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Texas Food Handler + TABC Certification Package

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The courses in this package provides you with the necessary knowledge and techniques you need to be a responsible seller-server …
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Texas Food Handler + TABC Certification Package
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  • Discount Price: $16.99List Price: $22.00 YOU SAVE $5.01
ONLINE COURSE | Duration: 4 | Recommended Course Recommended Course

Description

The courses in this package provides you with the necessary knowledge and techniques you need to be a responsible seller-server of alcohol. In addition you will be provided with information and techiniques regarding 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 Requirements

Regulator Contact Information:

Texas Department of State Health Services

Phone:
512-834-6753
Website URL:
http://www.dshs.state.tx.us/foodestablishments/handler.shtm
Address:
1100 W. 49th St
City:
Austin
State:
TX
Zip:
78756

Credential Requirements:



This Course Satisfies:

Credit(s):
2.00

What You’ll Learn

(TABC)

  • Define terms used in this course
  • Describe the purpose, goals, and rules for seller-server training and certification
  • Identify the seller-servers role in the enhancement of public safety
  • Check IDs accurately, and recognize clues for when an individual is using a fake ID Use observations to detect that a minor is attempting to purchase alcohol.
  • Recognize second-party sales
  • Describe how seller-servers are responsible for the acts of their customers (Dram Shop Act)
  • Recognize intoxicated individuals
  • Define blood alcohol concentration and how it is calculated
  • List factors that affect BAC in individuals
  • Describe the effects of mixing alcohol with other drugs
  • Refuse a sale to someone with little conflict
  • Discuss the seller-server responsibilities and obligations under the Texas law concerned with preventing alcohol sales to minors, intoxicated persons, and non-members of a private club

(Food Handler)

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

Quiz Information

TABC/Food Handler – Each quiz must be passed with a 70 percent to proceed to the next lesson.

Course Outline

(TABC)

  • Lesson 1: TABC Seller-Server Training Overview
  • Lesson 2: Minors and Alcohol Sales
  • Lesson 3: Intoxicated Persons and Alcohol Sales
  • Lesson 4: Other Permits

(Food Handler Training)

  • Lesson 1: Introduction
  • 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
Course Name Course Delivery Duration Price Qty
Texas Food Handler + TABC Certification Package Learn2Serve Online Course 4
Discount Price: $16.99List Price: $22.00 YOU SAVE $5.01
(TABC)

  • Define terms used in this course
  • Describe the purpose, goals, and rules for seller-server training and certification
  • Identify the seller-servers role in the enhancement of public safety
  • Check IDs accurately, and recognize clues for when an individual is using a fake ID Use observations to detect that a minor is attempting to purchase alcohol.
  • Recognize second-party sales
  • Describe how seller-servers are responsible for the acts of their customers (Dram Shop Act)
  • Recognize intoxicated individuals
  • Define blood alcohol concentration and how it is calculated
  • List factors that affect BAC in individuals
  • Describe the effects of mixing alcohol with other drugs
  • Refuse a sale to someone with little conflict
  • Discuss the seller-server responsibilities and obligations under the Texas law concerned with preventing alcohol sales to minors, intoxicated persons, and non-members of a private club

(Food Handler)

  • Discuss food safety, its importance, and those who enforce it
  • Identify foodborne illness and its causes
  • Identify biological, physical, and chemical contamination
  • Describe temperature control
  • Discuss the importance of proper personal hygiene in the workplace
  • Implement appropriate procedures to receive and store food
  • Discuss cleaning and sanitization.
(TABC)

  • Lesson 1: TABC Seller-Server Training Overview
  • Lesson 2: Minors and Alcohol Sales
  • Lesson 3: Intoxicated Persons and Alcohol Sales
  • Lesson 4: Other Permits

(Food Handler Training)

  • Lesson 1: Introduction
  • 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
(TABC)

  • Define terms used in this course
  • Describe the purpose, goals, and rules for seller-server training and certification
  • Identify the seller-servers role in the enhancement of public safety
  • Check IDs accurately, and recognize clues for when an individual is using a fake ID Use observations to detect that a minor is attempting to purchase alcohol.
  • Recognize second-party sales
  • Describe how seller-servers are responsible for the acts of their customers (Dram Shop Act)
  • Recognize intoxicated individuals
  • Define blood alcohol concentration and how it is calculated
  • List factors that affect BAC in individuals
  • Describe the effects of mixing alcohol with other drugs
  • Refuse a sale to someone with little conflict
  • Discuss the seller-server responsibilities and obligations under the Texas law concerned with preventing alcohol sales to minors, intoxicated persons, and non-members of a private club

(Food Handler)

  • Discuss food safety, its importance, and those who enforce it
  • Identify foodborne illness and its causes
  • Identify biological, physical, and chemical contamination
  • Describe temperature control
  • Discuss the importance of proper personal hygiene in the workplace
  • Implement appropriate procedures to receive and store food
  • Discuss cleaning and sanitization.
  • Overall, I think the course works great. Everything is explained in simple English and the voiceover is wonderful. Lori Ann Leonard
    Employee Benefits Specialist
  • Just wanted to drop you a quick email to say thanks for providing a great online learning
    environment.
    Thanks,
    Vince Gortner
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