Texas Food Handler Training & Manager Certification

Food Handler Safety Training Card/Course

Course Description
The Texas Food Handler training course is an introduction to the various food safety issues, regulations, and techniques needed to maintain a food-safe environment and is intended for entry-level professionals in the food service industry, such as cooks, mobile food vendors, servers, cashiers, and even c-store clerks.

This course is accredited by the Texas Department of State Health Services - DSHS (Learn2Serve - TXDSHS 9) and by the American National Standards Institute - ANSI (Provider #0975).

At the conclusion of the course, the learner will be tested on their knowledge of the learning objectives and content. Upon successfully passing the exam, the learner will be issued a Food Handler’s Certificate.

Texas requires food handler training for all individuals working in Texas food service establishments - (i.e., restaurants, cafes, bakeries, delis, mobile vendors, food trucks, bars, kiosks, convenience stores, and other food service employees).

As of September 1, 2016 and as part of the Texas Food Establishment Rules (TFER), all food handler service individuals working in Texas facilities who are involved in preparing, storing, or handling food must now successfully complete an accredited food handler training course. Employees have have 60 days from date of hire to get their certificate.

Credit Hours: 2 hrs
Cost: $7.00

Course Outline

• Identify biological, physical, and chemical contamination.
• Identify foodborne illnesses, signs of food spoilage, types of food prep contamination, and proper temperature control methods.
• Safely store and prepare meat, poultry, and vegetables.
• Demonstrate effective food handling techniques that promote cleanliness and safety in food establishments.
• Discuss the importance of proper personal hygiene in the workplace.
• Implement appropriate procedures to receive and store food.
• Summarize practices for properly cleaning and sanitizing food contact materials and surface.

Course Completion:
A certificate of completion will be issued to individuals who meet the following course requirement:

• Minimum seat time of 75 minutes
• Completion of the course and successfully passing the final exam with a minimum passing score of 75%

Individuals who do not pass the exam on the first attempt will be allowed one additional attempt to review the course content and pass the final exam

Food Safety Manager Training Course & ANSI Certification Exam

Course Description
The Texas Food Manager Course provides the necessary training leading up to the Food Manager Certification Exam. This course covers food safety issues, regulations, and techniques to maintain a food-safe environment.

The course is based on the principles and recommendations of the FDA Food Code and is recommended for people involved in the preparation, handling, serving and displaying of food. Industry professionals who should consider this program include wait staff, chefs, cooks, bartenders, hosts and hostesses and supervisory personnel, such as the general manager or managers.

Course Hours: 8 Hours
Exam Duration: 1.5 Hours

Course Outline

• Lesson 1: Introduction to Food Safety
• Lesson 2: Biohazards, Foodborne Disease, and Food Spoilage
• Lesson 3: Contaminants
• Lesson 4: Food and Temperature Control
• Lesson 5: Employee Health, Hygiene, and Training
• Lesson 6: Purchasing, Receiving, and Storing Food
• Lesson 7: Cleaning and Sanitizing
• Lesson 8: Pest Control
• Lesson 9: Facility Design
• Lesson 10: HACCP System Basics
• Lesson 11: FDA Guidelines for Developing a HACCP System
• Lesson 12: Developing, Implementing, and Maintaining a HACCP Plan
• Lesson 13: Seafood HACCP
• Lesson 14: Consumer Steps to Safer Seafood

Texas CFM Online Exam

The Learn2Serve Texas Food Manager Certification Examination is approved by the Texas Department of State Health Services (DSHS), and is a fully recognized Food Protection Management Examination. The Exam is scheduled and taken entirely online - no need for 3rd Party Test Proctor.

When the student successfully passes the Exam with a 75%, an electronic CFM Certificate is issued and available for download and print. Then, take a Photo ID, the printed CFM Certificate, and any additional fee to the local health department. The health department will issue a Food Manager Card and will catalog you as a recognized Food Protection Manager valid within the entire State of Texas. The Certified Food Manager (CFM) Certificate is valid for 5 years.

Accreditation Reference

American National Standards Institute and the Conference for Food Protection (ANSI-CFP) Accreditation Program

Food Protection Manager Certification Program
Company: 360training.com, Inc.
Accreditation ID: 0975
Website: ANSI (Amercian National Stadards Institute)

Seafood HACCP Safety

Course Description
The Seafood HACCP online training course was developed to provide an easier method for individuals from the seafood industry and regulatory community to get training on the application of HACCP principles to seafood products.

The Seafood HACCP Course follows the Seafood HACCP Regulation that defines processing as handling, storing, preparing, heading, eviscerating, shucking, freezing, changing into different market forms, manufacturing, preserving, packing, labeling, dockside unloading, or holding fish or fishery products.

Information in this course comes from the Hazardous Analysis and Critical Control Point Principles (HACCP) and Application Guidelines adopted by the USDA and FDA. Code of Federal Regulations 21 CFR Part 123 - Seafood HACCP Regulation - requires all seafood companies (domestic as well as international exporters to the United States marketplace) process products in accordance to HACCP principles as specified in the regulation.

Credit Hours: 1 hr
Cost: $75.00

Course Objectives
After completing this course, the student will be able to:

• Describe why a Hazard Analysis and Critical Control Point (HACCP) management system is an effective means for assuring food safety.
• Identify and distinguish between prerequisite programs for a HACCP management system.
• Discuss areas in which employees must receive education and training in order to understand their roles in producing safe foods.
• Identify the five preliminary tasks to be completed in the development of a HACCP plan before applying principles to a specific product or process.
• Discuss the seven principles of HACCP.
• Identify and describe the two stages involved in conducting a hazard analysis.
• Name and describe examples of possible CCPs.
• Identify and discuss the seven steps seafood companies must follow to help eliminate known hazards.
• Name five ways to test fish for freshness.

Course Outline
This course will discuss the following topics:

• Lesson 1: What is HACCP?
• Lesson 2: Implementation and Maintenance of the HACCP Plan
• Lesson 3: Seafood HACCP
• Lesson 4: Consumer Steps to Safer Seafood

Completion of Course
Each quiz must be passed with a miminum of 70% to proceed to the next lesson. Upon successful completion of the course, the certificate of completion will be available from the training page.

HACCP: The State-of-the-Art Approach to Food Safety

Course Description
Accredited by the International HACCP Alliance, this course aims to teach you the importance and use of all 7 principles in order to make you a safer, more effective food service employee.

Every operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee the food being served is safe to eat. This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point. HACCP is a system comprised of 7 principles that are to be applied to a written food safety program focusing on the food in your operation.

This course meets the regulatory requirement of compliance with the 2013 FDA Food Code and the USDA Requirements for School District HACCP Plan Implementation.

Credit Hours: 4 hrs
Cost: $50.00

Course Objectives
After completing this course, the student will be able to:

• Identify the key points of HACCP
• Identify the causes of food borne illness
• Explain the 7 HACCP principles
• Apply standard operating procedures for food safety and food defense in your operation
• Follow prerequisite programs for food safety
• Identify the three classifications of recipes
• Apply critical control limits
• Determine critical control points
• Determine effective corrective actions
• Complete monitoring forms

Course Outline
The course consists of the following seven units:

• Unit 1: Introduction to HACCP
• Unit 2: Food Borne Illness
• Unit 3: The Seven HACCP Principles
• Unit 4: Identifying Hazards and Determining Critical Control Points
• Unit 5: Critical Limits, Monitoring and Corrective Actions
• Unit 6: Verification and Record Keeping
• Unit 7: Overcoming Barriers to HACCP Implementation

Completion of Course
Upon successful completion of the course, the certificate of completion will be available from the training page.

Food Safety HACCP for Retail Food Establishments

Course Description
Accredited by the International HACCP Alliance, 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 a voluntary HACCP program.

A Certified Food Safety HACCP Manager should be able to perform the following functions: Conducting preliminary activities, conducing hazard analyses, establishing detailed control measures, conducting verification activities, conducting operational implementation activities, and conducting continuous improvement activities.

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.

The course also examines the 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 HACCP is applied through Active Managerial Control (AMC) to establish a functional food safety management system.

Credit Hours: 16 hrs
Cost: $125.00

Course Objectives
After completing this course, the student will be able to:

• Identify the biological, chemical, and physical hazards in the food offered to consumers in a food system.
• Determine which hazards are significant risks.
• Determine, write, and validate adequate controls for those hazards.
• Write a Food Safety Management Plan that provides an appropriate level of protection for customers.
• Train and supervise employees to perform controls that strive for zero customer illness or injury during the life of the business.

Course Outline
This course will discuss the following topics:

• Lesson 1: The Food Safety Problem
• Lesson 2: The HACCP Approach to Food Safety
• Lesson 3: The Food Safety Management Plan
• Lesson 4: Physical Hazards in Food
• Lesson 5: Chemical Hazards in Food: Part 1
• Lesson 6: Chemical Hazards in Food: Part 2
• Lesson 7: Biological Hazards: Part 1
• Lesson 8: Biological Hazards: Part 2
• Lesson 9: Biological Hazards: Part 3
• Lesson 10: Biological Hazards: Part 4
• Lesson 11: Personal Hygiene and Control
• Lesson 12: Cleaning and Maintenance
• Lesson 13: Supplies
• Lesson 14: Menu HACCP
• Lesson 15: Recipe Engineering

Completion of Course
Upon successful completion of the course, the certificate of completion will be available from the training page.