Texas Food Handlers Training

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DSHS-Approved Online Food Handlers Training

 

Texas Food Handlers Training

$10.95
1 year of access
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Introduction

Welcome
Lesson 1 of 3 within section Introduction. You must enroll in this course to access course content.
Course Navigation
Lesson 2 of 3 within section Introduction. You must enroll in this course to access course content.
Course Details
Lesson 3 of 3 within section Introduction. You must enroll in this course to access course content.

Module One: Food Safety

Module One Overview
Lesson 1 of 19 within section Module One: Food Safety. You must enroll in this course to access course content.
What is a Food-borne Illness?
Lesson 2 of 19 within section Module One: Food Safety. You must enroll in this course to access course content.
What is a Foodborne Illness Outbreak?
Lesson 3 of 19 within section Module One: Food Safety. You must enroll in this course to access course content.
Why Food Safety is Important?
Lesson 4 of 19 within section Module One: Food Safety. You must enroll in this course to access course content.
Time/Temperature Control for Safety (TCS) Foods
Lesson 5 of 19 within section Module One: Food Safety. You must enroll in this course to access course content.
What are Ready-to-Eat Foods?
Lesson 6 of 19 within section Module One: Food Safety. You must enroll in this course to access course content.
Hazards Associated with Foodborne Illness
Lesson 7 of 19 within section Module One: Food Safety. You must enroll in this course to access course content.
Biological Hazards
Lesson 8 of 19 within section Module One: Food Safety. You must enroll in this course to access course content.
Understanding Mold Risks
Lesson 9 of 19 within section Module One: Food Safety. You must enroll in this course to access course content.
Chemical Hazards
Lesson 10 of 19 within section Module One: Food Safety. You must enroll in this course to access course content.
Physical Hazards
Lesson 11 of 19 within section Module One: Food Safety. You must enroll in this course to access course content.
Foodborne Illness Risk Factors
Lesson 12 of 19 within section Module One: Food Safety. You must enroll in this course to access course content.
What is an Approved Source?
Lesson 13 of 19 within section Module One: Food Safety. You must enroll in this course to access course content.
Dangers of Inadequate Cooking
Lesson 14 of 19 within section Module One: Food Safety. You must enroll in this course to access course content.
Risks of Improper Holding
Lesson 15 of 19 within section Module One: Food Safety. You must enroll in this course to access course content.
Dangers of Contaminated Equipment
Lesson 16 of 19 within section Module One: Food Safety. You must enroll in this course to access course content.
Why Good Personal Hygiene Matters
Lesson 17 of 19 within section Module One: Food Safety. You must enroll in this course to access course content.
Module One Review
Lesson 18 of 19 within section Module One: Food Safety. You must enroll in this course to access course content.
Module One Quiz
Lesson 19 of 19 within section Module One: Food Safety. You must enroll in this course to access course content.
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Module Two: Good Personal Hygiene

Module Two Overview
Lesson 1 of 24 within section Module Two: Good Personal Hygiene. You must enroll in this course to access course content.
How and When to Wash Hands
Lesson 2 of 24 within section Module Two: Good Personal Hygiene. You must enroll in this course to access course content.
Using Hand Antiseptic
Lesson 3 of 24 within section Module Two: Good Personal Hygiene. You must enroll in this course to access course content.
Required Supplies at the Handwashing Sink
Lesson 4 of 24 within section Module Two: Good Personal Hygiene. You must enroll in this course to access course content.
Where to Wash Your Hands
Lesson 5 of 24 within section Module Two: Good Personal Hygiene. You must enroll in this course to access course content.
Using Gloves Correctly
Lesson 6 of 24 within section Module Two: Good Personal Hygiene. You must enroll in this course to access course content.
Hands and Nails: Keeping Them Clean
Lesson 7 of 24 within section Module Two: Good Personal Hygiene. You must enroll in this course to access course content.
What to Wear: Clothing, Aprons, and Jewelry
Lesson 8 of 24 within section Module Two: Good Personal Hygiene. You must enroll in this course to access course content.
Eating, Drinking, Smoking, and Using Tobacco
Lesson 9 of 24 within section Module Two: Good Personal Hygiene. You must enroll in this course to access course content.
No Animals in Food Areas
Lesson 10 of 24 within section Module Two: Good Personal Hygiene. You must enroll in this course to access course content.
Service Animals and Food Safety
Lesson 11 of 24 within section Module Two: Good Personal Hygiene. You must enroll in this course to access course content.
Hair Restraints: Why They Matter
Lesson 12 of 24 within section Module Two: Good Personal Hygiene. You must enroll in this course to access course content.
What If You Are Sick?
Lesson 13 of 24 within section Module Two: Good Personal Hygiene. You must enroll in this course to access course content.
Reportable Symptoms: What to Watch For
Lesson 14 of 24 within section Module Two: Good Personal Hygiene. You must enroll in this course to access course content.
Reporting Illness and Symptoms
Lesson 15 of 24 within section Module Two: Good Personal Hygiene. You must enroll in this course to access course content.
Reportable Illnesses: The Big 6
Lesson 16 of 24 within section Module Two: Good Personal Hygiene. You must enroll in this course to access course content.
What is an Exclusion?
Lesson 17 of 24 within section Module Two: Good Personal Hygiene. You must enroll in this course to access course content.
What is a Restriction?
Lesson 18 of 24 within section Module Two: Good Personal Hygiene. You must enroll in this course to access course content.
Bare Hand Contact with Ready-to-Eat Food
Lesson 19 of 24 within section Module Two: Good Personal Hygiene. You must enroll in this course to access course content.
Requirements for Bare Hand Contact
Lesson 20 of 24 within section Module Two: Good Personal Hygiene. You must enroll in this course to access course content.
Special Rules for Highly Susceptible Populations
Lesson 21 of 24 within section Module Two: Good Personal Hygiene. You must enroll in this course to access course content.
Risks of Bare Hand Contact with Ready-to-Eat Foods
Lesson 22 of 24 within section Module Two: Good Personal Hygiene. You must enroll in this course to access course content.
Module Two Review
Lesson 23 of 24 within section Module Two: Good Personal Hygiene. You must enroll in this course to access course content.
Module Two Quiz
Lesson 24 of 24 within section Module Two: Good Personal Hygiene. You must enroll in this course to access course content.
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Module Three: Controlling Time and Temperature/Requirements

Module Three Overview
Lesson 1 of 20 within section Module Three: Controlling Time and Temperature/Requirements. You must enroll in this course to access course content.
Why Controlling Time and Temperature Matters
Lesson 2 of 20 within section Module Three: Controlling Time and Temperature/Requirements. You must enroll in this course to access course content.
What Are Time/Temperature Control for Safety (TCS) Foods?
Lesson 3 of 20 within section Module Three: Controlling Time and Temperature/Requirements. You must enroll in this course to access course content.
Understanding the Temperature Danger Zone
Lesson 4 of 20 within section Module Three: Controlling Time and Temperature/Requirements. You must enroll in this course to access course content.
Thermometer Use and Calibration
Lesson 5 of 20 within section Module Three: Controlling Time and Temperature/Requirements. You must enroll in this course to access course content.
Safe Food Receiving Practices
Lesson 6 of 20 within section Module Three: Controlling Time and Temperature/Requirements. You must enroll in this course to access course content.
Storing Food Safely
Lesson 7 of 20 within section Module Three: Controlling Time and Temperature/Requirements. You must enroll in this course to access course content.
Cold Holding: Keeping Food Safe
Lesson 8 of 20 within section Module Three: Controlling Time and Temperature/Requirements. You must enroll in this course to access course content.
Date Marking: Tracking Food Safety
Lesson 9 of 20 within section Module Three: Controlling Time and Temperature/Requirements. You must enroll in this course to access course content.
First In, First Out (FIFO)
Lesson 10 of 20 within section Module Three: Controlling Time and Temperature/Requirements. You must enroll in this course to access course content.
Safe Thawing Procedures
Lesson 11 of 20 within section Module Three: Controlling Time and Temperature/Requirements. You must enroll in this course to access course content.
Safe Food Preparation (Prepping Procedures)
Lesson 12 of 20 within section Module Three: Controlling Time and Temperature/Requirements. You must enroll in this course to access course content.
Controlling Time and Temperature During Cooking
Lesson 13 of 20 within section Module Three: Controlling Time and Temperature/Requirements. You must enroll in this course to access course content.
Minimum Cooking Temperatures
Lesson 14 of 20 within section Module Three: Controlling Time and Temperature/Requirements. You must enroll in this course to access course content.
Cooking in the Microwave
Lesson 15 of 20 within section Module Three: Controlling Time and Temperature/Requirements. You must enroll in this course to access course content.
Hot Holding: Keeping Food Hot and Safe
Lesson 16 of 20 within section Module Three: Controlling Time and Temperature/Requirements. You must enroll in this course to access course content.
Cooling Food Safely
Lesson 17 of 20 within section Module Three: Controlling Time and Temperature/Requirements. You must enroll in this course to access course content.
Safe Reheating Practices
Lesson 18 of 20 within section Module Three: Controlling Time and Temperature/Requirements. You must enroll in this course to access course content.
Module Three Review
Lesson 19 of 20 within section Module Three: Controlling Time and Temperature/Requirements. You must enroll in this course to access course content.
Module Three Quiz
Lesson 20 of 20 within section Module Three: Controlling Time and Temperature/Requirements. You must enroll in this course to access course content.
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Module Four: Preventing Cross Contamination

Module Four Overview
Lesson 1 of 10 within section Module Four: Preventing Cross Contamination. You must enroll in this course to access course content.
Preventing Cross-Contamination During Storage
Lesson 2 of 10 within section Module Four: Preventing Cross Contamination. You must enroll in this course to access course content.
Preventing Cross-Contamination During Prepping
Lesson 3 of 10 within section Module Four: Preventing Cross Contamination. You must enroll in this course to access course content.
Preventing Cross-Contamination During Self-Service
Lesson 4 of 10 within section Module Four: Preventing Cross Contamination. You must enroll in this course to access course content.
Preventing Cross-Contamination During Serving
Lesson 5 of 10 within section Module Four: Preventing Cross Contamination. You must enroll in this course to access course content.
Storing Utensils and Equipment Properly
Lesson 6 of 10 within section Module Four: Preventing Cross Contamination. You must enroll in this course to access course content.
Storing Toxic Items Safely
Lesson 7 of 10 within section Module Four: Preventing Cross Contamination. You must enroll in this course to access course content.
Food Allergens: What You Must Know
Lesson 8 of 10 within section Module Four: Preventing Cross Contamination. You must enroll in this course to access course content.
Module Four Review
Lesson 9 of 10 within section Module Four: Preventing Cross Contamination. You must enroll in this course to access course content.
Module Four Quiz
Lesson 10 of 10 within section Module Four: Preventing Cross Contamination. You must enroll in this course to access course content.
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Module Five: Cleaning and Sanitizing

Module Five Overview
Lesson 1 of 15 within section Module Five: Cleaning and Sanitizing. You must enroll in this course to access course content.
Cleaning vs. Sanitizing: What’s the Difference?
Lesson 2 of 15 within section Module Five: Cleaning and Sanitizing. You must enroll in this course to access course content.
How to Clean and Sanitize Properly
Lesson 3 of 15 within section Module Five: Cleaning and Sanitizing. You must enroll in this course to access course content.
Cleaning in Place (CIP)
Lesson 4 of 15 within section Module Five: Cleaning and Sanitizing. You must enroll in this course to access course content.
When to Clean and Sanitize
Lesson 5 of 15 within section Module Five: Cleaning and Sanitizing. You must enroll in this course to access course content.
Types of Sanitizers
Lesson 6 of 15 within section Module Five: Cleaning and Sanitizing. You must enroll in this course to access course content.
Sanitizer Testing Supplies
Lesson 7 of 15 within section Module Five: Cleaning and Sanitizing. You must enroll in this course to access course content.
Following Manufacturer Recommendations
Lesson 8 of 15 within section Module Five: Cleaning and Sanitizing. You must enroll in this course to access course content.
Setting Up the 3-Compartment Sink
Lesson 9 of 15 within section Module Five: Cleaning and Sanitizing. You must enroll in this course to access course content.
Using the 3-Compartment Sink Properly
Lesson 10 of 15 within section Module Five: Cleaning and Sanitizing. You must enroll in this course to access course content.
Using the Dishwasher Properly
Lesson 11 of 15 within section Module Five: Cleaning and Sanitizing. You must enroll in this course to access course content.
Maintaining the Dishwasher
Lesson 12 of 15 within section Module Five: Cleaning and Sanitizing. You must enroll in this course to access course content.
Pest Control in Foodservice
Lesson 13 of 15 within section Module Five: Cleaning and Sanitizing. You must enroll in this course to access course content.
Module Five Review
Lesson 14 of 15 within section Module Five: Cleaning and Sanitizing. You must enroll in this course to access course content.
Module Five Quiz
Lesson 15 of 15 within section Module Five: Cleaning and Sanitizing. You must enroll in this course to access course content.
Has Quiz

Final Exam

Final Exam
Lesson 1 of 1 within section Final Exam. You must enroll in this course to access course content.
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