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Texas Food Safety - Handler's Safety - Food Safety Manager Certification

Texas, tx, food, safety, food safety, food handler, food safety manager, manager cerification prep, texas food safety course Food safety and sanitation are integral to operating a successful food service. The Center for Disease Control (CDC) estimates that because of foodborne illness 76 million people fall ill, 325,000 are hospitalized and 5,000 Americans die annually. Because of these alarming statistics many states require certification of food managers which may include a food safety exam.

Food Handler's Safety Course
This course will take you through the fundamentals of food safety. By the time you have finished this course you should have a better understanding of what foodborne illnesses are, how they are caused, and what you can do to help prevent them.

Once you have completed and passed the final exam, you will be immediately issued a certificate you can download and print for your records. The approved city or county that has required you to take this food handler course will be notified of your passing status and you will be registered as a Certified Food Handler within that city/county/state, as of the date of completion.

Food Safety Manager Certification Prep Course
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.

The Food Safety Manager Certification Prep course provides Food Safety Manager Certification training only. The final certification examination is not included and is handled separately.

Upon registration, you can take as much time as you need to complete the course and will be guided through a series of quizzes, interactive exercises, and cartoon animations. Once you successfully complete this course, you will be provided with a toll-free number to call and locate the exam site closest to you (this is a proctored exam).

Food Safety Manager Certification Prep Course + Examination
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.

Food Handler Safety
Online Course - 3 credit hours
(State of Texas)
Online hosted by 360Training.com
Course Price: $10.00

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Food Safety Manager Certification Prep Course

Online Course - 8 credit hours
(State of Texas)
Online hosted by 360Training.com
Course Price: $55.25

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Food Safety Manager Certification Examination

Online Course - 2 credit hours
(State of Texas)
Online hosted by 360Training.com
Course Price: $45.00
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Food Safety Manager Certification Prep Course & Examination

Online Course - 10 credit hours
(State of Texas)
Online hosted by 360Training.com
Course Package Price: $99.00

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H.A.C.C.P: The State-of-the-Art Approach to Food Safety

Online Course - 3 credit hours
(State of Texas)
Online hosted by 360Training.com
Course Price: $50.00

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HACCP: A State-of-the-Art Approach to Food Safety
The Food and Drug Administration has adopted a food safety program developed nearly 30 years ago for astronauts and is applying it to seafood and juice. The agency intends to eventually use it for much of the U.S. food supply. The program for the astronauts focuses on preventing hazards that could cause food-borne illnesses by applying science-based controls, from raw material to finished products. FDA's new system will do the same.

Traditionally, industry and regulators have depended on spot-checks of manufacturing conditions and random sampling of final products to ensure safe food. This approach, however, tends to be reactive, rather than preventive, and can be less efficient than the new system.

The new system is known as Hazard Analysis and Critical Control Point, or HACCP (pronounced hassip). Many of its principles already are in place in the FDA-regulated low-acid canned food industry. FDA also established HACCP for the seafood industry in a final rule December 18, 1995 and for the juice industry in a final rule released January 19, 2001. The final rule for the juice industry will take effect on January 22, 2002 for large and medium businesses, January 21, 2003 for small businesses, and January 20, 2004 for very small businesses.

In 1998, the U.S. Department of Agriculture has established HACCP for meat and poultry processing plants, as well. Most of these establishments were required to start using HACCP by January 1999. Very small plants had until Jan. 25, 2000. (USDA regulates meat and poultry; FDA all other foods.)

HACCP offers a number of advantages over the current system. Most importantly, HACCP:

 
 


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