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TITLE 25HEALTH SERVICES
PART 1DEPARTMENT OF STATE HEALTH SERVICES
CHAPTER 228RETAIL FOOD
SUBCHAPTER BMANAGEMENT AND PERSONNEL
RULE §228.33Certified Food Protection Manager and Food Handler Requirements

(a) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.Pf

(b) The original food manager certificate shall be posted in a location in the food establishment that is conspicuous to consumers.

(c) Except in a temporary food establishment, at least one certified food protection manager must be employed by each food establishment.Pf

(d) All food employees, except for the certified food manager, shall successfully complete an accredited food handler training course, within 60 days of employment. This requirement does not apply to temporary food establishments.Pf

(e) The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee. The requirement to complete a food handler training course shall be effective September 1, 2016.

(f) This section does not apply to certain types of food establishments deemed by the regulatory authority to pose minimal risk of causing, or contributing to, foodborne illnesses based on the nature of the operation and extent of food preparation.


Source Note: The provisions of this §228.33 adopted to be effective October 11, 2015, 40 TexReg 6901

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