Texas roadhouse restaurant nutrition certification test results
Texas Roadhouse, a popular destination in Austin, Texas, is taking a new approach to its food safety certification.
The restaurant’s owner, Dave Buell, said the test was not about “the certifications, but the certifications that are the most important for the customers.”
Buel said the certification will be based on the food’s “best-of-breed” status, which will be determined by the FDA.
The Texas Roadhouses food is certified by the U.S. Department of Agriculture’s (USDA) Food Safety Inspection Service (FSIS) and is approved by the Texas Department of State Health Services (DSHS).
Buell said his restaurants, which serve up an eclectic mix of American-made food items like beef brisket, pulled pork, and chicken, are not required to submit their food for certification because the certification process is more rigorous than the food itself.
“We have the highest standards for the food in our entire operation,” Bueld said.
Bueld also pointed out that he has a “very good relationship with the FDA” and has been in touch with the agency several times to help them with the certification.
“The FDA has a very strong relationship with us,” he said.
“I think the most consistent thing that we’ve heard from them is that if we do things right and do what they recommend, it should help the FDA.”
Buels food certification has already been approved by USFS, and his restaurant has also had a Food Safety Certification Program approval.
Bues certification, he said, is about getting people to understand what their food is, and the certification program is a way for the restaurant to improve.
“There are no guidelines that dictate how you should prepare food,” Bues said.
He said his certification is “a way to get people to think about what they’re putting into their bodies” and is not meant to be a “certification for anything” but “a certification that we are doing what we’re supposed to do.”
Bues food certification will only be available through the state’s online food-safety certifications system.
He said the company will begin taking applications in the coming weeks.
“This is a really important step in helping the public understand what the foods they’re eating are,” Buerls said.
The testing will also help Texas make sure that the food the restaurants serve is safe to eat, Buella said.
The company has implemented “best of breed” testing in some of its restaurants and plans to continue doing so at all of its locations.
“You can’t say that a chicken breast is going to taste the same whether it’s cooked or raw, but if the food that’s being cooked is the best-of breed, then that’s the best,” Büll said.