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
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.
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learn2serve Learn2Serve As one of the alcohol and food service industry’s leading provider of state accredited online alcohol and food safety certification, Learn2Serve helps employees, managers and corporate executives ease their liability compliance burdens cost effectively.
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
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Dist. of Columbia D.C. DC
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Guam Guam GU
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Indiana Ind. IN
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Kansas Kans. KS
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Micronesia FM
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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
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Mayflower Village
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View Park-Windsor Hills
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West Athens
West Carson
West Compton
West Puente Valley
West Whittier-Los Nietos
Westmont
Willowbrook
food handling safety
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course # course material
91 food safety issue
90 food safety manual
89 food safety management system
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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
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1063 food handler card
587 food handler
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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
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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! We welcome corporate accounts. Go to Corporate Account page.
Accredited. Online. Anytime. Some Courses Now available in Spanish View Course Descriptions
Sample Texas Courses
+ Prep Course(en Espanol)
Texas Food Handler City of Plano Course
Texas Food Handler Statewide General Course
Food Safety Manager Certification Prep (en Espanol)
Food Safety Manager Certification Examination (en Espanol)
(TX Food Handler FREE with purchase of TABC Certification)
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4.9 Million Pounds of Meat Added to E. coli Recall
by Helena Bottemiller | Feb 14, 2010
In another weekend recall announcement, the U.S. Department of Agriculture (USDA) reported yesterday that Southern California-based Huntington Meat Packing Inc. has dramatically expanded its January 18th recall over E. coli O157:H7 concerns.
The Class I recall now includes approximately 4.9 million pounds of additional beef and veal products, sold under three different brand names: Huntington, Imperial Meat Co. and El Rancho brands. The original recall, announced by the USDA's Food Safety and Inspection Service (FSIS) about a month ago, included 864,000 pounds of meat.
According to public health officials, the recall has been expanded based on evidence collected in an ongoing criminal investigation involving the packing plant.
"Evidence shows that the products subject to this recall expansion were produced in a manner that did not follow the establishment's Hazard Analysis and Critical Control Points (HACCP) plan," said the USDA in a statement yesterday. "The investigation has uncovered evidence to show that the food safety records of the establishment cannot be relied upon to document compliance with the requirements. Therefore, FSIS must consider the products to be adulterated and has acted to remove the products from commerce."
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