(a) Purpose. This section is intended to provide the framework for accrediting manager level food safety training programs in accordance with the Texas Health and Safety Code, Chapter 438, Subchapter D, Food Service Programs. A uniform standard governing the accreditation of food safety programs enhances the recognition of reciprocity among regulatory agencies and reduces the expense of duplicate education incurred when food establishment managers work in multiple regulatory jurisdictions. Education of the food establishment manager provides more qualified personnel, thereby reducing the risk of foodborne illness outbreaks caused by improper food preparation and handling techniques.
(b) Definitions. The following words and terms when used in this section shall have the following meanings unless the context clearly indicates otherwise.
  (1) Accredited certified food manager training program--A certified food manager training and testing program approved by the department that meets the standards set forth in this section.
  (2) Alternative training methods--Training other than classroom, including but not limited to distance learning, computerized training programs, and correspondence courses.
  (3) ANSI-CFP Program Accreditation--Accreditation by the American National Standard Institute (ANSI) and the Conference for Food Protection (CFP), which accredit programs as outlined in the CFP Standards for Accreditation of Food Protection Manager Certification Programs.
  (4) Certificate--The documentation issued by a department-approved ANSI-CFP Program examination licensee verifying that an individual has complied with the requirements of this section.
  (5) Certification--The process whereby a certified food manager certificate is issued.
  (6) Certified food manager--A person who has demonstrated that he or she has the knowledge, skills and abilities required to protect the public from foodborne illness by means of successfully completing a certified food manager examination and becoming certified as described in this section.
  (7) Certified food manager examination--A department-approved ANSI-CFP Program accredited on-site examination for food manager certification.
  (8) Certified food manager program; certified food management program--A training program accredited by the department that provides food safety education for food establishment managers and administers a certified food manager examination for certification or recertification purposes.
    (A) Certification program--A certified food manager program whose course work consists of a minimum of 14 hours of instruction on food safety topics which may include traditional or alternative methods of training, including distance education, and at least a one-hour certified food manager examination.
    (B) Recertification program--A certified food manager program whose course work consists of a minimum of six hours of instruction on food safety topics, which may include traditional or alternative methods of training, including distance education, and a certified food manager examination.
  (9) Continuing education--Documented professional education or activities that provide for the continued proficiency of a certified food management program instructor.
  (10) Department--The Texas Department of State Health Services.
  (11) Food--A raw, cooked, or processed edible substance, ice, beverage or ingredient used or intended for use or for sale in whole or in part for human consumption, or chewing gum.
  (12) Food establishment--
    (A) Food establishment means an operation that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption:
      (i) such as a restaurant; retail food store; satellite or catered feeding location; catering operation if the operation provides food directly to a consumer or to a conveyance used to transport people; market; vending location; conveyance used to transport people; institution; or food bank; and
      (ii) that relinquishes possession of food to a consumer directly, or indirectly through a delivery service such as home delivery of grocery orders or restaurant takeout orders, or delivery service that is provided by common carriers.
    (B) Food establishment includes:
      (i) an element of the operation such as a transportation vehicle or a central preparation facility that supplies a vending location or satellite feeding location unless the vending or feeding location is permitted by the regulatory authority; and
      (ii) an operation that is conducted in a mobile, stationary, temporary, or permanent facility or location; where consumption is on or off the premises; and regardless of whether there is a charge for the food.
    (C) Food establishment does not include:
      (i) an establishment that offers only prepackaged foods that are not potentially hazardous;
      (ii) a produce stand that only offers whole, uncut fresh fruits and vegetables;
      (iii) a food processing plant;
      (iv) a kitchen in a private home if only food that is not potentially hazardous is prepared for sale or service at a function such as a religious or charitable organization's bake sale if allowed by law;
      (v) an area where food that is prepared as specified in clause (iv) of this subparagraph is sold or offered for human consumption;
      (vi) a Bed and Breakfast Limited facility as defined in these rules; or
      (vii) a private home that receives catered or home-delivered food.
  (13) Law--Applicable local, state and federal statutes, regulations and ordinances.
  (14) Licensee--The individual, corporation or company that is licensed by the department to operate certified food management programs.
  (15) On-site examination--An ANSI-CFP Program accredited paper and computer-based examination for food manager certification administered by a certified food manager program.
  (16) Person--An association, corporation, partnership, individual, or other legal entity, government or governmental subdivision or agency.
  (17) Qualified instructor--An individual whose educational background and work experience meet the requirements for approval as a qualified food management program instructor as described in this section.
  (18) Reciprocity--Acceptance by state and local regulatory authorities of a department-approved certified food manager certificate.
  (19) Regulatory authority--The local, state, or federal enforcement body or authorized representative having jurisdiction over the food establishment.
  (20) Single entity--A corporation that educates only its own employees.
  (21) Sponsor--An individual designated in writing to the department, by the licensee, as the person responsible for administrative management of the certified food manager program.
  (22) Two-Year Renewal Certificate--The certificate issued by the department from May 6, 2004 to April 24, 2008, verifying that a certified food manager has completed the application and submission of fees for renewal of a department-issued certificate.
(c) Certified food manager.
  (1) Certified food manager responsibilities. Responsibilities of a certified food manager include:
    (A) identifying hazards in the day-to-day operation of a food establishment that provides food for human consumption;
    (B) developing or implementing specific policies, procedures or standards aimed at preventing foodborne illness;
    (C) coordinating, training, supervising or directing food preparation activities, and taking corrective action as needed to protect the health of the consumer;
    (D) training the food establishment employees on the principles of food safety; and
    (E) conducting in-house self-inspections of daily operations on a periodic basis to ensure that policies and procedures concerning food safety are being followed.
  (2) Certification by training and food safety examination. To be certified, a food manager shall complete an accredited certified food management certification or recertification program and pass a certified food manager examination. A state-approved examination for issuance or renewal of a food manager certificate must test an applicant on the food allergen awareness information described by Texas Health and Safety Code §437.027(b).
  (3) Certificate reciprocity. Department-approved food manager certificates shall be recognized statewide by regulatory authorities as the only valid proof of successful completion of a department-accredited certified food management program.
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(4) Certificate availability. The original certified food manager certificate shall be posted in a location in the food establishment that is conspicuous to consumers.
(d) Certification program course curriculum. A certification program shall include a minimum of 14 hours of food safety training utilizing the training and time requirements in Texas Health and Safety Code, §438.043(a).
(e) Recertification program course curriculum. A recertification training program shall include a minimum of six hours of food safety training.
(f) Requirements for qualification of instructors. The instructors for all certified food management programs shall be department-qualified prior to teaching a class. The instructors for all certified food management programs shall meet the qualifications in these rules. Instructors meeting these qualifications shall be approved for the two-year permit term of the certified food management program licensee. The completed application form shall be submitted to the department through the accredited certified food management program licensee.
  (1) New instructors. A completed application for new instructors shall be submitted by the program licensee to the department with the following documentation:
    (A) the completed and signed application form;
    (B) a copy of a valid food management certificate; and
    (C) verification of education or experience in food safety documented by one of the following:
      (i) an associate or higher college degree from an accredited institution in a major related to food safety or environmental health, evidenced by a copy of the candidate's diploma or transcript;
      (ii) five years of food establishment work experience as a food manager verified in an attached resume; or
      (iii) two years of regulatory food inspection experience verified in an attached resume.
  (2) Nationally accredited program instructors. Nationally accredited program instructors who have met the minimum standards as set forth by this section shall be given reciprocity when instructing and administering an ANSI-CFP Program Accreditation examination.
(g) Responsibilities of qualified instructors.
  (1) Compliance with certified food management program laws and rules. All qualified instructors are responsible for compliance with applicable certified food management program laws and rules.
  (2) Training requirements. All qualified instructors are responsible for instructing the course content as specified in subsection (o)(3) of this section, and meeting the training time requirements as specified in subsection (n)(6) of this section.
(h) Requirements for the renewal of qualified instructors. In order to renew an instructor's qualification, the program licensee shall comply with the requirements of this subsection.
  (1) Contact hours for continuing education. Certified food management programs shall submit a renewal application and documentation of five contact hours of continuing education for each instructor during the two-year certified food manager program license period to maintain qualification as a certified food manager program instructor.
  (2) Accepted continuing education topics. Continuing education topics may include areas in food safety or instruction enhancement.
  (3) Verification of continuing education. The following may be used for continuing education:
    (A) a certificate of completion for a course or seminar with the participant's name, course name, date and number of contact hours earned;
    (B) a college transcript with course description; or
    (C) other documentation of attendance as approved by the department.
(i) On-site examination. ANSI-CFP Program accredited food safety certification examinations shall be the only department-approved paper and computer-based certified food manager examinations.
(j) Certified food manager certificates.
  (1) General certificate issuance. Certificates shall be issued by the department-approved examination provider. Candidates whose certificates are issued after successful passage of a department-approved examination shall be deemed to meet the requirements for food manager certification.
  (2) Certificate period. A certified food manager certificate issued by a department-approved examination provider under this section shall comply with the CFP Standards for Accreditation of Food Protection Manager Certification Programs, §7.3, Effective Date of Certificate, as amended.
  (3) Recertification. Candidates may become recertified by taking a recertification class and passing a department-approved examination, or by passing an examination as described in §229.176(i)(3) of this title (relating to Certification of Food Managers).
  (4) Certification through single entity corporations. Candidates from accredited single entity corporations may receive food manager certificates as described in this section, except that the food manager certificate shall:
    (A) clearly indicate that the certificate is valid for food manager duties performed for the single entity only;
    (B) be recognized by regulatory authorities for only that single entity; and
    (C) not receive reciprocity or recertification.
(k) Department certificate.
  (1) Two-year renewal certificate. Certified food manager certificates issued by the department from May 6, 2004 to April 24, 2008, shall be renewed every two years and may be renewed two times.
  (2) Department certificate replacement. An individual requesting a certified food manager certificate replacement shall submit a completed written application to the department with the appropriate non-refundable fee. Replacement certificates will bear the same expiration date as the original certificate.
(l) Department certificate fees.
  (1) Two-year renewal certificate fee. The fee for renewal of a two-year certificate issued shall be $10.
  (2) Replacement certificate fee. A replacement certificate fee for the department examination shall be $15.
  (3) Texas.gov fee. For all applications and renewal applications, the department is authorized to collect subscription and convenience fees, in amounts determined by Texas.gov, to recover costs associated with application and renewal application processing through Texas.gov.
(m) Licensing of single entity certified food management programs. In addition to the licensing requirements as specified in subsection (n) of this section, a corporation wishing to use a single entity option, which offers course length and topic requirements as specified in Texas Health and Safety Code, §438.043(a), shall submit to the department:
  (1) a copy of the course syllabus; and
  (2) a copy of the course curriculum.
(n) Licensing of certified food management program licensee. The department shall issue a license of accreditation to each certified food management program licensee who has demonstrated compliance with this section. A license issued under these rules shall expire two years from the date of issuance. This license is not transferable on change of ownership, name, or site location.
  (1) Application. A person wishing to apply for a certification or recertification certified food management program license shall submit a completed application to the department.
  (2) Security agreement. The licensee shall submit a signed security agreement stating that individual examination items, examination item banks, certified food manager certification examinations, examination answer sheets, and candidate scores shall be secure at all times, and during administration that the examinations shall remain secure.
  (3) Certified food management program license fee. The completed license application shall include the appropriate non-refundable fee as specified in subsection (p)(1) of this section.
  (4) Sponsor. The licensee may designate a certified food manager program sponsor as the person responsible for the administrative management of the program.
  (5) Qualified instructor. The licensee shall provide a list of all qualified food management program instructors who plan to teach an accredited certification or recertification course to the department. A completed instructor application, along with other necessary documentation shall be submitted for all non-qualified instructors.
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(6) Course syllabus. The licensee shall provide a course syllabus to the department verifying the minimum of 14 hours of training for a certification program as specified in subsection (d) of this section and a minimum of six hours of training for a recertification program as specified in subsection (e) of this section. The training methods shall be designated on the application. A course curriculum shall be available for review to verify the course syllabus.
  (7) Certification examination. Department-approved examinations utilized by the certified food management programs shall be designated on the completed application.
(o) Responsibilities of a licensee.
  (1) Compliance with certified food management program laws and rules. The licensee is responsible for compliance with applicable certified food management program laws and rules.
  (2) Payment of fees. All fees shall be non-refundable and paid as specified in subsection (p) of this section.
  (3) Certified food management program course content. All certified food management programs shall be taught utilizing the training and time requirements in Texas Health and Safety Code, §438.043(a).
  (4) Change of sponsor. The licensee shall notify the department in writing of the name of the new program sponsor.
  (5) Change of qualified instructor. The licensee shall ensure that only a department-qualified instructor serves as the instructor for the certified food management program. All new instructors shall complete the application for new instructors that shall be submitted by the licensee to the department with the applicable documentation. Licensees shall instruct all new instructors on the applicable laws and rules and administrative responsibilities.
(p) Required fees. All fees are payable to the Department of State Health Services and are non-refundable. Licensees shall submit fees with the appropriate form that relates to the fee category. A current license shall only be issued when all past due fees and late fees are paid for all years of operation in Texas. The fees shall be:
  (1) Certified food manager program license fee for initial, renewal, or change of ownership. The certified food manger program license fee shall be $600 for a two-year license for each certification or recertification program.
  (2) Certified food manager program amended license fee. Program amendment fees shall be $300 for each certification or recertification program.
  (3) Late fee. Certified food manager licensees submitting a completed renewal application to the department after the expiration date shall pay an additional $100 as a late fee.
  (4) Texas.gov fee. For all applications and renewal applications, the department is authorized to collect subscription and convenience fees, in amounts determined by Texas.gov, to recover costs associated with application and renewal application processing through Texas.gov.
(q) Certified food management program registry. The department shall maintain a program registry of all accredited certification and recertification programs. The registry shall be made available on the department website.
(r) Department audits. Audits of examination and classroom may be conducted to assess program compliance. Audits may be based on analysis of data compiled by the department. The licensee shall allow personnel authorized by the department access for the purposes of an audit.
(s) Denial, suspension and revocation of program accreditation. An accredited food manager program license may be denied, suspended or revoked for the following reasons:
  (1) breach of the security agreement;
  (2) delinquency in payment of fees as described in this section; or
  (3) violation of the provisions of this section.
(t) Denial, suspension and revocation procedures. Denial, suspension and revocation procedures under this section shall be conducted in accordance with the Administrative Procedure Act, Texas Government Code, Chapter 2001.
(u) Suspension of License Relating to Child Support and Child Custody.
  (1) On receipt of a final court order or attorney general's order suspending a license due to failure to pay child support or for failure to comply with the terms of a court order providing for the possession of or access to a child, the department shall immediately determine if a license has been issued to the obligator named and:
    (A) record the suspension of the license in the department's records;
    (B) report the suspension as appropriate; and
    (C) demand surrender of the suspended license.
  (2) The department shall implement the terms of a final court or attorney general's order suspending a license without additional review or hearing. The board will provide notice as appropriate to the licensee or to others concerned with the license.
  (3) The department may not modify, remand, reverse, vacate, or stay a court or attorney general's order suspending a license issued under the Texas Family Code, Chapter 232, and may not review, vacate, or reconsider the terms of an order.
  (4) A licensee who is the subject of a final court or attorney general's order suspending his or her license is not entitled to a refund for any fee paid to the department.
  (5) If a suspension overlaps a license renewal period, an individual with a license suspended under this section shall comply with the normal renewal procedures in the Act and this chapter; however, the license will not be renewed until subsections (l) and (m) of this section are met.

Source Note: The provisions of this §229.172 adopted to be effective January 20, 2010, 35 TexReg 377; amended to be effective December 1, 2023, 48 TexReg 6918