Texas Food Safety Manager Certification Prep
Price: $ 65.00 (USD)
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You will receive 8 credits (CE) upon completion of this course.
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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.
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Course Outline
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
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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
More Information
| Language | English |
| Course Length | 8.00 hours |
| Duration of Access | No time restrictions |
| Continuing Education Credits | 8 |
| Instructor | Self Study |
| Vendor | 360 Training (Read more about 360 Training accreditation.) |
| Course Certification | Exam Prep |
| Prerequisites/Audience | None |
| Requirements/Materials Included | None |
Price: $ 65.00 (USD)
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