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Texas Food Safety Course Details

Disclaimer: *Students may or may not be required to present their completion certificate to their local health authority and pay additional required fees associated with registration at that local authority. This depends on the city in question and its policies. Students should contact their local health department to determine whether or not they will have to pay these fees. The course fees do not cover any fees associated with your local health department.

Your Enrollment Fee Includes:


  • Access to online course and exam
  • Unlimited 24x7 toll free phone support
  • Printable, temporary certificate
  • 5-year official certificate mailed (2-5 business days)

About the Texas Food Safety Manager Certification Program

We know what it takes to get you educated and certified with the Texas Department of State Health Services. Learn2Serve's Food Safety Manager Certification Examination is the Texas Department of State Health Services approved Food Protection Management Examination. When you score a 70% or higher on the exam, an electronic certificate will be available for download.

Please NOTE: You cannot log-out once the test in progress. If you log-out of the course before completing the exam, you will have to purchase another exam. Please log-in to the exam when you are ready to sit and complete the test within 90 minutes. We'll remind you about all of these important details after you enroll and login. You can count on Learn2Serve to become a certified Texas food safety manager, here's why:

  • Recognized - by major employers, insurance firms and enforcement
  • Trusted - by over 500,000 sellers and servers from the industry
  • Interactive - you may actually enjoy learning our engaging material
  • Live 24x7 Support - for you night owls, our toll-free live help is always on

Frequently Asked Questions

You do not have to purchase the prep course, this is optional. You may "challenge" the exam, however, if you fail, you will be required to purchase another exam. Hence, we have made a convenient package that will give you both the prep course and access to the exam to help you pass on the first try. If you decide to purchase the prep course and exam, here's what you'll get and what will be covered in the course:

COURSE NAME:

Food Safety Manager Certification Prep Course

EXAM CFM NUMBER:

0000318

COMPLETION CERTIFICATE:

Available Online for Download

SEAT TIME

8 Hours

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.

COURSE OUTLINE


LESSON 1: INTRODUCTION TO FOOD SAFETY

  • What Is Food Safety
  • Critical Control Points
  • Regulation and Inspection

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

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

LESSON 11: FDA Guidelines for Developing a HACCP System

  • Introduction to HACCP
  • Prerequisite Programs
  • Education and Training
  • Preliminary Steps to Developing a HACCP Plan

LESSON 12: Developing, Implementing, and Maintaining a HACCP Plan

  • Introduction
  • Applying HACCP Principles to a HACCP Plan
    • Conduct a Hazard Analysis
    • Determine CCPs
    • Establish Critical Limits
    • Establish Monitoring Procedures
    • Establish Corrective Actions
    • Establish Verification Procedures
    • Establish Record-keeping and Documentation Procedures
  • Implementing and Maintaining a HACCP Plan

LESSON 13: Seafood HACCP

  • Reducing Hazards with HACCP
  • Additional Protections
  • A Safe Seafood Supply
  • How to Spot a Safe Seafood Seller
  • Figuring Out What is Fresh

LESSON 14: Consumer Steps to Safer Seafood

  • Choosing Seafood
  • Storing Seafood
  • Preparing Seafood
  • Cooking Seafood
  • Serving Seafood
  • Who is at Risk?