Texas § 438.043 REQUIREMENTS FOR ACCREDITATION.

Texas Statutes

§ 438.043 — REQUIREMENTS FOR ACCREDITATION.

Texas § 438.043

Code HSHealth and Safety Code

This text of Texas § 438.043 (REQUIREMENTS FOR ACCREDITATION.) 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. § 438.043 (2026).

Text

Sec. 438.043. REQUIREMENTS FOR ACCREDITATION.

(a)The department may not accredit an education or training program unless the program includes:

(1)four hours of training on the subject of food, including:

(A)a description of food-borne disease and its cause and prevention;

(B)protection of food in location, receipt, storage, preparation, service, and transportation; and

(C)the food allergen awareness information described by Section 437.027 (b);

(2)four hours of training on the subject of food service facilities, including:

(A)waste disposal and sanitary plumbing and water;

(B)cleaning and sanitization of dishes and utensils;

(C)storage of equipment and utensils;

(D)housekeeping procedures and schedules;

(E)proper handling of nonfood supplies, including single service items, line

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Sec. 438.043. REQUIREMENTS FOR ACCREDITATION. (a) The department may not accredit an education or training program unless the program includes:
(1) four hours of training on the subject of food, including:
(A) a description of food-borne disease and its cause and prevention;
(B) protection of food in location, receipt, storage, preparation, service, and transportation; and
(C) the food allergen awareness information described by Section 437.027 (b);
(2) four hours of training on the subject of food service facilities, including:
(A) waste disposal and sanitary plumbing and water;
(B) cleaning and sanitization of dishes and utensils;
(C) storage of equipment and utensils;
(D) housekeeping procedures and schedules;
(E) proper handling of nonfood supplies, including single service items, linens, and toxic materials; and
(F) cleanliness of the physical plant, including building construction, ventilation, lighting, pest control, and general safety of the environment;
(3) two hours of training on the subject of sanitary habits for food handlers, including:
(A) personal hygiene, including proper dress, handwashing, personal habits, and illness;
(B) food handling practices, including minimum handling and proper use of food service utensils; and
(C) operational problems, including identification and correction of commonly occurring deficiencies; and
(4) four hours of training on the subject of management in the food service industry, including:
(A) self-inspection promotion and techniques;
(B) motivation, including safety, the economics of safe food handling, and planning to meet sanitation guidelines; and
(C) personnel training, including management responsibility, resources, and methods.
(b) In addition to the course requirements in Subsection (a), the department shall require that, to receive accreditation, a course include an examination of at least one hour to allow the instructor to evaluate the students' comprehension of the subject matter covered.
(c) The department shall ensure that each accredited program may be presented in not less than 15 hours.
(d) The course requirements in Subsection (a) do not apply to an education or training program for recertification.
(e) The department may modify the requirements of Subsection (a), (b), or (c) for a course used in training employees under the common control of a single entity.

Legislative History

Acts 1989, 71st Leg., ch. 678, Sec. 1, eff. Sept. 1, 1989. Amended by Acts 1991, 72nd Leg., ch. 885, Sec. 2, eff. Aug. 26, 1991; Acts 1995, 74th Leg., ch. 822, Sec. 1, eff. Aug. 28, 1995. Amended by: Acts 2023, 88th Leg., R.S., Ch. 1031 (S.B. 812 ), Sec. 3, eff. September 1, 2023.