TAP Series Online Food Safety Course

This is an online training course for food service managers, chefs, caterers, cooks, health officials and inspectors. The online portion can be taken anytime, but the exam is proctored at a scheduled location.
TAP Series Online Food Safety Course - Webinars
Skill Level: Beginner, Intermediate
Note: The exam must be taken in person and is only offered in certain areas.
$145.00

Starting at FREE

Starting at FREE

Description

When: August 21, 2014 9:00 AM to January 1, 2020 5:00 PM

registration deadline: December 31, 2019
11:59 p.m.

Starting in 2020, the Pennsylvania Food Code requires that the person in charge (PIC) of a food service operation be a Certified Food Protection Manger. That person must be onsite at all times during operating hours. To receive and maintain certification, individuals are required to pass a certification exam every five (5) years.

The TAP Online Food Safety Certification Course, offered by Penn State Extension, is for individuals preparing for the food protection manager exam. After completing the online course and passing the proctored multiple-choice exam with a score of 75% or higher, participants will receive the ServSafe Food Protection Manager Certification, which meets the Pennsylvania Department of Agriculture requirements for the Food Employee Certification Act.

Online Food Safety Training Course:

  • Provides a self-paced learning experience from work or home.
  • Interactive online learning.
  • Training includes colorful graphics, animations, full-motion video, audio, and interactive learning exercises. Practice exam to prepare learner for the certification exam.
  • Food Protection Manager Certification exam is a proctored exam and fulfills the requirement for a Certified Food Protection Manager with a passing score of 75% or higher.
  • Program must be completed within 180 days from the date registrant is enrolled by the instructor.
  • Available in English and Spanish.
Who is this for?

Individuals preparing for a food safety manager certification, such as ServSafe®

What will you learn?
  • The Need for Food Safety Training
  • Foodborne Illness
  • Hygiene, Health & Food Safety
  • Flow of Food: Purchasing, Receiving, Storing, Preparing, Cooking and Serving
  • Environment: Equipment, Cleaning, Sanitizing, Pest Control and Facilities
  • The HACCP System

Instructors

Nutrition Food Safety
Food Safety and Nutrition Lead Instructor-FSPCA Human Foods-Preventative Controls Lead Instructor-FSPCA Animal Feeds-Preventative Controls Lead Instructor-FSMA Produce Safety Alliance Certified Instructor/Proctor for ServSafe, Retail Food Service

More by Richard Andrew Kralj, M Ed., RDN, LDN 

Nutrition Health & Wellness Retail Food Safety

More by Amber E. Denmon, MS, RDN, LDN 

Food Safety & Quality Food, Families, & Health Commercial Food Processing Home Food Safety Food Service and Retail

More by Stacy Reed, MS 

Nutrition Health Food Safety

More by Dori Owczarzak, MS, RD, LDN 

Food Safety Nutrition Health and Wellness Expanded Food and Nutrition Education Program (EFNEP) PA Nutrition Education(SNAP-Ed)

More by Elaine S. Smith, MS, RD 

Nutrition research and education Diabetes education Child overweight prevention Food Safety education Food Preservation

More by Lynn James, MS, RDN, LDN 

Food Safety Food Quality Environmental Monitoring Home Food Preservation

More by Andy Hirneisen, MA 

Food Safety Retail Food Safety for Volunteer Groups Home Food Preservation Home and Consumer Food Safety Nutrition

More by Sharon McDonald, MEd, RD, LDN 

Food Safety & Quality Food, Families & Health

More by Nicole McGeehan, MPH, CHES 

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