About the Texas Food Safety Manager Certification Program
(also en Espanol)

At Classroom Online we know what it takes to get you educated and certified with the Texas Department of State Health Services. Our TX Food Safety Manager Certification Examination is the Texas Department of State Health Services approved Food Protection Management Examination. Score a 74% or higher on the exam and an electronic certificate will be available for you to download.






Online Texas Food Safety Manager Certification 
Get your Certification Online Today See Description below


Texas Food Safety Manager Certification Exam + Prep
Texas Food Safety Manager Certification Exam   


Texas Food Handler's Safety

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A State Of The Art Approach to Food Safety (HACCP)
Food Safety HACCP for Retail Food Establishments 16 Hrs






Introducing the most simple, cost-effective way to obtain your TX food safety manager certification. Earn your Texas food safety manager certification entirely online anytime. Our comprehensive online exam and optional prep course is fully approved by the Texas Department of State Health Services (formerly TDH) and accepted statewide in Texas! Enroll now, pass the exam and print your certificate!
CLASSROOM ONLINE in association with 360Training offers stand alone versions of the prep course, certification exam as well as a convenient package.

Our Learn2Serve TX food safety manger examination is approved by the Texas Department of State Health Services & offers the official Texas Food Protection Manager Certification required in Texas. You may choose to only take the online examination (known as "challenging" the exam) or take the optional 8 hr prep course that will prepare you for the exam.
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Food Safety Manager Certification Examination + Prep Course  

Approval through Learn2Serve.com by Texas Department of State Health Service, 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 (60 minutes)

  • 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 (30 minutes)

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


Lesson 3:  Contaminants (20 minutes)

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

Lesson 4:  Foods and Temperature Control (45 minutes)

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

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 Lesson 5:  Employee Health, Hygiene, and Training (20 minutes)

  • 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 (25 minutes)

  • Purchasing 
  • Receiving 
  • Storage 


Lesson 7:  Cleaning and Sanitizing (25 minutes)

  • Cleaning and Sanitizing 
  • Detergents 
  • Trash Disposal 


Lesson 8:  Pest Control (20 minutes)                         

  • Pest Control 
  • Eradication 
  • Prevention 


Lesson 9:  Facility Design (45 minutes)           

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


Lesson 10:  HACCP System Basics (25 minutes)                   

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

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Lesson 11:  FDA Guidelines for Developing a HACCP System (25 minutes)

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


Lesson 12:  Developing, Implementing, and Maintaining a HACCP Plan (60 minutes) 

  • Introduction 
  • Applying HACCP Principles to an 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 (20 minutes)

  • 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 (20 minutes) 

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

NEW!
FOOD SAFETY HACCP FOR RETAIL FOOD ESTABLISHMENTS (16 HOUR)  $125    NOW $93.75
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. 


         FAQs for Texas Food Safety Certification Exam and Prep Course

  • Does this course meet the Texas Food Protection Management exam requirement?
  • Is the purchase of the online training prep course required in order to enroll in the exam? 
  • Is there a time limit on the exam? 
  • What happens if I have technical problems? 
  • When will I receive my certificate? 
  • What score do I need to pass the exam? 

  • Does this course meet the Texas Food Protection Management exam requirement?
  • Yes, this course has been approved by the Texas Department of State Health Services and meets the training requirement and exam requirement of the Texas Food Establishment Rules.

  • What happens if I fail the exam?  
  • If a student fails the exam, a new exam must be purchased and the student must retake the exam and pass with a 74% or higher to receive their online certificate.

  • Is the purchase of the online training prep course required in order to enroll in the exam?
  • No, a student can just enroll for the certification exam without the prep course. The prep course and the training package are available to help prepare the student for the exam & provide food safety principles to benefit their establishment. The prep course is not required to meet the state training requirement.

  • Is there a time limit on the exam?
  • There is a ninety(90) minute exam time limit.

  • What happens if I have technical problems?
  • We have a 24 hour service to assist e-learning students with any technical issues, 

  • When will I receive my certificate?
  • You'll receive both an online electronic certificate & wallet-sized card for your records after successfully passing the exam. You will receive a Food Protection Manager’s Certificate in the mail within 10 - 14 business days.

  • What score do I need to pass the exam? 
  • The exam must be passed with a 74% or higher in order to meet the Texas state requirement.

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