This refresher training is an overview of food safety and management in Texas, focusing on key topics such as foodborne illness prevention, food storage, and cleanliness in Texas food service operations. By the end of the course, participants will have a comprehensive understanding of the regulations and best practices related to food safety, including identifying risks, food handling, proper food storage, sanitation practices, and how to respond to a foodborne illness. Participants will also be equipped with knowledge of Texas-specific guidelines for purchasing, receiving, and storing food and managing kitchen facilities to ensure safety and compliance with local food safety laws. (Last updated: October 2024)
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The full course includes
- Food and the Food Manager
- Foodborne Illnesses: Causes and Prevention
- Purchasing, Receiving, and Storing Food
- General Food Safety Practices (Part 1)
- General Food Safety Practices (Part 2)
- Cleanliness and Sanitation
- Kitchen Facilities
- Final Assessment
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