Learn2Serve Food Safety Manager Principles Training + Texas Food Safety Manager Exam
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This Package Contains Courses - See More
- Course Delivery: On Demand
- Duration: 14.5
- Language: English
- Difficulty: Intermediate
- Audience: Professionals in the food industry.
The Learn2Serve Food Safety Manager Principles Training and Texas Exam is the ultimate combo package for foodservice employees interested in becoming a restaurant or kitchen manager. This newly updated, easy to absorb training teaches you the necessary information you will need to pass the Texas Food Manager Exam. Topics include cleaning and sanitizing, contaminants, time and temperature control, health and hygiene, developing and maintaining a HACCP plan and facility design. Upon successful completion of the course, you will be able to print a certificate of completion from your dashboard on your training page.
Upon completion of this course, the learner will be able too: To develop a better understanding of Food safety, its importance, and those who enforce it. To get acquainted with food-borne illness and what causes it. To become familiar with biological, physical, and chemical contamination. To better understand temperature control. To learn the importance of proper personal hygiene in the workplace. To get a better understanding of cleaning, sanitization, and facility design.
The Following Courses Are Included In This Package:
|Course Name||Industry||Course Delivery|
|Learn2Serve Food Safety Management Principles|
|Texas Food Manager Exam English|
Learn2Serve Food Safety Management Principles Lesson 1: Introduction to Food Safety Lesson 2: Biohazards, Foodborne Disease, and Food Spoilage Lesson 3: Contaminants Lesson 4: Food and Temperature Control Lesson 5: Employee Health, Hygiene, and Training Lesson 6: Purchasing, Receiving, and Storing Food Lesson 7: Cleaning and Sanitizing Lesson 8: Pest Control Lesson 9: Facility Design Lesson 10: HACCP System Basics Lesson 11: FDA Guidelines for Developing a HACCP System Lesson 12: Developing, Implementing, and Maintaining a HACCP Plan Lesson 13: Seafood HACCP Lesson 14: Consumer Steps to Safer Seafood
End of Course Instructions
You will have to pass the Final Exam with a 70% to get credit for completion of both the course and exam.
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