Texas Food Safety Manager Certification Prep Course & Exam
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.
The Texas Department of State Health Services, Certified Food Manager (CFM) Program has been accrediting food manager training courses since 1988. Today, food manager training and certification has become a standard of the food industry as well as a regulatory standard throughout the state of Texas.
Food Safety Manager Certification
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. Prevent bad publicity and lawsuits caused by foodborne illness. How will this course help you?
- Increase customer satisfaction because of your attention to food safety.
- Improve profits through controlling food costs and waste.
- Boost employee morale by increasing their professionalism.
- Improve relationships with health officials.
- Receive information in order to train your staff on-site.
- Prepare a staff of knowledgeable and trained employees.
- Upon passing the certification examination, you will fulfill state requirements for Certified Food Manager status.
Course Information:
- State Approved: This course is approved by the Texas Department of State Health Services.
- Duration: The training must take a minimum of four (4) hours.
- Support: Live 24×7 – 1 (800) 442-1149 – support@360training.com
- Printable certificate available once you complete and pass the final exam.
- Valid for 5 years.
- Texas Food Safety Manger Certification Course Prep – 8 hours – $65.00 – Enroll Here
- Texas Food Safety Manger Certification Exam – 2 hours – $45.00 – Enroll Here
- Texas Food Safety Manger Certification Course Prep & Exam – 10 hours – $99.00 – Enroll Here
Prep Course
Upon registration, you can take as much tim e 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) or you can purchase the exam for online testing.
Exam (Read Carefully)
The Texas Food Safety Manager Certification Examination is regulated and monitored by the Texas Department of State Health Services. Printing or copying any section of the exam is strictly prohibited and a violation of applicable copyright laws. Any attempt to print or copy an exam question will result in an exam lock-out. You are not permitted to use outside materials to answer questions.
The student can not log-out once the exam in progress. If a student logs-out of the course before completing the exam they will have to purchase another exam. Once in the course DO NOT click outside of the exam browser window or you will be locked out. Once locked-out, you will be required to call customer support to validate your identity to un-lock the exam. Subsequent lock-outs will result in termination of your enrollment.
If you use the log-out button, close the window or click outside of the exam window, you will be locked out. This exam is timed for 90 minutes; please ensure you have enough time to complete the exam during this time frame. When the student scores a 70% or higher on the exam an electronic certificate will be available for download.
Course Outline
LESSON 1: INTRODUCTION TO FOOD SAFETY
- What Is Food Safety
- Critical Control Points
- Regulation and Inspection
LESSON 2: BIO HAZARDS, FOOD-BORNE DISEASE, FOOD SPOILAGE
- What Is A Bio hazard?
- 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, RECEIVING, 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 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:
- focuses on identifying and preventing hazards from contaminating food
- is based on sound science
- permits more efficient and effective government oversight, primarily because the recordkeeping allows investigators to see how well a firm is complying with food safety laws over a period rather than how well it is doing on any given day
- places responsibility for ensuring food safety appropriately on the food manufacturer or distributor
- helps food companies compete more effectively in the world market
- reduces barriers to international trade.
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