NET Health is pleased to offer a classroom state certified course (TXDSHS #99). Participants will receive a card that is valid for 2 years anywhere in the state of Texas. The state of Texas requires Food Handler Certification - by the 60th day of employment by all employees of a food establishment unless the employee has a current certified food manager certificate.
The NET Health Environmental Health Department teaches a State approved food handler training class.
Course Description: This two (2) hour training course is offered in English & Spanish the 2nd Monday of each month with exception of March.
REGISTRATION: To attend the food handler's class, you must pre-register 3 days before the class. Classes are filled up on a first come, first serve basis. Pre-registration is required due to class seating capacity. Pre-registration is held at NET Health, 815 N. Broadway Avenue, Tyler. To verify a class has not been filled please call (903) 535-0037, M-F, 8am - 5pm. Need a registration form? Click here.
PAYMENT: Pre-payment is required. The cost is $15.00 per person. Payment is non-refundable
On-site English classes are available Monday through Friday. There is a minimum of twenty (20) students per class.
Course Description: TX DSHS License #99 class curriculum.
SCHEDULE: We ask that you give us a two week advance notice. Each location will need to be evaluated for feasibility and approval. Contact the Environmental Health Department if you are interested in scheduling an on-site class. Email: firstname.lastname@example.org
REGISTRATION: Once a date and location have been confirmed, please submit a printed/typed roster and payment one week prior to the class.
PAYMENT: Pre-payment is required. The cost for us to bring the class to you is $20.00 per student. Payment is non-refundable.
Food handler courses are also available on-line in several languages. Students must ensure that the course is either an ANSI accredited or TX DSHS Licensed as a Food Handler Course. For a listing of classes approved by the State of Texas, click here.
Effective January 1, 2016