The Texas Food Manager Certificate (FMC) confirms an individual possesses the knowledge necessary to safely manage food preparation and service operations. This certification safeguards public health by ensuring that management-level personnel understand and implement proper food handling practices to minimize the risk of foodborne illnesses. Obtaining the certificate demonstrates proficiency in preventing contamination, controlling temperatures, and maintaining sanitation within a food establishment.
The Legal Basis for Food Manager Certification in Texas
The requirement for food manager certification is established by the Texas Food Establishment Rules (TFER), found in Title 25 of the Texas Administrative Code. These state-level regulations govern retail food establishments across Texas and are based on the standards set forth in the federal Food and Drug Administration (FDA) Food Code. The TFER mandates that food service operations implement a system of control over food safety hazards.
The TFER dictates the necessity of having certified managers to enforce the state’s safety protocols. This legal framework ensures that at least one person with supervisory and management responsibility has demonstrated competency in food safety principles. The Texas Department of State Health Services (DSHS) oversees this program, which is authorized by the Texas Health and Safety Code.
Specific Roles That Require the Certificate
The core requirement applies to the individual designated as the person in charge (PIC) or the management-level employee responsible for food safety oversight. Texas law specifies that every food establishment must employ at least one Certified Food Protection Manager (CFPM) who has the authority to direct and control food preparation and service activities. This requirement extends to most public food service operations, including traditional restaurants, catering businesses, and institutional kitchens.
The CFPM exercises supervisory control over the day-to-day operations where food is handled, prepared, and served. The certificate is not required for every food employee, who must instead complete a separate food handler training course. The CFPM oversees the entire food safety system, including developing policies, training staff, and performing in-house self-inspections. The original certificate must be prominently displayed in a location conspicuous to consumers.
On-Site Presence Requirements
Texas regulations require that a Certified Food Protection Manager (CFPM) be on-site during all hours of operation. Whenever food is being prepared, handled, or served to the public, the certified individual must be physically present in the establishment. This ensures a person with demonstrated food safety knowledge is immediately available to supervise and correct any unsafe practices.
The manager’s presence is necessary to direct all food preparation activities and ensure prompt corrective actions are taken if a food safety issue arises. This mandate addresses the moment-to-moment supervision of food handling, distinguishing it from simply employing a certified manager.
Obtaining and Maintaining the Texas Food Manager Certificate
To obtain the Texas Food Manager Certificate, a candidate must successfully pass an examination that is part of an accredited program. The examination must be approved by the Texas Department of State Health Services (DSHS) or accredited by the American National Standards Institute (ANSI) and the Conference for Food Protection (CFP). Most candidates choose to take a training course before sitting for the exam.
The certification is valid for five years from the date of issuance. Managers must renew the credential by retaking and passing the approved examination. Examinations are available through various licensed programs, test sites, and internet providers, often offered online with proctoring. Upon passing, the individual receives a certificate that must be posted at the food establishment.
Exemptions and Local Variations
Certain types of food establishments are exempt from the food manager certification requirement based on the nature of their operation. Establishments that handle only pre-packaged food and do not prepare or package food are generally exempt from the mandate. Additional exemptions often apply to child-care facilities, nonprofit organizations, and establishments that do not handle exposed Time/Temperature Control for Safety (TCS) foods.
The state sets the minimum standard, but local health departments often have the authority to impose stricter or additional requirements. A local ordinance might require a greater number of certified managers or necessitate specific local registration procedures. Food establishments must check with the local health authority to ensure full compliance with all relevant regulations, which may exceed the minimum state-level rules.