Texas Register, Volume 3, Number 5, Pages 183-226, January 17, 1978 Page: 197
183-226 p. ; 28 cm.View a full description of this periodical.
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197
(x), "Temporary food service establishment" means a
food service establishment that operates at a fixed location
for a period of time of not more than 14 consecutive days in
conjunction with a single event or celebration.
(y) "Utensil" means any implement used in the
-storage, preparation, transportation, or service of food.
.003. Food Care.
(a) Food supplies.
(1) General. Food shall be in sound condition, free
- from spoilage, filth, or other contamination and shall be safe
for human consumption. Food shall be obtained from sources
that comply with all laws relating to food and food labeling
The use of food in hermetically sealed containers that was
not prepared in a food processing establishment is prohibited.
(2) Special requirements.
(A) Fluid milk and fluid milk products used or
served shall be pasteurized and shall meet the Grade A
quality standards as established by law. Dry milk and dry
milk products shall be made from pasteurized milk and milk
products.
(B) Fresh and frozen shucked shellfish (oysters,
clams, or mussels)shall be packed in nonreturnable packages
identified with the name and address of the original shell
stock processor, shucker-packer, or repacker, and the inter-
state certification number issued according to law. Shell
stock andfshucked shellfish shall be kept in the container in
which they were received until they are used. Each container
of unshucked shell stock (oysters, clams, or mussels) shall be
identified by an attached tag that states the name and ad-
dress of the original shell stock processor, the kind and quan-
tity of shell stock, and an interstate certification number
issued by the state or foreign shellfish control agency.
(C) Only clean whole eggs, with shell intact and
without cracks or checks or pasteurized liquid, frozen, or dry
eggs or pasteurized dry egg products shall be used, except
that hard-boiled, peeled eggs, commercially prepared and
packaged, may be used.
(b) Food protection.
(1) General. At all times, including while being
stored, prepared, displayed, served, or transported, food shall
be protected from potential contamination, including dust,
insects, rodents, unclean equipment and utensils, unnecess-
ary handling, coughs and sneezes, flooding, drainage, and
overhead leakage or overhead drippage from condensation.
The internal temperature of potentially hazardous food shall
be 45 degrees Fahrenheit (seven degrees centigrade) or below
or 140 degrees Fahrenheit (60 degrees centigrade) or above
at all times, except as otherwise provided in these rules.
(2) Emergency occurrences. In the event of an occur-
rence, such as a fire, flood, power outage, or similar event,
which might result in the contamination of food, or which
might prevent potentially hazardous food from being held at
required temperatures, the person in charge shall im-
mediately contact the regulatory authority. Upon receiving
notice of this occurrence, the regulatory authority shall take
whatever action that it deems necessary to protect the public
health.
(c) Food storage.
(1) General.
(A) Food, whether raw or prepared, if removed
from the container or package in which it was obtained, shall
be stored in a clean covered container except during neces-
sary periods of preparation or service. Container covers shallbe impervious and nonabsorbent, except that linens or
napkins may be used for lining or covering bread or roll con-
tainers. Solid cuts of meat shall be protected by being
covered in storage, except that quarters or sides of meat may
be hung uncovered on clean sanitized hooks if no food product
is stored beneath the meat.
(B) Containers of food shall be stored a minimum
of six inches above the floor in the manner that protects the
food from splash and other contamination, and that permits
easy cleaning of the storage area, except that:
(i) metal pressurized beverage containers, and
cased food packaged in cans, glass, or other waterproof con-
tainers need not be elevated when the food container is not
exposed to floor moisture; and
(ii) containers may be stored on dollies, racks, or
pallets, provided such equipment is easily moveable.
(C) Food and containers of food shall not be stored
underBxposed or unprotected sewer lines or water lines, ex-
cept for automatic fire protection sprinkler heads that may
be required by law. The storage of food in toilet rooms or
vestibules is prohibited.
(D) Food not subject to further washing or cooking
before servingshall be stored in a way that protects it against
cross-contamination from food requiring washing or cooking.
(E) Packaged food shall not be stored in contact
with water or undrained ice. Wrapped sandwiches shall not
be stored in direct contact -with ice.
(F) Unless its identity is unmistakable, bulk food
such as cooking oil, syrup, salt, sugar, or flour not stored in
the product container or package in which it was obtained
shall be stored in a container identifying the food by common.
name.
(2) Refrigerated storage.
(A) Conveniently located refrigeration facilities or
effectively insulated facilities shall be provided to assure the
maintenance of all potentially hazardous food at required
temperatures during storage. Each mechanically refriger-
ated facility storing potentially hazardous food shall be pro-
vided with a numerically scaled indicating thermometer, ac-
curate to plus or minus three degrees Fahrenheit, located to
measure the air temperature in the warmest part of the
facility and located to be easily readable. Recording ther-
mometers, accurate to plus or minus three degrees
Fahrenheit, may be used in lieu of indicating thermometers.
S (B) Potentially hazardous food requiring refrigera-
tion after preparation shall be rapidly cooled to an internal
temperature of 45 degrees Fahrenheit (seven degrees cen-
tigrade) or below. Potentially hazardous foods of large
volume or prepared in large quantities shall be rapidly cooled
utilizing such methods as shallow pans, agitation, quick chill-
ing, or water circulation external to the food container so
that the cooling period shall not exceed four hours. Poten-
tially hazardous food to be transported shall be prechilled
and hold at a temperature of 45 degrees Fahrenheit (seven
degrees centigrade) or below unless maintained in accord-
ance with subsection (3) (B) of Section (c) of this rule.
(C) Frozen foods shall be kept frozen and shall be
stored at a temperature of zero degrees Fahrenheit (minus 18
degrees centigrade) or below.
(D) Ice intended for human consumption shall not
be used as a medium for cooling stored food, food containers,
or food utensils, except that such ice may be used for cooling
tubes conveying beverages or beverage ingredients to a dis-Volume 3. Number 5. hnuury 1 7. 1978
- .
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Texas. Secretary of State. Texas Register, Volume 3, Number 5, Pages 183-226, January 17, 1978, periodical, January 17, 1978; Austin, Texas. (https://texashistory.unt.edu/ark:/67531/metapth252892/m1/15/: accessed April 28, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting UNT Libraries Government Documents Department.