Frequently Asked Questions

Yes. Your ServSafe or Food Handler certificate is a state-recognized training credential issued by an approved provider. However, the City of Houston requires a separate food establishment operating permit issued by the Houston Health Department. You need both: the training certificate (which we provide) and the city permit (which you obtain from the city). Most other Texas cities follow the county health department, but Houston, Austin, San Antonio, and a few others maintain their own permitting systems.

The ServSafe Manager certification (CFPM) is valid for 5 years from your exam date. This is recognized statewide across all 254 Texas counties. We recommend scheduling your renewal 30–60 days before expiration to maintain continuous compliance. The Food Handler Certification validity varies — Texas does not mandate a statewide expiration, but some local jurisdictions and employers require renewal every 2–3 years.

HB 2844, effective 2026, creates a statewide mobile food unit license that replaces the patchwork of city-by-city permits. Food trucks, trailers, and mobile food units now need this single statewide license, which includes proof of a food safety training program (like ServSafe or a Food Handler certificate). This means you can operate across Texas with one license instead of obtaining separate permits in each city.

It depends on your role. Texas requires that every food establishment have at least one Certified Food Protection Manager (CFPM) on staff — that is the ServSafe Manager certification. All other food service employees typically need a Food Handler Certification. If you are a manager, your CFPM certificate satisfies both requirements. If you are a line cook, server, or other non-management staff, a Food Handler Certification is sufficient.

Yes. The ServSafe Manager certification is a nationally recognized credential accredited by ANSI. A valid ServSafe certificate earned in any U.S. state is accepted in Texas. However, some local jurisdictions (like the City of Houston) may have additional permitting requirements beyond the certificate itself. The Food Handler Certification requirements vary more — check with your specific county or city health department.

Based on DSHS inspection data, the most frequently cited violations include: improper hot/cold holding temperatures, inadequate handwashing practices, cross-contamination between raw and ready-to-eat foods, expired or improperly labeled food items, and lack of a certified food protection manager on duty. Our Pre-Inspection Self-Audit Checklist (available in the document library above) covers the top 20 red flags.