Food Safety & Food Handler Classes Online
Online Food Safety Certification
Anytime. Anywhere. Accredited. Online. Texas courses Now available in Spanish
Classroom Online introduces a simple, cost-effective and hassle free way to obtain your Food Safety certification. Our comprehensive online exam and optional prep cose is fully approved. Enroll, pass the exam and print your certification certificate online. It's that easy.
Click on the titles for descriptions and enroll to see what courses are offered in your state.
PACKAGES
Featured Texas Courses
Food Safety Manager Certification Examination (en Espanol)
Food Safety Manager Certification Examination (English)
Food Safety Manager Certification Prep(en Espanol)
Texas Food Handler Safety Courses
Featured California Courses
Featured California Course
California Food Handler Prep Course 2 $15.00
You must obtain a food handler card within 30 days of hire. The
law states that food handlers hired prior to June 1, 2011 must
obtain a food handler card on or before July 1, 2011. Food
handlers hired on or after June 1, 2011 have to obtain a food handler
card within 30 days after the date of hire.
Featured Pennsylvania Course
HACCP
HACCP Training Online
H.A.C.C.P: The State-of-the- Art Approach to Food Safety
This course imparts knowledge about precautions and exercises that need to be taken in order to reduce food safety hazards in conjunction with the HACCP (Hazard Analysis Critical Control Point) system
Every operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee the food being served is safe to eat. This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point. HACCP is a system comprised of 7 principles that are to be applied to a written food safety program focusing on the food in your operation. This course aims to teach you the importance and use of all 7 principles in order to make you a safer, more effective food service employee.
Course is a Four Hour Seat Time and Meets the Regulatory Requirement of Compliance with the 2005 FDA Code and the USDA Requirements for School District HACCP Plan Implementation.
FDA HACCP Training Objectives
By the time you finish this course you will be able to:
- Identify the causes of food borne illness
- Identify the key points of HACCP
- Explain the 7 HACCP principles
- Follow prerequisite programs for food safety
- Apply standard operating procedures for food safety and food defense in your operation
- Identify the three classifications of recipes
- Determine critical control points
- Apply critical control limits
- Complete monitoring forms
- Determine effective corrective actions
Your Enrollment Fee Includes:
- Access to online course and exam
- Unlimited email and toll free phone support
- Printable, temporary certificate
- 2-year official certificate mailed 2-5 business days
Learn2Serve Food Safety Management Principles
This course supports all those who are preparing for certification as a Food Safety Manager. This certification, which is accredited in the United States of America by the Conference for Food Protection and the American National Standards Institute, is a benchmark for the food industry and part of a global standard in food safety education. 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
Online Food Safety Training and Certification
Classroom Online's food safety training programs feature integrated audio, multimedia, video, testing, and will prepare students to pass food safety exams and earn certificates online in accredited states.
We are the official online learning program for the Learn2Serve food manager training to help you meet your manager certification requirements.
- Recognized - by major employers, insurance firms and enforcement
- Trusted - by over 500,000 sellers and servers from the industry
- Interactive - you may actually enjoy learning our engaging material
Food Handler's Safety Class
Classroom Online's 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.
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Online Food Safety Training and Certification
We are the official online learning program for the Learn2Serve food manager training to help you meet your manager certification requirements. Learn2Serve is an approved provider for the required food manager training in Ohio and Illinois; also providing an approved Texas certification exam online and the DPBR approved Florida Food Worker Training.
Our food safety training programs feature integrated audio, multimedia, video, testing, and will prepare students to pass food safety exams and earn certificates online in accredited states.
Learn2Serve Training is the choice for food manager and food handler training. Classroom Online's Learn2Serve course successfully prepares food safety managers to pass any ANSI-CFP* nationally accredited certification examination - including the National Restaurant Association (ServSafe®), Experior®, and the National Registry of Food Safety Professionals®.
Most importantly, the materials are presented in ways that ensure both managers and handlers will remember the food safety principles long after training has taken place. After the course you will be provided with contact information to register to take an ANSI-CFP approved exam.
COURSE DESCRIPTION:
Classroom Online's 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.
COURSE OUTLINE
LESSON 1: INTRODUCTION TO FOOD SAFETY
- What Is Food Safety
- Critical Control Points
- Regulation and Inspection
LESSON 2: BIOHAZARDS, FOODBORNE DISEASE, FOOD SPOILAGE
- What Is A Biohazard?
- 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 Food Safety Certification
Classroom Online's HACCP
Each and every operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee the food served is safe to eat. This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point. The HACCP course aims to teach you the importance and use of all seven principles in order to make you a safer, more effective food service employee.
Course is a 4 Hour Seat Time and Meets the Regulatory Requirement of Compliance with the 2005 FDA Code and the USDA Requirements for School District HACCP Plan Implementation.
Learning Objectives
You will be able to:
- Explain the 7 HACCP principles
- Identify the causes of food borne illness
- Identify the key points of HACCP
- follow prerequisite programs for food safety
- Apply standard operating procedures for food safety and food defense in your operation
- Identify the three classifications of recipes
- Apply critical control limits
- Complete monitoring forms
- Determine effective corrective actions
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Accredited. Online. Anytime.
This is the most simple, cost-effective and hassle free way to obtain your Texas food safety certification. Earn your Texas food safety manager certification entirely online anytime. Our comprehensive online exam and optional prep course is fully approved by the Texas Department of State Health Services (formerly TDH) and accepted statewide in Texas! Enroll now, pass the exam and print your certificate.
Certification Renewal -- Every 5 years. Voluntary for Managers and Foodhandlers. Contact your individual county for more information.
Certification Renewal -- Every 3 years
Voluntary with local requirements. To qualify for Alaska’s Food Establishment Recognition Program, restaurants must have 1 certified food manager present during each shift. Food service facilities with a “documented inability to maintain safe and sanitary food handling practices” must have a certified manager present during each shift.
Voluntary for Managers and Food handlers
Voluntary with local requirements. In 2001, Arizona adopted the 1999 Model Food Code, which requires that a person in charge at a restaurant must be able to demonstrate knowledge of food borne illness protection. Passing an accredited food safety manager certification course is one way to meet this requirement
Certification Renewal -- Every 3 years. Each food facility shall have an owner or an employee who has successfully passed an approved accredited food safety certification examination. (CA Health & Safety Code Sec. 113700-113733) The certified owner or employee need not be present at the food facility during all hours of operation.” Individual county regulations may be different. Please contact your county for more information.
You must obtain a food handler card within 30 days of hire. The law states that food handlers hired prior to June 1, 2011 must obtain a food handler card on or before July 1, 2011. Food handlers hired on or after June 1, 2011 have to obtain a food handler card within 30 days after the date of hire
Our prep course will prepare you for the exam to receive the food handler card once you pass the test.
Upon completition you will be informed where to obtain your card. Or you may call us anytime.
Certification Renewal -- Every 5 years. Voluntary Check with your local health department for more information. The state food regulations state that restaurant employees must be able to demonstrate knowledge of foodborne disease prevention upon the request of a health inspector.
Certification Renewal -- Certification is permanentEach Class III or IV establishment (or places cooking or handling potentially hazardous foods) must appoint a qualified food operator who is in a supervisory position.
There are no present requirements for this industry.
Certification Renewal -- Every 5 years. Voluntary statewide.
Voluntary statewide.
Certification Renewal -- Certification is permanent; however, the Health Department strongly recommends recertification every 3 to 5 yrs.
Certification Renewal -- Every 5 years. Some district health departments require renewal every 3 years. Each food establishment shall have at least 1 employee in a supervisory position who is trained in food safety & sanitation and shall have food workers who are trained in food safety & sanitation which is commensurate to each food worker's responsibilities.
The certificate is valid for five years unless revoked under Section 750.560 of the IDPH Food Service Sanitation Code. Complete an approved 15 hr Illinois Department of Public Health (IDPH) Food Service Sanitation Manager Certification (FSSMC) Training; successful completion of an IDPH approved Food Service Sanitation Manager Certification exam with a final score of 75% or higher; and payment to IDPH of a $35 certificate fee.
Certification Renewal -- Every 5 years
Voluntary -- check your local jurisdiction for additional requirements. The Indiana food code requires each retail food establishment to provide foodborne illness prevention training to at least one employee who has a primary oversight responsibility for food safety at the establishment. (410 IAC 7-20)
Certification Renewal -- No specific renewal
Voluntary at the state level.
Certification Renewal -- Every 3 years
See your local jurisdiction for more details. A knowledgeable person in charge must be on the premises at all times when the establishment is operating. (1999 Food Code). The person in charge may demonstrate knowledge by passing a test that is part of an accredited or approved program.
Voluntary w/ local requirements. See your local jurisdiction for details.
Certification Renewal -- Every 3 years
Voluntary. Local jurisdictions may have more requirements.
Mandatory manager certification. Effective October, 2001, every food service establishment must have at least 1 full-time employee who is at least 18 yrs of age and who has passed a food safety exam which is recognized by the Deptartment of Public Health. ('99 FDA Food Code with modifications). Local jurisdictions have the authority to exceed the state's minimum requirements. (105 CMR 590.000)
Certification Renewal -- Every 3 years for state certification. Recertification by passing a food safety certification exam or by taking an approved food safety training course.
Voluntary on a state level. A knowledgeable person in charge must be on the premises during all operating hrs. The person in charge may demonstrate knowledge by passing a test that is part of an accredited program ('99 Food Code). The MI Deptartment of Agriculture may require individuals to complete food safety training when there are repeated failures to correct a critical violation. Local jurisdictions may adopt food handler and manager certification programs if they do not conflict with Michigan state law, but they must accept the State certification.
Must attend a food manager course. The Online National Environmental Health Association (NEHA) Food Safety Management Principles Certification Training course satisfies this manager certificate requirement. Minnesota Dept of Health does NOT offer courses. Obtain proof of having attended a food manager course. Upon completion of the Online NEHA course, there is a printable certificate that is proof of attendance.
Testing -- Take one of the State recognized food manager exams...
The Food Protection Certification Examination of National Registry
The Certified Professional Food Managers Examination of Thomson Prometric
The ServeSafe Examination of the National Restaurant Association Educational Foundation
The exam must have been taken within the last 3 years before applying for a Food Manager Certificate -- Obtain proof of having successfully completed the exam.
Certification Renewal -- Every 5 yrs
A full-time certified food manager must be employed by each food service establishment.
Certification Renewal -- Every 5 yrs
Voluntary at the state level. Local health departments may mandate certification. The Missouri Food Code requires that a person in charge be present during all hours of operation. The person in charge at a restaurant must be able to demonstrate knowledge of food safety issues. Passing a food safety manager certification examination is one way to meet the demonstration of knowledge requirement. ('99 FDA Food Code, Missouri 20 CSR 1.025)
Certification Renewal -- Every 3 years
Voluntary at the state level.
Certification Renewal -- Every 3 years
Voluntary at the state level. Local health departments may mandate certification. The Nebraska Food Code requires that a person in charge be present during all hours of operation. Passing a food safety manager certification examination is one way to meet the demonstration of knowledge requirement. The person in charge at a restaurant must be able to demonstrate knowledge of foodborne illness protection.
Certification Renewal -- Every 3 years
Voluntary at state level with local requirements. The Nevada Food Code requires that at a person in charge be present during all hours of operation. The person in charge must be able to demonstrate knowledge of food protection and sanitation.
Certification Renewal -- Every 5years
Mandatory. One manager must be certified by May 21, 2004.
There are no present requirements for this industry.
Voluntary at the state level. Local jurisdictions may mandate certification.
There are no present requirements for this industry.
Voluntary statewide.
Voluntary statewide.
Certification Renewal -- Certification is permanent
Voluntary at the state level. See your local jurisdiction for more details.
Certification Renewal -- Every 3 years
Certification Renewal -- Every 3 years
Certification Renewal -- Every 5 years. Recertification is based on the completion of a training course (no exam required).
Effective July , 2004, food establishments must have 1certified supervisory employee per establishment. The certified manager does not need to be present during all hours of business.
There are no present requirements for this industry.
Voluntary statewide.
Certification Renewal -- Every 4 years
Mandatory food manager certification.
Voluntary statewide.
Certification Renewal -- Every 5 years
Texas Courses Now available in Spanish
As per the Texas Food Establisment Rules §229.163, the person in charge shall demonstrate food safety knowledge by being a certified food protection managaer who has shown profiency of required information through passing a test that is part of an accreditated program. Certificate is valid for 5 years.
Each establishment must be managed by at least one full-time certified food safety manager.
Certification Renewal -- Every 3 years
No state requirements. Contact your local jurisdiction for more information.
Certification Renewal -- Every 5 years
Voluntary at the state level. Local health departments may mandate certification. The West Virginia Food Code requires that a person in charge be present during all hours of operation. Passing a food safety manager certification exam is one way to meet the demonstration of knowledge requirement. ('99 FDA Food Code) The person in charge at a restaurant must be able to demonstrate knowledge of foodborne disease prevention and HACCP.
Certification Renewal -- Every 5 years - must take a state-approved recertification course.
Each establishment must have at least 1 certified food service manager who has passed an approved exam.
California Food Handler Training
Course Description:
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 also improves safety and lowers cost as well.
Learning Objectives:
•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 preservation and temperature control
•To learn the importance of proper personal hygiene in the workplace
•To get a better understanding of cleaning, sanitization, pest control, and facility design
Lesson 1: Introduction to Food Safety
Lesson 2: Personal Hygiene
•Common Hazards
•Hand Washing
•Skin, Hair, Mouth, Nose, and Throat
•Clothing, Jewelry, and Perfume
•Employee Sickness
Lesson 3: Contaminants
•Biological Contamination
•Physical Contamination
•Chemical Contamination
•Cross-Contamination
Lesson 4: Preservation and Temperature/Time Control
•Preservation
•Temperature and Time Control
Lesson 5: Cleaning and Sanitizing
•How to Clean and SanitizeLesson
6: Pest Control
•Pest Control
•EradicationPrevention
Lesson 7: Facilities and Safety Requirements
•Facilities
•Equipment
•HACCP Overview
State Requirments:
This food handler training course covers all topics discussed in California Senate Bill 602
and chaptered as section 113948 in the California Health and Safety Code.
For more information, please review the Position Paper on the California Conference of Directors of Environmental Health (CCDEH) website:
http://www.ccdeh.com/announcements/124-ccdeh-position-paper-sb-602-implementation-food-handler-card
Is there a hard deadline (CE deadline)?
You must obtain a food handler card within 30 days of hire. The law states that food handlers hired prior to June 1, 2011 must obtain a food handler card on or before July 1, 2011. Food handlers hired on or after June 1, 2011 have to obtain a food handler card within 30 days after the date of hire.
How long is the access period?
Only until December 31, 2011.
In 2012, this course must be accredited by ANSI standard ASTM e2659 according to newly proposed SB 303.
Food Handler Classes and food safety courses online - Ethylene food safety, sanitation, food safety inspection service, food safety training & food handler cards are discussed.
Food Safety Courses & Food Handler Classes Online - Ethylene food safety, food safety and sanitation, food safety inspection service, food safety Canada, food safety training, food handler cards are discussed.
COST
$50.00
$85.00
$99.00
$99.00
$45.00
$45.00
$65.00
$65.00
$50.00
COMPLETION CERTIFICATE
PRINTABLE ONLINE
Food Manager Questions
877-250-4435
$85.00
$50.00
HOURS
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$30.00
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