Using Food in the Classroom - Texas Department of State Health 2025

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(a) All food items must be: (1) Covered and stored off the floor; (2) Stored on clean surfaces; (3) Protected from contamination; (4) Stored in a container that is protected from insects and rodents; (5) Stored in the refrigerator, if the food requires refrigeration; and. (6) Covered when stored in the refrigerator.
Requirements and Restrictions An individual who operates a cottage food production operation must successfully complete a basic food safety education or training program for food handlers accredited under Health and Safety Code, Chapter 438(D) .
Keep in mind that food safety is largely common sense, and its easy to pass if youve been paying attention to the course material. Probe Its Safe Food Handling Certificate Program promises a 99% pass rate, and weve got some tips to help you get there!
Starting this fall, Texas schools will no longer serve lunches containing certain food additives that have raised health concerns. The new law, SB 314, targets ingredients like brominated vegetable oil, potassium bromate, and red dye 3, among others.
Food safety and storage Keep high-risk food at 5 C or below or above 60 C to avoid the temperature danger zone and food poisoning. Store raw foods below cooked foods. Store food in suitable, covered containers. Avoid refreezing thawed foods. Check and observe the use-by dates on food products.

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The following are exempt from food handler training requirement: Certified Food Manager. Food establishment that only serves pre-packaged items. Temporary Food Establishment (in DSHS jurisdiction)

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