. It dictates the methods used to monitor and control chemical, physical, and biological hazards. It also directs the use of appropriate resources and timely responses to problems. Information in this course comes from the “Hazardous Analysis and Critical Control Point Principles and Application Guidelines” adopted by the USDA and FDA National Advisory Committee on Microbiological Criteria for Foods (NACMCF) in August 1997. In addition to enhanced assurance of food safety, information helps illustrate that an organization benefits from better use of resources and a timely response to problems.

Prerequisite programs are an essential foundation for the development and implementation of a successful HACCP plan. These have traditionally been based on current Good Manufacturing Practices (cGMPs). While HACCP programs are limited to ensuring that food is safe to consume, all prerequisite programs should be reviewed for effectiveness during the design and implementation of a HACCP plan. Although they can be managed separately from the HACCP plan itself, some of their aspects may be incorporated into it. This course helps determine good safety practices concerning the consumption of seafood.

1 $75

This course imparts knowledge about precautions and exercises that need to be taken in order to reduce food safety hazards in conjunction with the HACCP (Hazard Analysis Critical Control Point) system.

4 $50

This course covers food safety issues, regulations, and techniques to maintain a food – safe environment. It will help you to better understand how handling food correctly is not only the law, but it improves safety and lowers cost as well.
___________________________________________________________________________________.

COURSE OUTLINE

LESSON 1: INTRODUCTION TO FOOD SAFETY

  • What Is Food Safety
  • Critical Control Points
  • Regulation and Inspectio.

    LESSON 2: BIOHAZARDS, FOODBORNE DISEASE, FOOD SPOILAGE

  • What Is A Biohazard?
  • Viruses and Parasites
  • Bacteria
  • Food – Borne Disease
  • Common Food – Borne Illnesses
  • Food Spoilage.

    LESSON 3: CONTAMINANTS

  • Biological Contamination
  • Physical Contamination
  • Chemical Contamination.

    LESSON 4: PRESERVATION AND TEMPERATURE CONTROL

  • Preservation
  • Temperature Control.

    LESSON 5: EMPLOYEE HEALTH AND HYGIENE

  • Common Hazards
  • Hand Washing
  • Skin, Hair, Mouth, Nose and Throat
  • Clothing, Perfume and Jewelry
  • Employee Sickness.

    LESSON 6: PURCHASING, RECIEVING, AND STORING FOODS

  • Purchasing
  • Receiving
  • Storage.

    LESSON 7: CLEANING AND SANITIZING

  • How to Clean and Sanitize
  • The Difference between Cleaning and Sanitizing
  • The Importance of Cleaning and Sanitizing.

    LESSON 8: PEST CONTROL

  • Pest Control
  • Eradication
  • Prevention.

    LESSON 9: FACILITY DESIGN

  • Building Design
  • Floors, Walls, and Ceilings
  • Equipment.

    LESSON 10: THE HACCP SYSTEM
    .

  • 8 $65

    Course Description
    This course covers food safety issues, regulations, and techniques to maintain a food – safe environment. It will help you to better understand how handling food correctly is not only the law, but it improves safety and lowers cost as well. .

    Learning Objectives

    • Understand Food Safety, its importance, and those who enforce it
    • Recognize food – borne illness and its causes
    • Identify biological, physical, and chemical contamination
    • Understand preservation and temperature control
    • Recognize the importance of proper personal hygiene in the workplace
    • Implement appropriate procedures to receive and store foods
    • Understand cleaning, sanitization, pest control, and facility design
    • Create and implement the HACCP system

    SME:

    This course is created and brought to you by 360training, a leading provider of accredited e – learning courses for working professionals through today’s leading schools, associations, and corporations. 360training’s high – quality e – learning courses assist thousands of working professionals in a wide range of disciplines, helping them to succeed in today’s marketplace, to renew licenses, to acquire certifications, or to prepare for new professions.

    This course was created by the instructional design staff of 360training in connection with field professionals whose many years of experience in adult educational theory and distance learning technology make the process of certification, compliance, and training as convenient, engaging, and cost – effective as possible.

    8 $65

    2009 Texas Food Safety Manager Certification Examination
    Approval through Learn2Serve.com by Texas Department of State Health Services The Learn2Serve Food Manager Certification Examination and Prep Course is an education package which includes the Food Safety Manager Training preparation course and the Texas Department of State Health Services approved Food Protection Management Examination. When the student successfully passes the exam, an electronic certificate will be available for download.

    Learning Objectives

    At the conclusion of this course, you will be able to effectively.

    • Discuss food safety, its importance, and those who enforce it
    • Identify foodborne illness and its causes
    • Identify biological, physical, and chemical contamination
    • Describe preservation and temperature control
    • Discuss the importance of proper personal hygiene in the workplace
    • Implement appropriate procedures to receive and store food
    • Discuss cleaning, sanitization, pest control, and facility design
    • Create and implement the HACCP system

    Course Outline

    Lesson 1: Introduction to Food Safety

    • What Is Food Safety
    • Management in Food Safety
    • Hazard Analysis and Critical Control Points (HACCP)
    • Regulations
    • Permits and Inspections

    Lesson 2: Biohazards, Foodborne Disease, and Food Spoilage

    • What is a Biohazard?
    • Viruses and Parasites
    • Bacteria
    • Foodborne Disease
    • Common Foodborne Illnesses
    • Food Spoilage

    Lesson 3: Contaminants

    • Three Kinds of Contamination
    • Biological Contamination
    • Physical Contamination
    • Chemical Contamination

    Lesson 4: Foods and Temperature Control

    • Potentially Hazardous Foods
    • Food Allergies and Allergens
    • Preservation
    • Types of Preservation
    • Temperature Control
    • Thermometers

    Lesson 5: Employee Health, Hygiene, and Training

    • Employee Health and Hygiene
    • Hand Washing
    • Skin, Hair, Mouth, Nose, and Throat
    • Clothing, Perfume, and Jewelry
    • Employee Sickness
    • Food Personnel Training

    Lesson 6: Purchasing, Receiving, and Storing Food

    • Purchasing
    • Receiving
    • Storage

    Lesson 7: Cleaning and Sanitizing

    • Cleaning and Sanitizing
    • Detergents
    • Trash Disposal

    Lesson 8: Pest Control

    • Pest Control
    • Eradication
    • Prevention

    Lesson 9: Facility Design

    • General Plan Review Components
    • Building Design
    • Identifying, Monitoring, and Maintaining Safe Water Sources

    Lesson 10: HACCP System Basics

    • The HACCP System
    • Implementing the Seven Principles
    • Foodborne Hazards
    • Team Involvement
    10 $99

    2009 Texas Food Safety Manager Certification Examination
    Approval through Learn2Serve.com by Texas Department of State Health Services The Learn2Serve Food Manager Certification Examination and Prep Course is an education package which includes the Food Safety Manager Training preparation course and the Texas Department of State Health Services approved Food Protection Management Examination. When the student successfully passes the exam, an electronic certificate will be available for download.

    Learning Objectives

    At the conclusion of this course, you will be able to effectively.

    • Discuss food safety, its importance, and those who enforce it
    • Identify foodborne illness and its causes
    • Identify biological, physical, and chemical contamination
    • Describe preservation and temperature control
    • Discuss the importance of proper personal hygiene in the workplace
    • Implement appropriate procedures to receive and store food
    • Discuss cleaning, sanitization, pest control, and facility design
    • Create and implement the HACCP system

    Course Outline

    Lesson 1: Introduction to Food Safety

    • What Is Food Safety
    • Management in Food Safety
    • Hazard Analysis and Critical Control Points (HACCP)
    • Regulations
    • Permits and Inspections

    Lesson 2: Biohazards, Foodborne Disease, and Food Spoilage

    • What is a Biohazard?
    • Viruses and Parasites
    • Bacteria
    • Foodborne Disease
    • Common Foodborne Illnesses
    • Food Spoilage

    Lesson 3: Contaminants

    • Three Kinds of Contamination
    • Biological Contamination
    • Physical Contamination
    • Chemical Contamination

    Lesson 4: Foods and Temperature Control

    • Potentially Hazardous Foods
    • Food Allergies and Allergens
    • Preservation
    • Types of Preservation
    • Temperature Control
    • Thermometers
    • /ul>

      Lesson 5: Employee Health, Hygiene, and Training

      • Employee Health and Hygiene
      • Hand Washing
      • Skin, Hair, Mouth, Nose, and Throat
      • Clothing, Perfume, and Jewelry
      • Employee Sickness
      • Food Personnel Training

      Lesson 6: Purchasing, Receiving, and Storing Food

      • Purchasing
      • Receiving
      • Storage

      Lesson 7: Cleaning and Sanitizing

      • Cleaning and Sanitizing
      • Detergents
      • Trash Disposal

      Lesson 8: Pest Control

      • Pest Control
      • Eradication
      • Prevention

      Lesson 9: Facility Design

      • General Plan Review Components
      • Building Design
      • Identifying, Monitoring, and Maintaining Safe Water Sources

      Lesson 10: HACCP System Basics

      • The HACCP System
      • Implementing the Seven Principles
      • Foodborne Hazards
      • Team Involvement
    10 $99

    Course Description
    The Learn2Serve Food Manager Certification Examination and Prep Course is an education package which includes the Food Safety Manager Training preparation course and the Texas Department of State Health Services approved Food Protection Management Examination. When the student successfully passes the exam, an electronic certificate will be available for download.

    Learning Objectives: Not Applicable for Exams

    SME:

    This course is created and brought to you by 360training, a leading provider of accredited e – learning courses for working professionals through today’s leading schools, associations, and corporations. 360training’s high – quality e – learning courses assist thousands of working professionals in a wide range of disciplines, helping them to succeed in today’s marketplace, to renew licenses, to acquire certifications, or to prepare for new professions.

    This course was created by the instructional design staff of 360training in connection with field professionals whose many years of experience in adult educational theory and distance learning technology make the process of certification, compliance, and training as convenient, engaging, and cost – effective as possible.

    State Requirements: See rules regarding the Certified Food Manager Program from the Texas Department of State Health Services:
    http://www.dshs.state.tx.us/foodestablishments/CFM.shtm
    The Texas Department of State Health Services, Certified Food Manager (CFM) Program has been accrediting food manager training courses since 1988. Today, food manager training and certification has become a standard of the food industry as well as a regulatory standard throughout the state of Texas.

    The Certified Food Manager Program accredits over 100 training programs each year as candidates new to the food industry have need of quality educators. In addition, there are over 60 Test Site licensees who may provide the food manager’s examination to those who have sufficient background in the food industry to “challenge the exam.”.

    The Texas Department of State Health Services, Certified Food Manager Program remains dedicated to the health and safety of the citizens of the state, educating food service employees in the principles of food safety to produce safe food products for Texas consumers.

    Seat Time: This course has been approved for 2 hours.
    Course Pre – requisite:
    N/A
    Testing:
    Quizzes must be passed at 70% to move forward to the next lesson. You will have to pass the Final Exam with a 71% to get credit for completion of this course.
    Course Completion: You will be able to print a temporary Certificate of Completion immediately after completing the course. Your official certificate will be mailed to you within 10 days of course completion.

    Course Name: Texas Food Safety Manager Certification Examination
    Credit Hour: 2
    Duration:
    2 hours
    Release Date: 6/15/2011
    Expiration Date: 5/29/2015
    Approval Number:
    License #0000318
    Course Category: Food Safety

    Provider Name: Learn2Serve.com
    Provider Number:
    License #0000318.

    2 $45

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