Texas Senate Bill SB1887

Texas 2009 - 81st Regular

Caption

Relating to food handlers.

Impact

The enactment of SB1887 would significantly impact local regulations concerning food service establishments. It mandates that food handlers involved in on-site food preparation receive certification within 30 days of employment. However, establishments that handle only prepackaged food are exempted from this requirement, which aims to reduce unnecessary burdens on such businesses while ensuring that establishments involved in food preparation adhere strictly to health standards.

Summary

SB1887 is a legislative proposal aiming to regulate food handlers within the state of Texas. Specifically, it modifies Chapter 437 of the Health and Safety Code by introducing a requirement for certification for food handlers employed in food service establishments that prepare food on-site for sale to the public. The bill allows counties, public health districts, and the Department of Health to enforce certification requirements, effectively attempting to standardize certification practices while granting flexibility to local governance in public health matters.

Contention

A notable aspect of SB1887 is its balancing act between local control and state regulation. While the bill provides a framework for consistent certification of food handlers to enhance public health safety, it also allows for exemptions based on local determinations of necessity. This has led to discussions on whether the state should exert more control over food safety or whether local jurisdictions should retain the right to make these decisions based on community needs.

Additional_points

One significant provision within the bill states that individuals already employed as food handlers are not required to obtain certification until 60 days after the requirement takes effect. This transition period is likely intended to ease the implementation of the new regulations, allowing existing employees to comply without immediate pressure. Additionally, the bill outlines specific cleanliness requirements that food handlers must follow during their employment, thereby bolstering standards aimed at preventing health hazards associated with foodborne illnesses.