{"id":14079,"date":"2017-07-23T13:18:26","date_gmt":"2017-07-23T18:18:26","guid":{"rendered":"http:\/\/trainandcert.com\/?page_id=13926"},"modified":"2018-03-05T20:44:19","modified_gmt":"2018-03-06T02:44:19","slug":"texas-haccp-food-safety-training-certification","status":"publish","type":"page","link":"http:\/\/foodsafetytrainingcertification.com\/texas-haccp-food-safety-training-certification\/","title":{"rendered":"Texas HACCP Training &amp; Certification"},"content":{"rendered":"<p>[vc_row][vc_column width=&#8221;2\/3&#8243;][vc_column_text]<strong>Texas HACCP Training and Certification<br \/>\n<\/strong>Every Texas food service 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. Source: <a href=\"http:\/\/www.fda.gov\/Food\/GuidanceRegulation\/HACCP\/\" target=\"_blank\" rel=\"noopener\" rel=\"nofollow\" >FDA &#8211; HACCP Guidance<\/a><\/p>\n<p>Texas requires supervisors of food service establishments and non-retail food service establishments be certified in food protection. This means a person-in-charge, an owner, or manager of a food establishment \u2013 <em>(i.e., restaurants, bars, cafes, bakeries, delis, mobile vending, food trucks, assisted-living, day care centers, and convenience stores)<\/em> become certified by taking a approved food manager training course and successfully passing an accredited food manager certification exam.<\/p>\n<p>As per <a href=\"http:\/\/tools.cira.state.tx.us\/users\/0133\/docs\/TFERFIMSeptember282006.pdf\" target=\"_blank\" rel=\"noopener\" rel=\"nofollow\" >Texas Food Establishment (TFER) Rules \u00a7229.163(a)<\/a>:<\/p>\n<ul>\n<li><em>(a) Responsibility, assignment. The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation<\/em>.<\/li>\n<\/ul>\n<p>As per Texas Administrative Code \u2013 Title 25 \u2013 Chapter 229: Food and Drug \u2013 Subchapter K: Texas Food Establishments \u2013 <a href=\"http:\/\/texreg.sos.state.tx.us\/public\/readtac$ext.TacPage?sl=R&amp;app=9&amp;p_dir=&amp;p_rloc=&amp;p_tloc=&amp;p_ploc=&amp;pg=1&amp;p_tac=&amp;ti=25&amp;pt=1&amp;ch=229&amp;rl=176\" target=\"_blank\" rel=\"noopener\" rel=\"nofollow\" >Rule \u00a7 229.177(b): Certification of Food Managers<\/a>:<\/p>\n<ul>\n<li><em>(b) Food manager certification required. One certified food manager must be employed by each food establishment permitted under HSC, \u00a7437.0055. Certification must be obtained by passing a department approved examination at an approved examination site, and meeting all requirements in HSC, Chapter 438, Subchapter G, and \u00a7229.176 of this title (relating to Certification of Food Managers).<\/em><\/li>\n<\/ul>\n<p><strong>Texas HACCP Course for Retail Establishments &#8211; 16hrs<\/strong><br \/>\nOur HACCP training course is the first accredited nationwide HACCP course for retail food establishments. The HACCP for Retail Food Establishments course is accredited by the <a href=\"http:\/\/www.haccpalliance.org\/sub\/intro-course.html\" target=\"_blank\" rel=\"noopener\" rel=\"nofollow\" >International HACCP Alliance<\/a> (360 Training) and teaches the theories and practices of HACCP. Once learners have successfully completed the course, they will understand how HACCP is applied through Active Managerial Control (AMC) to establish a functional food safety management system.[\/vc_column_text][vc_tta_tabs style=&#8221;modern&#8221; shape=&#8221;square&#8221; spacing=&#8221;2&#8243; gap=&#8221;2&#8243; active_section=&#8221;1&#8243; no_fill_content_area=&#8221;true&#8221; css=&#8221;.vc_custom_1500335689256{margin-left: 0px !important;}&#8221; title=&#8221;HACCP Training Courses and State Info&#8221;][vc_tta_section title=&#8221;HACCP 16hrs&#8221; tab_id=&#8221;1495017439808-0b61e618-53cf&#8221;][vc_column_text css=&#8221;.vc_custom_1495476735892{margin-left: 20px !important;}&#8221;]<strong>HACCP \u2013 Food Safety for Retail Food Establishments \u2013 16hrs<\/strong><\/p>\n<p><strong>Course Description<\/strong><br \/>\nAccredited by the International HACCP Alliance, this course presents the characteristics and application of Hazard Analysis and Critical Control Points (HACCP), a risk prevention management methodology that applies appropriate science and technology to plan, control, and document safe food processes in a food facility, consistent with the FDA\u2019s desire to implement a voluntary HACCP program.<\/p>\n<p>The course introduces HACCP\u2019s principles and concepts. The HACCP approach begins by identifying biological, chemical, and physical hazards associated with facility construction, equipment, employees, food, and supplies and then explains the scientifically validated hazard control procedures that prevent, eliminate, or reduce hazards to levels that protect public health.<\/p>\n<p><strong>Audience:\u00a0 <\/strong>Wait staff &#8211; servers, chefs, cooks, mobile food vendors, bartenders, host\/hostesses that handle food, bussers, caterers, supervisors and managers, food warehouse staff, and convenience store (c-store) clerks.<\/p>\n<p><strong>Course Hours:<\/strong> 16 Hours<\/p>\n<p><strong> Course Objectives<\/strong><br \/>\nAfter completing this course, the student will be able to:<\/p>\n<ul>\n<li>Identify the biological, chemical, and physical hazards in the food offered to consumers in a food system.<\/li>\n<li>Determine which hazards are significant risks.<\/li>\n<li>Determine, write, and validate adequate controls for those hazards.<\/li>\n<li>Write a Food Safety Management Plan that provides an appropriate level of protection for customers.<\/li>\n<li>Train and supervise employees to perform controls that strive for zero customer illness or injury during the life of the business.<\/li>\n<\/ul>\n<p><strong>Course Outline<\/strong><\/p>\n<ul>\n<li>Lesson 1: The Food Safety Problem<\/li>\n<li>Lesson 2: The HACCP Approach to Food Safety<\/li>\n<li>Lesson 3: The Food Safety Management Plan<\/li>\n<li>Lesson 4: Physical Hazards in Food<\/li>\n<li>Lesson 5: Chemical Hazards in Food: Part 1<\/li>\n<li>Lesson 6: Chemical Hazards in Food: Part 2<\/li>\n<li>Lesson 7: Biological Hazards: Part 1<\/li>\n<li>Lesson 8: Biological Hazards: Part 2<\/li>\n<li>Lesson 9: Biological Hazards: Part 3<\/li>\n<li>Lesson 10: Biological Hazards: Part 4<\/li>\n<li>Lesson 11: Personal Hygiene and Control<\/li>\n<li>Lesson 12: Cleaning and Maintenance<\/li>\n<li>Lesson 13: Supplies<\/li>\n<li>Lesson 14: Menu HACCP<\/li>\n<li>Lesson 15: Recipe Engineering<\/li>\n<\/ul>\n<p><strong>Course Completion Certificate<br \/>\n<\/strong>Upon successful completion of the course, the certificate of completion will be available from the training page.<\/p>\n<p>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=&#8221;HACCP 4hrs&#8221; tab_id=&#8221;1495475681529-4b835fb4-bb66&#8243;][vc_column_text]<\/p>\n<div class=\"TabbedPanelsContent TabbedPanelsContentVisible\">\n<p><strong>HACCP \u2013 The State-of-the-Art Approach to Food Safety \u2013 4hrs<\/strong><\/p>\n<p><strong>Course Description<\/strong><br \/>\nAccredited by the International HACCP Alliance, 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.<\/p>\n<p>This course meets the regulatory requirement of compliance with the <a href=\"http:\/\/www.fda.gov\/Food\/GuidanceRegulation\/RetailFoodProtection\/FoodCode\/ucm374275.htm\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >2013 FDA Food Code<\/a> and the USDA Requirements for <a href=\"http:\/\/www.fns.usda.gov\/sites\/default\/files\/Food_Safety_HACCPGuidance.pdf\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >School District HACCP Plan Implementation.<\/a><\/p>\n<p><strong>Audience:\u00a0 <\/strong>Wait staff \u2013 servers, chefs, cooks, mobile food vendors, bartenders, host\/hostesses that handle food, bussers, caterers, supervisors and managers, food warehouse staff, and convenience store (c-store) clerks.<\/p>\n<p><strong>Course Hours:<\/strong> 4 Hours<\/p>\n<p><strong>Course Objectives<\/strong><br \/>\nAfter completing this course, the student will be able to:<\/p>\n<ul>\n<li>Identify the key points of HACCP<\/li>\n<li>Identify the causes of food borne illness<\/li>\n<li>Explain the 7 HACCP principles<\/li>\n<li>Apply standard operating procedures for food safety and food defense in your operation<\/li>\n<li>Follow prerequisite programs for food safety<\/li>\n<li>Identify the three classifications of recipes<\/li>\n<li>Apply critical control limits<\/li>\n<li>Determine critical control points<\/li>\n<li>Determine effective corrective actions<\/li>\n<li>Complete monitoring forms<\/li>\n<\/ul>\n<p><strong>Course Outline<\/strong><\/p>\n<ul>\n<li>Unit 1: Introduction to HACCP<\/li>\n<li>Unit 2: Food Borne Illness<\/li>\n<li>Unit 3: The Seven HACCP Principles<\/li>\n<li>Unit 4: Identifying Hazards and Determining Critical Control Points<\/li>\n<li>Unit 5: Critical Limits, Monitoring and Corrective Actions<\/li>\n<li>Unit 6: Verification and Record Keeping<\/li>\n<li>Unit 7: Overcoming Barriers to HACCP Implementation<\/li>\n<\/ul>\n<p><strong>Course Completion Certificate<br \/>\n<\/strong>Upon successful completion of the course, the certificate of completion will be available from the training page.<\/p>\n<p>&nbsp;<\/p>\n<\/div>\n<p>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=&#8221;Seafood 1hr&#8221; tab_id=&#8221;1495475742251-d8e3f056-b34b&#8221;][vc_column_text]<\/p>\n<div class=\"TabbedPanelsContent TabbedPanelsContentVisible\">\n<p><strong>Seafood HACCP Training \u2013 1 hour<\/strong><\/p>\n<p><strong>Course Description<\/strong><br \/>\nThe Seafood HACCP regulation defines processing as handling, storing, preparing, heading, eviscerating, shucking, freezing, changing into different market forms, manufacturing, preserving, packing, labeling, dockside unloading, or holding fish or fishery products.<\/p>\n<p>21 CFR Part 123 \u2013 the \u201c<a href=\"http:\/\/www.fda.gov\/Food\/GuidanceRegulation\/GuidanceDocumentsRegulatoryInformation\/Seafood\/default.htm\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >Seafood HACCP Regulation<\/a>\u201d requires all seafood companies (domestic as well as international exporters to the United States marketplace) process products in accordance to HACCP principles as specified in this regulation.<\/p>\n<p>The Seafood HACCP Course follows the Seafood HACCP Regulation that defines processing as handling, storing, preparing, heading, eviscerating, shucking, freezing, changing into different market forms, manufacturing, preserving, packing, labeling, dockside unloading, or holding fish or fishery products.<\/p>\n<p><strong>Audience:\u00a0<\/strong> Fishermen, seafood processors, packers, importers, and retailers, seafood safety inspectors, health professionals, and students interested in seafood careers &#8211; who are responsible for handling and keeping seafood products safe for customers.<\/p>\n<p><strong>Course Hour(s):<\/strong> 1 hour<\/p>\n<p><strong>Course Outline<\/strong><\/p>\n<ul>\n<li>Lesson 1: FDA Guidelines for Developing a HACCP System<\/li>\n<li>Lesson 2: Developing, Implementing, and Maintaining a HACCP Plan<\/li>\n<li>Lesson 3: Seafood HACCP<\/li>\n<li>Lesson 4: Consumer Steps to Safer Seafood<\/li>\n<\/ul>\n<p><strong>Course Objectives<\/strong><\/p>\n<p>After completing this course, the student will be able to:<\/p>\n<ul>\n<li>Describe why a Hazard Analysis and Critical Control Point (HACCP) management system is an effective means for assuring food safety.<\/li>\n<li>Identify and distinguish prerequisite programs for a HACCP management system.<\/li>\n<li>Discuss areas in which employees must receive education and training in order to understand their roles in producing safe foods.<\/li>\n<li>Identify the five preliminary tasks to be completed in the development of a HACCP plan before applying principles to a specific product or process.<\/li>\n<li>Discuss the seven principles of HACCP.<\/li>\n<li>Identify and describe the two stages involved in conducting a hazard analysis.<\/li>\n<li>Name and describe examples of possible CCPs.<\/li>\n<li>Identify and discuss the seven steps seafood companies must follow to help eliminate known hazards.<\/li>\n<li>Name five ways to test fish for freshness.<\/li>\n<\/ul>\n<p><strong>Course Completion Certificate<br \/>\n<\/strong>Upon successful completion of the course, the certificate of completion will be available from the training page.<\/p>\n<p>&nbsp;<\/p>\n<\/div>\n<p>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=&#8221;State Regs&#8221; tab_id=&#8221;1495017439930-65f7d9b8-9b92&#8243;][vc_column_text]<\/p>\n<ul>\n<li><a title=\"25 TAC, Chapter 229 (K) - Texas Food Establishments Rules (TFER) Publication #1-1\" href=\"http:\/\/texreg.sos.state.tx.us\/public\/readtac$ext.ViewTAC?tac_view=4&amp;ti=25&amp;pt=1&amp;ch=228\" target=\"_blank\" rel=\"noopener\" rel=\"nofollow\" >Texas Food Establishments Rules (TFER) \u2013 Chapter 228<\/a><\/li>\n<li><a title=\"2015 Summary of Changes to TFER\" href=\"https:\/\/www.dshs.texas.gov\/WorkArea\/linkit.aspx?LinkIdentifier=id&amp;ItemID=8590002325\" target=\"_blank\" rel=\"noopener\" rel=\"nofollow\" > Summary of Texas Food Establishment Rules (TFER) \u2013 Chapter 228 (PDF)<\/a><\/li>\n<li>On October 11, 2015 the new <em>Texas Food Establishment Rules (TFER)<\/em> went into effect. Some of the new significant changes in the TFER include:\n<ul>\n<li>A new statewide mandate that <em>all food employees successfully complete a food handler training course within 60 days of employment<\/em>. This food handler requirement began on Sept. 1, 2016.<\/li>\n<li>Added requirements for the <em>\u201coriginal\u201d certified food protection manager certificate being posted<\/em> conspicuous to the customer\u2019s location.<\/li>\n<li>Added requirement for <em>food handler certificates to be located on site<\/em>.<\/li>\n<\/ul>\n<\/li>\n<li>Texas Department of State Health Services (DSHS)\n<ul>\n<li><a href=\"https:\/\/www.dshs.texas.gov\/foodestablishments\/laws-rules.aspx\" target=\"_blank\" rel=\"noopener\" rel=\"nofollow\" >Texas Statutes and Laws \u2013 Retail Food Establishments<\/a><\/li>\n<li>\u00a0<a href=\"https:\/\/www.dshs.texas.gov\/foodestablishments\/guidance.aspx\" target=\"_blank\" rel=\"noopener\" rel=\"nofollow\" >Regulatory Clarifications, Guidance Documents and General Publications \u2013 Retail Food Establishments<\/a><\/li>\n<li><a href=\"http:\/\/dshs.texas.gov\/foodestablishments\/permitting.aspx#roadside\" target=\"_blank\" rel=\"noopener\" rel=\"nofollow\" >Permitting Information \u2013 Retail Food Establishments<\/a><\/li>\n<\/ul>\n<\/li>\n<li>Texas Administrative Code \u2013 Title 25: Health Services \u2013 Chapter 229: Food and Drug \u2013 Subchapter K: Texas Food Establishments \u2013 <a href=\"http:\/\/texreg.sos.state.tx.us\/public\/readtac$ext.TacPage?sl=R&amp;app=9&amp;p_dir=&amp;p_rloc=&amp;p_tloc=&amp;p_ploc=&amp;pg=1&amp;p_tac=&amp;ti=25&amp;pt=1&amp;ch=229&amp;rl=176\" target=\"_blank\" rel=\"noopener\" rel=\"nofollow\" >Section 229.176: Certification of Food Managers<\/a><\/li>\n<li>Texas Health and Safety Code, Chapter 437 \u2013 <a href=\"http:\/\/www.statutes.legis.state.tx.us\/Docs\/HS\/htm\/HS.437.htm\" target=\"_blank\" rel=\"noopener\" rel=\"nofollow\" >Regulation Of Food Service Establishments, Retail Food Stores, Mobile Food Units, And Roadside Food Vendors<\/a><strong><br \/>\n<\/strong><\/li>\n<\/ul>\n<p><strong>Food Truck and Food Vendor<\/strong><\/p>\n<ul>\n<li><a href=\"http:\/\/fortworthtexas.gov\/health\/MobileVendors\/\" target=\"_blank\" rel=\"nofollow noopener\" rel=\"nofollow\" >City of Fort Worth \u2013 Mobile Food Vendors<\/a><\/li>\n<li><a href=\"http:\/\/www.houstontx.gov\/health\/Food\/mobilefoodunits.html\" target=\"_blank\" rel=\"nofollow noopener\" rel=\"nofollow\" >City of Houston \u2013 Mobile Food Units<\/a><\/li>\n<li><a href=\"http:\/\/www.sanantonio.gov\/Health\/FoodLicensing\/Mobile\/MobileVending.aspx\" target=\"_blank\" rel=\"nofollow noopener\" rel=\"nofollow\" >City of San Antonio \u2013 Mobile Food Vending<\/a><\/li>\n<li><a href=\"http:\/\/www.safoodtruckfinder.com\/\" target=\"_blank\" rel=\"nofollow noopener\" rel=\"nofollow\" >San Antonio Food Truck Finder<\/a><\/li>\n<li><a href=\"http:\/\/www.safta.net\/\" target=\"_blank\" rel=\"nofollow noopener\" rel=\"nofollow\" >San Antonio Food Truck Association<\/a><\/li>\n<li><a href=\"https:\/\/www.facebook.com\/SAFoodTrucks\" target=\"_blank\" rel=\"nofollow noopener\" rel=\"nofollow\" >San Antonio Downtown Food Trucks \u2013 Facebook<\/a><\/li>\n<li><a href=\"http:\/\/www.boardwalkonbulverde.com\/\" target=\"_blank\" rel=\"nofollow noopener\" rel=\"nofollow\" >San Antonio \u2013 Boardwalk on Bulverde \u2013 Food Trucks<\/a><\/li>\n<li><a href=\"http:\/\/www.ci.boerne.tx.us\/DocumentCenter\/Home\/View\/2822\" target=\"_blank\" rel=\"nofollow noopener\" rel=\"nofollow\" >City of Boerne \u2013 Mobile Food Vendors (PDF)<\/a><\/li>\n<li><a href=\"http:\/\/www.austintexas.gov\/department\/mobile-food-establishments\" target=\"_blank\" rel=\"nofollow noopener\" rel=\"nofollow\" >City of Austin \u2013 Mobile Food Establishments<\/a><\/li>\n<li><a href=\"http:\/\/www.cityofbaycity.org\/departments\/city-secretary\/vendor-s-peddler-s-mobile-food-vendor-licenses-and-permits\" target=\"_blank\" rel=\"nofollow noopener\" rel=\"nofollow\" >City of Bay City \u2013 Mobile Food Vendors<\/a><\/li>\n<li><a href=\"https:\/\/www.plano.gov\/854\/Mobile-Food-Vending\" target=\"_blank\" rel=\"nofollow noopener\" rel=\"nofollow\" >City of Plano \u2013 Mobile Food Vending<\/a><\/li>\n<li><a href=\"https:\/\/www.bryantx.gov\/water-services\/mobile-food-vendor-permits\/\" target=\"_blank\" rel=\"nofollow noopener\" rel=\"nofollow\" >City of Bryan \u2013 Mobile Food Vendors<\/a><\/li>\n<li><a href=\"http:\/\/dallascityhall.com\/departments\/codecompliance\/restaurantandbar\/Pages\/restaurant_mobile_food_facility.aspx\" target=\"_blank\" rel=\"nofollow noopener\" rel=\"nofollow\" >City of Dallas \u2013 Mobile Food Vending<\/a><\/li>\n<li><a href=\"http:\/\/www.cstx.gov\/index.aspx?page=3823\" target=\"_blank\" rel=\"nofollow noopener\" rel=\"nofollow\" >City of College Station \u2013 Mobile Food Vendors<\/a><\/li>\n<li><a href=\"http:\/\/www.ci.san-marcos.tx.us\/index.aspx?page=526\" target=\"_blank\" rel=\"nofollow noopener\" rel=\"nofollow\" >City of San Marcos \u2013 Mobile Food Vending<\/a><\/li>\n<li><a href=\"https:\/\/www.cor.net\/index.aspx?page=195\" target=\"_blank\" rel=\"nofollow noopener\" rel=\"nofollow\" >City of Richardson \u2013 Mobile Food Vendors<\/a><\/li>\n<li><a href=\"http:\/\/www.gchd.org\/ech\/foodestab.htm\" target=\"_blank\" rel=\"nofollow noopener\" rel=\"nofollow\" >City of Galveston \u2013 Mobile Food Vendors<\/a><\/li>\n<li><a href=\"http:\/\/www.nbtexas.org\/index.aspx?NID=906\" target=\"_blank\" rel=\"nofollow noopener\" rel=\"nofollow\" >City of New Braunfels \u2013 Mobile Food Vendors<\/a><\/li>\n<li><a href=\"http:\/\/www.waco-texas.com\/cms-healthdepartment\/page.aspx?id=68\" target=\"_blank\" rel=\"nofollow noopener\" rel=\"nofollow\" >City of Waco \u2013 Mobile Food Vendors<\/a><\/li>\n<li><a href=\"http:\/\/cityofcarrollton.com\/index.aspx?page=239\" target=\"_blank\" rel=\"nofollow noopener\" rel=\"nofollow\" >City of Carrollton \u2013 Mobile Food Vendors<\/a><\/li>\n<li><a href=\"http:\/\/www.cityofdenton.com\/departments-services\/departments-a-f\/consumer-health\" target=\"_blank\" rel=\"nofollow noopener\" rel=\"nofollow\" >City of Denton \u2013 Mobile Food Vendors<\/a><\/li>\n<li><a href=\"http:\/\/www.thegeorgetownsquare.com\/FoodRegulations.html\" target=\"_blank\" rel=\"nofollow noopener\" rel=\"nofollow\" >City of Georgetown \u2013 Mobile Food Vendors<\/a><\/li>\n<li><a href=\"http:\/\/www.midlandtxchamber.com\/events\/food_and_vendor_information.aspx\" target=\"_blank\" rel=\"nofollow noopener\" rel=\"nofollow\" >City of Midland \u2013 Mobile Food Vendors<\/a><\/li>\n<li><a href=\"http:\/\/www.sugarlandtx.gov\/index.aspx?NID=486\" target=\"_blank\" rel=\"nofollow noopener\" rel=\"nofollow\" >City of Sugar Land \u2013 Temporary Food Guidelines<\/a><\/li>\n<li><a href=\"http:\/\/austinfoodcarts.com\/\" target=\"_blank\" rel=\"nofollow noopener\" rel=\"nofollow\" >Austin Food Carts<\/a><\/li>\n<li><a href=\"http:\/\/www.foodtruckchampionshipoftexas.com\/\" target=\"_blank\" rel=\"nofollow noopener\" rel=\"nofollow\" >Food Truck Championship of Texas \u2013 Graham Texas<\/a><\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=&#8221;State Contact&#8221; tab_id=&#8221;1495017602045-1e3a0e8a-cbc9&#8243;][vc_column_text]Texas Department of State Health Services (DSHS)<br \/>\nFood Establishments Division<br \/>\n1100 W 49th St<br \/>\nAustin, TX 78756<br \/>\nPhone: (512) 776-7111<br \/>\nWeb: <a href=\"https:\/\/www.dshs.texas.gov\/foodestablishments\/default.aspx\" target=\"_blank\" rel=\"noopener\" rel=\"nofollow\" >https:\/\/www.dshs.texas.gov\/foodestablishments\/default.aspx<\/a>[\/vc_column_text][\/vc_tta_section][\/vc_tta_tabs][\/vc_column][vc_column width=&#8221;1\/3&#8243; css=&#8221;.vc_custom_1495080833227{background-color: #f3f3f3 !important;border-radius: 5px !important;}&#8221;][vc_custom_heading text=&#8221;Course Summary&#8221; font_container=&#8221;tag:h2|font_size:22px|text_align:center|color:%23515151&#8243; google_fonts=&#8221;font_family:Droid%20Sans%3Aregular%2C700|font_style:400%20regular%3A400%3Anormal&#8221;][vc_single_image image=&#8221;16122&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221;][vc_column_text css=&#8221;.vc_custom_1500833984062{margin-left: 15px !important;}&#8221;]<\/p>\n<ul>\n<li>Accredited by the <a href=\"http:\/\/www.haccpalliance.org\/sub\/intro-course.html\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >International HACCP Alliance<\/a> (360 Training)<\/li>\n<li>Durations: 16hr, 8hr &amp; 1hr<\/li>\n<li>Take course anywhere and anytime!<\/li>\n<li>Download certificate upon completion!<\/li>\n<li>Available en Espa\u00f1ol<\/li>\n<li>24\u00d77 Support: (877) 881-2235 &#8211; <a href=\"http:\/\/www.360trainingsupport.com\" target=\"_blank\" rel=\"nofollow noopener noreferrer\" rel=\"nofollow\" >Online<\/a><\/li>\n<\/ul>\n<p><strong>Texas HACCP Certification for Retail Food Establishments \u2013 16hrs <\/strong><br \/>\nPrice: $125.00<\/p>\n<p><strong>Texas HACCP Training: The State-of-the-Art Approach to Food Safety \u2013 4 hrs<\/strong><br \/>\nPrice: $50.00<\/p>\n<p><strong>Texas &#8211; Seafood HACCP Training \u2013 1 hr<br \/>\n<\/strong>Price: $75.00[\/vc_column_text][vc_btn title=&#8221;Enroll Now&#8221; color=&#8221;success&#8221; link=&#8221;url:http%3A%2F%2Fstore.360training.com%2FCategoryDisplay%3FurlRequestType%3DBase%26catalogId%3D10001%26categoryId%3D152082%26pageView%3Dsimple%26urlLangId%3D-1%26beginIndex%3D0%26langId%3D-1%26top%3DY%26storeId%3D116751||target:%20_blank|&#8221; css=&#8221;.vc_custom_1500833999995{margin-left: 25px !important;}&#8221;][vc_column_text css=&#8221;.vc_custom_1500834027865{margin-top: 20px !important;margin-right: 10px !important;margin-left: 15px !important;}&#8221;]<strong>Save Big with Group Rates<\/strong><br \/>\nGet huge discounts by enrolling and training all your employees. Enjoy tailored corporate solutions and training services &#8211; a free cloud-based LMS and even consulting services. Track progress, generate reports, and manage learners online. <a href=\"http:\/\/newyorkfoodhandlertraining.com\/food_safety_training_group_discount\/\" target=\"_blank\"  rel=\"nofollow\" >More Info<\/a><\/p>\n<p><strong>Accepted Statewide<\/strong><br \/>\nWe offer online HACCP Training in Texas for: Abilene, Amarillo, Arlington, Austin, Bastrop, Brownsville, Beaumont, Corpus Christi, Dallas, Denton, De Soto, El Paso, Fort Worth, Gainsville, Garland, Grand Prarie, Irving, Killeen, Houston, Laredo, McAllen, Mesquite, Midland, Mineral Wells, New Braunfels, North Richland Hills, Odessa, Pasadena, Pearland, Plano, Port Aransas, Richardson, Round Rock, San Antonio, San Marcos, Schertz, Tyler, Waco, Wichita Falls \u2013 Bell County, Bexar County, Comal County, Hays County, Harris County, San Patricio County, Tarrant County, Travis County, Witchita County, and Williamson County, and many more![\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Texas HACCP for Retail Food Establishments 16hr course is accredited by the International HACCP Alliance and instructs the theories and practices of HACCP within a food safety program.<\/p>\n","protected":false},"author":1,"featured_media":11438,"parent":0,"menu_order":59,"comment_status":"open","ping_status":"closed","template":"single-fullwidth.php","meta":{"footnotes":""},"categories":[1272,917],"tags":[],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/pages\/14079"}],"collection":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/comments?post=14079"}],"version-history":[{"count":0,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/pages\/14079\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media\/11438"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media?parent=14079"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/categories?post=14079"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/tags?post=14079"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}