Texas House Bill HB2233

Texas 2011 - 82nd Regular

• Out of House Committee: 4/27/11
• Introduced: 3/4/11
• Voted on by House: 5/12/11
• Refer: 3/10/11
• Report Pass: 4/19/11
• Engrossed: 5/12/11
• Refer: 5/13/11

Caption

Relating to certain contracts entered into by school districts for another entity to provide food services at one or more district schools.

Impact

The implementation of HB2233 will directly influence how school districts engage with food service providers, potentially elevating service quality and efficiency in managing school meal programs. The requirements laid out in the bill promote a standardized approach to procurement, which is expected to enhance accountability and ensure that funds are utilized effectively. Furthermore, this amendment may provide schools with additional leverage in negotiating terms with service providers since they will be obligated to meet the value criteria set forth in the legislation.

Summary

House Bill 2233 aims to amend the Education Code concerning contracts entered into by school districts with external entities for food services. The central purpose of the bill is to establish clearer requirements for these contracts, ensuring that any secondary contracts made by the service providers remain aligned with the value determination criteria outlined in the Education Code. By mandating that contracts offer the best value for both the school district and the contracting entity, the bill emphasizes transparency and cost-effectiveness in public school food service provisions.

Contention

Despite the intent to streamline and improve the procurement process, there could be concerns regarding the implications this bill may have on local control within school districts. Critics may highlight the possibility that mandating certain procurement protocols might limit schools' flexibility to choose service providers that best fit their community's unique needs. Additionally, as the bill commercializes food services further, there can be debates about the balance between achieving cost efficiency and maintaining quality health standards in food served to students.