Texas Certified Food Manager CFM Class and Food Handlers Class

COVID-19 Food Safety Resources

Are you looking for Covid-19 food safety resources? Please check out our Retail Food Safety and Home Food Safety tabs.

You can find information related to numerous food safety topics for consumers to retail food establishments, including restaurants, grocery stores, cottage food, farmers’ markets and more.

Are you an Essential Employee in need of a food handler card?

Our face to face classes are currently on hold but we have our state accredited food handler program online (English and Spanish), click here.

CDC On Homemade Cloth Face Coverings

Use of Cloth Face Coverings to Help Slow the Spread of COVID-19

Wear cloth face coverings in public settings where other social distancing measures are difficult to maintain (e.g., grocery stores and pharmacies), especially in areas of significant community-based transmission.

Wearing a face covering does NOT replace other ways of slowing virus spread.

Click on the link above to learn how to wear, launder, remove, and handle a cloth face covering. Find out how to Sew or No Sew cloth face coverings and more!


Welcome to FoodSafety.tamu.edu – home of the Certified Food Manager Training Program (CFM) and the Food Handlers Course taught by the Texas A&M AgriLife Extension Service. On this website you will find course information, cost, dates and locations. You will also find  food safety information for consumers, hunters, Cottage Food Producers, Farmers Market vendors/shoppers and much more!

Why should you take a CFM or Food Handlers course?

Because a recent study shows managers and workers who had been certified in food safety were more likely to pass a food safety knowledge test than those who were not certified. Additionally, managers and workers whose primary language was English were more likely to pass a knowledge test than those whose primary language was not English. Other factors linked with passing the knowledge test included working in a chain restaurant, working in a larger restaurant, having more job-related experience, and having more job duties.

Source:  Food Safety Certification and Knowledge