By Capelo H.B. No. 3610
77R4709 JAT-D
A BILL TO BE ENTITLED
1-1 AN ACT
1-2 relating to education and training programs for food service
1-3 workers.
1-4 BE IT ENACTED BY THE LEGISLATURE OF THE STATE OF TEXAS:
1-5 SECTION 1. Section 438.043, Health and Safety Code, is
1-6 amended to read as follows:
1-7 Sec. 438.043. REQUIREMENTS FOR ACCREDITATION. (a) The
1-8 Texas Board of Health by rule shall establish the course content
1-9 required for accreditation of education and training programs for
1-10 food service workers under Sections 438.042(a) and (b) [department
1-11 may not accredit an education or training program unless the
1-12 program includes:]
1-13 [(1) four hours of training on the subject of food,
1-14 including:]
1-15 [(A) a description of food-borne disease and its
1-16 cause and prevention; and]
1-17 [(B) protection of food in location, receipt,
1-18 storage, preparation, service, and transportation;]
1-19 [(2) four hours of training on the subject of food
1-20 service facilities, including:]
1-21 [(A) waste disposal and sanitary plumbing and
1-22 water;]
1-23 [(B) cleaning and sanitization of dishes and
1-24 utensils;]
2-1 [(C) storage of equipment and utensils;]
2-2 [(D) housekeeping procedures and schedules;]
2-3 [(E) proper handling of nonfood supplies,
2-4 including single service items, linens, and toxic materials; and]
2-5 [(F) cleanliness of the physical plant,
2-6 including building construction, ventilation, lighting, pest
2-7 control, and general safety of the environment;]
2-8 [(3) two hours of training on the subject of sanitary
2-9 habits for food handlers, including:]
2-10 [(A) personal hygiene, including proper dress,
2-11 handwashing, personal habits, and illness;]
2-12 [(B) food handling practices, including minimum
2-13 handling and proper use of food service utensils; and]
2-14 [(C) operational problems, including
2-15 identification and correction of commonly occurring deficiencies;
2-16 and]
2-17 [(4) four hours of training on the subject of
2-18 management in the food service industry, including:]
2-19 [(A) self-inspection promotion and techniques;]
2-20 [(B) motivation, including safety, the economics
2-21 of safe food handling, and planning to meet sanitation guidelines;
2-22 and]
2-23 [(C) personnel training, including management
2-24 responsibility, resources, and methods].
2-25 (b) In addition to the course requirements in Subsection
2-26 (a), the department shall require students of a program to take an
2-27 examination approved by the department to assist the department in
3-1 evaluating the program [that, to receive accreditation, a course
3-2 include an examination of at least one hour to allow the instructor
3-3 to evaluate the students' comprehension of the subject matter
3-4 covered].
3-5 [(c) The department shall ensure that each accredited
3-6 program may be presented in not less than 15 hours.]
3-7 [(d) The course requirements in Subsection (a) do not apply
3-8 to an education or training program for recertification.]
3-9 [(e) The department may modify the requirements of
3-10 Subsection (a), (b), or (c) for a course used in training employees
3-11 under the common control of a single entity.]
3-12 SECTION 2. Section 438.046(b), Health and Safety Code, is
3-13 amended to read as follows:
3-14 (b) A local health jurisdiction that requires training for a
3-15 food service worker shall accept as sufficient to meet the
3-16 jurisdiction's training and testing requirements a training course
3-17 that is accredited by the department and listed with the registry.
3-18 [A food service worker trained in a course for the employees of a
3-19 single entity is considered to have met a local health
3-20 jurisdiction's training and testing requirements only as to food
3-21 service performed for that entity.]
3-22 SECTION 3. Section 438.042(b), Health and Safety Code, as
3-23 added by Chapter 539, Acts of the 72nd Legislature, Regular
3-24 Session, 1991, is repealed.
3-25 SECTION 4. This Act takes effect September 1, 2001.