About
The Texas Department of State Health Services has approved this Food Safety Direct Food Handler’s Course for all counties across the entire state of Texas.
Whether you're a server, cook, or meat market/grocery worker in Texas, this course provides essential knowledge and best practices to ensure the highest standards of food safety in your workplace.
This course is designed to let students learn at their own pace—there’s no exam required to receive your certificate. Once you complete the course, your official Texas Food Handlers Certificate will be emailed for printing or sharing with your supervisor.
This certificate is valid statewide and can be presented to any employer or local health authority without additional testing.
Approval: #Lic. #77
Credit Type: Certificate
What You’ll Learn
1. Define food safety and its goals, benefits, impact, and proper adherence.
2. Recall hazards, symptoms, and causes of common foodborne illnesses, and identify spoilage signs and causes.
3. Identify three types of contamination, explain how food becomes hazardous, and recognize how to prevent hazards to food.
4. Understand time, and temperature control foods (TCS) concerning food handling and how to properly take the temperature of food and maintain the temperature while storing food.
5. Discuss personal hygiene importance and practices and food handling practices and techniques that include correct handwashing, the correct use of gloves, and appropriate use of hand sanitizer.
6. Understand procedures for acquiring and receiving food, considerations for meat and poultry, and proper food storage.
7. Identify both proper and improper cleaning and sanitizing procedures and implications, and appropriate chemical use.
8. Identify signs and who to contact for eradication procedures for pest infestation.
Teresa Garcia
- Food Industry Professional for 50 years
- 25 years Certifying Food Managers and Food Handlers
- 35 years working in Management within the restaurants
- Owner of Food Safety Direct for 25 years
- Dedicated to helping Food Establishments be in compliance with their State and Local Requirements.