Texas § 438.032 INFECTED PERSONS; FOOD HANDLING PROHIBITED.

Texas Statutes

§ 438.032 — INFECTED PERSONS; FOOD HANDLING PROHIBITED.

Texas § 438.032

Code HSHealth and Safety Code

This text of Texas § 438.032 (INFECTED PERSONS; FOOD HANDLING PROHIBITED.) is published on Counsel Stack Legal Research, covering Texas primary law. Counsel Stack provides free access to over 12 million legal documents including statutes, case law, regulations, and constitutions.

Bluebook

Tex. Health and Safety Code Code Ann. § 438.032 (2026).

Text

Sec. 438.032. INFECTED PERSONS; FOOD HANDLING PROHIBITED.

(a)A person may not handle food, utensils, dishes, or serving implements that are for public sale or for the consumption or use by another if the person:

(1)is infected with a disease that is transmissible through the handling of food;

(2)resides in a household in which there is a transmissible case of a communicable disease that may be food borne;

(3)is known to be a carrier of the organisms causing a communicable disease that may be food borne; or

(4)has a local infection that is commonly transmitted through the handling of food.

(b)A person, firm, corporation, or organization operating or managing a public eating place or vehicle or other place where food is manufactured, processed, prepared, dispensed, or handled in a mann

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Sec. 438.032. INFECTED PERSONS; FOOD HANDLING PROHIBITED. (a) A person may not handle food, utensils, dishes, or serving implements that are for public sale or for the consumption or use by another if the person:
(1) is infected with a disease that is transmissible through the handling of food;
(2) resides in a household in which there is a transmissible case of a communicable disease that may be food borne;
(3) is known to be a carrier of the organisms causing a communicable disease that may be food borne; or
(4) has a local infection that is commonly transmitted through the handling of food.
(b) A person, firm, corporation, or organization operating or managing a public eating place or vehicle or other place where food is manufactured, processed, prepared, dispensed, or handled in a manner or under circumstances that would permit the probable transmission of disease from a handler to a consumer may not employ a person described in Subsection (a) to handle the food, utensils, dishes, or serving implements.