COURSE DESCRIPTIONS

Texas Food Safety Manager Certification Examination + Prep Course
The Food Safety 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 scores a 75% or higher on the exam an electronic certificate will be available for print.
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.


Food Safety Manager Certification Examination + Prep Course
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                                                   
                                
ABOUT THE SUBJECT MATTER EXPERT:
This course is created and brought to you by 360Training, a leading provider of accredited e-learning courses to working professionals through today's leading schools, associations and corporations. 360Training's high quality e-learning courses assist thousands of working professionals each month in a wide range of disciplines to succeed in today's marketplace, renew licenses, acquire certification or prepare for a new profession.
This course was created by the instructional design staff of 360Training in connection with field professionals that bring many years of experience in adult educational theory and distance learning technology to make the process of certification, compliance and training as convenient, engaging, and cost-effective as possible.
If you have any requests for technical or instructional support, please contact the 360Training Support Department located in the HELP section of your account profile. Technical support inquiries are handled immediately and instructional support questions are returned within 24 business hours with answers provided by a qualified professional in your field through our network of subject matter experts.
Food Safety Certification & Food Safety Manager Certification for all food handlers and food service

Texas
Texas law requires that a certified Food Manager be present during operating hours. Some municipalities require that two be present during operating hours.  A well-managed establishment will usually train all managers and senior kitchen staff so they will not be caught without the required staff on duty.
Learn2Serve's online food safety examination is approved by the Texas Department of State Health Services and offers the official Texas Food Protection Manager Certification required in the State of Texas. You may choose to only take the online examination (known as "challenging" the exam) or take the optional 8-hour prep course that will prepare you for the exam. Learn2Serve offers stand alone versions of the prep course, certification exam, as well as a convenient package. Note: that you will have only ONE attempt to pass the exam. If you do not pass you will be required to re-register and try again. Therefore we recommend taking the prep course if this is your first time to take this examination. The online certification exam is available and valid for the State of Texas only.
The Learn2Serve Food Manager Training course will prepare managers to pass an ANSI-CFP nationally accredited certification examination. You can take this examination through the National Restaurant Association (ServSafe®), Prometric®, and the National Registry of Food Safety Professionals®.

California
Los Angeles County Certified Food Handlers Training 
This course supports all those who are preparing for certification as a Food Safety Manager/Handler. This certification, which is accredited in the United States of America by the Conference for Food Protection and the American National Standards Institute, is a benchmark for the food industry and part of a global standard in food safety education. The Los Angeles County Learn2Serve course includes the required curriculum on Preventing Stormwater Pollution and Tuberculosis, including locations of TB testing sites.

ALL STATES
HACCP Food Safety Course
HACCP proves that what you do or don’t do makes a big difference in serving safe food. The goal of HACCP is to stop, control, and prevent food safety problems. Our goal for you in this module is for you to become a HACCP Superstar!

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 aims to teach you the importance and use of all 7 principles in order to make you a safer, more effective food service employee.

Learning Objectives
By the time you finish this course you will be able to:
  • Identify the causes of food borne illness
  • Identify the key points of HACCP
  • Explain the 7 HACCP principles
  • Follow prerequisite programs for food safety
  • Apply standard operating procedures for food safety and food defense in your operation
  • Identify the three classifications of recipes
  • Determine critical control points
  • Apply critical control limits
  • Complete monitoring forms
  • Determine effective corrective actions
Topics Covered
The following topics are covered during this course:
  • Prerequisite Programs
  • Food Defense
  • Hazard Analysis
  • Determining Critical Control Points
  • Critical Limits
  • Monitoring
  • Corrective Actions
  • Verification
  • Record Keeping




TABC Certification + TX Food Handler All Counties 

       IMMEDIATELY PRINT YOUR CERTIFICATE AFTER PASSING EXAM!   

Learn2Serve- TABC Seller/Server Training
This course is focused on the issues surrounding responsible practices in selling and serving alcoholic beverages. This course is approximately 4 hours in length including the final certification quiz. Upon completion of the entire course and passing the final quiz, you will receive your Texas Alcoholic Beverage Commission Seller/Server Certification.

State Approved Texas Food Handler Course –All Counties
This course is a basic review of food safety practices for food service employees. This course is recommended for all food industry employees, which can assist employees in the implementation of safe food handling practices at their food establishment. The Texas Department of State Health Services recognizes and has approved this Learn2serve.com Food Handler's Course. All students must present their completion certificate to their local health authority and must pay the required fees associated with registration at their local authority. The course fees do not cover the any fees associated with your local health department. If you have any regulatory questions please contact Janiece Attal at (512) 539-2745.


ATTENTION EXAMINATION STUDENTS:             View more Food Safety/ENROLL
Food Safety & Food Safety Manager Certification
Once you begin the examination you can not log-out and log back in. You must complete the exam within the 90 minutes allowed by the Texas Department of Health. You may not log-out or leave the computer during the examination. You must remain logged in until the test is completed and your results are calculated.

*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.

Learn2Serve's food safety training programs feature integrated audio, multimedia, video, testing, and will prepare students to pass food safety exams and earn certificates online in accredited states.

Food Handler's Safety 
This course is a basic review of food safety practices for food service employees. This course is recommended for all food industry employees, which can assist employees implement safe food handling practices at their food establishment. The Texas Counties and local city authorities listed below recognize and have approved this Learn2serve.com Food Handler's Course. All students must present their completion certificate to their local health authority and must pay the required fees associated with registration at their local authority. The course fees do not cover the any fees associated with your local health department. If you have any regulatory questions please contact Janiece Attal at (512) 441-1097 ext 117.
Approved Cities and Counties
City of Richardson
City of Arlington
City of Brownsville
City of Gainesville
City of DeSoto
City of McAllen
City of Grand Prairie
Tarrant County
Live Oak County
Cherokee County

View all continuing ed, certification courses and licensing courses  by Online SchoolRoom


The International Foodborne Disease Stakeholder event
On Thursday, 20 November, the floor was given over to nearly 30 stakeholders, enabling a stimulating exchange of views, opinions and ideas between the Initiative's stakeholders and the FERG expert group. The delegates, who included representatives from governments, industry, scientific and public media, and consumer groups, heard from numerous speakers including Dr David Heymann (WHO Assistant Director-General), Dr Jørgen Schlundt (WHO Director, Food Safety), and Ms Nancy Donley (president of the US non-profit group STOP (Safe Tables Our Priority)). Ms Donley, who lost her young son to a foodborne illness 15 years ago, gave a moving account of the faces behind the statistics and urged delegates to support the WHO Initiative. The event was reported in numerous local and international public media, including Reuters. More information on the Stakeholder event is available at: http://www.who.int/foodsafety/foodborne_disease/ferg2/en/index.html

NEWS

Obama: Food safety system a health 'hazard'
By DARLENE SUPERVILLE
Associated Press Writer

Food safety expert Carol Tucker-Foreman says the Food and Drug Administration has a big problem with products that aren't grown in the U.S.


WASHINGTON (AP) -- The nation's food safety system is a "hazard to public health" and overdue for an overhaul, President Barack Obama said Saturday as he filled the top job at the Food and Drug Administration.
Obama used his weekly radio and video address to announce the nomination of former New York City Health Commissioner Margaret Hamburg as agency commissioner and the selection of Baltimore's health commissioner, Joshua Sharfstein as her deputy. Consumer groups applauded the picks.
The president also is creating a special advisory group to coordinate food safety laws and recommend how to update them. Many of these laws have not changed since they were written early in the last century, he said.
Obama said too many agencies are responsible for food safety, making it difficult to share information and stop problems from falling through the cracks.
The FDA does not have enough money or workers to conduct annual inspections at more than a fraction of the 150,000 food processing plants and warehouses in the country, Obama said.
"That is a hazard to public health. It is unacceptable. And it will change under the leadership of Dr. Margaret Hamburg," he pledged.
Hamburg, 53, is a bioterrorism expert. She was an assistant health secretary under President Bill Clinton and helped lay the groundwork for the government's bioterrorism and flu pandemic preparations

Food Safety Tips 

Hannaford’s quality guarantee ensures that from the loading dock to the check out counter, our associates have handled the food you purchase with the utmost care.
We’ve compiled a list of tips to for the safe storage and preparation of foods at home.

1. Scrub A Dub
Wash your hands often. Wash with warm, soapy water before preparing any food and after handling raw meats, poultry or fish. Good hand washing could eliminate nearly half of all cases of foodborne illness.
2. Keep Your Kitchen Clean
To prevent the growth of bacteria, it’s important to keep all kitchen surfaces clean including your appliances, countertops, cutting boards and cooking utensils. Wash kitchen surfaces with hot, soapy water and a commercial sanitizing agent.
3. Keep Foods Out of the Danger Zone
Germs which cause foodborne illness grow rapidly between the temperatures of 40 degrees and 140 degrees Fahrenheit. Keep cooked and ready-to-eat foods cold below 40 degrees. Cook all foods well. Check your refrigerator temperature regularly with an appliance thermometer.
4. Keep Cold Foods Cold
Foods should be kept at 40 degrees or below to prevent the growth of harmful bacteria. Use an appliance thermometer to check the temperature of your refrigerator at home. Place raw meat, poultry and seafood in the coldest part of your refrigerator. Check refrigerator temperature regularly to ensure food safety and quality.
5. Keep Hot foods Hot
Foods which are being served hot should be held above 140 degrees farenheit to prevent the growth of bacteria. Reheated foods should be brought to a temperature of at least 165 degrees.
6. Don’t Cross-Contaminate
Use separate cloths, sponges and towels for washing dishes, wiping counters and tables and wiping hands. Clean dishes should be air-dried. These practices will prevent cross-contamination with harmful bacteria.
7. Segregate Stored Foods
Keep raw meats and juices away from foods that are ready-to-eat to prevent cross-contamination. Store raw meats and poultry at the bottom of the refrigerator so that they don’t drip on other foods.
8. Code Your Cutting Boards
Use two cutting boards in your kitchen; one to cut raw meats, poultry and seafood and the other for ready-to-eat foods like breads, fruits and vegetables. This will prevent cross-contamination of harmful bacteria from raw foods to those that are ready-to-eat.
9. Wash Your Produce
Remove soil and residue from fresh fruits and vegetables by washing them thoroughly under cold running water prior to serving. Trim any bruised areas before eating. This will reduce the risk of consuming harmful bacteria which may be present naturally in the environment.
10. Cook Your Foods Well
Use a meat thermometer to determine proper doneness of cooked meats and poultry. Cook whole poultry to 180 degrees farenheit, ground turkey and chicken to 165 degrees, ground beef, lamb, veal or pork to 160 degrees and eggs or egg dishes to 160 degrees. Meat roasts and steaks to 145 degrees farenheit. Fish should be cooked until it flakes easily.
11. Serve Food Safely
Foods should not be left at room temperature (the DANGER ZONE) for more than two hours at a time to prevent the growth of harmful bacteria. Cover and chill foods quickly in shallow dishes after serving.
12. Defrost Your Foods Safely
Foods can be safely defrosted in the refrigerator, under cold running water, or in the microwave oven. Never at room temperature.
13. Marinate Foods Safely
Foods can be safely marinated in a covered glass or metal bowl in the refrigerator - not on the counter.
14. Choose Canned Goods with Safety In Mind.
Purchase canned goods with the packaging intact; cans should not be bulging, leaking or dented on the seal or rim.
15. Store Food Safely
Store opened food in foil, plastic wrap, leak proof plastic bags or airtight containers to keep food safe and high in quality. Label and date foods using a first in, first out process.
16. Read the Label
Read the product label carefully for food handling instructions including storage and code dates. Never store any foods labeled "Keep refrigerated" in the pantry. Look for "best if used by" or "use by" dates for optimum quality and safety.
17. When in Doubt, Throw it Out
Label and date foods stored in your refrigerator and freezer. Leftovers that are not used within 3-4 days should be discarded.
18. Pantry Safety Tip
Shelf-stable pantry items should be stored in a clean, dry, cool area (below 85 degrees) away from the stove or the refrigerator’s exhaust for best quality and safety. Check your pantry regularly for pests.
19. Double Up on Cooking Utensils
Use separate cooking utensils and platters when putting raw meats on the grill and taking cooked meats off the grill to prevent cross-contamination with harmful bacteria.
20. Chill Foods Well
Chill hot foods safely by using shallow dishes (no deeper than 2 inches) that will cool food quickly to prevent the growth of bacteria. Keep foods out of the temperature danger zone (40 degrees to 140 degrees Fahrenheit).
21. Store Cleaning Supplies Safely
Store chemicals in their original containers and out of the reach of small children. Keep cleaning supplies in a dry, locked cabinet or in areas away from food products or other chemicals with which they may react.
22. Sanitize Your Kitchen Sponges
Heat a wet kitchen sponge in a microwave-safe dish in the microwave oven for approximately 2 minutes so that it achieves an internal temperature of 160 degrees to kill harmful bacteria.
23. Be Careful Mixing
Never mix fresh prepared foods with leftovers or raw foods with those that have been already cooked. This increases the chance for contamination of harmful bacteria.
24. Use Pasteurized Eggs
When preparing recipes that include raw eggs which will not be cooked or will not be cooked to at least 145 degrees Fahrenheit use pasteurized eggs. Always discourage tasting of batter or dough that contains raw eggs.
25. Taste Safely
When tasting food, ladle a small amount of it into a dish and taste it with a clean spoon. Do not use the same ladle or spoon to taste and prepare your food. This may introduce harmful germs into your finished product.
26. Turkey Safety Tips.
When thawing your turkey in the refrigerator, allow 24 hours for every 5 pounds the bird weighs. Cook the turkey in an oven set no lower than 325 degrees Fahrenheit. Check internal cooking temperatures to assure proper doneness, stuffing inside the cavity should reach 165 degrees and the bird is done when the innermost thigh reaches 180 degrees. Juice should run clear.




Cities served:

Abilene, Addison, Aldine, Alice , Allen, Amarillo, Andrews, Angleton, Aransas Pass, Arlington, Austin, Balch Springs, Bay City, Baytown,  Beaumont,  Bedford, Beeville,  Bellaire, Belton, Big Spring, Boerne, Bonham, Borger, Brenham, Bridge City, Brownfield, Brownsville, Brownwood, Bryan, Burkburnett, Burleson, Canyon, Canyon Lake, Carrollton, Cedar Hill, Cedar Park, Channelview, Childress, Cinco Ranch, Cleburne, Cleveland, College Station, Colleyville, Commerce, Conroe, Converse, Coppell, Copperas Cove,  Corpus Christi, Corsicana, Crockett, Crowley, Crystal City, Cuero, Dalhart, Dallas, Deer Park, Del Rio, Denison, Denton, DeSoto, Dickinson, Dumas, Duncanville, Eagle, Mountain, Eagle Pass, Edinburg, El Campo, El Paso, Ennis, Euless, Farmers Branch, Flower Mound,  Fort Bliss, Fort Hood, Fort Stockton, Fort Worth, Fredericksburg, Freeport, Friendswood, Frisco, Gainesville, Galena Park, Galveston, Garland, Gatesville, Georgetown, Graham, Grand Prairie, Grapevine, Greatwood, Greenville,  Haltom City, Harker Heights, Harlingen, Henderson, Hereford, Hewitt, Highland Park,, Highlands, Highland Village, Hillsboro, Hondo, Houston, Humble, Huntsville, Hurst, Ingleside, Iowa Park, Irving, Jacksonville, Jasper, Jollyville, Katy, Kaufman, Keller, Kerrville, Kilgore, Killeen, Kingsville, Lackland AFB, Lake Dallas, Lake Jackson, Lakeway, La Marque, Lamesa, Lampasas, Lancaster, La Porte, Laredo, League City, Leander, Leon Valley, Levelland, Lewisville, Liberty, Lockhart, Longview, Lubbock, Lufkin,  McAllen, McKinney, Mansfield, Marshall, Mercedes, Mesquite, Mexia, Midland, Midlothian, Mineral Wells, Mission, Mission Bend, Missouri City, Mount Pleasant, Nacogdoches, Nederland, New Braunfels,  North Richland Hills, Odessa, Orange, Palestine,  Pampa, Paris, Pasadena, Pearland, Pearsall, Pecan Grove, Pecos, Perryton, Pflugerville, Pharr, Plainview, Plano, Pleasanton, Port Arthur, Portland, Port Lavaca, Port Neches, Raymondville, Richardson, Richland Hills, Richmond, Rio Grande City, River Oaks, Robstown, Rockport, Rockwall, Roma, Rosenberg, Round Rock , Rowlett, San Angelo, San Antonio, San Benito, San Elizario, San Marcos, Schertz, Seabrook, Seagoville, Seguin, Sherman, Snyder, Socorro, South Houston, Southlake, Spring, Stafford,,, Stephenville, Sugar Land, Sulphur Springs, Sweetwater, Taylor, Temple, Terrell, Texarkana, Texas City, The Colony, The Woodlands, Tomball, Tyler, Universal City, University Park, Uvalde, Vernon, Victoria, Vidor, Waco, Watauga, Waxahachie, Weatherford, Wells Branch, Weslaco, West Livingston, West University Place, Wharton, White Settlement, Wichita Falls, Wylie

Alabama       Arizona ArkansasCalifornia      Colorado         Connecticut
Delaware              Florida                 Georgia                  Hawaii                  Idaho                     Illinois
Indiana                 Iowa                     Kansas                  Kentucky             Louisiana        Maine
Maryland              Massachusetts     Michigan                 Mississippi          Missouri                 Montana
Nebraska              Nevada                New Hampshire       New Jersey          New Mexico           North Carolina
North Dakota         Ohio                    Oklahoma               Oregon                Pennsylvania          Rhode Island
South Carolina      South Dakota       Tennessee              Texas                   Utah                      Vermont
Virginia                 Washington          West Virginia         Wisconsin            Wyoming                Washington DC

Food Safety & Food Safety Manager Certification


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food safety

Poultry Is No. 1 Source of Outbreaks, Report Says
(New York Times)
By GARDINER HARRIS

Feeling sick? If so, the cause might have been bad chicken.

Poultry was the most commonly identified source of food poisoning in the United States in 2006, followed by leafy vegetables and fruits and nuts, according to a report released Thursday by the Centers for Disease Control and Prevention.

The report is the first effort by federal researchers to identify how most people in the United States become sickened by contaminated foods. Its findings, while not surprising, were welcomed by food-safety advocates.

“It’s a nice first step,” said Donna Rosenbaum, executive director of the nonprofit Safe Tables Our Priority. “The problem is that it’s based on a very small data set.”

After a concerted campaign by the federal Department of Agriculture to improve the safety of chickens, the number of people sickened by contaminated poultry in 2006 declined compared with an average of the previous five years, according to C.D.C. researchers.

But problems persist. Most of the poultry-related illnesses, the centers found, were associated with Clostridium perfringens, a bacterium that commonly causes abdominal cramping and diarrhea usually within 10 to 12 hours after ingestion. The spores from this bacterium often survive cooking, so keeping poultry meat at temperatures low enough to prevent contamination during processing and storage is critical.

Researchers counted leafy vegetables, fungi, root vegetables, sprouts and vegetables from vines or stalks as separate categories. Caroline Smith DeWaal, director of food safety at the Center for Science in the Public Interest, an advocacy group, noted that if all of the produce categories were combined, outbreaks associated with vegetables would have far exceeded those in poultry.

“We’re very glad that C.D.C. is finally coming out with good food attribution data,” Ms. DeWaal said. “It clearly shows the need for improvements, not only at F.D.A. but at U.S.D.A.’s food safety programs as well.”

A bill that would substantially reform the food safety program at the Food and Drug Administration edged a step closer to a vote on Wednesday during a markup session at the House Energy and Commerce Subcommittee on Health. A companion measure is being considered in the Senate. Margaret A. Hamburg, the F.D.A. commissioner, said last week that she supported the legislation, although she had asked for some changes.

While poultry is the most common source of illnesses among the 17 different foods tracked by federal officials, the C.D.C. found that two-thirds of all food-related illnesses traced to a lone ingredient were caused by viruses, which are often added to food by restaurant workers who fail to wash their hands. Such viruses often cause what many people refer to as a “stomach flu,” one to two days of nausea and vomiting that is unrelated to the flu virus.

Salmonella, the bacteria found in nationwide outbreaks of contaminated peanut butter, spinach and tomatoes, was the second-leading cause of sole-source food illnesses, the centers found.

While dairy products accounted for just 3 percent of traceable food-related outbreaks, 71 percent of these cases were traced to unpasteurized milk, the researchers found.

The findings resulted from an analysis of reports of food-related illnesses submitted to the C.D.C. by state and local health departments. Although the system is the best available, it is far from perfect. Most of the estimated 76 million cases of food-related illnesses a year go unreported in the United States. And of those that are reported, most are not thoroughly investigated. 6-12-09





States Served:

Alabama  Ala. AL
Alaska  Alaska AK
American Samoa   AS
Arizona  Ariz. AZ
Arkansas  Ark. AR
California  Calif. CA
Colorado  Colo. CO
Connecticut  Conn. CT
Delaware  Del. DE
Dist. of Columbia  D.C. DC
Florida  Fla. FL
Georgia  Ga. GA
Guam  Guam GU
Hawaii  Hawaii HI
Idaho  Idaho ID
Illinois  Ill. IL
Indiana  Ind. IN
Iowa  Iowa IA
Kansas  Kans. KS
Kentucky  Ky. KY
Louisiana  La. LA
Maine  Maine ME
Maryland  Md. MD
Marshall Islands   MH
Massachusetts  Mass. MA
Michigan  Mich. MI
Micronesia   FM
Minnesota  Minn. MN
Mississippi  Miss. MS
Missouri  Mo. MO
Montana  Mont. MT
Nebraska  Nebr. NE
Nevada  Nev. NV
New Hampshire  N.H. NH
New Jersey  N.J. NJ
New Mexico  N.M. NM
New York  N.Y. NY
North Carolina  N.C. NC
North Dakota  N.D. ND
Northern Marianas    MP
Ohio  Ohio OH
Oklahoma  Okla. OK
Oregon  Ore. OR
Palau   PW
Pennsylvania  Pa. PA
Puerto Rico  P.R. PR
Rhode Island  R.I. RI
South Carolina  S.C. SC
South Dakota  S.D. SD
Tennessee  Tenn. TN
Texas  Tex. TX
Utah  Utah UT
Vermont  Vt. VT
Virginia  Va. VA
Virgin Islands  V.I. VI
Washington  Wash. WA
West Virginia  W.Va. WV
Wisconsin  Wis. WI
Wyoming  Wyo. WY

Cities Served:

Albuquerque, N.M.
Arlington, Texas
Atlanta, Ga.
Austin, Tex.
Baltimore, Md.
Boston, Mass.
Charlotte, N.C.
Chicago, Ill.
Cleveland, Ohio
Colorado Springs, Colo.
Columbus, Ohio
Dallas, Tex.
Denver, Colo.
Detroit, Mich.
El Paso, Tex.
Fort Worth, Tex.
Fresno, Calif.
Honolulu, Hawaii
Houston, Tex.
Indianapolis, Ind.
Jacksonville, Fla.
Kansas City, Mo.
Las Vegas, Nev.
Long Beach, Calif.
Los Angeles, Calif.
Louisville/Jefferson County, Ky.
Memphis, Tenn.
Mesa, Ariz.
Miami, Fla.
Milwaukee, Wis.
Minneapolis, Minn.
Nashville-Davidson, Tenn.
New Orleans, La.
New York, N.Y.
Oakland, Calif.
Oklahoma City, Okla.
Omaha, Nebr.
Philadelphia, Pa.
Phoenix, Ariz.
Portland, Ore.
Sacramento, Calif.
St. Louis, Mo.
San Antonio, Tex.
San Diego, Calif.
San Francisco, Calif.
San Jose, Calif.
Seattle, Wash.
Tucson, Ariz.
Tulsa, Okla.
Virginia Beach, Va.
Washington, DC
Wichita, Kans


Food Safety Certification & Food Safety Manager Certification online training  for Texas, California and Los Angeles County Certified Food Handlers onine Training.  All food handlers and food service training classes.

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88  utah food handler permit
83  washington food handler card
80  food handler card california
78  food handler class
76  food handler test
75  oregon food handler license
67  maricopa county food handler card
64  washington state food handler card
55  food handler card texas




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Food Safety Certification & Food Safety Manager Certification examination & prep course in Spanish
Food Safety Certification
Food Manager Certification
Food Handler Safety
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$ 99.00

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There are 88 incorporated cities in Los Angeles County. The most populous are as follows: [8]

1. Los Angeles 4,065,585
2. Long Beach 492,682
3. Glendale 207,303
4. Santa Clarita 177,150
5. Pomona 163,408
6. Palmdale 151,346
7. Pasadena 150,185
8. Torrance 149,111
9. Lancaster 145,074
10. El Monte 126,308
11. Inglewood 118,868
12. Downey 113,469
13. West Covina 112,648
14. Norwalk 109,567
15. Burbank 108,082

Unincorporated communities in Los Angeles County
Despite the large number of incorporated cities, most of the area of the county is unincorporated, and falls directly under the county government's jurisdiction. Many, but not all of them, are Census-designated places. With no city government, residents of these areas must petition the appropriate member of the Board of Supervisors when they have a grievance about the quality of local services.

Acton
Agoura
Agua Dulce
Alondra Park
Altadena
Antelope Acres
Athens
Avocado Heights
Baldwin Hills
Bassett
Big Mountain Ridge
Big Pines
Big Rock
Bouquet Canyon
Castaic
Castaic Junction
Charter Oak
Citrus
Cornell
Del Aire
Del Sur
Del Valle
Desert View Highlands
East Compton
East La Mirada
East Los Angeles
East Pasadena
East San Gabriel
Florence-Graham
Gorman
Hacienda Heights
Juniper Hills
Kinneloa Mesa
La Crescenta-Montrose
Ladera Heights
Lake Hughes
Lake Los Angeles
Lennox
Leona Valley
Littlerock
Llano
Marina del Rey
Mayflower Village
North El Monte
Pearblossom
Quartz Hill
Rowland Heights
South San Gabriel
South San Jose Hills
South Whittier
Stevenson Ranch
Topanga
Val Verde
Valinda
Valyermo
View Park-Windsor Hills
Vincent
Walnut Park
West Athens
West Carson
West Compton
West Puente Valley
West Whittier-Los Nietos
Westmont
Willowbrook

food safety guidelines
  food handling safety
  food safety net
  usda food safety
food guide internet safety security
course #  course material
91  food safety issue
90  food safety manual
89  food safety management system
88  food safety consultant
88  food safety information
87  food safety inspection
84  haccp food safety manual
82  food service safety
81  food safety temperature
80  blog compliance food safety
79  national registry of food safety professional
78  food safety game
77  home food safety
73  food safety law
70  food holiday safety tip
70  food safety summit
69  employee food haccp manual safety
69  frozen food safety
68  certified food safety manager
68  journal of food safety
66  usda food safety inspection service
66  premier food safety
66  food safety product
65  food safety for child
64  food safety inspector
64  food safety kid
63  food safety testing
62  leftover food safety
61  food safety certificate
61  food safety manager
61  food safety system
60  school safety food
59  food microbiological quality safety
58  food safety picture
58  door safety standard
57  food safety net services
57  food safety network

57  food preparation safety
57  food question quiz safety
1063  food handler card
587  food handler
556  oregon food handler card
540  food handler permit
288  food handler license
222  food handler certificate
191  arizona food handler card
147  oregon food handler
128  oregon food handler card online
127  food handler certification
109  oregon food handler permit
103  washington state food handler permit
92  food handler course
55  texas food handler
52  food handler card san diego
52 texas food handler license
51  az food handler card
50  washington food handler permit
47  oregon food handler test
42  food handler card test
39  oregon food handler card test
36  food handler training
35  food handler permit wa
34  arizona food handler
33  wv food handler card
33  food handler gloves
33  food handler permit seattle
31  food handler card in oregon
30  arizona food handler license
30  online food handler card
30  safe food handler
29  food handler certificate online
28  california food handler license
27  california food handler permit
27  food handler card el paso
26  wa state food handler permit
25  texas food handler certification

Demo en Espanol
Food Safety Certification & Food Safety Manager Certification online training.Texas Food Handlers onine Training. HACCP classes & Learn2Serve.
Earn your food safety manager certification or food handler certification entirely online and at anytime. Look no farther to find the easist, most cost-effective and hassle free way to obtain your food safety certification.  Our comprehensive online exam and optional prep course are fully approved.  Enroll now, pass the exam and print your certificate immediately! 
Accredited. Online. Anytime.    Some Courses  Now available in Spanish     View Course Descriptions

Sample Texas Courses
Food Safety Manager Certification Examination
+ Prep Course
Food Safety Manager Certification Examination
+ Prep Course(en Espanol)
Texas Food Handler City of Plano Course
Texas Food Handler Statewide General Course
Food Safety Manager Certification Prep
Food Safety Manager Certification Prep (en Espanol)                      
Food Safety Manager Certification Examination (en Espanol)
Food Safety Manager Certification Examination
TABC Certification + Texas Food Handler All Counties
(TX Food Handler FREE with purchase of TABC Certification)

Sample California Courses
Los Angeles County Certified Food Handlers Training                       
Learn2Serve Food Safety Mgt Principles - (LA County)                      HACCP Food Safety Course  4.0                                                           
 

All Other States
H.A.C.C.P: The State-of-the- Art Approach to Food Safety       
Food Safety Manager/Training Certificate Reprint  n/a           

Click Here to View All Courses Available then pick your state         
                           
Who Needs To Be Certified?

          CHEFS                                    COOKS                                KITCHEN                            RESTAURANT                                                                                                         MANAGERS                           MANAGERS
   FEATURED COURSES

Illinois
Alcohol Seller/ServerCourse
BASSET Certified $25.00 

Utah
Alcohol Seller/Server $30.00 
E.A.S.Y Off Premise   $30.00 

Texas
Food Safety Manager Certification Exam + Prep   $99
2618
HACCP - All States


4 HRS - $50
More Info
      ATTENTION COMPANIES!

We offer substantial savings on bulk purchases of food safety or food handler classes. Get your employees trainined now and avoid closings or liabilities.  Call Nash for details 877.615.3329
HACCP certified course
online food safety classes