Texas Register, Volume 34, Number 33, Pages 5445-5614, August 14, 2009 Page: 5,479
5445-5614 p. ; 28 cm.View a full description of this periodical.
Extracted Text
The following text was automatically extracted from the image on this page using optical character recognition software:
(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 depart-
ment-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 demon-
strated 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 depart-
ment-approved ANSI-CFP Program accredited on-site examination
for food manager certification.
(8) Certified food manager program; certified food man-
agement 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 in-
struction on food safety topics, which may include traditional or alter-
native methods of training, including distance education, and a certified
food manager examination.
(9) Continuing education--Documented professional edu-
cation or activities that provide for the continued proficiency of a cer-
tified food management program instructor.
(10) Department--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 hu-
man 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 peo-
ple; market; vending location; conveyance used to transport people;
institution; or food bank; and
(ii) that relinquishes possession of food to a con-
sumer directly, or indirectly through a delivery service such as home
delivery of grocery orders or restaurant takeout orders, or delivery ser-
vice that is provided by common carriers.
(B) Food establishment includes:
(i) an element of the operation such as a transporta-
tion vehicle or a central preparation facility that supplies a vending lo-cation or satellite feeding location unless the vending or feeding loca-
tion is permitted by the regulatory authority; and
(ii) an operation that is conducted in a mobile, sta-
tionary, temporary, or permanent facility or location; where consump-
tion 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 con-
sumption;
(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, reg-
ulations 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 accred-
ited paper and computer-based examination for food manager certifi-
cation administered by a certified food manager program.
(16) Person--An association, corporation, partnership, in-
dividual, 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 en-
forcement 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 administra-
tive 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.PROPOSED RULES August 14, 2009
34 TexReg 5479
Upcoming Pages
Here’s what’s next.
Search Inside
This issue can be searched. Note: Results may vary based on the legibility of text within the document.
Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Periodical.
Texas. Secretary of State. Texas Register, Volume 34, Number 33, Pages 5445-5614, August 14, 2009, periodical, August 14, 2009; Austin, Texas. (https://texashistory.unt.edu/ark:/67531/metapth90865/m1/34/: accessed July 16, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting UNT Libraries Government Documents Department.