Texas Food Establishment Rules Field Inspection Manual

Texas Food Establishment Rules

October 2015

Texas Department of State Health Services

Division for Regulatory Services

Environmental and Consumer Safety Section

Policy, Standards, and Quality Assurance Unit

Public Sanitation and Retail Food Safety Group

Field Inspection Manual

Texas Food Establishment Rules

25 TAC §§228

Texas Department of State Health Services

Division for Regulatory Service

Environmental and Consumer Safety Section

Policy Standards and Quality Assurance Unit

Public Sanitation and Retail Food Safety Group

MC 1987 P.O. Box 149347

Austin, TX 78714-9347

Effective Date: October 11, 2015

Table of Contents

Subchapter A. General Provisions ....................................................................................................1

§228.1. Purpose ......................................................................................................................1

§228.2. Definitions.................................................................................................................1

Subchapter B. Management and Personnel ......................................................................................20

§228.31. Responsibility ........................................................................................................20

(a) Present ............................................................................................................20

(b) Person In Charge ............................................................................................20

§228.32. Knowledge. ............................................................................................................20

§228.33. Certified Food Protection Manager and Food Handler Requirements ..................22

(a) Certified food protection manager course and pass exam .............................22

(b) Certified food protection manager certification posted .................................22

(d) Accredited food handler course requirement .................................................22

(e) Food handler requirement effective September 1, 2016 and certificate

provided .........................................................................................................22

(f) Exception to food handler requirement ..........................................................23

§228.34. Duties .....................................................................................................................23

§228.35. Responsibilities and Reporting Symptoms and Diagnosis ....................................24

(a) Responsibility of person in charge to require reporting by food employees

and applicants.................................................................................................24

(b) Notification by person in charge to require reporting by food employees

and applicants.................................................................................................26

(d) Person in charge responsible for reporting, exclusion and restriction ...........27

(e) Responsibility of a food employee or applicant to report to the person in

charge .............................................................................................................27

(f) Food employee compliance ...........................................................................27

§228.36. Conditions of Exclusions and Restrictions ............................................................27

§228.37. Managing Exclusions and Restrictions ..................................................................29

§228.38. Hands and Arms ....................................................................................................35

(a) Clean condition ..............................................................................................35

(b) Cleaning procedure for handwashing ............................................................35

(d) When to wash .................................................................................................36

(e) Where to wash................................................................................................36

(f) Hand antiseptics .............................................................................................37

§228.39 Fingernail Maintenance .........................................................................................38

(a) Maintained .....................................................................................................38

(b) Polish, artificial nails .....................................................................................38

§228.40. Jewelry Prohibition ................................................................................................38

§228.41. Outer Clothing, Clean Condition ...........................................................................38

§228.42. Food Contamination Prevention. ...........................................................................38

(a) Eating, drinking, using tobacco .....................................................................38

(b) Discharges from eyes, nose, and mouth .........................................................39

§228.43. Hair Restraints .......................................................................................................39

(a) Effectiveness ..................................................................................................39

(b) Exemption ......................................................................................................39

§228.44. Animals, Handling Prohibitions ............................................................................39

(a) Handling prohibition ......................................................................................39

(b) Assistance animals, fish in aquariums, and display tanks .............................39

§228.45.

Contamination Events

............................................................................................39

Subchapter C. Food ...........................................................................................................................39

§228.61. Condition safe, Unadulterated, and Honestly Presented ........................................39

§228.62. Approved Sources ..................................................................................................39

(a) Compliance with Food Law ...........................................................................39

(b) Food in a hermetically sealed container.........................................................41

(d) Fish .................................................................................................................41

(e) Molluscan shellfish ........................................................................................41

(f) Wild mushrooms ............................................................................................41

(g) Exotic animals and game animals ..................................................................42

§228.63. Specifications for Receiving ..................................................................................44

(a) Temperature ...................................................................................................44

(b) Additives ........................................................................................................44

(c) Eggs................................................................................................................45

(d) Eggs and milk products, pasteurized .............................................................45

(e) Package integrity ............................................................................................45

(f) Ice ...................................................................................................................45

(g) Juice treated ...................................................................................................45

(h) Shucked shellfish, packaging and identifications ..........................................45

(i) Shellstock identification.................................................................................46

(j) Shellstock, condition ......................................................................................47

§228.64. Molluscan Shellfish, Original Container and Records ..........................................47

(a) Original container ..........................................................................................47

(b) Display ...........................................................................................................47

(d) Shucked shellfish repackaging .......................................................................48

(e) Shellstock, maintaining identification ...........................................................48

§228.65. Preventing Contamination by Employees ..............................................................49

(a) Preventing contamination from hands ...........................................................49

(b) Preventing contamination when tasting .........................................................51

§228.66. Preventing Food and Ingredient Contamination ....................................................51

(a) Separation, packaging and segregation ..........................................................51

(b) Food storage containers .................................................................................53

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(d) Protection from unapproved additives ...........................................................53

(e) Washing fruits and vegetables .......................................................................53

§228.67. Preventing Contamination from Ice Used as a Coolant .........................................54

(a) Exterior coolant, prohibited as ingredient ......................................................54

(b) Storage or display ..........................................................................................54

§228.68. Preventing Contamination from Equipment, Utensils, and Linens .......................54

(a) Food contact surfaces .....................................................................................54

(b) In use utensils , between-use storage .............................................................55

(d) Wiping cloths, use limitation .........................................................................55

(e) Gloves, use limitation ....................................................................................56

(f) Clean tablewear ..............................................................................................56

(g) Refilling returnables.......................................................................................57

§228.69. Preventing Contamination from the Premises .......................................................58

(a) Food storage ...................................................................................................58

(b) Food storage, prohibited areas .......................................................................59

(d) Food preparation ............................................................................................59

§228.70. Preventing Contamination by Consumers .............................................................59

(a) Food display ...................................................................................................59

(b) Condiments, protection ..................................................................................60

(d) Returned food and re-service of food ............................................................60

(e) Other sources .................................................................................................61

§228.71. Cooking ..................................................................................................................61

(a) Raw animal food ............................................................................................61

(b) Microwave .....................................................................................................63

(d) Non-continuous cooking of raw animal food ................................................63

§228.72. Freezing..................................................................................................................65

(a) Parasite destruction ........................................................................................65

(b) Records, creation and retention......................................................................66

§228.73. Reheating for Hot Holding.....................................................................................67

(a) Temperature ...................................................................................................67

(b) Microwave .....................................................................................................67

(d) Time ...............................................................................................................67

(e) Roast ..............................................................................................................67

§228.74. Juice Packaged in a Food Establishment ...............................................................67

(a) HACCP ..........................................................................................................67

(b) Labeling .........................................................................................................68

§228.75. Temperature and Time Control ..............................................................................68

(a) Frozen ............................................................................................................68

(b) Slacking..........................................................................................................68

(d) Cooling ...........................................................................................................69

(e) Cooling methods ............................................................................................70

(f) Hot and cold Holding .....................................................................................70

(g) Date marking ..................................................................................................71

(h) Ready to eat, time/temperature control for safety food, disposition ..............73

(i) Time as a public health control ......................................................................73

§228.76. Specialized Processing Methods, Variance Requirements ....................................75

§228.77. Clostridium Botulinum and Listeria Monocytogenes Controls ..............................76

§228.78. Food Identity, Presentation, On-Premises Labeling, and Accurate

Representation........................................................................................................................79

(a) Standards of identity ......................................................................................79

(b) Honestly presented .........................................................................................79

§228.79. Labeling .................................................................................................................80

(a) Food labels .....................................................................................................80

(b) Other forms of information ............................................................................81

§228.80. Consumer Advisory ...............................................................................................81

(a) Inform ............................................................................................................81

(b) Disclosure ......................................................................................................81

§228.81. Contaminated Food, Disposition. Discarding or reconditioning unsafe,

adulterated, contaminated food ..............................................................................................82

§228.82. Additional Safeguards, Special Requirements for Serving Highly Susceptible

Population ..............................................................................................................................82

§228.83. Donation of foods ..................................................................................................84

(a) Previous Service.............................................................................................84

(b) Time/temperature control for safety foods ....................................................85

(d) Shelf-life ........................................................................................................85

(e) Damaged foods ..............................................................................................85

(f) Distressed foods .............................................................................................85

Subchapter D. Equipment, Utensils, and Linens ..............................................................................85

§228.101. Multiuse materials ................................................................................................85

(a) Characteristics ................................................................................................85

(b) Cast Iron .........................................................................................................86

(c) Lead................................................................................................................86

(d) Copper ............................................................................................................86

(e) Galvanized metal ...........................................................................................86

(f) Sponges ..........................................................................................................87

(g) Wood ..............................................................................................................87

(h) Non-stick coatings .........................................................................................87

(i) Nonfood-contact surface ................................................................................87

§228.102. Single-Service and Single-Use, Characteristics ...................................................88

§228.103. Durability and Strength ........................................................................................88

(a) Equipment and utensils ..................................................................................88

(b) Temperature measuring devices ....................................................................88

§228.104. Cleanability ..........................................................................................................88

(a) Food-contact surface ......................................................................................89

(b) Exemption ......................................................................................................89

(d) “V” threads.....................................................................................................89

(e) Hot oil filtering equipment.............................................................................90

(f) Can opener .....................................................................................................90

(g) Nonfood-contact surface ................................................................................90

(h) Kick plates, removable...................................................................................90

(i) Ventilation hood systems, filters....................................................................90

§228.105. Accuracy of Temperature Measuring Devices ....................................................90

(a) Food ...............................................................................................................90

(b) Ambient air and water ....................................................................................90

§228.106. Functionality of Equipment .................................................................................91

(a) Ventilation hood systems, drip prevention ....................................................91

(b) Equipment openings, closures, and deflectors ...............................................91

(d) Vending machine, vending stage closure .......................................................92

(e) Bearings and gear boxes, leak proof ..............................................................92

(f) Beverage tubing, separation ...........................................................................93

(g) Ice units, separation of drains ........................................................................93

(h) Condenser unit, separation .............................................................................93

(i) Can openers on vending machine ..................................................................93

(j) Molluscan shellfish tank ................................................................................93

(k) Vending machines, automatic shutoff ............................................................93

(l) Temperature measuring device ......................................................................94

(m) Warewashing machines, data plate ................................................................95

(n) Warewashing machines, internal baffles .......................................................95

(o) Warewashing machines, temperature measuring device ...............................95

(p) Manual warewashing equipment, heaters and baskets ..................................95

(q) Warewashing machines, automatic dispensing of detergents

and sanitizers ..................................................................................................95

(r) Warewashing machines, flow pressure device ..............................................96

(s) Warewashing sinks and drainboards, self-draining .......................................96

(t) Equipment compartments, drainage ...............................................................96

(u) Vending machines, liquid waste products .....................................................96

(v) Case lot handling equipment, movability ......................................................97

(w) Vending machine doors and openings ...........................................................97

(x) Acceptability. Food equipment certification, classification ..........................97

§228.107. Equipment, Numbers and Capacities. ..................................................................97

(a) Cooling, heating, and holding capacities .......................................................97

(b) Manual warewashing, sink compartment requirements.................................97

(d) Ventilation hood systems, adequacy ..............................................................99

(e) Clothes washers and dryers ............................................................................100

§228.108. Utensils, Temperature Measuring Devices, and Testing Devices. ......................100

(a) Utensils, consumer self-service .....................................................................100

(b) Food temperature measuring device ..............................................................100

(d) Manual and mechanical warewashing ...........................................................100

(e) Sanitizing solutions, testing devices ..............................................................100

§228.109. Location and Installation, Equipment, Clothes Washers and Dryers, and

Storage Cabinets, Contamination Prevention. .......................................................................100

(a) Storage location .............................................................................................100

(b) Locker room limitation ..................................................................................100

§228.110. Installation............................................................................................................100

(a) Fixed equipment, spacing or sealing ..............................................................100

(b) Fixed equipment, elevation or sealing ...........................................................101

§228.111. Equipment, Maintenance and Operation..............................................................102

(a) Good repair and proper adjustment ................................................................102

(b) Cutting surfaces .............................................................................................102

(d) Warewashing equipment, cleaning frequency ...............................................102

(e) Warewashing machine, manufacturers’ operating instructions .....................102

(f) Warewashing sinks, use limitation ................................................................102

(g) Warewashing equipment, cleaning agents .....................................................103

(h) Warewashing equipment, clean solutions ......................................................103

(i) Manual warewashing, wash solution temperature .........................................103

(j) Mechanical warewashing, wash solution temperature...................................103

(k) Manual warewashing, hot water sanitization .................................................104

(l) Mechanical warewashing, hot water sanitization ..........................................104

(m) Mechanical warewashing, pressure ...............................................................104

(n) Manual and Mechanical, chemical sanitizer temperature, pH,

concentration and hardness ............................................................................104

(o) Manual warewashing, chemical sanitization using detergent-sanitizers .......105

(p) Warewashing equipment, chemical sanitizer concentration ..........................106

§228.112. Utensils and Temperature and Pressure Measuring Devices. ..............................106

(a) Good repair and calibration ...........................................................................106

(b) Single-service and single use-articles, required use ......................................106

(d) Shells, use limitation ......................................................................................107

§228.113. Cleaning of Equipment and Utensils ...................................................................107

§228.114. Frequency of Cleaning .........................................................................................107

(a) Food-contact surfaces and utensils ................................................................107

(b) Cooking and baking equipment .....................................................................109

§228.115. Methods of Cleaning. ...........................................................................................110

(a) Dry cleaning ...................................................................................................110

(b) Precleaning .....................................................................................................110

vii

(d) Wet cleaning ..................................................................................................111

(e) Alternative manual warewashing equipment .................................................111

(f) Rinsing procedures.........................................................................................111

§228.116. Sanitization, Objectives, Food-contact Surfaces and Utensils.............................112

§228.117. Sanitization Frequency, Before Use After Cleaning............................................112

§228.118. Sanitization Methods, Hot Water and Chemicals ................................................112

§228.119. Laundering, Clean Linens ....................................................................................113

§228.120. Laundering, Frequency, Specifications................................................................113

(a) Frequency .......................................................................................................113

(b) Cloth gloves ...................................................................................................113

(d) Wet wiping cloths ..........................................................................................113

(e) Dry wiping cloths ...........................................................................................113

§228.121. Laundering Methods ............................................................................................113

(a) Storage of soiled linens ..................................................................................113

(b) Mechanical washing.......................................................................................114

§228.122. Drying, Equipment and Utensils ..........................................................................114

(a) Equipment and utensils, air-drying required ..................................................114

(b) Wiping cloths, air-drying locations................................................................114

§228.123. Lubricating and Reassembling .............................................................................114

(a) Food-contact surface ......................................................................................114

(b) Equipment ......................................................................................................115

§228.124. Storage .................................................................................................................115

(a) Equipment, utensils, linens and single-service and single-use articles ..........115

(b) Prohibitions ....................................................................................................115

§228.125. Preventing Contamination ...................................................................................116

(a) Kitchenware and tableware ............................................................................116

(b) Soiled an clean tableware ...............................................................................116

(d) Rinsing after sanitizing ..................................................................................117

Subchapter E. Water, Plumbing, and Waste .....................................................................................117

§228.141. Source ..................................................................................................................117

(a) Approved system ...........................................................................................117

(b) System flushing and disinfection ...................................................................117

§228.142. Water Quality Standards ......................................................................................117

(a) Public and private water systems ...................................................................117

(b) Non-drinking water ........................................................................................118

(d) Sample report .................................................................................................118

§228.143. Water Quantity and Availability ..........................................................................118

(a) Capacity .........................................................................................................118

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(b) Pressure ..........................................................................................................118

(c) Hot water ........................................................................................................118

§228.144. Water Distribution, Delivery, and Retention Systems .........................................118

(a) Distribution ....................................................................................................118

(b) Alternative water supply ................................................................................119

§228.145. Plumbing Systems, Approved Materials .............................................................119

(a) Construction ...................................................................................................119

(b) Water filter .....................................................................................................119

§228.146. Plumbing Design, Construction, and Installation ................................................119

(a) Approved system and cleanable fixtures .......................................................119

(b) Handwashing facility, installation .................................................................119

(d) Backflow prevention, design standard ...........................................................120

(e) Conditioning device, design...........................................................................120

§228.147. Plumbing, Numbers and Capacities .....................................................................120

(a) Handwashing facilities ...................................................................................120

(b) Toilets and urinals ..........................................................................................120

(d) Backflow prevention device, when required .................................................121

(e) Backflow prevention device, carbonator .......................................................121

§228.148. Plumbing, Location and Placement .....................................................................121

(a) Handwashing facilities ...................................................................................121

(b) Backflow prevention, location .......................................................................121

§228.149. Plumbing, Operation and Maintenance................................................................121

(a) Using a handwash facility ..............................................................................121

(b) Prohibiting a cross connection .......................................................................122

(d) Water reservoir of fogging device, cleaning ..................................................122

(e) System maintained in good repair..................................................................123

(f) Mobile unit water tank and Mobile Food Unit water tank.............................123

§228.150. Sewage Retention, Drainage, and Delivery .........................................................125

(a) Mobile holding tank .......................................................................................125

(b) Food establishment drainage systems ............................................................125

(d) Grease trap .....................................................................................................126

(e) Conveying sewage .........................................................................................126

(f) Removing Mobile Food Unit wastes .............................................................126

(g) Flushing a waste retention tank......................................................................126

§228.151. Disposal Facility ..................................................................................................126

(a) Approved sewage disposal system.................................................................126

(b) Other liquid wastes and rainwater ..................................................................126

§228.152. Refuse, Recyclables, and Returnables, Facilities on the Premises ......................127

(a) Indoor storage area .........................................................................................127

(b) Outdoor storage surface .................................................................................127

(d) Receptacles ....................................................................................................127

(e) Receptacles in vending machines ..................................................................127

(f) Outside receptacles ........................................................................................127

(g) Storage areas, rooms, and receptacles, capacity and availability ..................127

(h) Toilet room receptacle, covered .....................................................................128

(i) Cleaning implements and supplies.................................................................128

(j) Storage areas, redeeming machines, receptacles and waste handling units

location ...........................................................................................................128

(k) Storing refuse, recyclables and returnables ...................................................128

(l) Areas, enclosures, and receptacles, good repair ............................................128

(m) Outside storage prohibitions ..........................................................................128

(n) Covering receptacles ......................................................................................129

(o) Using drain plugs ...........................................................................................129

(p) Maintaining refuse areas and enclosures .......................................................129

(q) Cleaning receptacles ......................................................................................129

§228.153. Refuse Removal ...................................................................................................129

(a) Frequency .......................................................................................................129

(b) Receptacles or vehicles ..................................................................................130

§228.154. Facilities for Disposal and Recycling, Community or Individual Facility ..........130

Subchapter F. Physical Facilities ......................................................................................................130

§228.171. Indoor areas, Surface Characteristics ...................................................................130

§228.172. Outdoor areas, Surface Characteristics ................................................................130

(a) Walking and driving areas .............................................................................130

(b) Exterior ..........................................................................................................130

(c) Storage ...........................................................................................................131

§228.173. Floors, Walls, and Ceilings ..................................................................................131

(a) Cleanability ....................................................................................................131

(b) Floors, walls, and ceilings, utility lines..........................................................131

(d) Floor carpeting, restrictions and installation ..................................................131

(e) Floor covering, mats and duckboards ............................................................132

(f) Wall and ceiling covering and coatings .........................................................132

(g) Walls and ceilings, attachments .....................................................................132

(h) Walls and ceilings, studs, joists and rafters ...................................................132

§228.174. Functionality ........................................................................................................132

(a) Light bulbs, protective shielding....................................................................132

(b) Heating, ventilating, air conditioning system vents .......................................133

(d) Toilet rooms, enclosed ...................................................................................133

(e) Outer openings, protected ..............................................................................133

(f) Exterior walls and roofs, protective barrier ...................................................134

(g) Outdoor food vending areas, overhead protection .........................................134

(h) Outdoor servicing areas, overhead protection ...............................................134

(i) Outdoor walking and driving surfaces, graded to drain .................................135

(j) Outdoor refuse areas ......................................................................................135

(k) Private homes and living or sleeping quarters, prohibition ...........................135

(l) Living or sleeping quarters, separation ..........................................................135

§228.175. Handwashing Sinks ..............................................................................................135

(a) Minimum number ..........................................................................................135

(b) Cleanser, availability......................................................................................135

(d) Handwashing aids and devices, use restrictions ............................................135

(e) Handwashing signage ....................................................................................136

(f) Disposable towels, waste receptacle ..............................................................136

§228.176. Toilets and Urinals ...............................................................................................136

(a) Minimum number ..........................................................................................136

(b) Toilet tissue, availability ................................................................................136

§228.177. Lighting Intensity .................................................................................................136

§228.178. Ventilation, Mechanical .......................................................................................137

§228.179. Dressing Areas and Lockers, Designation. .........................................................137

(a) Designation ....................................................................................................137

(b) Facilities provided ..........................................................................................13

§228.180. Service Sinks, Availability...................................................................................136

§228.181. Handwashing Sinks, Conveniently Located ........................................................136

§228.182. Toilet Rooms, Convenience and Accessibility ....................................................137

§228.183. Employee Accommodations, Designated Areas ..................................................137

(a) Designated area .............................................................................................137

(b) Facilities provided .........................................................................................137

§228.184. Distressed Merchandise, Segregation and Location ............................................137

§228.185. Receptacles, Waste Handling Units, and Designated Storage Areas...................138

§228.186. Premises, Buildings, Systems, Rooms, Fixtures, Equipment, Devices, and

Materials ................................................................................................................................138

(a) Repairing ........................................................................................................138

(b) Cleaning frequency and restrictions...............................................................138

(d) Cleaning ventilation systems, nuisance and discharge prohibition ...............138

(e) Cleaning maintenance tools, preventing contamination ................................139

(f) Drying mops...................................................................................................139

(g) Absorbent materials on floors, use limitation ................................................139

(h) Cleaning of plumbing fixtures .......................................................................139

(i) Closing toilet room doors...............................................................................139

(j) Using dressing rooms and lockers .................................................................139

(k) Controlling pests ............................................................................................139

(l) Removing dead or trapped birds, insects, rodents and other pests ................139

(m) Storing maintenance tools ..............................................................................139

(n) Maintaining premises, unnecessary items and litter ......................................140

(o) Prohibiting animals ........................................................................................140

Subchapter G. Poisonous or Toxic Materials ...................................................................................141

§228.201. Original Containers, Identifying Information, Prominence .................................141

§228.202. Working Containers, Common Name..................................................................141

§228.203. Storage, Separation ..............................................................................................141

§228.204. Presence and Use .................................................................................................141

(a) Restriction ......................................................................................................141

(b) Conditions of use. Poisonous or toxic materials ............................................142

§228.205. Container Prohibitions, Poisonous or Toxic Material Containers .......................142

§228.206. Chemicals .............................................................................................................143

(a) Sanitizers, criteria ..........................................................................................143

(b) Chemical for washing, treatment, storage, and processing fruits and

vegetables .......................................................................................................143

(d) Drying agents, criteria ....................................................................................143

§228.207. Lubricants, Incidental Food Contact, Criteria......................................................144

§228.208. Pesticides..............................................................................................................144

(a) Restricted use pesticides, criteria ...................................................................144

(b) Rodent bait stations ........................................................................................144

§228.209. Medicines .............................................................................................................145

(a) Restriction and storage ...................................................................................145

(b) Refrigerated medicines, storage .....................................................................145

§228.210. First Aid Supplies, Availability ...........................................................................145

§228.211. First Aid Supplies, Storage ..................................................................................145

§228.212. Other Personal Care Items, Storage .....................................................................145

§228.213. Storage and Display, Separation ..........................................................................145

Subchapter H. Requirements Applicable to Certain Establishments ................................................146

§228.221. Mobile Food Units. ..............................................................................................146

(a) Provisions .......................................................................................................146

(b) Central preparation facility ............................................................................149

§228.222. Temporary Food Establishments .........................................................................150

(a) General ...........................................................................................................150

(b) Food temperatures ..........................................................................................150

(c) Ice ...................................................................................................................150

(d) Equipment and utensils ..................................................................................150

(e) Single-service articles ....................................................................................151

(f) Water ..............................................................................................................151

(g) Wet storage ....................................................................................................151

(h) Sewage ...........................................................................................................151

(i) Handwashing..................................................................................................151

(j) Floors .............................................................................................................151

(k) Ceilings and outer openings of food preparation areas ..................................151

§228.223. Bed and Breakfast ................................................................................................152

(a) General ...........................................................................................................152

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(b) Certified food protection manager .................................................................152

(d) Food preparation and protections...................................................................153

(e) Cleaning and sanitizing ..................................................................................153

(f) Personal hygiene ............................................................................................153

(g) Employee restrooms.......................................................................................153

(h) Equipment and utensil design and construction .............................................153

(i) Handsinks .......................................................................................................153

(j) Food-contact surfaces ....................................................................................153

(k) Insect and rodent proof ..................................................................................153

(l) Equipment ......................................................................................................154

(m) Garbage receptacles .......................................................................................154

(n) Sewage ...........................................................................................................154

(o) Water supply ..................................................................................................154

§228.224. Outfitter Operations .............................................................................................154

(a) General ...........................................................................................................154

(b) Food supplies .................................................................................................154

(d) Food preparation and protection for excursions ............................................155

(e) Warewashing..................................................................................................155

(f) Ice usage.........................................................................................................155

(g) Potable water ..................................................................................................155

(h) Handwashing..................................................................................................155

(i) Equipment ......................................................................................................156

(j) Thermometers ................................................................................................156

(k) Garbage receptacles .......................................................................................156

(l) Certified food protection manager .................................................................156

(m) Central preparation facility ............................................................................156

§228.225. Self-Service Food Market. ...................................................................................156

(a) Minimum standards .......................................................................................156

(b) Requirements .................................................................................................156

(d) Discard ...........................................................................................................156

(e) Display units, automatic shut-off ...................................................................157

(f) Temperature requirements .............................................................................157

(g) Display units for time/temperature control for safety food ...........................157

(h) Signage ...........................................................................................................157

(i) Person in Charge ............................................................................................157

Subchapter I. Compliance .................................................................................................................158

§228.241. Use for Intended Purpose .....................................................................................158

§228.242. Additional Requirements, Preventing Health Hazards, Provision For

Conditions Not Addressed .....................................................................................................158

§228.243. Variances..............................................................................................................158

(a) Modifications and waivers .............................................................................158

xiii

(b) Documentation of proposed variance and justification .................................159

§228.244. Facility and Operating Plans ................................................................................159

(a) When plans are required ................................................................................159

(b) Contents of plans and specifications ..............................................................160

(d) Contents of HACCP plan ...............................................................................161

§228.245. Confidentiality, Trade Secrets .............................................................................162

§228.246 Construction Inspection and Approval, Preoperational Inspections ....................162

§228.247. Permit requirement, Prerequisite for Operation. ..................................................162

§228.248. Conditions of Retention, Responsibilities of the Permit Holder..........................162

§228.249. Inspection Frequency, Performance-Based and Risk-Based ...............................163

(a) Inspection rate ................................................................................................164

(b) Prioritization ..................................................................................................164

§228.250. Competency of Inspectors and Access ................................................................164

(a) Registered Professional Sanitarian or Sanitarian-in-training .........................164

(b) Access ............................................................................................................165

(d) Refusal, reporting ...........................................................................................165

(e) Inspection warrant to gain access ..................................................................166

§228.251. Report of Findings ...............................................................................................166

(a) Documenting information and observations ..................................................166

(b) Specifying time frame for corrections ...........................................................166

(d) Refusal to sign acknowledgement .................................................................167

(e) Public information .........................................................................................167

(f) Inspection reports ...........................................................................................167

§228.252. Imminent Health Hazard ......................................................................................171

(a) Ceasing operations and reporting ...................................................................171

(b) Resumption of operations ..............................................................................171

§228.253. Priority Item/Priority Foundation Item, Time Frame for Correction ...................171

(a) Timely Correction ..........................................................................................171

(b) Verification and Documentation of Correction .............................................171

§228.254. Core Item Violations, Time Frame for Correction ..............................................172

(a) Time frame .....................................................................................................172

(b) Extension of compliance schedule ................................................................172

§228.255. Examination and Detention of Food ....................................................................172

§228.256. Investigation and Control. ....................................................................................172

(a) Obtaining information ....................................................................................172

(b) Restriction or exclusion .................................................................................173

(d) Removal of restriction or exclusion ...............................................................173

§228.257. Reporting of Communicable Diseases. ................................................................174

(a) Who shall report .............................................................................................174

(b) What to report ................................................................................................174

xiv

(d) Where to report ..............................................................................................175

(e) Reporting and other duties of local health authorities ...................................175

Subchapter J. Private Water Systems.................................................................................................175

§228.271. Water Supply and Pressure ..................................................................................175

§228.272. Water Quality .......................................................................................................175

(a) Bacteriological properties, private water system ...........................................175

(b) Chemical properties .......................................................................................176

§228.273. Backflow Prevention ............................................................................................178

(a) Air Gap...........................................................................................................178

(b) Installation......................................................................................................178

§228.274. Disinfection of New or Repaired Water Systems Facilities ................................178

(a) When repairs are made...................................................................................178

(b) After chlorination ...........................................................................................178

(d) Supply of disinfectant ....................................................................................179

§228.275. Flushing of Water System Mains .........................................................................179

§228.276. Collection System Location .................................................................................179

(a) Sanitary Sewers or septic tanks......................................................................179

(b) Storm Sewers .................................................................................................179

§228.277. Well Logs .............................................................................................................179

§228.278. Interconnection ....................................................................................................179

(SEE ANNEX FOR NUMERICALLY SEQUENTIAL INDEX BY PARAGRAPH)

TEXAS ADMINISTRATIVE CODE FORMAT

Subchapter A – Subchapter

228.1 - Section

(a) Subsection

(1) Paragraph

(A) Subparagraph

(i) Clause

(I) Subclause

-a- Item

-1- Subitem

Number in brackets [ ] in red ink denote priority, priority foundation, and core that correlate to

item numbers on the Food Inspection Report

TEXAS ADMINISTRATIVE CODE

TITLE 25: HEALTH SERVICES

PART 1: DEPARTMENT OF STATE HEALTH SERVICES

CHAPTER 228: TEXAS FOOD ESTABLISHMENT RULES

Subchapter A. General Provisions.

§228.1. Purpose. The purpose of this chapter is to safeguard public health and provide to

consumers food that is safe, unadulterated, and honestly presented. The rules in this chapter are

based in part upon Code of Federal Regulations, Title 2, Food and Drugs, Parts 1 – 1499 and

implement Health and Safety Code, Chapter 437, Regulation of Food Service Establishments,

Retail Food Stores, Mobile Food Units, and Roadside Vendors.

§228.2. Definitions. The following definitions apply in the interpretation and application of this

Code.

(1) Accredited program--food manager certification program that has been evaluated and

listed by the department and conforms to standards set by the department.

(2) Additive--A substance added to food that changes the characteristics of that food.

(3) Adulterated food--A food shall be deemed to be adulterated as specified in the Health

and Safety Code §431.081.

(4) Approved--Acceptable to the regulatory authority based on a determination of

conformity with principles, practices, and generally recognized standards that protect public

health.

(5) Asymptomatic--Not showing obvious symptoms, not producing indications of a

disease or other medical condition. An individual infected with a pathogen but not exhibiting or

producing any signs or symptoms of vomiting, diarrhea, or jaundice. Symptoms are not shown

because the symptoms have been resolve or have subsided, or because the symptoms never

manifested.

(6) a

--Water activity, indicated by the symbol a

is a measure of the free moisture in a

food. It is the quotient of the water vapor pressure of the substance divided by the vapor pressure

of pure water at the same temperature.

(7) Balut--is an embryo inside a fertile egg that has been incubated for a period sufficient

for the embryo to reach a specific stage of development after which it is removed from

incubation before hatching.

(8) Bare hand contact--Handling food with hands without any barriers as described in

Subchapter C of this chapter (pertaining to Food).

§228.2 (9) §228.2 (19)

(9) Bed and Breakfast Extended--An establishment with more than seven rooms for rent

or an establishment that provides food service other than breakfast to overnight guests.

(10) Bed and Breakfast Food Establishment--A Bed and Breakfast that provides food

service to other than to its overnight guests.

(11) Bed and Breakfast Limited--An establishment with seven or fewer rooms for rent,

serves breakfast to over-night guests, and is not a retail food establishment.

(12) Beverage--A liquid for drinking, including water.

(13) Bottled drinking water--Water that is sealed in bottles, packages, or other containers

and offered for sale for human consumption, including bottled mineral water.

(14) Casing--A tubular container for sausage products made of either natural or artificial

(synthetic) material.

(15) Central Preparation Facility-- A facility that is an approved and permitted retail food

establishment at which food is prepared, stored, and wrapped; and the Mobile Food Unit is

supplied with fresh water and ice; and emptied of waste water into a proper waste disposal

system, and cleaned, including washing, rinsing, and sanitizing of those food-contact surfaces or

items not capable of being immersed in the Mobile Food Unit utensil-washing sink. Use of a

private residence as a central preparation facility is prohibited.

(16) Certification number--A unique combination of letters and numbers assigned by a

shellfish control authority to a molluscan shellfish dealer according to the provisions of the

National Shellfish Sanitation Program.

(17) Cleaned in Place (CIP)--Cleaned in place by the circulation or flowing by

mechanical means through a piping system of a detergent solution, water rinse, and sanitizing

solution onto or over equipment surfaces that require cleaning, such as the method used, in part,

to clean and sanitize a frozen dessert machine. CIP does not include the cleaning of equipment

such as band saws, slicers, or mixers that are subjected to in-place manual cleaning without the

use of a CIP system.

(18) Clostridium botulinum--The name of a group of rod–shaped bacteria that grow best

in low oxygen conditions and cause a serious paralytic illness called botulism. Foodborne

botulism is caused by eating foods that contain botulinum toxin.

(19) Code of Federal Regulations (CFR)--Citations to the CFR refer sequentially to the

Title, Part, and Section numbers, such as 21 CFR §178.1010 refers to Title 21, Part 178, §1010.

The compilation of the general and permanent rules published in the Federal Register by the

executive departments and agencies of the federal government which are published annually by

§228.2 (19) §228.2 (28)

the U.S. Government Printing Office and contains FDA rules in 21 CFR, USDA rules in 7 CFR

and 9 CFR, EPA rules in 40 CFR, and Wildlife and Fisheries rules in 50 CFR.

(20) Color additive--Any material imparting color to a food as defined in the Health and

Safety Code §431.002(6).

(21) Commingle--Combine shellstock harvested on different days or from different

growing areas as identified on the tag or label or to combine shucked shellfish from containers

with different container codes or different shucking dates.

(22) Comminuted--Reduced in size by methods including chopping, flaking, grinding, or

mincing. The term includes fish or meat products that are reduced in size and restructured or

reformulated such as gefilte fish, gyros, ground beef, and sausage; and a mixture of two or more

types of meat that have been reduced in size and combined, such as sausages made from two or

more meats.

(23) Common dining area--A central location where people gather to eat. The term does

not apply to a kitchenette or dining area located within a resident's private living quarters.

(24) Conditional employee--A potential food employee to whom a job offer is made,

conditional upon responses to subsequent medical questions or examinations designed to identify

potential food employees who may be suffering from a disease that can be transmitted through

food and done in compliance with Title 1 of the Americans with Disabilities Act (ADA) of 1990.

(25) Confirmed disease outbreak--A foodborne disease outbreak in which laboratory

analysis of appropriate specimens identifies a causative agent and epidemiological analysis

implicates food as the source of the illness.

(26) Consumer--A person, who is a member of the public, takes possession of food, is not

functioning in the capacity of an operator of a food establishment or food processing plant, and

does not offer the food for resale.

(27) Controlled atmosphere packaging--A method of packaging food in which the

atmosphere of a package of food is modified such that until the package is opened, its

composition is different from air, and continuous control of that atmosphere is maintained, such

as by using oxygen scavengers or a combination of total replacement of oxygen, non-respiring

food, and impermeable packaging material.

(28) Cook chill packaging--A method of packaging food in which cooked food is hot

filled into impermeable bags which have the air expelled and are then sealed or crimped closed.

Bagged food is rapidly chilled and refrigerated at temperatures that inhibit the growth of

psychrotrophic pathogens.

§228.2 (29) §228.2 (39)

(29) Core item--A provision in this chapter that is not designated as a Priority item or a

Priority Foundation item and includes an item that usually relates to general sanitation,

operational controls, sanitation operating procedures (SSOPs) facilities or structures, equipment

design, or general maintenance.

(30) Corrosion-resistant material--A material that maintains acceptable surface

cleanability characteristics under prolonged influence of the food to be contacted, the normal use

of cleaning compounds and sanitizing solutions, and other conditions of the use environment.

(31) Counter-mounted equipment--Equipment that is not portable and is designed to be

mounted off the floor on a table, counter, or shelf.

(32) Critical control point--A point or procedure in a specific food system where loss of

control may result in an unacceptable health risk.

(33) Critical limit--The maximum or minimum value to which a physical, biological, or

chemical parameter must be controlled at a critical control point to minimize the risk that the

identified food safety hazard may occur.

(34) Cut leafy greens--Fresh leafy greens whose leaves have been cut, shredded, sliced,

chopped, or torn. This does not include the harvest cut.

(35) Dealer--Person who is authorized by a shellfish control authority for the activities of

shellstock shipper, shucker-packer, repacker, re-shipper, or depuration processor of molluscan

shellfish according to the provision s of the National Shellfish Sanitation Program.

(36) Department--The Texas Department Of State Health Services, Division For

Regulatory Services, Environmental And Consumer Safety Section, P.O. Box 149347, Mail

Code 1987 Austin, Texas 78714-9347, website: www.dshs.state.tx.us.

(37) Disclosure--A written statement that clearly identifies the animal-derived foods

which are, or can be ordered, raw, undercooked, or without otherwise being processed to

eliminate pathogens in their entirety, or items that contain an ingredient that is raw, undercooked,

or without otherwise being processed to eliminate pathogens.

(38) Drinking water--Water traditionally known as “potable water” and that meets 30

TAC, §§290.101 - 290.114, 290.117 - 290.119, and 290.121 (relating to Drinking Water

Standards Governing Drinking Water Quality and Reporting Requirements for Public Water

Supply Systems). Drinking water includes the term “water” except where the term used

connotes that the water is not potable, such as “boiler water,” “mop water,” “rainwater,”

“wastewater,” and “nondrinking” water.

(39) Dry storage area--A room or area designated for the storage of packaged or

containerized bulk food that is not potentially hazardous time/temperature control for safety

§228.2 (39) §228.2 (46)

(TCS) food and dry goods such as single-service items.

(40) Easily cleanable--A characteristic of a surface that allows effective removal of soil

by normal cleaning methods, is dependent on the material, design, construction, and installation

of the surface, and varies with the likelihood of the surface’s role in introducing pathogenic or

toxigenic agents or other contaminants into food based on the surface’s approved placement,

purpose and use. Easily cleanable includes a tiered application of the criteria that qualifies the

surface as easily cleanable as to different situations in which varying degrees of cleanability are

required such as:

(A) the appropriateness of stainless steel for a food preparation surface as opposed

to the lack of need for stainless steel to be used for floors or for tables used for consumer dining;

(B) the need for a different degree of cleanability for a utilitarian attachment or

accessory in the kitchen as opposed to a decorative attachment or accessory in the consumer

dining area.

(41) Easily movable--Portable, mounted on casters, gliders, or rollers, or provided with a

mechanical means to safely tilt a unit of equipment for cleaning. Also, having no utility

connection, a utility connection that disconnects quickly, or a flexible utility connection line of

sufficient length to allow the equipment to be moved for cleaning of the equipment and adjacent

area.

(42) Egg--Shell egg of an avian species such as chicken, duck, goose, guinea, quail,

ratites, or turkey. The definition of an egg does not include a balut, shell egg of reptile species

such as an alligator, or an egg product.

(43) Egg product--All or portion of the contents found inside eggs separated from the

shell and pasteurized in a food processing plant, with or without added ingredients, and that is

intended for human consumption such as dried, frozen, or liquid eggs. Egg product does not

include food which contains egg only in a relatively small portion such as cake mixes.

(44) Employee--The permit holder, person in charge, person having supervisory or

management duties, person on the payroll, family member, volunteer, person performing work

under contractual agreement, or other person working in a food establishment.

(45) EPA--U.S. Environmental Protection Agency, 1200 Pennsylvania Avenue NW,

Washington, D.C. 20460, telephone (202) 272-0167, website: www.epa.gov.

(46) Equipment--An article used in the operation of a food establishment such as a

freezer, grinder, hood, icemaker, meat block, mixer, oven, reach-in-refrigerator, scale, sink,

slicer, stove, table, temperature measuring device for ambient air, vending machine, or

§228.2 (46) §228.2 (56)

warewashing machine. This term does not include items used for handling or storing large

quantities of packaged foods that are received from a supplier in a cased or overwrapped lot,

such as hand trucks, forklifts, dollies, pallets, racks, and skids.

(47) Event--A unique public gathering of persons at which food products will be served

directly to consumers, such as a festival, bazaar, carnival, circus, fund-raiser, public exhibition,

celebration, sporting event, or other public gathering which can be civic, political, public or

educational for which an appropriate regulatory authority would grant permission for the

operation of the event, whether by permit, license or other official written document.

(48) Exclude--To prevent a person from working as a food employee or entering a food

establishment except for those areas open to the general public.

(49) Exotic animal--Member of a species of game animals not indigenous to this state

including axis deer, Nilgai antelope, red sheep, or other cloven-hoofed ruminant animals. Exotic

animals are considered livestock in this chapter and are amenable to inspection under Health and

Safety Code, §433.035, referring to Inspection and Other Regulation of Exotic Animals in

Interstate Commerce.

(50) FDA--The U.S. Food and Drug Administration, Center for Food Safety and Applied

Nutrition, 5100 Paint Branch Parkway, College Park, Maryland 20740, telephone 1-888-723-

3366, website www.fda.gov/Food.

(51) Fish--Fresh or saltwater finfish, crustaceans and other forms of aquatic life

(including alligator, frog, aquatic turtle, jellyfish, sea cucumber, and sea urchin and the roe of

such animals) other than birds or mammals, and all mollusks, if such animal life is intended for

human consumption. Fish includes an edible human food product derived in whole or in part

from fish, including fish that have been processed in any manner.

(52) Food--A raw, cooked, or processed edible substance, ice, beverage, or ingredient

used or intended for use or for sale in whole or in part for human consumption, or chewing gum.

(53) Food additive--A substance added to food that changes the characteristics of the

food as described in Health and Safety Code, §431.002(17).

(54) Foodborne disease outbreak--The occurrence of two or more cases of a similar

illness resulting from the ingestion of a common food.

(55) Food-contact surface--A surface of equipment or a utensil with which food normally

comes into contact or a surface of equipment or a utensil from which food may drain, drip, or

splash into a food or onto a surface normally in contact with food.

(56) Food employee--An individual working with unpackaged food, food equipment or

utensils, or food-contact surfaces.

§228.2 (57) §228.2 (61)

(57) Food establishment--A food establishment means an operation that stores, prepares,

packages, serves, vends, or otherwise provides food for human consumption as follows:

(A) a restaurant, retail food store, satellite or catered feeding location, catering

operation if the operation provides food directly to a consumer or to a conveyance used to

transport people, market, vending location, (machine), self-service food market, conveyance

used to transport people, institution, or food bank;

(B) an establishment that relinquishes possession of food to a consumer directly,

or indirectly through a delivery service such as home delivery of grocery orders or restaurant

takeout orders, or delivery service that is provided by common carriers; and

central preparation facility that supplies a vending location or satellite feeding location unless the

vending or feeding location is permitted by the regulatory authority and an operation that is

conducted in a mobile, stationary, temporary, or permanent facility or location; where

consumption is on or off the premises; and regardless of whether there is a charge for the food.

(D) food establishment does not include an establishment that offers only

prepackaged foods that are not time / temperature control for safety food, a produce stand that

only offers whole, uncut fresh fruits and vegetables, a food processing plant, a cottage food

industry, an area where cottage food is prepared, sold or offered for human consumption, a Bed

and Breakfast Limited facility as defined in this chapter, or a private home that receives catered

or home-delivered food.

(58) Food processing plant--A commercial operation that manufactures, packages, labels,

or store foods for human consumption and does not provide food directly to a consumer, and a

food establishment as defined under paragraph (57) of this section.

(59) Food Protection Manager Certification--A document obtained by a person in charge

who demonstrates knowledge by being a food protection manager that is certified by a food

protection manager certification program that is evaluated and listed by a Conference for Food

Protection-recognized accrediting agency as conforming to the Conference for Food Protection

Standards for Accreditation of food Protection Manager Certification Programs.

(60) Game animal--An animal, the products of which are food, that is not classified as

cattle, sheep, swine, goat, horse, mule or other equines as in 9 CFR 301, Definitions, as poultry

in 9 CFR 381, Poultry Products Inspection Regulations; or as fish as defined under paragraph

(51) of this section. Includes mammals such as reindeer, elk, deer, antelope, water buffalo; bison,

rabbit, squirrel, opossum, raccoon, nutria or muskrat, and non-aquatic reptiles such as land

snakes. A game animal does not include ratites.

(61) General use pesticide--A pesticide that is not classified by EPA for restricted use as

specified in 40 CFR §152.175 or is not limited to use by or under the direct supervision of a

§228.2 (61) §228.2 (70)

certified applicator licensed by the Texas Department of Agriculture or by the Texas Structural

Pest Control Service as applicable.

(62) Grade ‘A’ standards--The requirements of the United States Public Health

Service/FDA “Grade A Pasteurized Milk Ordinance” with which certain fluid and dry milk and

milk products comply.

(63) Group residence--A private or public housing corporation or institutional facility that

provides living quarters and meals. The term includes a domicile for unrelated persons such as a

retirement home, correctional facility, or a long-term care facility.

(64) HACCP plan--A written document that delineates the formal procedures for

following the Hazard Analysis Critical Control Point principles developed by The National

Advisory Committee on Microbiological Criteria for Foods.

(65) Handwashing sink--A lavatory, trough, basin, or vessel for washing, a wash basin, or

a plumbing fixture especially placed for use in personal hygiene and designed only for the

washing of hands. It includes an automatic handwashing facility.

(66) Hazard--A biological, chemical, or physical property that may cause an unacceptable

consumer health risk.

(67) Health practitioner--A physician licensed to practice medicine, or if allowed by law,

an advanced registered practice nurse, physician assistant, or similar medical professional.

(68) Hermetically sealed container--A container that is designed and intended to be

secure against the entry of microorganisms and, in the case of low acid canned foods, to maintain

the commercial sterility of its contents after processing.

(69) Highly susceptible population--Persons who are more likely than other people in the

general population to experience foodborne disease because they are immunocompromised,

preschool aged children, or older adults and are obtaining food at a facility that provides services

such as custodial care, health care, or assisted living. Examples of custodial or health care

facilities or of assisted living facilities include but are not limited to child or adult day care

centers, kidney dialysis centers, hospitals, nursing homes, or senior centers providing nutritional

or socialization services.

(70) Imminent health hazard--A significant threat or danger to health that is considered to

exist when there is evidence sufficient to show that a product, practice, circumstance, or event

creates a situation that requires immediate correction or cessation of operations to prevent injury

based on the number of potential injuries and the nature, severity, and duration of the anticipated

injury.

§228.2 (71) §228.2 (81)

(71) Injected--Manipulating meat to which a solution has been introduced into its interior

by processes that are referred to as “injecting,” “pump marinating,” or “stitch pumping.”

(72) Juice--The aqueous liquid expressed or extracted from one or more fruits or

vegetables, purées of the edible portions of one or more fruits or vegetables, or any concentrates

of such liquid or purée. For purposes of HAACP it does not include liquids, purées, or

concentrates that are not used as beverages or ingredients of beverages.

(73) Kitchenware--Food preparation and storage utensils.

(74) Law--Applicable local, state, and federal statutes, regulations, and ordinances.

(75) Leafy greens--Includes iceberg lettuce, romaine lettuce, leaf lettuce, butter lettuce,

baby leaf lettuce, escarole, endive, spring mix, spinach, cabbage, kale, arugula, and chard. This

term does not include herbs such as cilantro or parsley.

(76) License--The document issued by the regulatory authority that authorizes a person to

operate a food establishment. Can also be referred to as a permit as defined under paragraph (92)

of this section.

(77) License holder--The entity that is legally responsible for the operation of the food

establishment such as the owner, the owner’s agent, or other person and possesses a valid permit

to operate a food establishment. Can also be referred to as a permit holder as defined under

paragraph (93) of this section.

(78) Linens--Fabric items such as cloth hampers, cloth napkins, tablecloths, wiping

cloths, and work garments including cloth gloves.

(79) Listeria monocytogenes--A rod-shaped bacteria that can be found in soil and water.

Animals can carry the bacterium without appearing to be ill and can contaminate foods of animal

origin. A serious infection called Listeriosis is usually caused by eating food contaminated with

the bacterium Listeria monocytogenes.

(80) Livestock--Cattle, sheep, swine, goats, horses, mules, other equine, poultry,

domesticated rabbits, exotic animals, and domesticated birds. Livestock are amenable to

inspection.

(81) Major Food Allergen--A food allergen is a food protein that causes an adverse

immune response. The 8 specific foods that are known as major food allergens include dairy,

eggs, wheat, soy, peanuts, tree nuts, fish and shellfish or any food ingredients that contain protein

derived from these foods. This does not include any highly refined oil derived from a food

specified in this paragraph or any ingredient that is exempt under the petition or notification

process specified in the Food Allergen Labeling and Consumer Protection Act of 2004 (Public

Law 108-282).

§228.2 (82) §228.2 (89)

(82) Meat—The flesh of animals used as food including the dressed flesh of cattle, swine,

sheep, or goats and other edible animals, except fish as defined under paragraph (51) of this

section, poultry as defined under paragraph (103) of this section, and game animals as defined

under paragraph (60) of this section that are offered for human consumption.

(83) Mechanically tenderized—Manipulating meat with deep penetration by processes

which may be referred to as “blade tenderizing,” “jaccarding”, “pinning,” “needling,” or using

blades, pins, needled or any mechanical device. It does not include processes by which solutions

are injected into the meat.

(84) mg/L—Milligrams per liter, which is the metric equivalent of parts per million

(ppm).

(85) Mobile Food Unit (MFU)—A vehicle mounted, self or otherwise propelled, self-

contained food service operation, designed to be readily movable (including, but not limited to

catering trucks, trailers, push carts, and roadside vendors) and used to store, prepare, display,

serve or sell food. Mobile units must completely retain their mobility at all times. A Mobile

Food Unit does not mean a stand or a booth. A roadside food vendor is classified as a MFU.

(86) Modified atmosphere packaging—A method of packaging food in which the

atmosphere of a package of food is modified so that its composition is different from air but the

atmosphere may change over time due to the permeability of the packaging material or the

respiration of the food. Modified atmosphere packaging includes: reduction in the proportion of

oxygen, total replacement of oxygen, or an increase in the proportion of other gases such as

carbon dioxide or nitrogen.

(87) Molluscan shellfish—Any edible species of fresh or frozen oysters, clams, mussels,

and scallops or edible portions thereof, except when the scallop product consists only of the

shucked adductor muscle.

(88) Non-Continuous cooking—The cooking of food in a food establishment using a

process in which the initial heating of the food is intentionally halted so that it may be cooled and

held for complete cooking at a later time prior to sale or service. It does not include cooking

procedures that only involve temporarily interrupting or slowing an otherwise continuous

cooking process.

(89) Non-Time/temperature Control for Safety (TCS) food (NTCS)—(formerly non-

Potentially Hazardous Food (non-PHF)) An air-cooled hard-boiled egg with shell intact, or an

egg with shell intact that is not hard-boiled, but has been pasteurized to destroy all viable

salmonella. A food in an unopened hermetically sealed container that is commercially processed

to achieve and maintain commercial sterility under conditions of non-refrigerated storage and

distribution. A food that because of its pH or A

value, or interaction of A

and pH values, is

designated as a NTCS food in Figure A and Figure B in §228.2(144). A food that is designated

as Product Assessment Required (PA) in Figure A and Figure B in §228.2(144) and has

§228.2 (89) §228.2 (96)

undergone a PA showing that the growth or toxin formation of pathogenic microorganisms that

are reasonably likely to occur in that food is precluded due to either:

(A) intrinsic factors including added or natural characteristics of the food such as

preservatives, antimicrobials, humectants, acidulants, or nutrients;

(B) extrinsic factors including environmental or operational factors that affect the

food such as packaging, modified atmosphere such as reduced oxygen packaging, shelf life and

use, or temperature range of storage and use;

(D) a food that does not support the growth of or toxin formation of pathogenic

microorganisms in accordance with one or more of the conditions above in this definition even

though the food may contain a pathogenic microorganism or chemical or physical contaminant at

a level sufficient to cause illness or injury.

(90) Outfitter operation--Any operation such as but not limited to trail rides, bus tours,

harbor cruises or river raft trips where food is offered to patrons and which operates out of a

central preparation location or food establishment.

(91) Packaged--Bottled, canned, cartoned, bagged, or wrapped, whether in a food

establishment or in a food processing plant. Does not include wrapped or placed in a carry-out

container to protect the food during service or delivery to the consumer by a food employee upon

consumer request.

(92) Permit--The document issued by the regulatory authority that authorizes a person to

operate a food establishment. Can also be referred to as a license as per paragraph (76) of this

section.

(93) Permit holder--The entity that is legally responsible for the operation of the food

establishment such as the owner, the owner’s agent, or other person who possesses a valid permit

to operate a food establishment. Can also be referred to as a license holder as per paragraph (77)

of this section.

(94) Person--An association, corporation, individual, partnership, other legal entity,

government, or governmental subdivision or agency.

(95) Person in charge (PIC)--The individual present at a food establishment who is

responsible for the operation at the time of inspection.

(96) Personal care items--Items or substances that may be poisonous, toxic, or a source of

contamination and are used to maintain or enhance a person’s health, hygiene, or appearance.

§228.2 (96) §228.2 (103)

Includes but is not limited to medicines, first aid supplies, cosmetics, and toiletries such as tooth

paste and mouthwash.

(97) pH--The symbol for the negative logarithm of the hydrogen ion concentration, which

is a measure of the degree of acidity or alkalinity of a solution. Values between 0 and 7 indicate

acidity and values between 7 and 14 indicate alkalinity. The value for pure distilled water is 7,

which is considered neutral.

(98) Physical facilities--The structure and interior surfaces of a food establishment

including accessories such as soap and towel dispensers and attachments such as light fixtures

and heating or air conditioning system vents.

(99) Plumbing code--The International Plumbing Code, including appendices C, E, F,

and G, published by the International Code Council as amended by 16 TAC §70.101,

Amendments to Mandatory Building Codes, or a Plumbing Code adopted by a local regulatory

authority, whichever is more stringent.

(100) Plumbing fixture--A receptacle or device that is either temporarily or permanently

connected to the water distribution system of the premises and demands a supply of water from

the system or discharges used water, waste materials, or sewage directly or indirectly to the

drainage system of the premises.

(101) Plumbing system--The water supply and distribution pipes; plumbing fixtures and

traps, soil, waste, and vent pipes, sanitary and storm sewers and building drains, including their

respective connections, devices, and appurtenances within the premises; and water-treating

equipment.

(102) Poisonous or toxic materials--Substances that are not intended for ingestion and are

in the following four categories:

(A) cleaners and sanitizers including but not limited to cleaning and sanitizing

agents and agents such as caustics, acids, drying agents, polishes, and other chemicals;

(B) pesticides including substances such as insecticides and rodenticides;

including but not limited to nonfood grade lubricants and personal care items that may be

deleterious to health; and

(D) substances not necessary for the operation and maintenance of the

establishment and are on the premises for retail sale, such as petroleum products and paints.

(103) Poultry--Any domesticated bird (chickens, turkeys, ducks, geese, guineas, ratites or

squabs), whether alive or dead, as defined in 9 CFR 381.1 Poultry Products Inspection

§228.2 (103) §228.2 (111)

Regulations Definitions, Poultry and in Health and Safety Code, §433.003, referring to Texas

Meat and Poultry Inspection Act, and any migratory waterfowl or game bird, pheasant, partridge,

quail, grouse, or pigeon, whether live or dead, as defined in 9 CFR 362.1 Voluntary Poultry

Inspection Regulations Definitions, and in Health and Safety Code, §433.003.

(104) Premises—The physical facility, its contents, and the contiguous land or property

under the control of the permit holder or the physical facility, its contents and the land or

property not described previously if its facilities and contents are under the control of the permit

holder and may impact food establishment personnel, facilities, or operations, and a food

establishment is only one component of the larger operation such as a health care facility, hotel,

motel, school, recreational camp, or prison.

(105) Primal cut—A basic major cut into which carcasses and sides of meat are

separated, such as a beef round, pork loin, lamb flank, or veal breast.

(106) Priority item—Application of a provision from this chapter that contributes directly

to the elimination, prevention, or reduction of hazards associated with food borne illness or

injury to an acceptable level to an acceptable level. There is no other provision that more directly

controls the hazard. Includes items with a quantifiable measure to show control of hazards such

as cooking, reheating, cooling, and handwashing. It is denoted in this chapter with a superscript

P (

(107) Priority Foundation Item—A provision in this chapter whose application supports,

facilitates, or enables one or more priority items. Includes an item that requires the purposeful

incorporation of specific actions, equipment or procedures by industry management to attain

control of risk factors that contribute to foodborne illness or injury, for example: personnel

training, infrastructure or necessary equipment, HACCP plans, documentation or record keeping,

and labeling. It is denoted in this chapter with a super script Pf (

(108) Private Water System—A drinking water system that is not connected to a public

water system and not regulated by the Texas Commission on Environmental Quality.

(109) Psychrotrophic organisms—Organisms or bacteria that are capable of surviving or

even thriving in a cold environment. They are responsible for spoiling refrigerated foods.

(110) Public water system—A drinking water system that complies with 30 Texas

Administrative Code (TAC), §§290.101 — 290.121 (relating to Drinking Water Standards

Governing Drinking Water Quality and Reporting Requirements for Public Water Supply

Systems).

(111) Pushcart—A non-self-propelled Mobile Food Unit limited to serving foods

requiring a limited amount of preparation as authorized by the regulatory authority and is readily

movable by one or two persons. A pushcart is classified as a Mobile Food Unit. A pushcart does

§228.2 (111) §228.2 (113)(I)

not include non-self-propelled units owned and operated within a retail food store. This type of

mobile unit requires the support of a Central Preparation Facility.

(112) Ratite--Diverse group of large flightless birds that includes emus, ostrich, rhea or

kiwis.

(113) Ready-to-eat (RTE) food--Food in a form that is edible without additional

preparation to achieve food safety, as specified under §§228.71(a)(1)-(3), or (b) of these rules,

referring to food. RTE food can be raw or partially cooked animal food and the consumer is

advised as specified under §§228.71(a)(4)(A) and (B) of this title referring to food. RTE food is

food that is prepared in accordance with a variance that is granted as specified under

§228.71(a)(4)(A) and (C). RTE food may receive additional preparation for palatability or

aesthetic, epicurean, gastronomic, or culinary purposes. RTE food includes the following:

(A) raw animal food that is cooked as specified under §§228.71(a)(1) or (a)(2), or

frozen as specified under §228.72(a)(1) of this title;

(B) raw fruits and vegetables that are washed as specified under §228.66(e) of this

title;

§228.71(a)(3) of this title;

(D) all time/temperature controlled food that is cooked to the temperature and

time required for the specific food under §228.71(a) of this title, and cooled as specified in

§228.75(d) of this title;

(E) plant food for which further washing, cooking, or other processing is not

required for food safety, and from which rinds, peels, husks, or shells, if naturally present are

removed;

(F) substances derived from plants such as spices, seasonings, and sugar;

(G) a bakery item such as bread, cakes, pies, fillings, or icing for which further

cooking is not required for food safety;

(H) the following products that are produced in accordance with USDA

guidelines and that have received a lethality treatment for pathogens: dry, fermented sausages,

such as dry salami or pepperoni; salt-cured meat and poultry products, such as prosciutto ham,

country cured ham, and Parma ham; and dried meat and poultry products, such as jerky or beef

sticks; and

(I) foods manufactured according to 21 CFR 113, Thermally Processed Low-Acid

Foods Packaged in Hermetically Sealed Containers.

§228.2 (114) §228.2 (124)

(114) Reduced oxygen packaging (ROP)--The reduction of the amount of oxygen in a

package by removing oxygen, displacing oxygen and replacing it with another gas or

combination of gases, or otherwise controlling the oxygen content to a level below that normally

found in the atmosphere (approximately 21% at sea level). It is a process that involves a food for

which the hazards of Clostridium botulinum or Listeria monocytogenes require control in the

final packaged form. ROP includes cook chill packaging, controlled atmosphere packaging,

modified atmosphere packaging, Sous vide packaging, and vacuum packaging.

(115) Refuse--Solid waste not carried by water through the sewage system

(116) Regulatory authority--The local, state, or federal enforcement body or authorized

representative having jurisdiction over the food establishment.

(117) Reminder--A written statement concerning the health risk of consuming animal

foods raw, undercooked, or without otherwise being processed to eliminate pathogens.

(118) Re-service--The transfer of food that is unused and returned by a consumer after

being served or sold and in the possession of the consumer to another person.

(119) Restrict--To limit the activities of a food employee so that there is no risk of

transmitting a disease that is transmissible through food and the food employee does not work

with exposed food, clean equipment, utensils, linens; and unwrapped single-service or single-use

articles.

(120) Restricted egg--Any check, dirty egg, incubator reject, inedible, leaker, or loss as

defined in 9 CFR 590.

(121) Restricted use pesticide--A pesticide product that contains the active ingredients

specified in 40 CFR §152.175. Pesticides classified for restricted use, and that are limited to use

by or under the direct supervision of a certified applicator licensed by the Texas Department of

Agriculture or by the Texas Structural Pest Control Service as applicable.

(122) Risk--The likelihood that an adverse health effect will occur within a population as

a result of a hazard in a food.

(123) Roadside food vendor--A person who operates a mobile retail food store from a

temporary location adjacent to a public road or highway. Food is not prepared or processed by a

roadside food vendor. A roadside food vendor is classified as a Mobile Food Unit.

(124) Safe Material--An article manufactured from or composed of materials that may

not reasonably be expected to result either directly or indirectly in their becoming a component

of or otherwise affecting the characteristics of any food. An additive that is used as specified in

the Health and Safety Code, Chapter 431, or other materials that are not additives and that are

used in conformity with applicable regulations of the FDA.

§228.2 (125) §228.2 (135)

(125) Sanitization--The application of cumulative heat or chemicals on cleaned food-

contact surfaces that, when evaluated for efficacy, is sufficient to yield a reduction of 5 logs,

which is equal to a 99.999% reduction, of representative disease microorganisms of public health

importance.

(126) Sealed--Free of cracks or other openings that allow the entry or passage of

moisture.

(127) Self-Service Food Market--a market that is unstaffed and offers prepackaged non-

time/temperature control for safety food and prepackaged refrigerated or frozen time/temperature

control for safety food that is stored and displayed in equipment that complies with §228.225 of

this title.

(128) Service animal--a canine that is individually trained to do work or perform tasks for

the benefit of an individual with a disability, including a physical, sensory, psychiatric,

intellectual or other mental disability as per Health and Safety Code, §437.023.

(129) Servicing area--A base location to which a Mobile Food Unit or transportation

vehicle returns regularly for such things as vehicle cleaning, discharging liquid or solid wastes,

refilling water tanks and ice bins, and boarding food. No food preparation, service or

utensil/warewashing is conducted at a Servicing Area.

(130) Sewage--Liquid waste containing animal or vegetable matter in suspension or

solution and may include liquids containing chemicals in solution.

(131) Shellfish control authority--A state, federal, foreign, tribal, or other government

entity legally responsible for administering a program that includes certification of molluscan

shellfish harvesters and dealers for interstate commerce.

(132) Shellstock--Raw, in-shell molluscan shellfish.

(133) Shiga toxin-producing Escherichia coli (STEC)--Any E. coli capable of producing

Shiga toxins (also called verocytotoxins or “Shiga-like” toxins). STEC infections can be

asymptomatic or may result in a spectrum of illness ranging from mild non-bloody diarrhea to

hemorrhagic colitis (i.e., bloody diarrhea), to hemolytic uremic syndrome (HUS – a type of

kidney failure). Examples of serotypes of STEC include: E. coli O157:H7; E. coli O157:NM; E.

coli O26:H11; E. coli O145:NM; E. coli O103:H2; and E. coli O111:NM. STEC are sometimes

referred to as VTEC, verocytotoxigenic E. coli, or as EHEC, Enterohemorrhagic E. coli. EHEC

are a subset of STEC which can cause hemorrhagic colitis or HUS.

(134) Shucked shellfish--Molluscan shellfish that have one or both shells removed.

(135) Single-service articles--Tableware, carry-out utensils, and other items such as bags,

§228.2 (135) §228.2 (143)

containers, placemats, stirrers, straws, toothpicks, and wrappers that are designed and

constructed for one time, one person use after which they are intended for discard.

(136) Single-use articles--Utensils and bulk food containers designed and constructed to

be used once and discarded. Includes items such as wax paper, butcher paper, plastic wrap,

formed aluminum food containers, jars, plastic tubs or buckets, bread wrappers, pickle barrels,

ketchup bottles, and number 10 cans which do not meet the materials, durability, strength, and

cleanability specifications under Subchapter D (pertaining to Equipment, Utensils, and Linens).

(137) Slacking--The process of moderating the temperature of a food such as allowing a

food to gradually increase from a temperature of -23 degrees Celsius (-10 degrees Fahrenheit) to

-4 degrees Celsius (25 degrees Fahrenheit) in preparation for deep-fat frying or to facilitate even

heat penetration during the cooking of previously block-frozen food such as shrimp.

(138) Smooth--A food-contact surface having a surface free of pits and inclusions with

cleanability equal to or exceeding that of (100 grit) number 3 stainless steel. A nonfood-contact

surface of equipment having a surface equal to that of commercial grade hot-rolled steel free of

visible scale. A floor, wall, or ceiling having an even or level surface with no roughness or

projections that causes it to be difficult to clean.

(139) Sous vide packaging--A method of packaging food in which raw or partially

cooked food is vacuum packaged in an impermeable bag, cooked in the bag, rapidly chilled, and

refrigerated at temperatures that inhibit the growth of psychrotrophic pathogens.

(140) Specialized processing method--A method of preparing certain foods that includes

but is not limited to smoking food as a method of food preservation not as a method of flavor

enhancement, curing food, using food additives or adding components to preserve and / or render

a food so it is not a time / temperature control food for safety such as sushi rice, packaging food

using a reduced oxygen method, operating a Molluscan shellfish life-support system display tank

to store and display shellfish offered for human consumption, custom processing animals for

personal use as food only such as indigenous deer processing, preparing food by a method

determined by the regulatory authority as requiring a variance, or sprouting seeds or beans in a

retail food establishment such as alfalfa or wheat grass.

(141) Tableware--Eating, drinking, and serving utensils for table use such as flatware

including forks, knives, and spoons; hollowware including bowls, cups, serving dishes, tumblers,

and plates.

(142) Temperature measuring device--A thermometer, thermocouple, thermistor, or other

device that indicates the temperature of food, air, or water.

(143) Temporary food establishment--A food establishment that operates for a period of

no more than 14 consecutive days in conjunction with a single event or celebration.

§228.2 (144) §228.2 (151)

(144) Time/temperature Control for Safety (TCS) food (TCS)--(formerly Potentially

Hazardous Food (PHF)) A food that requires time/temperature control for safety to limit

pathogenic microorganism growth or toxin formation. An animal food that is raw or heat-

treated. A plant food that is heat-treated or consists of raw seed sprouts, cut melons, cut leafy

greens, cut tomatoes or mixture of cut tomatoes that are not modified in a way so that they are

unable to support pathogenic microorganism growth or toxin formation, or garlic-in-oil mixtures

that are not modified in a way so that they are unable to support pathogenic microorganism

growth or toxin formation. Except as specified in Tables A and B of this definition, a food that

because of the interaction of A

and pH values is designated as Product Assessment Required

(PA) in Table A or B of this definition:

Figure: 25 TAC §228.2(144)

(145) USDA--The United States Department of Agriculture, 1400 Independence Ave.,

S.W., Washington, DC 20250, phone: (202) 720-2791, website: www.usda.gov.

(146) Utensil--A food-contact implement or container used in the storage, preparation,

transportation, dispensing, sale, or service of food, such as kitchenware or tableware that is

multiuse, single-service, or single-use; gloves used in contact with food; temperature sensing

probes of food temperature measuring devices; and probe-type price or identification tags used in

contact with food.

(147) Vacuum packaging--A method of packaging food in which air is removed from a

package of food and the package is hermetically sealed so that a vacuum remains inside the

package.

(148) Variance--A written document issued by the regulatory authority that authorizes a

modification or waiver of one or more requirements of this chapter if, in the opinion of the

regulatory authority, a health hazard or nuisance will not result from the modification or waiver.

(149) Vending machine--A self-service device that, upon insertion of a coin, paper

currency, token, card, or key, or by optional manual operation, dispenses unit servings of food in

bulk or in packages without the necessity of replenishing the device between each vending

operation.

(150) Vending machine location--The room, enclosure, space, or area where one or more

vending machines are installed and operated and includes the storage areas and areas on the

premises that are used to service and maintain the vending machines. This does not include Self-

Service Food Markets.

(151) Warewashing--The cleaning and sanitizing of utensils and food-contact surfaces of

equipment.

§228.2 (152) §228.2 (152)

(152) Whole-muscle, intact beef--Whole muscle beef that is not injected, mechanically

tenderized, reconstructed, or scored and marinated, from which beef steaks may be cut.

Figure: 25 TAC §228.2(144)

Table A. Interaction of PH and A

for control of spores in FOOD heat-treated to destroy

vegetative cells and subsequently PACKAGED

values

pH: 4.6 or less

pH: > 4.6 - 5.6

pH: > 5.6

NTCS FOOD*

NTCS FOOD

> 0.92 - 0.95

NTCS FOOD

PA**

NTCS FOOD

* TCS FOOD means TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD

** PA means Product Assessment required

Table B. Interaction of PH and A

for control of vegetative cells and spores in

FOOD not heat-treated or heat-treated but not PACKAGED

values

pH: < 4.2

pH: 4.2 - 4.6

pH: > 4.6 - 5.0

pH: > 5.0

NTCS

ood*

NTCS

ood

NTCS food

NTCS

ood

0.88 – 0.90

NTCS

ood

NTCS

ood

NTCS food

PA**

> 0.90 – 0.92

NTCS

ood

NTCS

ood

NTCS

ood

* TCS FOOD means TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD

** PA means Product Assessment required

§228.31 §228.32 (3)(D)

Subchapter B. Management and Personnel.

§228.31. Responsibility.

(a) Except as specified in subsection (b) of this section, the permit holder shall be the

person in charge or shall designate a person in charge and shall ensure that a person in charge is

present at the food establishment during all hours of operation.

[21]

(b) In a food establishment with two or more separately permitted departments that are

the legal responsibility of the same permit holder that are located on the same premises, the

permit holder may, during specific time periods when food is not being prepared, packaged, or

served, designate a single person in charge who is present on the premises during all hours of

operation, and who is responsible for each separate permitted food establishment on the

premises.

[21]

§228.32. Knowledge.

Based on the risks inherent to the food operation, during inspections and upon request the

person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease

prevention, application of the Hazard Analysis Critical Control Point principles, and the

requirements of this rule. The person in charge shall demonstrate this knowledge by:

(1) complying with this chapter by having no priority items during the current

inspection;

[21]

(2) being a certified food protection manager who has shown proficiency of

required information through passing a test that is part of an Accredited Program;

[21] or

(3) responding correctly to the inspector’s questions as they relate to the specific

food operation. The areas of knowledge include:

(A) describing the relationship between the prevention of foodborne

disease and the personal hygiene of a food employee;

[21]

(B) explaining the responsibility of the person in charge for preventing the

transmission of foodborne disease by a food employee who has a disease or medical condition

that may cause foodborne disease;

[21]

transmissible through food;

[21]

(D) explaining the significance of the relationship between maintaining

the time and temperature of time/temperature control for safety (TCS) Food and the prevention

of foodborne illness;

[21]

§228.32 (3)(E) §228.32 (3)(M)

(E) explaining the hazards involved in the consumption of raw or

undercooked meat, poultry, eggs, and fish;

[21]

(F) stating the required food temperatures and times for safe cooking of

Time/temperature Control For Safety (TCS) Food including meat, poultry, eggs, and fish;

[21]

(G) stating the required temperatures and times for the safe refrigerated

storage, hot holding, cooling, and reheating of time/temperature control for safety (TCS) Food;

[21]

(H) describing the relationship between the prevention of foodborne

illness and the management and control of the following:

(i) cross contamination;

[21]

(ii) hand contact with ready-to-eat foods;

[21]

(iii) handwashing;

[21] and

(iv) maintaining the food establishment in a clean condition and in

good repair;

[21]

(I) describing foods identified as major food allergens and the symptoms

that a major food allergen could cause in a sensitive individual who has an allergic reaction.

[21]

(J) explaining the relationship between food safety and providing

equipment that is:

(i) sufficient in number and capacity;

[21] and

(ii) properly designed, constructed, located, installed, operated,

maintained, and cleaned;

[21]

(K) explaining correct procedures for cleaning and sanitizing utensils and

food-contact surfaces of equipment;

[21]

(L) identifying the source of water used and measures taken to ensure that

it remains protected from contamination such as providing protection from backflow and

precluding the creation of cross connections;

[21]

(M) identifying poisonous and toxic materials in the food establishment

and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed

of according to law;

[21]

§228.32 (3)(N) §228.33 (e)

(N) identifying critical control points/priority items in the operation from

purchasing through sale or service that when not controlled may contribute to the transmission of

foodborne illness and explaining steps taken to ensure that the points are controlled in

accordance with the requirements of this rule;

[21]

(O) explaining the details of how the person in charge and food employees

comply with the HACCP plan if a plan is required by the law, these rules, or an agreement

between the regulatory authority and the establishment;

[21]

(P) explaining the responsibilities, rights, and authorities assigned by these

rules to the:

(i) food employee;

[21]

(ii) conditional employee;

[21]

(iii) person in charge;

[21]

(iv) regulatory authority;

[21] and

(Q) explaining how the person in charge, food employees comply with

reporting responsibilities and exclusion or restriction of food employees.

[21]

§228.33. Certified Food Protection Manager and Food Handler Requirements.

(a) At least one employee that has supervisory and management responsibility and the

authority to direct and control food preparation and service shall be a certified food protection

manager who has shown proficiency of required information through passing a test that is part of

an accredited program.

[21]

(b) The original food manager certificate shall be posted in a location in the food

establishment that is conspicuous to consumers. [47]

manager must be employed by each food establishment.

[21]

(d) Except in a temporary food establishment and the certified food manager, all food

employees shall successfully complete an accredited food handler training course, within 60 days

of employment.

[22]

(e) The food establishment shall maintain on premises a certificate of completion of the

food handler training course for each food employee. The requirement to complete a food

handler training course shall be effective September 1, 2016. [47]

§228.33 (f) §228.34 (7)

(f) This section does not apply to certain types of food establishments deemed by the

regulatory authority to pose minimal risk of causing, or contributing to, foodborne illnesses

based on the nature of the operation and extent of food preparation.

§228.34 Duties.

The person in charge shall ensure that:

(1) food establishment operations are not conducted in a private home or in a

room used as living or sleeping quarters as specified under Subchapter F of these rules

(pertaining to Physical Facilities);

[21]

(2) persons unnecessary to the food establishment operation are not allowed in the

food preparation, food storage, or warewashing areas, except that brief visits and tours may be

authorized by the person in charge if steps are taken to ensure that exposed food; clean

equipment, utensils, and linens; and unwrapped single-service and single-use articles are

protected from contamination;

[21] [22]

(3) employees and other persons such as delivery and maintenance persons and

pesticide applicators entering the food preparation, food storage, and warewashing areas comply

with these rules;

[21] [22]

(4) employees are effectively cleaning their hands, by routinely monitoring the

employees’ handwashing;

[21]

(5) employees are visibly observing foods as they are received to determine that

they are from approved sources, delivered at the required temperatures, protected from

contamination, unadulterated, and accurately presented, by routinely monitoring the employees’

observations and periodically evaluating foods upon their receipt;

[21]

(6) employees are verifying that foods delivered to the food establishment during

non-operating hours are from approved sources and are placed into appropriate storage locations

such that they are maintained at the required temperatures, protected from contamination,

unadulterated and accurately presented;

[21]

(7) employees are properly cooking time/temperature control for safety (TCS)

food, being particularly careful in cooking those foods known to cause severe foodborne illness

and death, such as eggs and comminuted meats, through daily oversight of the employees’

routine monitoring of the cooking temperatures using appropriate temperature measuring devices

properly scaled and calibrated as specified under §228.105(a) and §228.112(a)(2) of this title

(relating to Equipment, Utensils, and Linens);

[21]

§228.34 (8) §228.35 (a)(1)

(8) employees are using proper methods to rapidly cool time/temperature control

for safety (TCS) food, that are not held hot or are not for consumption within four hours, through

daily oversight of the employees’ routine monitoring of food temperatures during cooling:

[21]

(9) consumers who order raw or partially cooked ready-to-eat foods of animal

origin are informed as specified under §228.80 of this title (relating to Food) that the food is not

cooked sufficiently to ensure its safety;

[21]

(10) employees are properly sanitizing cleaned multiuse equipment and utensils

before they are reused, through routine monitoring of solution temperature and exposure time for

hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for

chemical sanitizing;

[21]

(11) consumers are notified that clean tableware is to be used when they return to

self-service areas such as salad bars and buffets as specified under §228.68(f) of this title;

[21]

(12) except when otherwise approved as specified in §228.65(a)(4) of this title,

employees are preventing cross-contamination of ready-to-eat food with bare hands by properly

using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing

equipment;

[21]

(13) employees are properly trained in food safety including food allergy

awareness as it relates to their assigned duties.

[21]

(14) food employees and conditional employees are informed in a verifiable

manner of their responsibility to report in accordance with law, to the person in charge,

information about their health and activities as they relate to diseases that are transmissible

through food, as specified under §228.32(3)(P) of this title ;

[21] and

(15) written procedures and plans, where specified by these rules and as

developed by the food establishment, are maintained and implemented as required.

[21]

§228.35. Responsibilities and Reporting Symptoms and Diagnosis.

(a) Responsibility of Permit Holder, Person in Charge, and Conditional Employees. The

permit holder shall require food employees and conditional employees to report to the person in

charge, information about their health and activities as they relate to diseases that are

transmissible through food. A food employee or conditional employee shall report the

information in a manner that allows the person in charge to reduce the risk of foodborne disease

transmission, such as the date of onset of symptoms and an illness, or of a diagnosis if the food

employee or conditional employee:

(1) Has any of the following symptoms:

§228.35 (a)(1)(A) §228.35 (a)(4)

(A) vomiting,

[12]

(B) diarrhea,

[12]

(D) sore throat with fever;

[12]

(E) a lesion containing pus such as a boil or infected wound that is open or

draining and is:

(i) on the hands or wrists, unless an impermeable cover such as a

finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover;

[12]

(ii) on exposed portions of the arms, unless the lesion is protected

by an impermeable cover;

[12] or

(iii) on other parts of the body, unless the lesion is covered by a

dry, durable, tight-fitting bandage;

[12]

(2) Has an illness diagnosed by a Health Practitioner due to:

(A) Norovirus;

[12]

(B) Hepatitis A virus;

[12]

(D) Shiga toxin-producing Escherichia coli;

[12]

(E) Salmonella typhi;

[12] or

(F) non-typhoidal salmonella.

[12]

(3) Had a previous illness, diagnosed by a Health Practitioner, within the past 3

months due to Salmonella typhi, without having received antibiotic therapy, as determined by a

Health Practitioner;

[12]

(4) Has been exposed to, or is the suspected source of, a confirmed disease

outbreak, because the food employee or conditional employee consumed or prepared food

implicated in the outbreak, or consumed food at an event prepared by a person who is infected or

ill with:

§228.35 (a)(4)(A) §228.35 (c)(2)

(A) Norovirus within the past 48 hours of the last exposure,

[12]

(B) Shiga Toxin-Producing Escherichia coli or Shigella spp. within the

past 3 days of the last exposure,

[12]

[12] or

(D) Hepatitis A virus within the past 30 days of the last exposure

[12]; or

(5) Has been exposed by attending or working in a setting where there is a

confirmed disease outbreak, or living in the same household as, and has knowledge about, an

individual who works or attends a setting where there is a confirmed disease outbreak, or living

in the same household as, and has knowledge about, an individual diagnosed with an illness

caused by:

(A) Norovirus within the past 48 hours of the last exposure,

[12]

(B) Shiga Toxin-Producing Escherichia coli or Shigella spp. within the

past 3 days of the last exposure,

[12]

[12] or

(D) Hepatitis A virus within the past 30 days of the last exposure.

[12]

(b) The person in charge shall notify the regulatory authority when a food employee is:

(1) jaundiced;

[12]

(2) diagnosed with an illness due to a pathogen as specified under subsection

(a)(2)(A) - (F) of this section.

[12]

(1) who exhibits or reports a symptom, or who reports diagnosed illness as

specified under subsection (a)(1) - (3) of this section, is prohibited from becoming a food

employee until the conditional employee meets the criteria for the specific symptoms or

diagnosed illness as specified under §228.37 of this title;

[12]

and

(2) who will work as a food employee in a food establishment that serves as a

highly susceptible population and reports a history of exposure as specified under subsection

(a)(4) - (5), is prohibited from becoming a food employee until the conditional employee meets

the criteria as specified under §228.37(10) of this title.

[12]

§228.35 (d) §228.36 (2)(A)

(d) The person in charge shall ensure that a food employee who exhibits or reports a

symptom, or who reports a diagnosed illness or a history of exposure as specified under

subsection (a)(1) - (5) of this section is:

(1) excluded as specified under §228.36(1) - (3), and paragraphs (4)(A), (5)(A),

(6)(A), (7) or (8)(A) and in compliance with the provisions specified under §228.37(1) - (8);

[12] or

(2) restricted as specified under §228.36(4)(B), (5)(B), (6)(B), (8)(B), or

§228.37(9) or (10) and in compliance with the provisions specified under §228.37(4)

-(10).

[12]

(e) A food employee or conditional employee shall report to the person in charge the

information as specified under (a) of this section.

[12]

(f) A food employee shall:

(1) comply with an exclusion as specified under §228.36(1)-(3) and (4)(A),

(5)(A), (6)(A), (7), or (8)(A) and with the provisions specified under §228.37(1) - (8);

[12]

(2) comply with a restriction as specified under §228.36(4)(B), (5)(B), (6)(B), (7),

(8)(B), or §228.36 (8), (9), or (10) and comply with the provisions specified under §228.37(4) -

(10).

[12]

§228.36. Conditions of Exclusions and Restrictions.

The person in charge shall exclude or restrict a food employee from a food establishment

in accordance with the following:

(1) Except when the symptom is from a noninfectious condition, exclude a

food employee if the food employee is:

(A) symptomatic with vomiting or diarrhea;

[13]

(B) symptomatic with vomiting or diarrhea and diagnosed with an

infection from Norovirus, Shigella spp., non-typhoidal salmonella, or shiga toxin-producing E.

coli.

[13]

(2) Exclude a food employee who is:

(A) jaundiced and the onset occurred within the last 7 calendar days,

unless the food employee provides to the person in charge written medical documentation from a

Health Practitioner specifying that the jaundice is not caused by hepatitis A virus or other fecal-

orally transmitted infection;

[13]

§228.36 (2)(B) §228.36 (8)(A)

(B) diagnosed with an infection from hepatitis A virus within 14 calendar

days from the onset of any illness symptoms, or within 7 calendar days of the onset of jaundice

or diagnosed with an infection from hepatitis A virus without developing symptoms.

[13]

(3) Exclude a food employee who is diagnosed with an infection from salmonella

typhi, or reports a previous infection with Salmonella typhi within the past 3 months as

specified

under

§228.35(a)(3) of this title.

[13]

(4) If a food employee is diagnosed with an infection from norovirus and is

asymptomatic:

(A) exclude the food employee who works in a food establishment

serving a highly susceptible population;

[13]

(B) restrict the food employee who works in a food establishment not

serving a highly susceptible population.

[13]

(5) If a food employee is diagnosed with an infection from Shigella spp. and is

asymptomatic:

(A) exclude the food employee who works in a food establishment serving

a highly susceptible population;

[13]

(B) restrict the food employee who works in a food establishment not

serving a highly susceptible population.

[13]

(6) If a food employee is diagnosed with an infection from shiga toxin-producing

E. coli, and is asymptomatic:

(A) exclude the food employee who works in a food establishment

serving a highly susceptible population;

[13]

(B) restrict the food employee who works in a food establishment not

serving a highly susceptible population.

[13]

(7) If a food employee is diagnosed with an infection from non-typhoidal

salmonella and is asymptomatic

restrict the food employee who works in a food establishment

serving a highly susceptible population or in a food establishment

not serving a highly

susceptible population.

[13]

(8) If a food employee is ill with symptoms of acute onset of sore throat with

fever:

(A) exclude the food employee who works in a food establishment serving

§228.36 (8)(A) §228.37 (1)(B)(ii)

a highly susceptible population;

[13]

(B) restrict the food employee who works in a food establishment not

serving a highly susceptible population.

[13]

(9) if a food employee is infected with a skin lesion containing pus such as a boil

or infected wound that is open or draining and not properly covered as specified under

§228.35(a)(1)(E), restrict the food employee.

[13]

(10) if a food employee is exposed to a foodborne pathogen as specified under

sections §228.35(a)(4)(A-D) or (a)(5)(A-D), restrict the food employee who works in a food

establishment serving a highly susceptible population.

[13]

§228.37. Managing Exclusions and Restrictions.

The person in charge shall adhere to the following conditions when removing, adjusting,

or retaining the exclusion or restriction of a food employee:

(1) Except when a food employee is diagnosed with an infection from hepatitis A

virus or Salmonella typhi:

(A) reinstate a food employee who was excluded as specified under

section §228.36(1)(A) if the food employee:

(i) is asymptomatic for at least 24 hours;

[13]

(ii) provides to the person in charge written medical

documentation from a health practitioner that states the symptom is from a noninfectious

condition.

[13]

(B) If a food employee was diagnosed with an infection from norovirus

and excluded as specified under §228.36(1) (B):

(i) restrict the food employee, who is asymptomatic for at least 24

hours and works in a food establishment not serving a highly susceptible population, until the

conditions for reinstatement as specified under paragraph (4)(A) or (B) of this section are met;

[13]

(ii) retain the exclusion for the food employee, who is

asymptomatic for at least 24 hours and works in a food establishment that serves a highly

susceptible population, until the conditions for reinstatement as specified under paragraph (4)(A)

or (B) of this section are met.

[13]

§228.37 (1)(C) §228.37 (2)(B)

spp. and excluded as specified under §228.36(1) (B):

(i) restrict the food employee, who is asymptomatic for at least 24

hours and works in a food establishment not serving a highly susceptible population, until the

conditions for reinstatement as specified under subsection (5)(A) or (B) of this section are met;

[13]

(ii) retain the exclusion for the food employee, who is

asymptomatic for at least 24 hours and works in a food establishment that serves a highly

susceptible population, until the conditions for reinstatement as specified under subsections

(5)(A) or (B) , or (5)(A) and (C) of this section are met.

[13]

(D) If a food employee was diagnosed with an infection from shiga toxin-

producing Escherichia coli and excluded as specified under §

228.36(2)

(i) restrict the food employee, who is asymptomatic for at least 24

hours and works in a food establishment not serving a highly susceptible population, until the

conditions for reinstatement as specified under subsections (6)(A) or (B) of this section are met;

[13]

(ii) retain the exclusion for the food employee, who is

asymptomatic for at least 24 hours and works in a food establishment that serves a highly

susceptible population, until the conditions for reinstatement as specified under subsections

(6)(A) or (B) are met.

[13]

(E) If a food employee was diagnosed with an infection from non-

typhoidal Salmonella and excluded as specified under §228.36(2):

(i) restrict the food employee, who is asymptomatic for at least 30

days until conditions for reinstatement as specified under subsection (7)(A) or (B) of this section

are met;

[13]

(ii) retain the exclusion for the food employee who is symptomatic,

until conditions for reinstatement as specified under subsection (7)(A) or (B) of this section are

met.

[13]

(2) reinstate a food employee who was excluded as specified under §228.36(2) if

the person in charge obtains approval from the regulatory authority and one of the following

conditions is met;

(A) the food employee has been jaundiced for more than

7 calendar days;

[13]

(B) the anicteric food employee has been symptomatic with symptoms

§228.37 (2)(B) §228.37 (5)(B)

other than jaundice for more than 14 calendar days;

[13]

documentation from a health practitioner stating that the food employee is free of a Hepatitis A

virus infection.

[13]

(3) reinstate a food employee who was excluded as specified under §228.36(3) if:

(A) the person in charge obtains approval from the

regulatory authority;

[13]

and

(B) the food employee provides to the person in charge written medical

documentation from a health practitioner that states the food employee is free from S. typhi

infection.

[13]

(4) reinstate a food employee who was excluded as specified under §228.36(1)(B)

or (4)(A) who was restricted under §228.36(4)(B) if the person in charge obtains approval from

the regulatory authority and one of the following conditions is met:

(A) the excluded or restricted food employee provides to the person in

charge written medical documentation from a health practitioner stating that the food employee

is free of a norovirus infection;

[13]

(B) the food employee was excluded or restricted after symptoms of

vomiting or diarrhea resolved, and more than

48 hours have passed since the food employee

became

asymptomatic;

[13]

symptoms and more than 48 hours have passed since the food employee was diagnosed.

[13]

(5) reinstate a food employee who was excluded as specified under §228.36(2) or

(5)(A) or who was restricted under section §228.36(5)(B) if the person in charge obtains

approval from the regulatory authority and one of the following conditions is met:

(A) the excluded or restricted food employee provides to the person in

charge written medical documentation from a health practitioner stating that the food employee

is free of a Shigella spp. infection based on test results showing 2 consecutive negative stool

specimen cultures that are taken:

(i) not earlier than 48 hours after discontinuance of antibiotics,

[13]

and

(ii) at least 24 hours apart;

[13]

(B) the food employee was excluded or restricted after symptoms of

§228.37 (5)(B) §228.37 (7)(B)

vomiting or diarrhea resolved, and more than

7 calendar days have passed since the food

employee became asymptomatic;

[13]

symptoms and more than 7 calendar days have passed since the food employee was diagnosed.

[13]

(6) reinstate a food employee who was excluded or restricted as specified under

§228.36(2) or (6)(A) or who was restricted under §228.36(6)(B) if the person in charge obtains

approval from the regulatory authority and one of the following conditions is met:

(A) the excluded or restricted food employee provides to the person in

charge written medical documentation from a health practitioner stating that the food employee

is free of an infection from shiga toxin-producing Escherichia coli based on test results that show

2 consecutive negative stool specimen cultures that are taken:

(i) not earlier than 48 hours after discontinuance of antibiotics;

[13]

and

(ii) at least 24 hours apart;

[13]

(B) the food employee was excluded or restricted after symptoms of

vomiting or diarrhea resolved and more than

7 calendar days have passed since the food

employee became asymptomatic;

[13]

symptoms and more than 7 days have passed since the food employee was diagnosed.

[13]

(7) reinstate a food employee who was excluded as specified under §228.36(2) or

who was restricted as specified under §228.36(7) if the person in charge obtains approval from

the regulatory authority

[13] and one of the following conditions is met:

(A) the excluded or restricted food employee provides to the person in

charge written medical documentation from a health practitioner stating that the food employee

is free of a non-typhoidal salmonella infection based on test results showing 2 consecutive

negative stool specimen cultures that are taken:

(i) not earlier than 48 hours after discontinuance of antibiotics,

[13]

and

(ii) at least 24 hours apart;

[13]

(B) the food employee was restricted after symptoms of vomiting or

diarrhea resolved, and more than 30 days have passed since the food employee became

§228.37 (7)(B) §228.37 (10)(A)(ii)

asymptomatic;

[13]

symptoms and more than 30 days have passed since the food employee was diagnosed.

[13]

(8) reinstate a food employee who was excluded or restricted as specified under

§228.36(8)(A) or (B) if the food employee provides to the person in charge written medical

documentation from a health practitioner stating that the food employee meets

one of the following conditions:

(A) has received antibiotic therapy for Streptococcus pyogenes infection

for more than 24 hours;

[13]

(B) has at least one negative throat specimen culture for

Streptococcus pyogenes infection;

[13]

Streptococcus pyogenes infection.

[13]

(9) reinstate a food employee who was restricted as specified under §228.36(9) if

the skin, infected wound, cut, or pustular boil is properly covered with one of the following:

(A) an impermeable cover such as a finger cot or stall and a single-use

glove over the impermeable cover if the infected wound or pustular boil is on the hand, finger, or

wrist;

[13]

(B) an impermeable cover on the arm if the infected wound or pustular

boil is on the arm;

[13] or

boil is on another part of the body.

[13]

(10) reinstate a food employee who was restricted as specified under §228.36(10)

and was exposed to one of the following pathogens as specified under §228.35(a)(4)(A-D) or

§228.35 (a)(5)(A-D):

(A) norovirus and one of the following conditions is met:

(i) more than 48 hours have passed since the last day the food

employee was potentially exposed;

[13]

(ii) more than 48 hours have passed since the food employee’s

household contact became asymptomatic.

[13]

§228.37 (10)(B) §228.37 (10)(D)(vi)(II)

(B) Shigella spp. or shiga toxin-producing Escherichia coli and one of the

following conditions is met:

(i) more than 3 calendar days have passed since the last day the

food employee was potentially exposed;

[13] or

(ii) more than 3 calendar days have passed since the food

employee’s household contact became asymptomatic.

[13]

(i) more than 14 calendar days have passed since the last day the

food employee was potentially exposed;

[13] or

(ii) more than 14 calendar days have passed since the food

employee’s household contact became asymptomatic.

[13]

(D) Hepatitis A virus and one of the following conditions is met:

(i) the food employee is immune to hepatitis A virus infection

because of a prior illness from hepatitis A;

[13]

(ii) the food employee is immune to hepatitis A virus infection

because of vaccination against hepatitis A;

[13]

(iii) the food employee is immune to hepatitis A virus infection

because of IgG administration;

[13]

(iv) more than 30 calendar days have passed since the last day the

food employee was potentially exposed;

[13]

(v) more than 30 calendar days have passed since the food

employee’s household contact became jaundiced;

[13]

(vi) the food employee does not use an alternative procedure that

allows bare hand contact with ready-to-eat food until at least 30 days after the potential

exposure, as specified in subsection (10)(D)(iv) and (v) of this section, and the food employee

receives additional training about:

(I) Hepatitis A symptoms and preventing the transmission

of infection,

[13]

(II) proper handwashing procedures,

[13]

and

§228.37 (10)(D)(vi)(III) §228.38 (b)(3)

(III) protecting ready-to-eat food from contamination

introduced by bare hand contact.

[13]

§228.38. Hands and Arms.

(a) Clean Condition. Food employees shall keep their hands and exposed portions of

their arms clean.

[14]

(b) Cleaning Procedure.

(1) except as specified in subsection (d) of this section, food employees shall

clean their hands and exposed portions of their arms, including surrogate prosthetic devices for

hands or arms for at least 20 seconds, using a cleaning compound in a handwashing sink that is

equipped as specified under §228.146 and §228.175.

[14]

(2) food employees shall use the following cleaning procedure in the order stated

to clean their hands and exposed portions of their arms, including surrogate prosthetic devices

for hands and arms:

(A) rinse under clean, running warm water;

[14]

(B) apply an amount of cleaning compound recommended by the cleaning

compound manufacturer;

[14]

(i) paying particular attention to removing soil from underneath the

fingernails during the cleaning procedure,

[14]

and

(ii) creating friction on the surfaces of the hands and arms or

surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers;

[14]

(D) thoroughly rinse under clean, running warm water;

[14] and

(E) immediately follow the cleaning procedure with thorough drying using

a method as specified under §228.175(c).

[14]

(3) to avoid re-contaminating their hands or surrogate prosthetic devices, food

employees may use disposable paper towels or similar clean barriers when touching surfaces

such as manually operated faucet handles on a handwashing sink or the handle of a restroom

door.

[31]

§228.38 (b)(4) §228.38 (e)

(4) if approved and capable of removing the types of soils encountered in the food

operations involved, an automatic handwashing facility may be used by food employees to clean

their hands or surrogate prosthetic devices.

[31]

gloves when handling ready-to-eat foods shall wash hands using the cleaning procedures

specified in subsection (b)(2) of this section and follow the approved procedures specified in

§228.65(a)(5) of this title.

(d) When to Wash. Food employees shall clean their hands and exposed portions of their

arms as specified under subsection (b) immediately before engaging in food preparation

including working with exposed food, clean equipment and utensils, and unwrapped single-

service and single-use articles

[14]

and:

(1) after touching bare human body parts other than clean hands and clean,

exposed portions of arms;

[14]

(2) after using the toilet room;

[14]

(3) after caring for or handling service animals or aquatic animals as specified in

§228.44(2);

[14]

(4) except as specified in §228.42(b) after coughing, sneezing, using a

handkerchief or disposable tissue, using tobacco, eating, or drinking;

[14]

(5) after handling soiled equipment or utensils

;

[14]

(6) during food preparation, as often as necessary to remove soil and

contamination and to prevent cross contamination when changing tasks;

[14]

(7) when switching between working with raw food and working with ready-to-

eat food

;

[14]

(8) before donning gloves to initiate a task that involves working with food

;

[14]

and

(9) after engaging in other activities that contaminate the hands.

[14]

(e) Where to Wash. Food employees shall clean their hands in a handwashing sink or

approved automatic handwashing facility and may not clean their hands in a sink used for food

preparation or warewashing or in a service sink or a curbed cleaning facility used for the disposal

of mop water and similar liquid waste.

[22]

228.38 (f) §228.38 (f)(2)

(f) Hand Antiseptics.

(1) a hand antiseptic used as a topical application, a hand antiseptic solution used

as a hand dip, or a hand antiseptic soap shall:

(A) comply with one of the following:

(i) be an approved drug that is listed in the FDA publication

Approved Drug Products With Therapeutic Equivalence Evaluations as an approved drug based

safety and effectiveness;

[31] or

(ii) have active antimicrobial ingredients that are listed in the FDA

monograph for OTC health-care antiseptic drug products as an antiseptic handwash,

[31] and

(B) consist only of components which the intended use of each complies

with one of the following:

(i) a threshold of regulation exemption under 21 CFR

170.39 -

threshold of regulation for substances used in

food-contact articles;

[31]

(ii) 21 CFR 178 - indirect food additives: adjuvants, production

aids, and sanitizers as regulated for use as a food additive with conditions of safe use,

[31] or

(iii) a determination of generally recognized as safe (GRAS).

partial listings of substances with food uses that are GRAS may be found in 21 CFR 182 –

substances generally recognized as safe, 21 CFR 184 - direct food substances affirmed as

generally recognized as safe, or

21 CFR 186 – indirect food substances affirmed as generally

recognized as safe for use in contact with food, and in FDA’s Inventory of GRAS Notices,

[31]

(iv) a prior sanction listed under 21 CFR 181 – prior sanctioned

food ingredients,

[31]

(v) a Food Contact Notification that is effective,

[31]

and

§228.38(b).

[31]

(2) if a hand antiseptic or a hand antiseptic solution used as a hand dip does not

meet the criteria specified under paragraph (1)(B) of this subsection, use shall be:

§228.38 (f)(2)(A) §228.42 (a)(2)(c)

(A) followed by thorough hand rinsing in clean water before hand contact

with food or by the use of gloves;

[31]

(B) limited to situations that involve no direct contact with

food by the

bare hands.

[31]

(3) a hand antiseptic solution used as a hand dip shall be maintained clean and at

a strength equivalent to at least 100

mg/L chlorine.

[31]

§228.39. Fingernail Maintenance.

(a) Food employees shall keep their fingernails trimmed, filed, and maintained so the

edges and surfaces are cleanable and not rough.

[22]

(b) Unless wearing intact gloves in good repair, a food employee may not wear fingernail

polish or artificial fingernails when working with exposed food.

[22]

§228.40. Jewelry Prohibition. Except for a plain ring such as a wedding band, while preparing

food, food employees may not wear jewelry including medical information jewelry on their arms

and hands. [35]

§228.41. Outer Clothing, Clean Condition. Food employees shall wear clean outer clothing to

prevent contamination of food, equipment, utensils, linens, and single- service and single-use

articles. [35]

§228.42. Food Contamination Prevention.

(a) Eating, Drinking, or Using Tobacco.

(1) except as specified in paragraph (2) of this subsection, an employee shall eat,

drink, or use any form of tobacco only in designated areas where the contamination of exposed

food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or

other items needing protection cannot result. [35]

(2) a food employee may drink from a closed beverage container if the container

is handled to prevent contamination of:

(A) the employee's hands;

(B) the container; and

single-service and single-use articles.

§228.42 (b) §228.62 (a)

(b) Discharges from the Eyes, Nose, and Mouth. Food employees experiencing persistent

sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth may

not work with exposed food; clean equipment, utensils, and linens; or unwrapped single-service

or single- use articles.

[13]

§228.43. Hair Restraints.

(a) Except as provided in subsection (b) of this section, food employees shall wear hair

restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair,

that are designed and worn to effectively keep their hair from contacting exposed food; clean

equipment, utensils, and linens; and unwrapped single-service and single-use articles. [35]

(b) This section does not apply to food employees such as counter staff who only serve

beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal

risk of contaminating exposed food; clean equipment, utensils, and linens; and unwrapped

single-service and single-use articles.

§228.44. Animals, Handling Prohibitions.

(a) Except as specified in subsection (b) of this section, food employees may not care for

or handle animals that may be present such as patrol dogs, service animals, or pets that are

allowed as specified in §228.186(o)(2)(B)-(E) of this title.

[22]

(b) Food employees with service animals may handle or care for their service animals

and food employees may handle or care for fish in aquariums or molluscan shellfish or crustacea

in display tanks if they wash their hands as specified under

228.38(b)

and (d)(3) of this

title.[35]

§228.45.

Contamination Events.

Clean-up of Vomit and Diarrheal Events. A food establishment shall have written

procedures for employees to follow when responding to vomiting or diarrheal events that involve

the discharge of vomitus or fecal matter onto surfaces in the food establishment the procedures

shall address the specific actions employees must take to minimize the spread of contamination

and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

[21]

Subchapter C. Food.

§228.61. Condition Safe, Unadulterated, and Honestly Presented. Food shall be safe,

unadulterated, and, as specified under §228.78(b) of this title, honestly presented.

[7]

§228.62. Approved Sources.

(a) Compliance with food law.

§228.62 (a)(1) §228.62 (a)(5)(C)(iii)

(1) Food shall be obtained from sources that comply with applicable laws and are

licensed by the state regulatory authority having jurisdiction over the processing and distribution

of the food.

[7]

(2) Food prepared in a private home, except as allowed in §228.223 of this title, or

from an unlicensed food manufacturer or wholesaler, is considered to be from an unapproved

source and may not be used or offered for human consumption in a food establishment.

[7]

(3) Packaged food shall be labeled as specified in law, including 21 CFR 101,

Food Labeling, 9 CFR 317, Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart

N, Labeling and Containers, and as specified under §228.63(h) and (i) of this title.

[7]

(4) Fish, other than those specified in §228.72(a)(2)of this title, that are intended

for consumption in their raw form and allowed as specified under §228.71(a)(4) of this title may

be offered for sale or service if they are obtained from a supplier that freezes the fish as specified

under section §228.72(a)(1) of this title; or frozen on the premises as specified under

§228.72(a)(1) of this title and records are retained as specified under §228.72(b) of this

subchapter. [41]

(5) Whole-muscle, intact beef steaks that are intended for consumption in an

undercooked form without a consumer advisory as specified in section §228.71(a)(3) of this title

shall be:

(A) obtained from a food processing plant that, upon request by the

purchaser, packages the steaks and labels them, to indicate that the steaks meet the definition of

whole-muscle, intact beef;

[26]

(B) deemed acceptable by the regulatory authority based on other

evidence, such as written buyer specifications or invoices, that indicates that the steaks meet the

definition of whole-muscle, intact beef;

[26]

and

(i) cut from whole-muscle intact beef that is labeled by a food

processing plant as specified in subparagraph (A) of this paragraph or identified as specified in

subparagraph (B) of this paragraph;

[26]

(ii) prepared so they remain intact;

[26]

and

(iii) if packaged for undercooking in a food establishment, labeled

as specified in subparagraph (A) of this paragraph or identified as specified in subparagraph (B)

of this paragraph.

[26]

§228.62 (a)(6) §228.62 (f)(2)

(6) Meat and poultry that is not a ready-to-eat food and is in a packaged form

when it is offered for sale or otherwise offered for consumption, shall be labeled to include safe

handling instructions as specified in law, including 9 CFR §317.2(l) and 9 CFR §381.125(b).

[41]

(7) Eggs that have not been specifically treated to destroy all viable Salmonellae

shall be labeled to include safe handling instructions as specified in law, including 21 CFR

§101.17(h). [41]

(b) Food in a hermetically sealed container. Food in a hermetically sealed container shall

be obtained from a food processing plant that is regulated by the food regulatory agency that has

jurisdiction over the plant.

[7]

sources that comply with Grade A standards in accordance with 25 TAC, §217.24.

[7]

(d) Fish.

(1) Fish that are received for sale or service shall be:

(A) commercially and legally caught or harvested;

[7] or

(B) approved for sale or service.

[7]

(2) Molluscan shellfish that are recreationally caught may not be received for sale

or service.

[7]

(e) Molluscan shellfish.

(1) Molluscan shellfish shall be obtained from sources according to law and the

requirements specified in the U.S. Department of Health and Human Services, Public Health

Service, Food and Drug Administration, National Shellfish Sanitation Program Guide for the

Control of Molluscan Shellfish.

[7]

(2) Molluscan shellfish received in interstate commerce shall be from sources that

are listed in the Interstate Certified Shellfish Shippers List.

[7]

(f) Wild mushrooms.

(1) Except as specified in paragraph (2) of this subsection, mushroom species

picked in the wild shall not be offered for sale or service by a food establishment unless the food

establishment has been approved to do so.

[7]

(2) This section does not apply to:

§228.62 (f)(2)(B) §228.62 (g)(2)(A)(ii)

(A) cultivated wild mushroom species that are grown, harvested, and

processed in an operation that is regulated by the food regulatory agency that has jurisdiction

over the operation; or

(B) wild mushroom species if they are in packaged form and are the

product of a food processing plant that is regulated by the food regulatory agency that has

jurisdiction over the plant.

(g) Exotic animals and game animals.

(1) If exotic animals are received for sale or service, they shall:

(A) be commercially raised for food

[7] and;

(i) raised, slaughtered, processed, and deemed to be “inspected and

approved” under an inspection program administered by USDA in accordance with 9 CFR 352,

Exotic Animals; Voluntary Inspection;

[7]

(ii) raised, slaughtered, processed, and deemed to be “inspected

and passed” under a meat and poultry inspection program administered by the department or any

other state meat inspection program deemed equal to USDA inspection;

[7]

(B) as allowed by law, for exotic animals that are live caught, be

slaughtered and processed as required in paragraph (1)(A)(i) or (ii) of this subsection;

[7] and

(i) receive an antemortem and postmortem examination by the

appropriate inspection personnel as described in paragraph (1)(A)(i) or (ii) of this subsection;

[7] and

(ii) be field dressed, transported, and processed according to the

requirements specified by the appropriate regulatory authority as described in paragraph

(1)(A)(i) or (ii) of this subsection.

[7]

(2) If game animals are received for sale or service they shall be:

(A) commercially raised for food

[7] and:

(i) raised, slaughtered, and processed under a voluntary inspection

program that is conducted by the agency that has animal health jurisdiction;

[7] or

(ii) under a routine inspection program conducted by a regulatory

agency other than the agency that has animal health jurisdiction;

[7] and

§228.62 (g)(2)(A)(iii) §228.62 (g)(2)(D)(ii)

(iii) raised, slaughtered, and processed according to:

(I) laws governing meat and poultry as determined by the

agency that has animal health jurisdiction and the agency that conducts the inspection program;

[7] and

(II) requirements which are developed by the agency that

has animal health jurisdiction and the agency that conducts the inspection program with

consideration of factors such as the need for ante mortem and postmortem examination by an

approved veterinarian or veterinarian’s designee;

[7]

(B) under a voluntary inspection program administered by the USDA for

game animals such as exotic animals (reindeer, elk, deer, antelope, water buffalo, or bison) that

are “inspected and approved” in accordance with 9 CFR 352, Exotic Animals; Voluntary

Inspection or rabbits that are “inspected and certified” in accordance with 9 CFR 354, Voluntary

Inspection of Rabbits and Edible Products Thereof;

[7]

(i) under a routine inspection program conducted by a regulatory

agency such as the agency that has animal health jurisdiction;

[7]

and

(ii) slaughtered and processed according to:

(I) laws governing meat and poultry as determined by the

agency that has animal health jurisdiction and the agency that conducts the inspection program;

[7] and

(II) requirements which are developed by the agency that

has animal health jurisdiction and the agency that conducts the inspection program with

consideration of factors such as the need for antemortem and postmortem examination by an

approved veterinarian or veterinarian's designee;

[7] or

(D) as allowed by law, for field-dressed wild game animals under a

routine inspection program that ensures the animals:

(i) receive a postmortem examination by an approved veterinarian

or veterinarian’s designee;

[7] or

(ii) are field-dressed and transported according to requirements

specified by the agency that has animal health jurisdiction and the agency that conducts the

inspection program;

[7] and

§228.62 (g)(2)(D)(iii) §228.63 (b)

(iii) are processed according to laws governing meat and poultry as

determined by the agency that has animal health jurisdiction and the agency that conducts the

inspection program.

[7]

(3) A game animal may not be received for sale or service if it is a species of

wildlife that is listed in 50 CFR 17, Endangered and Threatened Wildlife and Plants.

§228.63. Specifications for Receiving.

(a) Temperature.

(1) Except as specified in paragraph (2) of this subsection, refrigerated,

time/temperature controlled for safety food shall be at a temperature of 5 degrees Celsius (41

degrees Fahrenheit) or below when received.

[8]

(2) If a temperature other than 5 degrees Celsius (41 degrees Fahrenheit) for a

time/temperature controlled for safety (TCS) food is specified in law governing its distribution

the food may be received at the specified temperature.

(3) Raw shell eggs shall be received in refrigerated equipment that maintains an

ambient air temperature of 7 degrees Celsius (45 degrees Fahrenheit) or less.

[8]

(4) Grade A Milk shall be received in refrigerated equipment that maintains an

ambient air temperature of 7 degrees Celsius (45 degrees Fahrenheit) or less. Texas Milk and

Dairy Rules, 25 TAC §217.28(1).

[8]

(5) Molluscan shellfish shall be received in refrigerated equipment or on ice that

maintains a temperature of 7 degrees Celsius (45 degrees Fahrenheit) or less. Texas Molluscan

Shellfish Rules, 25 TAC §241.61(a).

[8]

(6) Time/temperature controlled for safety (TCS) food that is cooked to a

temperature and for a time specified under section §228.71 of this subchapter and received hot

shall be at a temperature of 57 degrees Celsius (135 degrees Fahrenheit) or above.

[8]

(7) A food that is labeled frozen and shipped frozen by a food processing plant

shall be received frozen.

[8]

(8) Upon receipt, time/temperature control for safety food shall be free of

evidence of previous temperature abuse, such as but not limited to odors, ice crystals, frost or

discoloration.

[8]

(b) Additives. Food may not contain unapproved food additives or additives that exceed

amounts specified in 21 CFR 170-180 relating to food additives, generally recognized as safe or

prior sanctioned substances that exceed amounts specified in 21 CFR 181-186, substances that

§228.63 (b) §228.63 (h)

exceed amounts specified in 9 CFR Subpart C, §424.21(b), food ingredients and sources of

radiation, or pesticide residues that exceed provisions specified in 40 CFR 180, Tolerances and

Exemptions From Tolerances for Pesticide Chemicals in Food.

[17]

tolerances for U.S. Consumer Grade B as specified in 7 CFR 56, Voluntary Grading of Shell

Eggs and United States Standards, Grades, and Weight Classes for Shell Eggs, and 9 CFR 590,

Inspection of Eggs and Egg Products.

[7]

(d) Eggs and milk products, pasteurized.

(1) Egg products shall be obtained pasteurized.

[7]

(2) Fluid and dry milk and milk products shall:

(A) be obtained pasteurized;

[7] and

(B) comply with grade A standards as specified in law.

[7]

(3) Frozen milk products, such as ice cream, shall be obtained pasteurized in

accordance with the Texas Frozen Desserts Manufacturing Licensing Act, Health and Safety

Code, Chapter 440.

[7]

(4) Cheese shall be obtained pasteurized unless alternative procedures to

pasteurization are specified in the CFR, such as 21 CFR 133, Cheeses and Related Cheese

Products, for curing certain cheese varieties.

[7]

(e) Package integrity. Food packages shall be in good condition and protect the integrity

of the contents so that the food is not exposed to adulteration or potential contaminants.

[32]

(f) Ice. Ice for use as a food or a cooling medium shall be made from drinking water.

[7]

(g) Juice treated. Pre-packaged juice shall:

(1) be obtained from a processor with a HACCP system as specified in 21 CFR

120 Hazard Analysis and Critical Control (HACCP) Systems;

[7]

(2) be obtained pasteurized or otherwise treated to attain a 5-log reduction of the

most resistant microorganism of public health significance as specified in 21 CFR §120.24

Process Controls.

[7]

(h) Shucked shellfish, packaging and identification.

§228.63 (h)(1) §228.63 (i)(1)(B)

(1) Raw shucked shellfish, including individual quick frozen oysters, shall be

obtained in nonreturnable packages which bear a legible label that identifies the:

[24]

(A) name, address, and certification number of the shucker-packer or

repacker of the molluscan shellfish;

[24]

and

(B) the “sell by” or “best if used by” date for packages with a capacity of

less than 1.89 L (one-half gallon) or the date shucked for packages with a capacity of 1.89 L

(one-half gallon) or more.

[24]

(2) A package of raw shucked shellfish that does not bear a label or which bears a

label which does not contain all the information as specified under paragraph (1) of this

subsection, shall be subject to detention as provided in Health and Safety Code, Chapter 436.

[41]

(i) Shellstock identification.

(1) Shellstock shall be obtained in containers bearing legible source identification

tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the

shellstock, as specified in the Texas Molluscan Shellfish Rules, 25 TAC §§241.50 - 241.71, and

that list:

[24]

(A) except as specified under paragraph (3) of this subsection, on the

harvester's tag or label, the following information in the following order:

[24]

(i) the harvester’s identification number that is assigned by the

shellfish control authority;

[24]

(ii) the date of harvesting;

[24]

(iii) the most precise identification of the harvest location or

aquaculture site that is practicable based on the system of harvest area designations that is in use

by the shellfish control authority and including the abbreviation of the name of the state or

country in which the shellfish are harvested;

[24]

(iv) the type and quantity of shellfish;

[24] and

(v) the following statement in bold, capitalized type: “THIS TAG

IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY OR RETAGGED AND

THEREAFTER KEPT ON FILE FOR 90 DAYS”;

[24]

and

(B) except as specified in paragraph (3) of this subsection, on each

dealer’s tag or label, the following information in the following order:

[24]

§228.63 (i)(1)(B)(i) §228.64 (b)(2)

(i) the dealer’s name and address, and the certification number

assigned by the shellfish control authority;

[24]

(ii) the original shipper’s certification number including the

abbreviation of the name of the state or country in which the shellfish are harvested;

[24]

(iii) the same information as specified for a harvester’s tag under

subparagraph (A)(ii)-(iv) of this paragraph;

[24]

(iv) the following statement in bold, capitalized type: “THIS TAG

IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY AND THEREAFTER

KEPT ON FILE FOR 90 DAYS”.

[24]

(2) A container of shellstock that does not bear a tag or label or that bears a tag or

label that does not contain all the information as specified under paragraph (1) of this subsection

shall be subject to detention as provided in Health and Safety Code, Chapter 436. [41]

(3) If a place is provided on the harvester’s tag or label for a dealer's name,

address, and certification number, the dealer’s information shall be listed first.

(4) If the harvester’s tag or label is designed to accommodate each dealer’s

identification as specified under paragraph (1)(B)(i) and (ii) of this subsection individual dealer

tags or labels need not be provided.

(j) Shellstock, condition. When received by a food establishment, shellstock shall be

reasonably free of mud, dead shellfish, and shellfish with broken shells. Dead shellfish or

shellstock with badly broken shells shall be discarded. [37]

§228.64. Molluscan Shellfish, Original Container and Records.

(a) Except as specified in subsections (b) - (d) of this section, molluscan shellfish may not

be removed from the container in which they are received other than immediately before sale or

preparation for service. [41]

(b) For display purposes, shellstock may be removed from the container in which they are

received, displayed on drained ice, or held in a display container maintained at 41 degrees

Fahrenheit, and a quantity specified by a consumer may be removed from the display or display

container and provided to the consumer if: [41]

(1) the source of the shellstock on display is identified as specified under sections

§228.63(i) and §228.64(e) of this title; [41] and

(2) the shellstock are protected from contamination. [41]

§228.64 (c) §228.64 (e)(3)(B)

and held in a display container from which individual servings are dispensed upon a consumer's

request if: [41]

(1) the labeling information for the shellfish on display as specified

under§228.63(h) of this title is retained and correlated to the date when, or dates during which,

the shellfish are sold or served; [41] and

(2) the shellfish are protected from contamination. [41]

(d) Shucked shellfish may be removed from the container in which they were received

and repacked in consumer self-service containers where allowed by law if: [41]

(1) the labeling information for the shellfish is on each container as specified

under §228.63(h) and §228.79(a)(1) and (2)(A) - (E) of this title; [41] and

(2) the labeling information as specified under subsection §228.63(h) of this title

is retained which correlates with the date when, or dates during which, the shellfish are sold or

served; [41]

(3) the labeling information and dates specified under subsection (d)(2) of this

section are maintained for 90 days; [41] and

(4) the shellfish are protected from contamination. [41]

(e) Shellstock, maintaining identification.

(1) Except as specified under paragraph (3)(B) of this subsection, shellstock tags

shall remain attached to the container in which the shellstock are received until the container is

empty.

[24]

(2) The date when the last shellstock from the container is sold or served shall be

recorded on the tag or label.

[24]

(3) The identity of the source of shellstock that are sold or served shall be

maintained by retaining shellstock tags or labels for 90 calendar days from the date that is

recorded on the tag or label, as specified under paragraph (2) of this subsection, by:

[24]

(A) using an approved record keeping system that keeps the tags or labels

in chronological order correlated to the date that is recorded on the tag or label, as specified

under paragraph (2) of this subsection;

[24] and

(B) if shellstock are removed from their tagged or labeled container:

§228.64 (e)(3)(B)(i) §228.65 (a)(5)(B)

(i) preserving source identification by using a record keeping

system as specified under paragraph (3)(A) of this subsection;

[24] and

(ii) ensuring that shellstock from one tagged or labeled container

are not commingled with shellstock from another container with different certification numbers;

different harvest dates; or different growing areas as identified on the tag or label before being

ordered by the consumer.

[24]

§228.65. Preventing Contamination by Employees.

(a) Preventing contamination from hands.

(1) Food employees shall wash their hands as specified under §228.38 of this title

(relating to Management and Personnel).

(2) Except when washing fruits and vegetables as specified under section

§228.66(f) of this title or as specified in paragraphs (4) and (5) of this subsection, food

employees may not contact exposed, ready-to-eat food with their bare hands and shall use

suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

[15]

(3) Food employees shall minimize bare hand and arm contact with exposed food

that is not in a ready-to-eat form.

[15]

(4) paragraph (2) of this section does not apply to a food employee that contacts

exposed, ready-to-eat food with bare hands at the time the ready-to-eat food is being added as an

ingredient to a food that:

(A) contains a raw animal food and is to be cooked in the food

establishment to heat all parts of the food to the minimum temperatures specified in

§228.71(a)(1)-(2) or (b) of this title; or

(B) does not contain a raw animal food but is to be cooked in the food

establishment to heat all parts of the food to a temperature of at least 63 degrees Celsius (145

degrees Fahrenheit).

(5) Food employees not serving a highly susceptible population may contact

exposed, ready-to-eat food with their bare hands if:

(A) the permit holder has obtained approval from the regulatory authority

and maintains proof of the approval at the facility for review during inspection.

[15]

(B) written procedures are maintained in the food establishment and made

available to the regulatory authority upon request that include for each bare hand contact

§228.65 (a)(5)(B) §228.65 (a)(5)(D)(vii)

procedure, a listing of the specific ready-to-eat foods and food additives that are touched by bare

hands,

[15]

establishment complies with §§228.35, 228.36, and 228.37 of this title including:

[15]

(i) documentation that food employees and conditional employees

acknowledge that they are informed to report information about their health and activities as they

relate to gastrointestinal symptoms and diseases that are transmittable through food as specified

under §228.35(a) of this title;

[15]

(ii) documentation that food employees and conditional employees

acknowledge their responsibilities as specified under §228.35(e) and (f) of this title;

[15] and

(iii) documentation that the person in charge acknowledges the

responsibilities as specified under §228.35(b), (c) and (d), and §228.36 and §228.37 of this title;

[15]

(D) documentation is maintained at the food establishment that food

employees acknowledge that they have received training in:

(i) the risks of contacting the specific ready-to-eat foods with bare

hands;

[15]

(ii) proper handwashing as specified under §228.38 of this title;

[15]

(iii) when to wash their hands as specified under §228.38(d) of this

title;

[15]

(iv) where to wash their hands as specified under §228.38(e) of this

title;

[15]

(v) proper fingernail maintenance as specified under §228.39 of

this title;

[15]

(vi) prohibition of jewelry as specified under §228.40 of this title;

[15]

(vii) good hygienic practices as related to §228.42(a) and (b) of

this title;

[15] and

§228.65 (a)(5)(D)(viii) §228.66 (a)(1)(A)(ii)

(viii) employee health policies that detail how the food

establishment complies with §228.35, 228.36, and 228.37 of this title;

[15]

(E) documentation that hands are washed before food preparation and as

necessary to prevent cross contamination by food employees as specified under §228.38(a) - (b)

and subsections (d) - (e) during all hours of operation when the specific ready-to-eat foods are

prepared;

[15]

(F) documentation is maintained at the food establishment that food

employees contacting ready-to-eat foods with bare hands utilize two or more of the following

control measures to provide additional safeguards to hazards associated with bare hand contact:

(i) double handwashing;

[15]

(ii) nail brushes;

[15]

(iii) a hand sanitizer after handwashing as specified under

§228.38(f) of this title;

[15]

(iv) incentive programs that assist or encourage food employees

not to work when they are ill such as paid sick leave;

[15]

(v) other control measures approved by the regulatory authority;

[15] and

(G) documentation is maintained at the food establishment that corrective

actions are taken when paragraph (5)(A)-(E) of this subsection are not followed.

[15]

(b) Preventing contamination when tasting. A food employee may not use a utensil more

than once to taste food that is to be sold or served.

[9]

§228.66. Preventing Food and Ingredient Contamination.

(a) Packaged and unpackaged food - separation, packaging, and segregation.

(1) Food shall be protected from cross contamination by:

(A) except as specified in subparagraph (A)(iii) of this paragraph,

separating raw animal foods during storage, preparation, holding, and display from:

(i) raw ready-to-eat food including other raw animal food such as

fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables;

[9]

and

(ii) cooked ready-to-eat food;

[9]

§228.66 (a)(1)(A)(iii) §228.66 (a)(2)(B)

(iii) frozen, commercially processed and packaged raw animal

food may be stored or displayed with or above frozen, commercially processed and packaged,

ready-to- eat food.

(B) except when combined as ingredients, separating types of raw animal

foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation,

holding, and display by:

(i) using separate equipment for each type;

[9] or

(ii) arranging each type of food in equipment so that cross

contamination of one type with another is prevented;

[9] and

(iii) preparing each type of food at different times or in separate

areas;

[9]

this title (relating to Equipment, Utensils, and Linens), and sanitizing as specified under

§228.118 of this title;

(D) except as specified in §228.75(e)(2)(b) of this title and paragraph (2)

of this subsection, storing the food in packages, covered containers, or wrappings; [37]

(E) cleaning hermetically sealed containers of food of visible soil before

opening; [42]

(F) protecting food containers that are received packaged together in a

case or overwrap from cuts when the case or overwrap is opened; [37]

(G) storing damaged, spoiled, or recalled food being held in the food

establishment as specified under §228.184 of this title; [37] and

(H) separating fruits and vegetables, before they are washed as specified

under subsection (f) of this section from ready-to-eat food. [37]

(2) paragraph (1)(D) of this subsection does not apply to:

(A) whole, uncut, raw fruits and vegetables and nuts in the shell, that

require peeling or hulling before consumption;

(B) primal cuts, quarters, or sides of raw meat or slab bacon that are hung

on clean, sanitized hooks or placed on clean, sanitized racks;

§228.66 (a)(2)(C) §228.66 (e)

cured sausages that are placed on clean, sanitized racks;

(D) food being cooled as specified under section §228.75(e)(2)(B) of this

title; or

(E) shellstock.

(b) Food storage containers, identified with common name of food. Except for containers

holding food that can be readily and unmistakably recognized such as dry pasta, working

containers holding food or food ingredients that are removed from their original packages for

use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and

sugar shall be identified with the common name of the food. [41]

egg products shall be substituted for raw shell eggs in the preparation of foods such as Caesar

salad, hollandaise or Béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-

fortified beverages that are not:

[7]

(1) cooked as specified under §228.71(a)(1)(A)(i)-(ii) of this title;

[7] or

(2) included under §228.71(a)(4) of this title.

[7]

(d) Protection from unapproved additives.

(1) Food shall be protected from contamination that may result from the addition

of, as specified in §228.63(b) of this title:

(A) unsafe or unapproved food or color additives;

[17] and

(B) unsafe or unapproved levels of approved food and color additives.

[17]

(2) A food employee may not:

(A) apply sulfiting agents to fresh fruits and vegetables intended for raw

consumption or to a food considered to be a good source of vitamin B

;

[17] or

(B) except for grapes, serve or sell food specified under subparagraph (A)

of this paragraph that is treated with sulfiting agents before receipt by the food establishment.

[17]

(e) Washing fruits and vegetables.

§228.66 (e)(1) §228.68 (a)(1)

(1) Except as specified in paragraph (2) of this subsection and except for whole,

raw fruits and vegetables that are intended for washing by the consumer before consumption,

raw fruits and veg

ables shall be thoroughly washed in water to remove soil and other

contaminants before being cut, combined with other ingredients, cooked, served, or offered for

human consumption in ready-to- eat form. [37]

(2) Fruits and vegetables may be washed by using chemicals as specified under

§228.206(b) of this title.

(3) Devices used for on-site generation of chemicals meeting the requirements

specified in 21 CFR 173.315, chemicals used in the washing or to assist in the peeling of fruits

and vegetables, for the washing of raw, whole fruits and vegetables shall be used in accordance

with the manufacturer’s instructions.

[25]

§228.67. Preventing Contamination from Ice Used as a Coolant.

(a) Ice used as exterior coolant, prohibited as ingredient. After use as a medium for

cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned

beverages, or cooling coils and tubes of equipment, ice may not be used as food.

[9]

(b) Storage or display of food in contact with water or ice.

(1) Packaged food may not be stored in direct contact with ice or water if the food

is subject to the entry of water because of the nature of its packaging, wrapping, or container or

its positioning in the ice or water. [37]

(2) Except as specified in paragraphs (3) and (4) of this subsection, unpackaged

food may not be stored in direct contact with undrained ice. [37]

(3) Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot

sticks or cut potatoes; and tofu may be immersed in ice or water.

(4) Raw chicken and raw fish that are received immersed in ice in shipping

containers may remain in that condition while in storage awaiting preparation, display, service,

or sale.

§228.68. Preventing Contamination from Equipment, Utensils, and Linens.

(a) Food shall only contact surfaces of:

(1) equipment and utensils that are cleaned as specified under §§228.113,

228.114 and 228.115 of this title and sanitized as specified under §§228.116, 228.117 and

228.118 of this title;

[9]

§228.68 (a)(2) §228.68 (d)(2)

(2) single-service and single-use articles

;

[9]

(3)

linens, such as cloth napkins, as specified under subsection (c)

that are

laundered as specified under part

§228.119

of this

title.

[9]

(b) In-use utensils, between-use storage. During pauses in food preparation or dispensing,

food preparation and dispensing utensils shall be stored: [39]

(1) except as specified under subsection (a) of this section, in the food with their

handles above the top of the food and the container; [39]

(2) in food that is not time/temperature controlled for safety with their handles

above the top of the food within containers or equipment that can be closed, such as bins of

sugar, flour, or cinnamon; [39]

(3) on a clean portion of the food preparation table or cooking equipment only if

the in-use utensil and the food-contact surface of the food preparation table or cooking

equipment are cleaned and sanitized at a frequency specified under §228.114 and §228.117 of

this title; [39]

(4) in running water of sufficient velocity to flush particulates to the drain, if used

with moist food such as ice cream or mashed potatoes; [39]

(5) in a clean, protected location if the utensils, such as ice scoops, are used only

with a food that is not time/temperature control for safety; [39] or

(6) in a container of water if the water is maintained at a temperature of at least 57

degrees Celsius (135 degrees Fahrenheit) and the container is cleaned at a frequency specified

under §228.114(a)(4)(G) of this title. [39]

contact with food unless they are used to line a container for the service of foods and the linens

and napkins are replaced each time the container is refilled for a new consumer. [39]

(d) Wiping cloths, use limitation.

(1) cloths in-use for wiping food spills from tableware and carry-out containers

that occur as food is being served shall be:

(A) maintained dry; [36] and

(B) used for no other purpose. [36]

(2) cloths in-use for wiping counters and other equipment surfaces shall be:

§228.68 (d)(2)(A) §228.68 (f)(1)

(A) held between uses in a chemical sanitizer solution at a concentration

specified under §228.111(n) of this title; [36] and

(B) laundered daily as specified under §228.120(d) of this title. [36]

(3) cloths in-use for wiping surfaces in contact with raw animal foods shall be

kept separate from cloths used for other purposes. [36]

(4) dry wiping cloths and the chemical sanitizing solutions specified in paragraph

(2)(A) of this subsection in which wet wiping cloths are held between uses shall be free of food

debris and visible soil. [36]

(5) containers of chemical sanitizing solutions specified in paragraph (2)(A) of

this subsection in which wet wiping cl

hs are held between uses shall be stored off the floor and

used in a manner that prevents contamination of food, equipment, utensils, linens, single-service,

or single-use articles. [36]

(6) single-use disposable sanitizer wipes shall be used in accordance with EPA-

approved manufacturer’s label use instructions. [36]

(e) Gloves, use limitation.

(1) If used, single-use gloves shall be used for only one task such as working with

ready-to-eat food or with raw animal food, used for no other purpose, and discarded when

damaged or soiled, or when interruptions occur in the operation.

[14]

(2) Except as specified in paragraph (3) of this subsection, slash-resistant gloves

that are used to protect the hands during operations requiring cutting shall be used in direct

contact only with food that is subsequently cooked as specified under section §228.71 of this title

such as frozen food or a primal cut of meat.

[14]

(3) Slash-resistant gloves may be used with ready-to-eat food that will not be

subsequently cooked if the slash-resistant gloves have a smooth, durable, and nonabsorbent outer

surface; or if the slash-resistant gloves are covered with a smooth, durable, nonabsorbent glove,

or a single-use glove.

[14]

(4) Cloth gloves may not be used in direct contact with food unless the food is

subsequently cooked as required under section §228.71 of this title such as frozen food or a

primal cut of meat.

[14]

(f) Using clean tableware for second portions and refills.

(1) Except for refilling a consumer's drinking cup or container without contact

between the pouring utensil and the lip-contact area of the drinking cup or container, food

§228.68 (f)(1) §228.68 (g)(3)

employees may not use tableware, including single-service articles, soiled by the consumer, to

provide second portions or refills. [39]

(2) Except as specified in paragraph (3) of this subsection, self-service consumers

may not be allowed to use soiled tableware, including single-service articles, to obtain additional

food from the display and serving equipment. A card, sign or other effective means of

notification shall be displayed to notify consumers that clean tableware is to be used upon return

to self-service areas such as salad bars and buffets.

[26]

(3) Drinking cups and containers may be reused by self-service consumers if

refilling is a contamination-free process as specified under §228.106(1), (2), and (4) of this title.

[39]

(g) Refilling returnables.

(1) Except as specified in paragraphs (2) - (5) of this subsection, empty containers

returned to a food establishment for cleaning and refilling with food shall be cleaned and refilled

in a regulated food processing plant.

[10]

(2) A take-home food container returned to a food establishment may be refilled

at the food establishment with food if the food container is:

(A) designed and constructed for reuse as specified in subchapter D of this

chapter;

[10]

(B) one that was initially provided by the food establishment to the

consumer, either empty or filled with food by the food establishment, for the purpose of being

returned for reuse;

[10]

(D) subject to the following steps before being refilled with food:

(i) cleaned as specified in §§228.113, 228.114 and 228.115 of this

title.

[10]

(ii) sanitized as specified under §§228.116, 228.117, and 228.118

of this title;

[10]

(iii) visually inspected by the food establishment to verify that the

container, as returned, as specified in subchapter D of this chapter.

[10]

(3) A take-home food container returned to a food establishment may be refilled

at a food establishment with beverage if: [39]

§228.68 (g)(3)(A) §228.69 (a)(1)(C)

(A) the beverage is not a time/temperature control for safety (TCS) food;

[39]

(B) the design of the container and of the rinsing equipment and the nature

of the beverage, when considered together, allow effective cleaning at home or in the food

establishment; [39]

water that is under pressure and not recirculated are provided as part of the dispensing system;

[39]

(D) the consumer-owned container returned to the food establishment for

refilling is refilled for sale or service only to the same consumer; [39] and

(E) the container is refilled by:

(i) an employee of the food establishment, [39] or

(ii) the owner of the container if the beverage system includes a

contamination-free transfer process as specified under §228.106(c)(1), (2), and (4) of this title

that cannot be bypassed by the container owner. [39]

(4) consumer-owned, personal take-out beverage containers, such as thermally

insulated bottles, nonspill coffee cups, and promotional beverage glasses, may be refilled by

employees or the consumer if refilling is a contamination-free process as specified under

§228.106(c)(1), (2), and (4) of this title. [39]

(5) consumer-owned containers that are not food-specific may be filled at a water

vending machine or system. [39]

§228.69. Preventing Contamination from the Premises.

(a) Food storage.

(1) Except as specified in paragraphs (2) and (3) of this subsection, food shall be

protected from contamination by storing the food: [37]

(A) in a clean, dry location; [37]

(B) where it is not exposed to splash, dust, or other contamination; [37]

and

§228.69 (a)(2) §228.70 (a)

(2) Food in packages and working containers may be stored less than 15 cm (6

inches) above the floor on case lot handling equipment as specified in §228.106(v) of this title.

[37]

(3) Pressurized beverage containers, cased food in waterproof containers such as

bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not

exposed to floor moisture. [37]

(b) Food storage, prohibited areas. Food may not be stored:

(1) in locker rooms; [37]

(2) in toilet rooms; [37]

(3) in dressing rooms; [37]

(4) in garbage rooms; [37]

(5) in mechanical rooms; [37]

(6) under sewer lines that are not shielded to intercept potential drips; [37]

(7) under leaking water lines, including leaking automatic fire sprinkler heads, or

under lines on which water has condensed; [37]

(8) under open stairwells; [37] or

(9) under other sources of contamination. [37]

Time/temperature controlled for safety food dispensed through a vending machine shall be in the

package in which it was placed at the food establishment or food processing plant at which it was

prepared.

[7]

(d) Food preparation. During preparation, unpackaged food shall be protected from

environmental sources of contamination. [37]

§228.70. Preventing Contamination by Consumers.

(a) Food display. Except for nuts in the shell and whole, raw fruits and vegetables that

are intended for hulling, peeling, or washing by the consumer before consumption, food on

display shall be protected from contamination by the use of packaging; counter, service line, or

salad bar food guards; display cases; or other effective means.

[9]

§228.70 (b) §228.70 (d)(2)(A)

(b) Condiments, protection.

(1) Condiments shall be protected from contamination by being kept in dispensers

that are designed to provide protection, protected food displays provided with the proper utensils,

original containers designed for dispensing, or individual packages or portions. [37]

(2) Condiments at a vending machine location shall be in individual packages or

provided in dispensers that are filled at an approved location, such as the food establishment that

provides food to the vending machine location, a food processing plant that is regulated by the

agency that has jurisdiction over the operation, or a properly equipped facility that is located on

the site of the vending machine location. [37]

(1) Raw, unpackaged animal food, such as beef, lamb, pork, poultry, and fish may

not be offered for consumer self-service.

[9] This paragraph does not apply to:

(A) consumer self-service of ready-to-eat foods at buffets or salad bars

that serve foods such as sushi or raw shellfish;

(B) ready-to-cook individual portions for immediate cooking and

consumption on the premises such as consumer-cooked meats or consumer-selected ingredients

for Mongolian barbecue; or

(2) Consumer self-service operations for ready-to-eat foods shall be provided with

suitable utensils or effective dispensing methods that protect the food from contamination.

[9]

(3) Consumer self-service operations such as buffets and salad bars shall be

monitored by food employees trained in safe operating procedures.

[22]

(d) Returned food and re-service of food.

(1) Except as specified in paragraph (2) of this subsection, after being served or

sold and in the possession of a consumer, food that is unused or returned by the consumer may

not be offered as food for human consumption.

[11]

(2) Except as specified under §228.82(7) of this title, a container of food that is

not time/temperature controlled for safety may be re-served from one consumer to another if:

(A) the food is dispensed so that it is protected from contamination and the

container is closed between uses, such as a narrow-neck bottle containing catsup, steak sauce, or

wine; [37] or

§228.70 (d)(2)(B) §228.71 (a)(1)(C)

(B) the food, such as crackers, salt, or pepper, is in an unopened original

package and is maintained in sound condition. [37]

(e) Preventing contamination from other sources. Miscellaneous sources of

Contamination. Food shall be protected from contamination that may result from a factor or

source not specified in §§228.65 - 228.70 of this title. [37]

§228.71. Cooking.

(a) Raw animal foods.

(1) Except as specified under paragraphs (2) - (4) of this subsection, raw animal

foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be

cooked to heat all parts of the food to a temperature and for a time that complies with one of the

following methods based on the food that is being cooked:

(A) 63 degrees Celsius (145 degrees Fahrenheit) or above for 15 seconds

for:

[4]

(i) raw shell eggs that are broken and prepared in response to a

consumer's order and for immediate service;

[4] and

(ii) except as specified under paragraph (1)(B) and (C) of this

subsection, and paragraphs (2) and (3) of this subsection, fish, meat, and pork including game

animals and exotic and game animals commercially raised for food as specified under

§228.62(g)(1)(A) and (g)(2)(A) of this title and game animals under a voluntary inspection

program as specified under §228.62(g)(2)(B) of this title;

[4]

(B) 68 degrees Celsius (155 degrees Fahrenheit) for 15 seconds or the

temperature specified in the following chart that corresponds to the holding time for ratites and

injected meats; the following if they are comminuted: fish, meat, game animals and exotic

animals commercially raised for food as specified under sections §228.62(g)(1)(A) and (g)(2)(A)

of this title and game animals and exotic animals under a voluntary inspection program as

specified under section §228.62(g)(2)(B) of this title; and raw eggs that are not prepared as

specified under subparagraph (A)(i) of this paragraph;

[4] or

Figure: 25 TAC §228.71(a)(1)(B)

for poultry, baluts, wild game animals and exotic animals as specified under sections

§228.62(g)(1)(C) and (g)(2)(C) and (D) of this title, stuffed fish, stuffed meat, stuffed pasta,

stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry, or ratites.

[4]

§228.71 (a)(2) §228.71 (a)(4)(C)

(2) Whole beef roasts, corned beef roasts, pork roasts, and cured pork roasts such

as ham, shall be cooked:

(A) in an oven that is preheated to the temperature specified for the roast's

weight in the following chart and that is held at that temperature;

[25] and

Figure: 25 TAC §228.71(a)(2)(A)

(B) as specified in the following chart, to heat all parts of the food to a

temperature and for the holding time that corresponds to that temperature.

[4]

Figure: 25 TAC §228.71(a)(2)(B)

(3) A raw or undercooked whole-muscle, intact beef steak may be served or

offered for sale in a ready-to-eat form if:

(A) the food establishment serves a population that is not a highly

susceptible population;

(B) the steak is labeled to indicate that it meets the definition of “whole-

muscle, intact beef” as specified under section §228.62 (a)(5) of this title; and

temperature of 63 degrees Celsius (145 degrees Fahrenheit) or above and a cooked color change

is achieved on all external surfaces.

[4]

(4) A raw animal food such as raw egg, raw fish, raw-marinated fish, raw

molluscan shellfish, or steak tartare; or a partially cooked food such as lightly cooked fish, soft

cooked eggs, or rare meat other than whole-muscle, intact beef steaks as specified in

subparagraph (C) of this paragraph, may be served or offered for sale upon consumer request or

selection in a ready-to-eat form if:

(A) as specified under subsection §228.82(3)(A) and (B) of this title, the

food establishment serves a population that is not a highly susceptible population; and

(B) the food, if served or offered for service by consumer selection from a

children’s menu, does not contain comminuted meat;

[16] and

title that to ensure its safety, the food should be cooked as specified under paragraph (1) or (2) of

this subsection; or

§228.71 (a)(4)(D) §228.71 (d)(4)

(D) the regulatory authority grants a variance from paragraph (1) or (2) of

this subsection as specified in §228.243(a) of this title (relating to Compliance) based on a

HACCP plan that:

(i) is submitted by the permit holder and approved as specified

under §228.243(b) of this title;

(ii) documents scientific data or other information showing that a

lesser time and temperature regimen results in a safe food; and

(iii) verifies that equipment and procedures for food preparation

and training of food employees at the food establishment meet the conditions of the variance.

(b) Microwave cooking. Raw animal foods cooked in a microwave oven shall be:

(1) rotated or stirred throughout or midway during cooking to compensate for

uneven distribution of heat; [47]

(2) covered to retain surface moisture; [47]

(3) heated to a temperature of at least 74 degrees Celsius (165 degrees Fahrenheit)

in all parts of the food;

[4] and

(4) allowed to stand covered for 2 minutes after cooking to obtain temperature

equilibrium. [47]

holding shall be cooked to a temperature of 57 degrees Celsius (135 degrees Fahrenheit).

[4]

(d) Non-continuous Cooking of raw animal foods. Raw animal foods that are cooked

using non-continuous cooking process shall be:

(1) subject to an initial heating process that is no longer than sixty minutes in

duration;

[4]

(2) immediately after initial heating, cooled as specified in §228.75(d) of this

title;

[1]

(3) after cooling, held frozen or cold, as specified for

time/temperature control

for safety (TCS) food under

§228.75(f)(1)(B) of this title

;

[2]

(4) prior to sale or service, cooked using a process that heats all parts of the food

to a temperature and for a time as specified under §228.71(1)-(3) of this title;

[4]

§228.71 (d)(5) §228.71(d)(6)(E)

(5) cooled according to the time and temperature parameters specified for cooked

time /temperature control for safety food under §228.75(d)(1) if not either hot held as specified

under §228.75(f)(1) of this title, served immediately, or held using time as a public health

control as specified under §228.75(i) of this title after complete cooking;

[3]

(6) prepared and stored according to written procedures that:

(A) have obtained prior approval from the regulatory authority;

[25]

(B) are maintained in the food establishment and are available to the

regulatory authority upon request;

[25]

this title are to be monitored and documented by the permit holder and the corrective actions to

be taken if the requirements are not met;

[25]

(D) describe how the foods, after initial heating, but prior to complete

cooking, are to be marked or otherwise identified as foods that must be cooked as specified under

paragraph (4) of this subsection prior to being offered for sale or service;

[25] and

(E) describe how the foods, after initial heating but prior to cooking as

specified under (4) of this section, are to

be separated from ready-to-eat foods as specified under

§228.66 of this title

[25]

Figure: 25 TAC §228.71(a)(1)(B)

Cooking Raw Animal Foods

Alternatives to the 155 Degree Fahrenheit/15 Second Requirement

Minimum Temperature

ºC (ºF)

Minimum Time

63 (145)

3 minutes

66 (150)

1 minute

70 (158)

< 1 second (instantaneous)

§228.72 §228.72 (a)(1)

Figure: 25 TAC §228.71(a)(2)(A)

Cooking Whole Beef or Corned Beef Roasts

Oven Preheating/Holding Requirements Per Weight

Oven Type

Oven Temperature Based on Roast Weight

Less than 4.5 kg (10 lbs.)

4.5 kg (10 lbs.) or More

Still Dry

177º C (350º F) or more

121º C (250º F) or more

Convection

121º C (250º F) or more

High Humidity

121º C (250º F) or more

Relative humidity greater than 90% for at least 1 hour as measures in the cooking chamber

or exit of the oven ; or in a moisture-impermeable bag that provides 100% humidity.

Figure: 25 TAC §228.71(a)(2)(B)

Cooking Whole Beef or Corned Beef Roasts

Heating Temperatures and Holding Times

Temperature

ºC (ºF)

Time

Minutes

Temperature

ºC (ºF)

Time

Seconds

54.4 (130)

112

63.9 (147)

134

55.0 (131)

65.0 (149)

56.1 (133)

66.1 (151)

57.2 (135)

67.2 (153)

57.8 (136)

68.3 (155)

58.9 (138)

69.4 (157)

60.0 (140)

70.0 (158)

61.1 (142)

62.2 (144)

62.8 (145)

Holding time may include postoven heat rise.

§228.72. Freezing.

(a) Parasite destruction.

(1) Except as specified in paragraph (2) of this subsection, before service or sale

in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish

other than Molluscan shellfish shall be:

§228.72 (a)(1)(A) §228.72 (b)(2)

(A) frozen and stored at a temperature of -20 degrees Celsius (-4 degrees

Fahrenheit) or below for 168 hours (7 days) in a freezer;

[7]

(B) frozen at -35 degrees Celsius (-31 degrees Fahrenheit) or below until

solid and stored at -35 degrees Celsius (-31 degrees Fahrenheit) for 15 hours;

[7] or

solid and stored at -20 degree Celsius (-4 degrees Fahrenheit) or below for a minimum of 24

hours.

[7]

(2) paragraph (1) of this subsection does not apply to:

(A) molluscan shellfish;

(B) a scallop product consisting only of the shucked adductor muscle;

tuna), thunnus atlanticus, thunnus maccoyii (bluefin tuna, southern), thunnus obesus (bigeye

tuna), or thunnus thynnus (bluefin tuna, northern); or

(D) aquacultured fish, such as but not limited to salmon, carp, channel

catfish, trout, and tilapia, that:

(i) if raised in open water, are raised in net-pens, or

(ii) are raised in land-based operations such as ponds or tanks, and

(iii) are fed formulated feed, such as pellets, that contains no live

parasites infective to the aquacultured fish.

(E) fish eggs that have been removed from the skein and rinsed.

(b) Records, creation and retention.

(1) Except as specified in subsection (a)(2) of this section and paragraph (2) of

this subsection, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are

served or sold in ready-to-eat form, the person in charge shall record the freezing temperature

and time to which the fish are subjected and shall retain and have accessible the records of the

food establishment for 90 calendar days beyond the time of service or sale of the fish.

[24]

(2) If the fish are frozen by a supplier, a written agreement or statement from the

supplier stipulating that the fish supplied are frozen to a temperature and for a time specified

under subsection (a)(1) of this section, may substitute for the records specified under paragraph

(1) of this subsection.

§228.72 (b)(3) §228.74 (a)

(3) if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are

served or sold in ready-to-eat form, and the fish are raised and fed as specified in subsection

(a)(2)(C) of this section, a written agreement or statement from the supplier or aquaculturist

stipulating that the fish were raised and fed as specified in subsection (a)(2)(D) of this section

shall be obtained by the person in charge and retained in the records of the food establishment

for 90 calendar days beyond the time of service or sale of the fish.

[24]

immediate service in response to an individual consumer order, such as roast beef sandwich au

jus, may be served at any temperature.

§228.73. Reheating for Hot Holding.

(a) Except as specified under paragraphs (2), (3) and in (5) of this subsection,

time/temperature controlled for safety food that is cooked, cooled, and reheated for hot holding

shall be reheated so that all parts of the food reach a temperature of at least 74 degrees Celsius

(165 degrees Fahrenheit) for 15 seconds.

[5]

(b) Except as specified under paragraph (3) of this subsection, time/temperature control

for safety food reheated in a microwave oven for hot holding shall be reheated so that all parts of

the food reach a temperature of at least 74 degrees Celsius (165 degrees Fahrenheit) and the food

is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.

[5]

commercially processed and packaged in a food processing plant that is inspected by the

regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at

least 57 degrees Celsius (135 degrees Fahrenheit) when being reheated for hot holding.

[5]

(d) Reheating for hot holding as specified under paragraphs (1)-(3) of this subsection

shall be done rapidly and the time the food is between 5 degrees Celsius (41 degrees Fahrenheit)

and the temperatures specified under paragraphs (1)-(3) of this subsection may not exceed 2

hours.

[5]

(e) Remaining unsliced portions of meat roasts that are cooked as specified under

subsection §228.71(a)(2) of this title, may be reheated for hot holding using the oven parameters

and minimum time and temperature conditions specified under subsection §228.71(a)(2) of this

title.

[5]

§228.74. Juice Packaged in a Food Establishment.

(a) Juice treated under a HACCP plan as specified in §228.244(d)(2)-(5) of this title

(relating to Compliance) to attain a 5-log reduction, which is equal to a 99.999% reduction, of

the most resistant microorganism of public health significance;

[9]or

§228.74 (b) §228.75 (c)(2)(D)

(b) Juice labeled, if not treated to yield a 5-log reduction of the most resistant

microorganism of public health significance:

[26]

(1) as specified under section §228.79 of this title;

[26] and

(2) as specified in 21 CFR §101.17(g) food labeling, warning, notice, and safe

handling statements, juices that have not been specifically processed to prevent, reduce, or

eliminate the presence of pathogens with the following, “WARNING: THIS PRODUCT HAS

NOT BEEN PASTEURIZED AND, THEREFORE, MAY CONTAIN HARMFUL BACTERIA

THAT CAN CAUSE SERIOUS ILLNESS IN CHILDREN, THE ELDERLY, AND PERSONS

WITH WEAKENED IMMUNE SYSTEMS.”

[26]

§228.75. Temperature and Time Control.

(a) Frozen food. Stored frozen foods shall be maintained frozen. [38]

(b) Time/temperature controlled for safety food, slacking. Frozen time/temperature

control for safety food that is slacked to moderate the temperature shall be held: [38]

(1) under refrigeration that maintains the food temperature at 5 degrees Celsius

(41 degrees Fahrenheit) or less; [38] or

(2) at any temperature if the food remains frozen. [38]

control for safety (TCS) food shall be thawed:

(1) under refrigeration that maintains the food temperature at 5 degrees Celsius

(41 degrees Fahrenheit) or less; [38] or

(2) completely submerged under running water:

(A) at a water temperature of 21 degrees Celsius (70 degrees Fahrenheit)

or below; [38]

(B) with sufficient water velocity to agitate and float off loose particles in

an overflow; [38] and

eat food to rise above 5 degrees Celsius (41 degrees Fahrenheit), [38] or

(D) for a period of time that does not allow thawed portions of a raw

animal food requiring cooking as specified in section §228.71(a)(1) or (2) of this title to be above

5 degrees Celsius (41 degrees Fahrenheit), for more than 4 hours including: [38]

§228.75 (c)(2)(D)(i) §228.75 (d)(3)

(i) the time the food is exposed to the running water and the time

needed for preparation for cooking; [38] or

(ii) the time it takes under refrigeration to lower the food

temperature to 5 degrees Celsius (41 degrees Fahrenheit); [38]

(3) as part of a cooking process if the food that is frozen is:

(A) cooked as specified in sections §228.71(a)(1) - (2) or (b) of this title;

[38] or

(B) thawed in a microwave oven and immediately transferred to

conventional cooking equipment, with no interruption in the process; [38] or

(4) using any procedure if a portion of frozen ready-to-eat food is thawed and

prepared for immediate service in response to an individual consumer's order. [38]

(5) reduced oxygen packaged fish that bears a label indicating that it is to be kept

frozen until time of use shall be removed from the reduced oxygen environment:

(A) prior to its thawing under refrigeration as specified in paragraph (1)

of this subsection; [38] or

(B) prior to, or immediately upon completion of, its thawing using

procedures specified in paragraph (2) of this subsection. [38]

(d) Cooling.

(1) Cooked time/temperature control for safety food shall be cooled:

(A) within two hours, from 57 degrees Celsius (135 degrees Fahrenheit) to

21 degrees C (70 degrees Fahrenheit);

[1] and

(B) within a total of six hours, from 57 degrees Celsius (135 degrees

Fahrenheit) to 5 degrees Celsius (41 degrees Fahrenheit) or less.

[1]

(2) Time/temperature controlled for safety food shall be cooled within four hours

to 5 degrees Celsius (41 degrees Fahrenheit) or less, if prepared from ingredients at ambient

temperature, such as reconstituted foods and canned tuna.

[1]

(3) Except as specified in paragraph (4) of this subsection, a time/temperature

control for safety food received in compliance with laws allowing a temperature above 5 degrees

Celsius (41 degrees Fahrenheit) during shipment from the supplier as specified in section

§228.75 (d)(3) §228.75 (f)(1)

§228.63(a)(2) of this title, shall be cooled within four hours to 5 degrees Celsius (41 degrees

Fahrenheit) or less.

[1]

(4) Raw shell eggs shall be received as specified under section §228.63(a)(3) of

this title and immediately placed in refrigerated equipment that maintains an ambient air

temperature of 7 degrees Celsius (45 degrees Fahrenheit) or less.

[1]

(e) Cooling methods.

(1) Cooling shall be accomplished in accordance with the time and temperature

criteria specified under subsection (d) of this section by using one or more of the following

methods based on the type of food being cooled:

(A) placing the food in shallow pans;

[27]

(B) separating the food into smaller or thinner portions;

[27]

(D) stirring the food in a container placed in an ice water bath;

[27]

(E) using containers that facilitate heat transfer;

[27]

(F) adding ice as an ingredient;

[27] or

(G) other effective methods.

[27]

(2) When placed in cooling or cold holding equipment, food containers in which

food is being cooled shall be:

(A) arranged in the equipment to provide maximum heat transfer through

the container walls; [39] and

(B) loosely covered, or uncovered if protected from overhead

contamination as specified under subsection §228.69(a)(1)(B) of this title, during the cooling

period to facilitate heat transfer from the surface of the food. [39]

(f) Time/temperature controlled for safety food, hot and cold holding.

(1) Except during preparation, cooking, or cooling, or when time is used as the

public health control as specified under subsection (i) of this section, and except as specified in

paragraphs (2) and (3) of this subsection, time/temperature control for safety food shall be

maintained:

§228.75 (f)(1)(A) §228.75 (g)(3)

(A) at 57 degrees Celsius (135 degrees Fahrenheit) or above, except that

roasts cooked to a temperature and for a time specified in subsection §228.71(a)(2) of this title or

reheated as specified in subsection §228.73(a)(5) of this title may be held at a temperature of 54

degrees Celsius (130 degrees Fahrenheit) or above;

[3] or

(B) 5 degrees Celsius (41 degrees Fahrenheit) or less;

[2]

(2) Eggs that have not been treated to destroy all viable Salmonellae shall be

stored in refrigerated equipment that maintains an ambient air temperature of 7 degrees Celsius

(45 degrees Fahrenheit) or less.

[2]

(3) Time/temperature Control for Safety (TCS) food in a homogenous liquid form

may be maintained outside of the temperature control requirements, as specified under paragraph

(1) of this subsection, while contained within specially designed equipment that complies with

the design and construction requirements as specified under §228.106(c)(5) of this title.

(g) Ready-to-eat, time/temperature control for safety food, date marking.

(1) Except when packaging food using a reduced oxygen packaging method as

specified under §228.77 of this title, and except as specified in paragraphs (5) and (6) of this

subsection, refrigerated, ready-to-eat, time/temperature control for safety (TCS) food prepared

and held in a food establishment for more than 24 hours shall be clearly marked to indicate the

date or day by which the food shall be consumed on the premises, sold, or discarded when held

at a temperature of 5 degrees Celsius (41 degrees Fahrenheit) or less for a maximum of 7 days.

The day of preparation shall be counted as day 1.

[28]

(2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated,

ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food

processing plant shall be clearly marked, at the time the original container is opened in a food

establishment and held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less if

the food is held for more than 24 hours, to indicate the date or day by which the food shall be

consumed on the premises, sold, or discarded, based on the temperature and time combinations

specified in paragraph (1) of this paragraph:

[28]

(A) the day the original container is opened in the food establishment shall

be counted as Day 1;

[28] and

(B) the day or date marked by the food establishment may not exceed a

manufacturer’s use-by date if the manufacturer determined the use-by date based on food

safety.

[28]

(3) A refrigerated, ready-to-eat time/temperature control for safety (TCS) food

ingredient or a portion of a refrigerated, ready-to- eat, time/temperature control for safety (TCS)

§228.75 (g)(3) §228.75 (g)(7)(C)

food that is subsequently combined with additional ingredients or portions of food shall retain

the date marking of the earliest-prepared or first- prepared ingredient.

[28]

(4) A date marking system that meets the criteria stated in paragraphs (1) and (2)

of this subsection may include:

(A) using a method approved by the regulatory authority for refrigerated,

ready-to-eat time/temperature control for safety (TCS) food that is frequently rewrapped, such as

lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a

dispensing machine;

(B) marking the date or day of preparation, with a procedure to discard the

food on or before the last date or day by which the food must be consumed on the premises,

sold, or discarded as specified under paragraph (1) of this subsection;

establishment, with a procedure to discard the food on or before the last date or day by which the

food must be consumed on the premises, sold, or discarded as specified under paragraph (2) of

this subsection; or

(D) using calendar dates, days of the week, color-coded marks, or other

effective marking methods, provided that the marking system is disclosed to the regulatory

authority upon request.

(5) paragraphs (1) and (2) of this subsection do not apply to individual meal

portions served or repackaged for sale from a bulk container upon a consumer’s request.

(6) paragraphs (1) and (2) of this subsection do not apply to shellstock.

(7) paragraph (2) of this subsection does not apply to the following foods

prepared and packaged by a food processing plant inspected by a regulatory authority:

(A) deli salads, such as ham salad, seafood salad, chicken salad, egg salad,

pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 110

current good manufacturing practice in manufacturing, packing, or holding human food;

(B) hard cheeses containing not more than 39% moisture as defined in 21

CFR 133 cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano,

and romano;

than 50% moisture, as defined in 21 CFR 133 cheeses and related cheese products, such as blue,

edam, gorgonzola, gouda, and monterey jack;

§228.75 (g)(7)(D) §228.75 (i)(1)(B)

(D) cultured dairy products as defined in 21 CFR 131 milk and cream,

such as yogurt, sour cream, and buttermilk;

(E) preserved fish products, such as pickled herring and dried or salted

cod, and other acidified fish products defined in 21 CFR 114 acidified foods;

(F) shelf stable, dry fermented sausages, such as pepperoni and genoa; and

(G) shelf stable salt-cured products such as prosciutto and

parma (ham).

(h) Ready-to-eat, time/temperature control for safety food, disposition.

(1) A food specified in subsection (g) (1) or (2) of this section shall be discarded

if it:

(A) exceeds either of the temperature and time combinations specified in

subsection (g)(1) of this section, except time that the product is frozen;

[6]

(B) is in a container or package that does not bear a date or day;

[6] or

and time combination as specified in subsection (g)(1) of this subsection.

[6]

(2) Refrigerated, ready-to-eat, time/temperature controlled for safety food

prepared in a food establishment and dispensed through a vending machine with an automatic

shutoff control shall be discarded if it exceeds a temperature and time combination as specified

in subsection (g)(1) of this section.

[6]

(i) Time as a public health control.

(1) Except as specified under paragraph (4) of this subsection if time without

temperature control is used as the public health control for a working supply of time/temperature

control for safety food before cooking, or for ready-to-eat time/temperature control for safety

food that is displayed or held for sale or service. Written

procedures shall be prepared in advance, maintained in the food establishment and made

available to the regulatory authority upon request that specify:

[6]

(A) methods of compliance with paragraphs (2)(A)-(C)

or (3)(A)-

(E) of this subsection;

[6]

and

(B) methods of compliance with subsection (d) of this section for

food that is prepared, cooked, and refrigerated before time is used as

a public health control.

[6]

§228.75 (i)(2) §228.75 (i)(3)(D)(i)

(2) If time without temperature control is used as the public health control up to a

maximum of 4 hours:

(A) the food shall have an initial temperature of 5 degrees Celsius (41

degrees Fahrenheit) or less when removed from cold holding temperature control, or 57 degrees

Celsius (135 degrees Fahrenheit) or greater when removed from hot holding temperature control;

[6]

(B) the food shall be marked or otherwise identified to indicate the time

that is 4 hours past the point in time when the food is removed from temperature control;

[6]

ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from

temperature control;

[6] and

(D) the food in unmarked containers or packages, or marked to exceed a

4-hour limit shall be discarded.

[6]

(3) If time without temperature control is used as the public health control up to a

maximum of 6 hours:

(A) the food shall have an initial temperature of 5 degrees Celsius (41

degrees Fahrenheit) or less when removed from temperature control and the food temperature

may not exceed 21 degrees Celsius (70 degrees Fahrenheit) within a maximum time period of 6

hours;

[6]

(B) the food shall be monitored to ensure the warmest portion of the food

does not exceed 21 degrees Celsius (70 degrees Fahrenheit) during the 6-hour period, unless an

ambient air temperature is maintained that ensures the food does not exceed 21 degrees Celsius

(70 degrees Fahrenheit) during the 6-hour holding period;

[6]

(i) the time when the food is removed from 5 degrees Celsius (41

degrees Fahrenheit) or less cold holding temperature control;

[6]

and

(ii) the time that is 6 hours past the point in time when the

food is removed from cold holding temperature control;

[6]

(D) the food shall be:

(i) discarded if the temperature of the food exceeds 21 degrees

Celsius (70 degrees Fahrenheit),

[6]

§228.75 (i)(3)(D)(ii) §228.76 (8)

(ii) cooked and served, served at any temperature if ready-to-eat, or

discarded within a maximum of 6 hours from the point in time when the food is removed from 5

degrees Celsius (41 degrees Fahrenheit) or less cold holding temperature control;

[6]

and

(E) the food in unmarked containers or packages, or marked with a time

that exceeds the 6-hour limit shall be discarded.

[6]

(4) A food establishment that serves a highly susceptible population may not use

time as specified under paragraphs (1), (2) or (3) of this subsection as the public health control

for raw eggs.

§228.76. Specialized Processing Methods, Variance Requirement.

A food establishment shall obtain a variance from the regulatory authority as specified in

section §228.243(a) and (b) of this title before:

[25]

(1) smoking food as a method of food preservation rather than as a method of

flavor enhancement;

[25]

(2) curing food;

[25]

(3) using food additives or adding components such as vinegar:

[25]

(A) as a method of food preservation rather than as a method of flavor

enhancement;

[25] or

(B) to render a food so that it is not time/temperature controlled for

safety;

[25]

(4) packaging time/temperature control for safety (TCS) food using a reduced

oxygen packaging method except where the growth of and toxin formation by Clostridium

botulinum and the growth of Listeria monocytogenes are control as specified under §228.77 of

this title;

[25]

(5) operating a Molluscan shellfish life-support system display tank used to store

and display shellfish that are offered for human consumption;

[25]

(6) custom processing animals that are for personal use as food and not for sale or

service in a food establishment, such as indigenous deer processing;

[25]

(7) preparing food by another method that is determined by the regulatory

authority to require a variance;

[25] or

(8) sprouting seeds or beans, such as wheat grass and alfalfa sprouts.

[25]

§228.77 §228.77 (2)(C)(ii)

§228.77. Clostridium Botulinum and Listeria Monocytogenes Controls.

Reduced oxygen packaging criteria.

(1) Except for a food establishment that obtains a variance as specified under

§228.76 of this title, a food establishment that packages time/temperature controlled for safety

food using a reduced oxygen packaging method shall control the growth and toxin formation of

Clostridium botulinum and the growth of Listeria monocytogenes.

[9]

(2) Except as specified under paragraph (6) of this section, a food establishment

that packages Time/temperature Control for Safety (TCS) food using a reduced oxygen

packaging method shall implement a HACCP plan that contains the information specified under

§228.244(d)(2) and (4) of this title and that:

[25]

(A) identifies the food to be packaged;

[25]

(B) except as specified under paragraphs (3) - (6) of this section, requires

that the packaged food shall be maintained at 5 degrees Celsius (41 degrees Fahrenheit) or less

and meet at least one of the following criteria:

[25]

(i) has an a

of 0.91 or less;

[25]

(ii) has a pH of 4.6 or less;

[25]

(iii) is a meat or poultry product cured at a food processing plant

regulated by the USDA or the department using substances specified in 9 CFR §424.21, use of

food ingredients and sources of radiation, and is received in an intact package;

[25] or

(iv) is a food with a high level of competing organisms such as raw

meat, raw poultry, or raw vegetables;

[25]

labeled on the principal display panel in bold type on a contrasting background, with instructions

to:

[25]

(i) maintain the food at 5 degrees Celsius (41 degrees Fahrenheit)

or below;

[25] and

(ii) discard the food if within 30 calendar days of its packaging it is

not served for on-premises consumption, or consumed if served or sold for off-premises

consumption;

[25]

§228.77 (2)(E)(iii) §228.77 (4)(B)

(D) limits the refrigerated shelf life to no more than 30 calendar days from

packaging to consumption, except the time the product is maintained frozen, or the original

manufacturer’s “sell by” or “use by” date, whichever occurs first;

[6]

(E) includes operational procedures that:

(i) prohibit contacting ready-to-eat food with bare hands as

specified under §228.65(a)(2) of this title;

[25]

(ii) identify a designated area and the method by which:

[25]

(I) physical barriers or methods of separation of raw foods

and ready-to-eat foods minimize cross contamination;

[25] and

(II) Access to the processing equipment is limited to

responsible trained personnel familiar with the potential hazards of the operation;

[25] and

(iii) delineate cleaning and sanitization procedures for food-contact

surfaces;

[25] and

(F) describes the training program that ensures that the individual

responsible for the reduced oxygen packaging operation understands the:

[25]

(i) concepts required for a safe operation;

[25]

(ii) equipment and facilities;

[25] and

(iii) procedures specified under paragraph (2)(E) of this subsection

and §228.244(d)(2) and (4) of this title.

[25]

(G) is provided to the regulatory authority prior to implementation as

specified under §228.244(c)(3) of this title.

[25]

(3) Except for fish that is frozen before, during, and after packaging, a food

establishment may not package fish using a reduced oxygen packaging method.

[9]

(4) Cook-Chill or Sous Vide. Except as specified under paragraphs (3) and (6) of

this subsection, a food establishment that packages time/temperature control for safety food

using cook-chill or sous vide process shall:

(A) provide to the regulatory authority prior to implementation, a HACCP

plan that contains the information specified under §228.244(d)(2) and (4) of this title;

[25]

(B) ensure the food is:

§228.77 (4)(B)(i) §228.77 (4)(C)(i)

(i) prepared and consumed on the premises, or prepared and

consumed off the premises but within the same business entity with no distribution or sale of the

packaged product to another business entity or the consumer;

[25]

(ii) cooked and heat all parts of the food to a temperature and time

as specified in §228.71(a)(1), (2) and (3) of this title;

[4]

(iii) protected from contamination before and after cooking as

specified under §§228.65 - 228.74 of the this title;

[9]

(iv) placed in package with oxygen barrier and sealed before

cooking, or placed in package and sealed immediately after cooking and before reaching An

internal temperature below 57 degrees Celsius (135 degrees Fahrenheit);

[3]

(v) cooled to 5 degrees Celsius (41 degrees Fahrenheit) in the

sealed package or bag as specified under §228.75(d)

[1]

(I) Cooled to 1°C (34°F) within 48 hours of reaching 5°C

(41°F) and held at that temperature until consumed or discarded within 30 days after the date of

packaging;

[2]

(II) Held at 5°C (41°F) or less for no more than 7 days, at

which time the food must be consumed or discarded;

[2]

(III) Held frozen with no shelf life restriction while frozen

until consumed or used.

[2]

(vi) held in a refrigeration unit that is equipped with an electronic

system that continuously monitors time and temperature and is visually examined for proper

operation twice daily,

[25]

(vii) if transported off-site to a satellite location of the same

business entity, equipped with verifiable electronic monitoring devices to ensure that times and

temperatures are monitored during transportation,

[25]

and

(viii) labeled with the product name and the date

packaged;

[25]

and

holding refrigeration time/temperature parameters are required as part of the HACCP plan and:

(i) make such records available to the regulatory authority upon

request,

[25]

and

§228.77 (4)(C)(ii) §228.78 (b)

(ii) hold such records for at least 6 months;

[25] and

(D) Implement written operational procedures as specified under

paragraph (2)(E) of this section and a training program as specified under paragraph (2)(F) of

this section.

[25]

(5) Cheese. Except as specified under paragraph (6) of this section, a food

establishment that packages cheese using a ROP method shall:

(A) limit the cheeses packaged to those that are commercially

manufactured in a food processing plant with no ingredients added in the food establishment and

that meet the Standards of Identity as specified in 21 CFR 133.150 Hard cheeses, 21 CFR

133.169 Pasteurized process cheese or 21 CFR 133.187 Semisoft cheeses;

[7]

(B) have a HACCP plan that contains the information specified under

§228.244(d)(2) and (4) of these title and as specified under paragraph (2)(A), (2)(C)(i), (2)(E)

and (2)(F) of this section;

[25]

that does not exceed 30 days from its packaging or the original manufacturer’s “sell by” or “use

by” date, whichever occurs first;

[25]

and

(D) discards the reduced oxygen packaging cheese if it is not sold for off-

premises consumption or consumed within 30 calendar days of its packaging

[25]

(6) A HACCP Plan is not required when a food establishment uses a reduce

oxygen packaging method to package TCS food that is always:

(A) labeled with the production time and date,

(B) held at 5°C (41°F) or less during refrigerated storage, and

after packaging.

§228.78. Food Identity, Presentation, On-premises Labeling, and Accurate Representation.

(a) Standards of identity. Packaged food shall comply with standard of identity

requirements in 21 CFR 131-169, and 9 CFR 319, Definitions and Standards of Identity or

Composition, and the general requirements in 21 CFR 130, Food Standards: General, and 9 CFR

319, Subpart A, General. [41]

(b) Honestly presented.

§228.78 (b)(1) §228.79 (a)(3)

(1) Food shall be offered for human consumption in a way that does not mislead

or misinform the consumer. [41]

(2) Food or color additives, colored overwraps, or lights may not be used to

misrepresent the true appearance, color, or quality of a food. [41]

§228.79. Labeling.

(a) Food labels.

(1) Food packaged in a food establishment, shall be labeled as specified in law,

including 21 CFR 101, Food Labeling, 9 CFR 317, Labeling, Marking Devices, and Containers,

and 9 CFR 381, Subpart N, Labeling and Containers.

[24]

(2) Label information shall include:

(A) the common name of the food, or absent a common name, an

adequately descriptive identity statement;

[24]

(B) if made from two or more ingredients, a list of ingredients and sub-

ingredients in descending order of predominance by weight, including a declaration of artificial

color or flavor and chemical preservatives, if contained in the food;

[24]

(D) the name and place of business of the manufacturer, packer, or

distributor;

[24] and

(E) the name of the food source for each major food allergen contained in

the food unless the food source is already part of the common or usual name of the respective

ingredient.

[26]

(F) except as exempted in the Federal Food, Drug, and Cosmetic Act

§403(g)(3)-(5), nutrition labeling as specified in 21 CFR 101, Food Labeling, and 9 CFR 317,

Subpart B, Nutrition Labeling;

[24] and

(G) for any salmonid fish containing canthaxanthin or astaxanthin as a

color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on

the retail container or by other written means, such as a counter card, that discloses the use of

canthaxanthin or astaxanthin. [41]

(3) Bulk food that is available for consumer self-dispensing shall be prominently

labeled with the following information in plain view of the consumer: [41]

§228.79 (a)(3)(A) §228.80 (b)(2)

(A) the manufacturer’s or processor’s label that was provided with the

food; [41] or

(B) a card, sign, or other method of notification that includes the

information specified under paragraph (2)(A), (B), and (F) of this subsection. [41]

(4) Bulk, unpackaged foods such as bakery products and unpackaged foods that

are portioned to consumer specification need not be labeled if: [41]

(A) a health, nutrient content, or other claim is not made; [41]

(B) the food is manufactured or prepared on the premises of the food

establishment or at another food establishment or a food processing plant that is owned by the

same person and is regulated by the food regulatory agency that has jurisdiction. [41]

(b) Other forms of information.

(1) If required by law, consumer warnings shall be provided.

[26]

(2) Food establishment or manufacturers' dating information on foods may not be

concealed or altered. [41]

§228.80. Consumer Advisory.

(a) Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise

Processed to Eliminate Pathogens. Except as specified in section §228.71(a)(3) and (a)(4)(D)

and under §228.82(3) of this title, if an animal food such as beef, eggs, fish, lamb, milk, pork,

poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to

eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food,

the permit holder shall inform consumers of the significantly increased risk of consuming such

foods by way of a disclosure and reminder, as specified in subsections (b) and (c) of this section,

using brochures, deli case or menu advisories, label statements, table tents, placards, or other

effective written means.

[26]

(b) Disclosure shall include:

(1) a description of the animal-derived foods, such as “oysters on the half shell

(raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order);”

[26] or

(2) identification of the animal-derived foods by asterisking them to a footnote

that states that the items are served raw or undercooked, or contain (or may contain) raw or

undercooked ingredients.

[26]

§228.80 (c) §228.82 (1)(B)

footnote that states:

(1) regarding the safety of these items, written information is available upon

request;

[26]

(2) consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may

increase your risk of foodborne illness;

[26]

(3) consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may

increase your risk of foodborne illness, especially if you have certain medical conditions.

[26]

§228.81. Contaminated Food, Disposition. Discarding or reconditioning unsafe, adulterated,

contaminated food.

(1) A food that is unsafe, adulterated, or not honestly presented as specified under

§228.61 of this title shall be reconditioned according to an approved procedure or discarded.

[11]

(2) Food that is not from an approved source as specified under §228.62(a)-(g) of

this title shall be discarded.

[7]

(3) Ready-to-eat food that may have been contaminated by an employee who has

been restricted or excluded as specified under §228.36 of this title (relating to Management and

Personnel) shall be discarded.

[11]

(4) Food that is contaminated by food employees, consumers, or other persons

through contact with their hands, bodily discharges, such as nasal or oral discharges, or other

means shall be discarded.

[11]

§228.82. Additional Safeguards, Special Requirements for Serving Highly Susceptible

Populations.

Pasteurized foods and prohibited re-service, and prohibited food. In a food establishment

that serves a highly susceptible population:

(1) The following criteria shall apply to juice:

(A) for the purposes of this paragraph only, children who are age nine or

less and receive food in a school, day care setting or similar facility that provides custodial care

are included as highly susceptible populations;

(B) prepackaged juice or a prepackaged beverage containing juice, that

bears a warning label as specified in 21 CFR §101.17(g), Food Labeling, warning, notice, and

§228.82 (1)(B) §228.82 (6)(B)

safe handling requirements, juices that have not been specifically processed to prevent, reduce,

or eliminate the presence of pathogens, or a packaged juice or beverage containing juice, that

bears a warning label as specified under §228.74(b) of this title may not be served or offered for

sale;

[16]

and

a ready-to-eat form shall be processed under a HACCP plan that contains the information

specified in §228.244(d)(2)-(5) of this title, and as specified under 21 CFR 120, Hazard Analysis

And Critical Control Point (HACCP) Systems, §120.24, Process Controls;

[16]

(2) pasteurized eggs or egg products shall be substituted for raw eggs in the

preparation of:

[16]

(A) foods such as Caesar salad, hollandaise or béarnaise sauce,

mayonnaise, eggnog, ice cream, and egg-fortified beverages;

[16] and

(B) except as specified in paragraph (6) of this subsection, recipes in

which more than one egg is broken and the eggs are combined;

[16]

(3) the following foods may not be served or offered for sale in a ready-to-eat

form:

[16]

(A) raw animal foods such as raw fish, raw-marinated fish, raw molluscan

shellfish, and steak tartar;

[16]

(B) a partially cooked animal food such as lightly cooked fish, rare meat,

soft-cooked eggs that are made from raw shell eggs, and meringue;

[16]

and

[16]

(4) food employees may not contact ready-to-eat food as specified under

§228.65(a)(2)and (5) of this title;

[16]

(5) time only, as the public health control as specified under §228.75(i)(4) of this

title, may not be used for raw eggs;

[16]

(6) paragraph (2)(B) of this subsection does not apply if:

(A) the raw eggs are combined immediately before cooking for one

consumer’s serving at a single meal, cooked as specified under §228.71(a)(1)(A) of this title, and

served immediately, such as an omelet, soufflé, or scrambled eggs;

(B) the raw eggs are combined as an ingredient immediately before baking

and the eggs are thoroughly cooked to a ready-to-eat form, such as a cake, muffin, or bread; or

§228.82 (6)(C) §228.83 (a)

(i) identifies the food to be prepared;

(ii) prohibits contacting ready-to-eat food with bare hands;

(iii) includes specifications and practices that ensure:

(I) Salmonella enteritidis growth is controlled before and

after cooking; and

(II) Salmonella enteritidis is destroyed by cooking the eggs

according to the temperature and time specified in section §228.71(a)(1)(B) of this subchapter;

(iv) contains the information specified under §228.244(d)(4) of this

title (relating to Compliance) including procedures that:

(I) control cross contamination of ready-to-eat food with

raw eggs; and

(II) delineate cleaning and sanitization procedures for food-

contact surfaces; and

(v) describes the training program that ensures that the food

employee responsible for the preparation of the food understands the procedures to be used;

(7) except as specified in paragraph (8) of this subsection, food may be re-served

as specified under §228.70(d)(2)(A) and (B) of this title; and

(8) food may not be re-served under the following conditions:

(A) any food served to patients or clients who are under contact

precautions in medical isolation or quarantine, protective environmental isolation may not be

reserved to others outside.

(B) packages of food from any patients, client, or other consumers should

not be re-served to persons in protective environment isolation.

§228.83. Donation of Foods.

(a) Previous service. Foods which have been previously served to a consumer may not be

donated.

[11]

§228.83 (b) §228.101 (a)(2)

(b) Time/temperature controlled for safety foods. A time/temperature control for safety

food may be donated if:

(1) the food has been kept at or above 57 degrees Celsius (135 degree Fahrenheit)

during hot holding and service, and subsequently refrigerated to meet the time and temperature

requirements under §228.75(d) and (e) of this title;

[11]

(2) the donor can substantiate that the food recipient has the facilities to meet the

transportation, storage, and reheating requirements of these rules;

[11]

(3) the temperature of the food is at or below 5 degrees Celsius (41 degrees

Fahrenheit) at the time of donation, and is protected from contamination;

[11] and

(4) if the food is to be transported by the recipient directly to a consumer, the

recipient need meet only the transportation requirements, including holding temperatures, under

these rules.

[11]

food, and the date of preparation.

[11]

(d) Shelf life. Donated time/temperature controlled for safety foods may not exceed the

shelf life for leftover foods outlined in these rules.

[11]

(e) Damaged foods. Heavily rim or seam-dented canned foods, or packaged foods

without the manufacturer’s complete labeling, shall not be donated.

[11]

(f) Distressed foods. Foods which are considered distressed, such as foods which have

been subjected to fire, flooding, excessive heat, smoke, radiation, other environmental

contamination, or prolonged storage shall not be directly donated for consumption by the

consumer. Such foods may be sold or donated to a licensed food salvage establishment if

permitted under the provisions of the Health and Safety Code, Chapter 432.

[11]

Subchapter D. Equipment, Utensils, and Linens.

§228.101. Multiuse Materials.

(a) Characteristics. Materials that are used in the construction of utensils and food-

contact surfaces of equipment may not allow the migration of deleterious substances or impart

colors, odors, or tastes to food and under normal use conditions shall be:

[18]

(1) safe;

[18]

(2) durable, corrosion-resistant, and nonabsorbent;

[32]

§228.101 (a)(3) §228.101 (e)

(3) sufficient in weight and thickness to withstand repeated warewashing;

[32]

(4) finished to have a smooth, easily cleanable surface;

[32] and

(5) resistant to pitting, chipping, crazing, scratching, scoring, distortion, and

decomposition.

[32]

(b) Cast iron, use limitation.

(1) Except as specified in paragraphs (2) and (3) of this subsection, cast iron may

not be used for utensils or food-contact surfaces of equipment.

[32]

(2) Cast iron may be used as a surface for cooking.

(3) Cast iron may be used in utensils for serving food if the utensils are used only

as part of an uninterrupted process from cooking through service.

(1) Ceramic, china, crystal utensils, and decorative utensils such as hand-

painted ceramic or china that are used in contact with food shall be lead-free or contain levels of

lead not exceeding the limits in the following table:

[18]

Figure: 25 TAC §228.101(c)(1)

(2) Pewter alloys containing lead in excess of 0.05% may not be used as a food-

contact surface.

[18]

(3) Solder and flux containing lead in excess of 0.2% may not be used as a food-

contact surface.

(d) Copper, use limitation.

(1) Except as specified in paragraph (2) of this subsection, copper and copper

alloys such as brass may not be used in contact with a food that has a pH below 6 such as

vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention

device and a carbonator.

[18]

(2) Copper and copper alloys may be used in contact with beer brewing

ingredients that have a pH below 6 in the prefermentation and fermentation steps of a beer

brewing operation such as a brewpub or microbrewery.

(e) Galvanized metal, use limitation. Galvanized metal may not be used for utensils or

food-contact surfaces of equipment that are used in contact with acidic food.

[18]

§228.101 (f) §228.101 (i)

(f) Sponges, use limitation. Sponges may not be used in contact with cleaned and

sanitized or in-use food-contact surfaces.

[32]

(g) Wood, use limitation.

(1) Except as specified in paragraphs (2) - (4) of this subsection, wood and wood

wicker may not be used as a food-contact surface.

[32]

(2) Hard close-grained wood; such as but not limited to maple, walnut, mahogany,

bamboo, and pecan; may be used for:

(A) cutting boards; cutting blocks; bakers’ tables; and utensils such as

rolling pins, doughnut dowels, salad bowls, chopsticks and wooden skewers; and

(B) wooden paddles used in confectionery operations for pressure scraping

kettles when manually preparing confections at a temperature of 110 degrees Celsius (230

degrees Fahrenheit) or above.

(3) Whole, uncut, raw fruits and vegetables, and nuts in the shell may be kept in

the wood shipping containers in which they were received, until the fruits, vegetables, or nuts are

used.

(4) If the nature of the food requires removal of rinds, peels, husks, or shells

before consumption, the whole, uncut, raw food may be kept in:

(A) untreated wood containers; or

(B) treated wood containers if the containers are treated with a

preservative that meets the requirements specified in 21 CFR §178.3800, Preservatives for

Wood.

(h) Nonstick coatings use limitation. Multiuse kitchenware such as frying pans, griddles,

sauce pans, cookie sheets, and waffle bakers that have a perfluorocarbon resin coating shall be

used with nonscoring or nonscratching utensils and cleaning aids.

[39]

(i) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment that are exposed to

splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a

corrosion-resistant, nonabsorbent, and smooth material. [42]

§228.102 §228.104

Figure: 25 TAC §228.101(c)(1)

Utensil Category

Description

Maximum Lead

mg/L

Beverage Mugs, Cups, Pitchers

Coffee Mugs

0.5

Large Hollowware

(excluding pitchers)

Bowls greater than or

equal to 1.1 L (1.16 QT)

Small Hollowware

(excluding cups and mugs)

Bowls < 1.1 L (1.16 QT)

2.0

Flat Utensils & Tableware

Plates, Saucers

3.0

§228.102. Single-service and Single-use, Characteristics.

Materials that are used to make single-service and single-use articles:

(1) may not:

(A) allow the migration of deleterious substances;

[18] or

(B) impart colors, odors, or tastes to food;

[18] and

(2) shall be:

(A) safe;

[18] and

(B) clean.

§228.103. Durability and Strength.

(a) Equipment and utensils. Equipment and utensils shall be designed and constructed to

be durable and to retain their characteristic qualities under normal use conditions.

[32]

(b) Food temperature measuring devices. Food temperature measuring device may not

have sensors or stems constructed of glass, except that thermometers with glass sensors or stems

that are encased in a shatterproof coating such as candy thermometers may be used.

[29]

§228.104. Cleanability.

§228.104 (a) §228.104 (d)

(a) Food-contact surfaces. Multiuse food-contact surfaces shall be:

(1) smooth;

[32]

(2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar

imperfections;

[32]

(3) free of sharp internal angles, corners, and crevices;

[32]

(4) finished to have smooth welds and joints;

[32] and

(5) except as specified in subsection (b) of this section, accessible for cleaning

and inspection by one of the following methods:

(A) without being disassembled;

[32]

(B) by disassembling without the use of tools;

[32] or

available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end

wrenches, and Allen wrenches.

[32]

(b) Subsection (a)(5) of this section does not apply to cooking oil storage tanks,

distribution lines for cooking oils, or beverage syrup lines or tubes.

(1) CIP equipment shall meet the characteristics specified under subsection (a) of

this section and shall be designed and constructed so that:

(A) cleaning and sanitizing solutions circulate throughout a fixed system

and contact all interior food-contact surfaces;

[32] and

(B) the system is self-draining or capable of being completely drained of

cleaning and sanitizing solutions;

[39] and

(2) CIP equipment that is not designed to be disassembled for cleaning shall be

designed with inspection access points to ensure that all interior food-contact surfaces throughout

the fixed system are being effectively cleaned.

[39]

(d) “V” threads, use limitation. Except for hot oil cooking or filtering equipment, “V”

type threads may not be used on food-contact surfaces.

[32]

§228.104 (e) §228.105 (b)(2)

(e) Hot oil filtering equipment. Hot oil filtering equipment shall meet the characteristics

specified under subsections (a) or (b) of this section and shall be readily accessible for filter

replacement and cleaning of the filter.

[32]

(f) Can openers. Cutting or piercing parts of can openers shall be readily removable for

cleaning and for replacement.

[32]

(g) Nonfood-contact surfaces. Nonfood-contact surfaces shall be free of unnecessary

ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to

facilitate maintenance.

[32]

(h) Kick plates, removable. Kick plates shall be designed so that the areas behind them

are accessible for inspection and cleaning by being:

(1) removable by one of the methods specified under subsection (a)(5) of this

subsection or capable of being rotated open; [42] and

(2) removable or capable of being rotated open without unlocking equipment

doors. [42]

(i) Ventilation hood systems, filters. Filters or other grease extracting equipment shall be

designed to be readily removable for cleaning and replacement if not designed to be cleaned in

place. [42]

§228.105. Accuracy of Temperature Measuring Devices.

(a) Temperature measuring device, food.

(1) Food temperature measuring device that are scaled only in Celsius or dually

scaled in Celsius and Fahrenheit shall be accurate to ±1 degrees Celsius in the intended range of

use.

[29]

(2) Food temperature measuring device that are scaled only in Fahrenheit shall be

accurate to ±2 degrees Fahrenheit in the intended range of use.

[29]

(b) Temperature measuring devices, ambient air and water.

(1) Ambient air and water temperature measuring devices that are scaled in

Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and

accurate to ±1.5 degrees Celsius in the intended range of use.

[29]

(2) Ambient air and water temperature measuring devices that are scaled only in

Fahrenheit shall be accurate to ±3 degrees Fahrenheit in the intended range of use.

[29]

§228.105 (c) §228.106 (c)(2)

measuring devices that display the pressures in the water supply line for the fresh hot water

sanitizing rinse shall have increments of 7 kilopascals (1 pounds per square inch) or smaller and

shall be accurate to ± 14 kilopascals (± 2 pounds per square inch) in the range indicated on the

manufacturer’s data plate.

§228.106. Functionality of Equipment.

(a) Ventilation hood systems, drip prevention. Exhaust ventilation hood systems in food

preparation and warewashing areas including components such as hoods, fans, guards, and

ducting shall be designed to prevent grease or condensation from draining or dripping onto food,

equipment, utensils, linens, and single-service and single-use articles. [43]

(b) Equipment openings, closures and deflectors.

(1) A cover or lid for equipment shall overlap the opening and be sloped to drain.

[32]

(2) An opening located within the top of a unit of equipment that is designed for

use with a cover or lid shall be flanged upward at least 5 millimeters (two-tenths of an inch).

[32]

(3) Except as specified under paragraph (4) of this subsection, fixed piping,

temperature measuring device, rotary shafts, and other parts extending into equipment shall be

provided with a watertight joint at the point where the item enters the equipment.

[32]

(4) If a watertight joint is not provided:

(A) the piping, temperature measuring device, rotary shafts, and other

parts extending through the openings shall be equipped with an apron designed to deflect

condensation, drips, and dust from openings into the food; [37] and

(B) the opening shall be flanged as specified under paragraph (2) of this

subsection. [37]

dispenses or vends liquid food or ice in unpackaged form: [37]

(1) the delivery tube, chute, orifice, and splash surfaces directly above the

container receiving the food shall be designed in a manner, such as with barriers, baffles, or drip

aprons, so that drips from condensation and splash are diverted from the opening of the container

receiving the food; [37]

(2) the delivery tube, chute, and orifice shall be protected from manual contact

such as by being recessed; [37]

§228.106 (c)(3) §228.106 (e)

(3) the delivery tube or chute and orifice of equipment used to vend liquid food or

ice in unpackaged form to self-service consumers shall be designed so that the delivery tube or

chute and orifice are protected from dust, insects, rodents, and other contamination by a self-

closing door if the equipment is: [37]

(A) located in an outside area that does not otherwise afford the protection

of an enclosure against the rain, windblown debris, insects, rodents, and other contaminants that

are present in the environment; [37] or

(B) available for self-service during hours when it is not under the full-

time supervision of a food employee; [37] and

(4) the dispensing equipment actuating lever or mechanism and filling device of

consumer self-service beverage dispensing equipment shall be designed to prevent contact with

the lip-contact surface of glasses or cups that are refilled. [37]

(5) dispensing equipment in which time/temperature control for safety (TCS) food

in a homogenous liquid form is maintained outside of the temperature control requirements as

specified under §228.75(f)(1) of this title shall:

(A) be specifically designed and equipped to maintain the commercial

sterility of aseptically packaged food in a homogenous liquid form for a specified duration from

the time of opening the packaging within

equipment;

[32]

and

(B) conform to the requirements for this equipment as specified in

NSF/ANSI 18-2006- manual food and beverage dispensing equipment.

[32]

(d) Vending machine, vending stage closure. The dispensing compartment of a vending

machine including a machine that is designed to vend prepackaged snack food that are not

time/temperature control for safety (TCS) foods such as chips, party mixes, and pretzels shall be

equipped with a self-closing door or cover if the machine is:

(1) located in an outside area that does not otherwise afford the protection of an

enclosure against the rain, windblown debris, insects, rodents, and other contaminants that are

present in the environment; [39] or

(2) available for self-service during hours when it is not under the full-time

supervision of a food employee. [39]

(e) Bearings and gear boxes, leak-proof. Equipment containing bearings and gears that

require lubricants shall be designed and constructed so that the lubricant cannot leak, drip, or be

forced into food or onto food-contact surfaces. [37]

§228.106 (f) §228.106 (k)

(f) Beverage tubing, separation. Except for cold plates that are constructed integrally with

an ice storage bin, beverage tubing and cold-plate beverage cooling devices may not be installed

in contact with stored ice. [37]

(g) Ice units, separation of drains. Liquid waste drain lines may not pass through an ice

machine or ice storage bin. [37]

(h) Condenser unit, separation. If a condenser unit is an integral component of

equipment, the condenser unit shall be separated from the food and food storage space by a

dustproof barrier. [37]

(i) Can openers on vending machines. Cutting or piercing parts of can openers on

vending machines shall be protected from manual contact, dust, insects, rodents, and other

contamination.[37]

(j) Molluscan shellfish tanks.

(1) Except as specified under paragraph (2)(B) of this subsection, molluscan

shellfish life support system display tanks may not be used to display shellfish that are offered

for human consumption and shall be conspicuously marked so that it is obvious to the consumer

that the shellfish are for display only.

[9]

(2) Molluscan shellfish life-support system display tanks that are used to store and

display shellfish that are offered for human consumption shall be operated and maintained in

accordance with a HACCP plan that:

[25]

(A) is submitted by the permit holder and approved by the regulatory

authority as specified under §228.243(b) of this title (relating to Compliance and Enforcement);

[25] and

(B) ensures that:

(i) water used with fish other than molluscan shellfish does not

flow into the molluscan tank;

[25]

(ii) the safety and quality of the shellfish as they were received are

not compromised by the use of the tank;

[25] and

(iii) the identity of the source of the shellstock is retained as

specified under §228.64(e) of this title;

[25]

(k) Vending machines, automatic shutoff.

§228.106 (k)(1) §228.106 (n)

(1) A machine vending time/temperature control for safety (TCS) food shall have

an automatic control that prevents the machine from vending food:

(A) if there is a power failure, mechanical failure, or other condition that

results in an internal machine temperature that cannot maintain food temperatures as specified

under Subchapter D of this chapter;

[2] and

(B) if a condition specified under subparagraph (A) of this paragraph

occurs, until the machine is serviced and restocked with food that has been maintained at

temperatures specified under Subchapter D of this chapter.

[8]

(2) When the automatic shutoff within a machine vending time/temperature

control for safety (TCS) food:

(A) in a refrigerated vending machine, the ambient air temperature may

not exceed 5 degrees Celsius (41 degrees Fahrenheit) for more than 30 minutes immediately after

the machine is filled, serviced, or restocked;

[2] or

(B) in a hot holding vending machine, the ambient air temperature may

not be less than 57 degrees Celsius (135 degrees Fahrenheit) for more than 120 minutes

immediately after the machine is filled, serviced, or restocked.

[3]

(l) Temperature measuring devices.

(1) In a mechanically refrigerated or hot food storage unit, the sensor of a

temperature measuring device shall be located to measure the air temperature or a simulated

product temperature in the warmest part of a mechanically refrigerated unit and in the coolest

part of a hot food storage unit.

[29]

(2) Except as specified in paragraph (3) of this subsection, cold or hot holding

equipment used for time/temperature control for safety (TCS) food shall be designed to include

and shall be equipped with at least one integral or permanently affixed temperature measuring

device that is located to allow easy viewing of the device's temperature display.

[29]

(3) Paragraph (2) of this subsection does not apply to equipment for which the

placement of a temperature measuring device is not a practical means for measuring the ambient

air surrounding the food because of the design, type, and use of the equipment, such as calrod

units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and

salad bars.

(4) Temperature measuring devices shall be designed to be easily readable.

[29]

(5) Food temperature measuring devices and water temperature measuring device

on warewashing machines shall have a numerical scale, printed record, or digital readout in

§228.106 (l)(5) §228.106 (q)(1)

increments no greater than 1 degrees Celsius or 2 degrees Fahrenheit in the intended range of

use.

[29]

(m) Warewashing machine, data plate operating specifications. A warewashing machine

shall be provided with an easily accessible and readable data plate affixed to the machine by the

manufacturer that indicates the machine’s design and operating specifications including the:

(1) temperatures required for washing, rinsing, and sanitizing;

[33]

(2) pressure required for the fresh water sanitizing rinse unless the machine is

designed to use only a pumped sanitizing rinse;

[33] and

(3) conveyor speed for conveyor machines or cycle time for stationary rack

machines.

[33]

(n) Warewashing machines, internal baffles. Warewashing machine wash and rinse tanks

shall be equipped with baffles, curtains, or other means to minimize internal cross contamination

of the solutions in wash and rinse tanks.

[33]

(o) Warewashing machines, temperature measuring devices. A warewashing machine

shall be equipped with a temperature measuring device that indicates the temperature of the

water:

(1) in each wash and rinse tank;

[29] and

(2) as the water enters the hot water sanitizing final rinse manifold or in the

chemical sanitizing solution tank.

[29]

(p) Manual warewashing equipment, heaters and baskets. If hot water is used for

sanitization in manual warewashing operations, the sanitizing compartment of the sink shall be:

(1) designed with an integral heating device that is capable of maintaining water

at a temperature not less than 77 degrees Celsius (171 degrees Fahrenheit );

[33] and

(2) provided with a rack or basket to allow complete immersion of equipment and

utensils into the hot water.

[33]

(q) Warewashing machines, automatic dispensing of detergents and sanitizers. A

warewashing machine that is installed after adoption of these rules by the regulatory authority,

shall be equipped to:

(1) automatically dispense detergents and sanitizers;

[33] and

§228.106 (q)(2) §228.106 (u)(3)

(2) incorporate a visual means to verify that detergents and sanitizers are

delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered

to the respective washing and sanitizing cycles.

[33]

(r) Warewashing machines, flow pressure device.

(1) Warewashing machines that provide a fresh hot water sanitizing rinse shall be

equipped with a pressure gauge or similar device such as a transducer that measures and displays

the water pressure in the supply line immediately before entering the warewashing machine;

[33] and

(2) If the flow pressure measuring device is upstream of the fresh hot water

sanitizing rinse control valve, the device shall be mounted in a 6.4 millimeter or one-fourth inch

Iron Pipe Size (IPS) valve.

[33]

(3) Paragraphs (1) and (2) of this subsection do not apply to a machine that uses

only a pumped or recirculated sanitizing rinse.

(s) Warewashing sinks and drainboards, self-draining. Sinks and drainboards of

warewashing sinks and machines shall be self-draining.

[33]

(t) Equipment compartments, drainage. Equipment compartments that are subject to

accumulation of moisture due to conditions such as condensation, food or beverage drip, or water

from melting ice shall be sloped to an outlet that allows complete draining. [39]

(u) Vending machines, liquid waste products.

(1) Vending machines designed to store beverages that are packaged in containers

made from paper products shall be equipped with diversion devices and retention pans or drains

for container leakage. [44]

(2) Vending machines that dispense liquid food in bulk shall be:

(A) provided with an internally mounted waste receptacle for the

collection of drip, spillage, overflow, or other internal wastes; [44] and

(B) equipped with an automatic shutoff device that will place the machine

out of operation before the waste receptacle overflows. [44]

(3) Shutoff devices specified under paragraph (2)(B) of this subsection shall

prevent water or liquid food from continuously running if there is a failure of a flow control

device in the water or liquid food system or waste accumulation that could lead to overflow of

the waste receptacle. [44]

§228.106 (v) §228.107 (b)(1)

(v) Case lot handling equipment, movability. Equipment, such as dollies, pallets, racks,

and skids used to store and transport large quantities of packaged foods received from a supplier

in a cased or overwrapped lot, shall be designed to be moved by hand or by conveniently

available equipment such as hand trucks and forklifts. [39]

(w) Vending machine doors and openings.

(1) Vending machine doors and access opening covers to food and container

storage spaces shall be tight-fitting so that the space along the entire interface between the doors

or covers and the cabinet of the machine, if the doors or covers are in a closed position, is no

greater than 1.5 millimeters or one-sixteenth inch by: [39]

(A) being covered with louvers, screens, or materials that provide an

equivalent opening of not greater than 1.5 millimeters or one-sixteenth inch. Screening of 12 or

more mesh to 2.5 centimeters (12 mesh to 1 inch) meets this requirement; [39]

(B) being effectively gasketed; [39]

inch wide; [39] or

(D) jambs or surfaces used to form an L-shaped entry path to the interface.

[39]

(2) Vending machine service connection openings through an exterior wall of a

machine shall be closed by sealants, clamps, or grommets so that the openings are no larger than

1.5 millimeters or one-sixteenth inch. [39]

(x) Acceptability. Food equipment certification, classification. Food equipment that is

certified or classified for sanitation by an American National Standards Institute (ANSI)-

accredited certification program is deemed to comply with §§228.101-228.106 of this title.

§228.107. Equipment, Numbers and Capacities.

(a) Cooling, heating, and holding capacities. Equipment for cooling and heating food,

and holding cold and hot food, shall be sufficient in number and capacity to provide food

temperatures as specified under Subchapter C of this chapter (relating to Food).

[27]

(b) Manual warewashing, sink compartment requirements.

(1) Except as specified in paragraph (3) of this subsection, a sink with at least

three compartments shall be provided for manually washing, rinsing, and sanitizing equipment

and utensils.

[33]

§228.107 (b)(2) §228.107 (b)(4)(B)(iii)

(2) Sink compartments shall be large enough to accommodate immersion of the

largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a

warewashing machine or alternative equipment as specified in paragraph (3) of this subsection

shall be used.

[33]

(3) Alternative manual warewashing equipment may be used when there are

special cleaning needs or constraints and its use is approved. Alternative manual warewashing

equipment may include:

(A) high-pressure detergent sprayers;

(B) low- or line-pressure spray detergent foamers;

(D) brushes or other implements;

(E) two-compartment sinks as specified under paragraphs (4) and (5) of

this subsection; or

(F) receptacles that substitute for the compartments of a multi-

compartment sink.

(4) Before a two-compartment sink is used:

(A) The permit holder shall have its use approved by the regulatory

authority;

[33] and

(B) the permit holder shall limit the number of kitchenware items cleaned

and sanitized in the two-compartment sink, and shall limit warewashing to batch operations for

cleaning kitchenware such as between cutting one type of raw meat and another or cleanup at the

end of a shift, and shall:

(i) make up the cleaning and sanitizing solutions immediately

before use and drain them immediately after use;

[33] and

(ii) use a detergent-sanitizer to sanitize and apply the detergent-

sanitizer in accordance with the manufacturer's label instructions and as specified under

§228.111(o) of this title;

[33] or

(iii) use a hot water sanitization immersion step as specified under

§228.115(f)(3) of this title.

[33]

§228.107 (b)(5) §228.108 (d)(2)

(5) A two-compartment sink may not be used for warewashing operations where

cleaning and sanitizing solutions are used for a continuous or intermittent flow of kitchenware or

tableware in an ongoing warewashing process.

[33]

soiled and cleaned items that may accumulate during hours of operation shall be provided for

necessary utensil holding before cleaning and after sanitizing.

[33]

(d) Ventilation hood systems, adequacy. Ventilation hood systems and devices shall be

sufficient in number and capacity to prevent grease or condensation from collecting on walls and

ceilings. [43]

(e) Clothes washers and dryers.

(1) Except as specified in paragraph (2) of this subsection, if work clothes or

linens are laundered on the premises, a mechanical clothes washer and dryer shall be provided

and used. [45]

(2) If on-premises laundering is limited to wiping cloths intended to be used

moist, or wiping cloths are air-dried as specified under §228.122(a)(2) of this title, a mechanical

clothes washer and dryer need not be provided. [45]

§228.108. Utensils, Temperature Measuring Devices, and Testing Devices.

(a) Utensils, consumer self-service. A food dispensing utensil shall be available for each

container displayed at a consumer self-service unit such as a buffet or salad bar.

[39]

(b) Food temperature measuring devices. Food temperature measuring device shall be

provided and readily accessible for use in ensuring attainment and maintenance of food

temperatures as specified under Subchapter C of this chapter (relating to Food).

[29]

to measure the temperature of thin masses shall be provided and readily accessible to accurately

measure the temperature in thin foods such as meat patties and fish filets.

[29]

(d) Temperature measuring devices, manual and mechanical warewashing.

(1) In manual warewashing operations, a temperature measuring device shall be

provided and readily accessible for frequently measuring the washing and sanitizing

temperatures.

[29]

(2) In hot water mechanical warewashing operations, an irreversible registering

temperature indicator shall be provided and readily accessible for measuring the utensil surface

temperature.

[29]

100

§228.108 (e) §228.110 (a)(1)(A)

(e) Sanitizing solutions, testing devices. A test kit or other device that accurately

measures the concentration in mg/L of sanitizing solutions shall be provided.

[29]

§228.109. Location and Installation, Equipment, Clothes Washers and Dryers, and Storage

Cabinets, Contamination Prevention.

(a) Except as specified in subsection (b) of this section, equipment, a cabinet used for the

storage of food, or a cabinet that is used to store cleaned and sanitized equipment, utensils,

laundered linens, and single-service and single-use articles may not be located:

(1) in locker rooms; [45]

(2) in toilet rooms; [45]

(3) in garbage rooms; [45]

(4) in mechanical rooms; [45]

(5) under sewer lines that are not shielded to intercept potential drips; [45]

(6) under leaking water lines including leaking automatic fire sprinkler heads or

under lines on which water has condensed; [45]

(7) under open stairwells; [45] or

(8) under other sources of contamination. [45]

(b) A storage cabinet used for linens or single-service or single-use articles may be stored

in a locker room.

dryer is provided, it shall be located so that the washer or dryer is protected from contamination

and only where there is no exposed food; clean equipment, utensils, and linens; and unwrapped

single-service and single-use articles. [45]

§228.110. Installation.

(a) Fixed equipment, spacing or sealing.

(1) Equipment that is fixed because it is not easily movable shall be installed so

that it is:

(A) spaced to allow access for cleaning along the sides, behind, and above

the equipment; [39]

101

§228.110 (a)(1)(B) §228.110 (b)(2)(B)

(B) spaced from adjoining equipment, walls, and ceilings a distance of not

more than one millimeter or one thirty-second inch; [39] or

spillage or seepage. [39]

(2) Counter-mounted equipment that is not easily movable shall be installed to

allow cleaning of the equipment and areas underneath and around the equipment by being:

(A) sealed to the table; [39]

(B) elevated on legs as specified under subsection (b)(4) of this

subsection. [39]

(b) Fixed equipment, elevation or sealing.

(1) Except as specified in paragraphs (2) and (3) of this subsection, floor-mounted

equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide

at least a 15-centimeter (6-inch) clearance between the floor and the equipment.

[32]

(2) If no part of the floor under the floor-mounted equipment is more than 15

centimeters (6 inches) from the point of cleaning access, the clearance space may be only 10

centimeters (4 inches).

(3) This section does not apply to display shelving units, display refrigeration

units, and display freezer units located in the consumer shopping areas of a retail food store, if

the floor under the units is maintained clean.

(4) Except as specified in paragraph (5) of this subsection, counter-mounted

equipment that is not easily movable shall be elevated on legs that provide at least a 10-

centimeter (4-inch) clearance between the table and the equipment. [39]

(5) The clearance space between the table and counter-mounted equipment may

be:

(A) 7.5 centimeters (3 inches) if the horizontal distance of the table top

under the equipment is no more than 50 centimeters (20 inches) from the point of access for

cleaning; or

(B) 5 centimeters (2 inches) if the horizontal distance of the table top

under the equipment is no more than 7.5 centimeters (3 inches) from the point of access for

cleaning.

102

§228.111 §228.111 (f)

§228.111. Equipment, Maintenance and Operation.

(a) Good repair and proper adjustment.

(1) Equipment shall be maintained in a state of repair and condition that meets the

requirements specified under §228.101-228.106 of this title. [39]

(2) Equipment components such as doors, seals, hinges, fasteners, and kick plates

shall be kept intact, tight, and adjusted in accordance with manufacturer’s specifications.

[39]

(3) Cutting or piercing parts of can openers shall be kept sharp to minimize the

creation of metal fragments that can contaminate food when the container is opened.

[39]

(b) Cutting surfaces. Surfaces such as cutting blocks and boards that are subject to

scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and

sanitized, or discarded if they are not capable of being resurfaced.

[39]

CFR §1030.10, Microwave Ovens. [39]

(d) Warewashing equipment, cleaning frequency. A warewashing machine; the

compartments of sinks, basins, or other receptacles used for washing and rinsing equipment,

utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to

substitute for drainboards as specified under §228.107(c) of this title shall be cleaned:

(1) before use;

[33]

(2) throughout the day at a frequency necessary to prevent recontamination of

equipment and utensils and to ensure that the equipment performs its intended function;

[33]

and

(3) if used, at least every 24 hours.

[33]

(e) Warewashing machines, manufacturers’ operating instructions.

(1) A warewashing machine and its auxiliary components shall be operated in

accordance with the machine’s data plate and other manufacturer's instructions.

[33]

(2) A warewashing machine’s conveyor speed or automatic cycle times shall be

maintained accurately timed in accordance with manufacturer’s specifications.

[33]

(f) Warewashing sinks, use limitation.

103

§228.111 (f)(1) §228.111 (j)(2)

(1) A warewashing sink may not be used for handwashing as specified under

§228.38(e) of this title (relating to Management and Personnel) or dumping mop water. [46]

(2) If a warewashing sink is used to wash wiping cloths, wash produce, or thaw

food, the sink shall be cleaned as specified under subsection (d) of this section before and after

each time it is used to wash wiping cloths or wash produce or thaw food. Sinks used to wash or

thaw food shall be sanitized as specified under §228.116 - 228.118 of this title before and after

using the sink to wash produce or thaw food.

[33]

(g) Warewashing equipment, cleaning agents. When used for warewashing, the wash

compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual

warewashing equipment as specified in §228.107(b)(3) of this title, shall contain a wash solution

of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning

agent according to the cleaning agent manufacturer’s label instructions.

[33]

(h) Warewashing equipment, clean solutions. The wash, rinse, and sanitize solutions

shall be maintained clean.

[33]

(i) Manual warewashing equipment, wash solution temperature. The temperature of the

wash solution in manual warewashing equipment shall be maintained at not less than 43 degrees

Celsius (110 degrees Fahrenheit) or the temperature specified on the cleaning agent

manufacturer's label instructions.

[33]

(j) Mechanical warewashing equipment, wash solution temperature.

(1) The temperature of the wash solution in spray type warewashers that use hot

water to sanitize may not be less than:

(A) for a stationary rack, single temperature machine, 74 degrees Celsius

(165 degrees Fahrenheit );

[33]

(B) for a stationary rack, dual temperature machine, 66 degrees Celsius

(150 degrees Fahrenheit );

[33]

Celsius (160 degrees Fahrenheit );

[33] or

(D) for a multitank, conveyor, multitemperature machine, 66 degrees

Celsius (150 degrees Fahrenheit ).

[33]

(2) The temperature of the wash solution in spray-type warewashers that use

chemicals to sanitize may not be less than 49 degrees Celsius (120 degrees Fahrenheit).

[33]

104

§228.111 (k) §228.111 (n)(2)(A)

(k) Manual warewashing equipment, hot water sanitization temperatures. If immersion in

hot water is used for sanitizing in a manual operation, the temperature of the water shall be

maintained at 77 degrees Celsius (171 degrees Fahrenheit) or above.

[10]

(l) Mechanical warewashing equipment, hot water sanitization temperatures.

(1) Except as specified in paragraph (2) of this subsection, in a mechanical

operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may

not be more than 90 degrees Celsius (194 degrees Fahrenheit ), or less than:

[33]

(A) for a stationary rack, single temperature machine, 74 degrees Celsius

(165 degrees Fahrenheit );

[33] or

(B) for all other machines, 82 degrees Celsius (180 degrees Fahrenheit ).

[33]

(2) The maximum temperature specified under paragraph (1) of this subsection,

does not apply to the high pressure and temperature systems with wand-type, hand-held,

spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.

(m) Mechanical warewashing equipment, sanitization pressure. The flow pressure of the

fresh hot water sanitizing rinse in a warewashing machine, as measured in the water line

immediately downstream or upstream from the fresh hot water sanitizing rinse control valve,

shall be specified on the machine manufacturer's data plate and may not be less than 35

kilopascals (5 pounds per square inch) or more than 200 kilopascals (30 pounds per square inch).

[33]

(n) Manual and mechanical warewashing equipment, chemical sanitization temperature,

pH, concentration, and hardness. A chemical sanitizer used in a sanitizing solution for a manual

or mechanical operation at contact times specified under §228.118(3) of this title shall be meet

the criteria in §228.206(a) of this title (relating to Chemicals) shall be used in accordance with

the EPA-approved manufacturer's label use instructions,

[10] and shall be used as follows:

(1) a chlorine solution shall have a minimum temperature based on the

concentration and pH of the solution as listed in the following chart;

[10]

Figure: 25 TAC §228.111(n)(1)

(2) an iodine solution shall have a:

(A) minimum temperature of 20 degrees Celsius (68 degrees Fahrenheit);

[10]

105

§228.111 (n)(2)(B) §228.111 (o)

(B) pH of 5.0 or less or a pH no higher than the level for which the

manufacturer specifies the solution is effective;

[10] and

[10]

(3) a quaternary ammonium compound solution shall:

(A) have a minimum temperature of 24 degrees Celsius (75 degrees

Fahrenheit);

[10]

(B) have a concentration as specified under §228.206 of this title (relating

to Chemicals) and as indicated by the manufacturer's use directions included in the labeling;

[10] and

having a hardness no greater than specified by EPA-registered label use instructions.

[10]

(4) if another solution of a chemical specified under paragraphs (1)-(3) of this

subsection is used, the permit holder shall demonstrate to the regulatory authority that the

solution achieves sanitization and the use of the solution shall be approved;

[10] or

(5) if a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium

compound is used, it shall be applied in accordance with the EPA-registered label use

instructions.

[10]

(6) if a chemical sanitizer is generated by a device located on-site at the food

establishment it shall be used as specified in paragraphs (1) - (4) of this subsection and shall be

produced by a device that:

(A) complies with regulation as specified in §§2(q)(1) and 12 of the

Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA),

[18]

(B) complies with 40 CFR 152.500 requirement for devices and 40 CFR

156.10 labeling requirements,

[18]

the device,

[25] and

(D) is operated and maintained in accordance with manufacturer’s

instructions.

[25]

(o) Manual warewashing equipment, chemical sanitization using detergent-sanitizers. If

a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no

106

§228.111 (o) §228.112 (c)(1)_

distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing

step shall be the same detergent-sanitizer that is used in the washing step.

[33]

(p) Warewashing equipment, determining chemical sanitizer concentration.

Concentration of the sanitizing solution shall be accurately determined by using a test kit or other

device.

[29]

Figure: 25 TAC §228.111(n)(1)

Concentration Range

Minimum Temperature

mg/L

pH 10 or less

ºC (ºF )

pH 8 or less

ºC (ºF )

25-49

49 (120)

50-99

38 (100)

24 (75)

100

13 (55)

§228.112. Utensils and Temperature and Pressure Measuring Devices.

(a) Good repair and calibration.

(1) Utensils shall be maintained in a state of repair or condition that complies with

the requirements specified under §§228.101 - 228.106 of this title or shall be discarded.

[32]

(2) Food temperature measuring devices shall be calibrated in accordance with

manufacturer's specifications as necessary to ensure their accuracy.

[29]

(3) Ambient air temperature, water pressure, and water temperature measuring

devices shall be maintained in good repair and be accurate within the intended range of use.

[29]

(b) Single-service and single-use articles, required use. A food establishment without

facilities specified under §§228.113 – 228.118 of this title for cleaning and sanitizing

kitchenware and tableware shall provide only single-use kitchenware, single-service articles, and

single-use articles for use by food employees and single-service articles for use by consumers.

[10]

(1) Single-service and single-use articles may not be reused. [40]

107

§228.112 (c)(2) §228.114 (a)(2)

(2) The bulk milk container dispensing tube shall be cut on the diagonal leaving

no more than one inch protruding from the chilled dispensing head. [40]

(d) Shells, use limitation. Mollusk and crustacea shells may not be used more than once

as serving containers. [40]

§228.113. Cleaning of Equipment and Utensils.

Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils.

(1) Equipment food-contact surfaces and utensils shall be clean to sight and touch.

[10]

(2) The food-contact surfaces of cooking equipment and pans shall be kept free of

encrusted grease deposits and other soil accumulations. [39]

(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation

of dust, dirt, food residue, and other debris. [42]

§228.114. Frequency of Cleaning.

(a) Equipment food-contact surfaces and utensils.

(1) Equipment food-contact surfaces and utensils shall be cleaned:

(A) except as specified in paragraph (2) of this subsection, before each use

with a different type of raw animal food such as beef, fish, lamb, pork, or poultry;

[10]

(B) each time there is a change from working with raw foods to working

with ready-to-eat foods;

[10]

control for safety (TCS) food;

[10]

(D) before using or storing a food temperature measuring device;

[10]

and

(E) at any time during the operation when contamination may have

occurred.

[10]

(2) Paragraph (1)(A) of this subsection does not apply if the food-contact surface

or utensil is in contact with a succession of different raw meat and poultry each requiring a

higher cooking temperature as specified under §228.71(a) of this title than the previous type.

108

§228.114 (a)(3) §228.114 (a)(4)(F)(iii)

(3) Except as specified in paragraph (4) of this subsection, if used with

time/temperature control for safety (TCS) food equipment food-contact surfaces and utensils

shall be cleaned throughout the day at least every four hours.

[10]

(4) Surfaces of utensils and equipment contacting time/temperature control for

safety (TCS) food may be cleaned less frequently than every four hours if:

(A) in storage, containers of time/temperature control for safety (TCS)

food and their contents are maintained at temperatures specified under Subchapter C of these

rules and the containers are cleaned when they are empty;

(B) utensils and equipment are used to prepare food in a refrigerated room

or area that is maintained at one of the temperatures in the following chart and:

(i) the utensils and equipment are cleaned at the frequency in the

following chart that corresponds to the temperature; and

Figure: 25 TAC §228.114(a)(4)(B)(i)

(ii) the cleaning frequency based on the ambient temperature of the

refrigerated room or area is documented in the food establishment;

lines hold ready-to-eat time/temperature control for safety (TCS) food that is maintained at the

temperatures specified under Subchapter C of these rules, are intermittently combined with

additional supplies of the same food that is at the required temperature, and the containers are

cleaned at least every 24 hours;

(D) temperature measuring devices are maintained in contact with food,

such as when left in a container of deli food or in a roast, held at temperatures specified under

Subchapter C of this chapter;

(E) equipment is used for storage of packaged or unpackaged food such as

a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude

accumulation of soil residues;

(F) the cleaning schedule is approved based on consideration of:

(i) the characteristics of the equipment and its use;

(ii) the type of food involved;

(iii) the amount of food residue accumulation; and

109

§228.114 (a)(4)(F)(iv) §228.114 (c)

(iv) the temperature at which the food is maintained during the

operation and the potential for the rapid and progressive multiplication of pathogenic or

toxigenic microorganisms that are capable of causing foodborne disease; or

(G) in-use utensils are intermittently stored in a container of water in

which the water is maintained at 57 degrees Celsius (135 degrees Fahrenheit) or more and the

utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude

accumulation of soil residues.

(5) Except when dry cleaning methods are used as specified under §228.115(a) of

this title, surfaces of utensils and equipment contacting food that is not time/temperature control

for safety shall be cleaned:

(A) at any time when contamination may have occurred; [39]

(B) at least every 24 hours for iced tea dispensers and consumer self-

service utensils such as tongs, scoops, or ladles; [39]

as condiment dispensers and display containers; [39] and

(D) in equipment such as ice bins and beverage dispensing nozzles and

enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution

lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending

equipment:

(i) at a frequency specified by the manufacturer; [39] or

(ii) absent manufacturer specifications, at a frequency necessary to

preclude accumulation of soil or mold. [39]

(b) Cooking and baking equipment.

(1) The food-contact surfaces of cooking and baking equipment shall be cleaned

at least every 24 hours. This section does not apply to hot oil cooking and filtering equipment if

it is cleaned as specified in subsection (a)(4)(F) of this section. [39]

(2) The cavities and door seals of microwave ovens shall be cleaned at least every

24 hours by using the manufacturer’s recommended cleaning procedure. [39]

a frequency necessary to preclude accumulation of soil residues. [42]

110

§228.114 (c) §228.115 (c)(1)

Figure: 25 TAC §228.114(a)(4)(B)(i)

Temperature

Cleaning Frequency

5.0 ºC (41 ºF ) or less

24 hours

>5.0 ºC - 7.2 ºC

(>41 ºF - 45 ºF )

20 hours

>7.2 ºC - 10.0 ºC

(>45 ºF - 50 ºF )

16 hours

>10.0 ºC - 12.8 ºC

(>50 ºF - 55 ºF )

10 hours

§228.115. Methods of Cleaning.

(a) Dry cleaning.

(1) If used, dry cleaning methods such as brushing, scraping, and vacuuming shall

contact only surfaces that are soiled with dry food residues that are not time/temperature control

for safety (TCS) food. [39]

(2) Cleaning equipment used in dry cleaning food-contact surfaces may not be

used for any other purpose. [39]

(b) Precleaning.

(1) Food debris on equipment and utensils shall be scrapped over a waste disposal

unit or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle.

[39]

(2) If necessary for effective cleaning, utensils and equipment shall be preflushed,

presoaked, or scrubbed with abrasives. [39]

warewashing machine shall be loaded into racks, trays, or baskets or onto conveyors in a position

that:

(1) exposes the items to the unobstructed spray from all cycles;

[33] and

111

§228.115 (c)(2) §228.115 (f)(2)

(2) allows the items to drain.

[33]

(d) Wet cleaning.

(1) Equipment food-contact surfaces and utensils shall be effectively washed to

remove or completely loosen soils by using the manual or mechanical means necessary such as

the application of detergents containing wetting agents and emulsifiers; acid, alkaline, or

abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic devices.

[33]

(2) The washing procedures selected shall be based on the type and purpose of the

equipment or utensil, and on the type of soil to be removed.

[33]

(e) Washing, procedures for alternative manual warewashing equipment. If washing in

sink compartments or a warewashing machine is impractical such as when the equipment is fixed

or the utensils are too large, washing shall be done by using alternative manual warewashing

equipment as specified in §228.107(b)(3) of this title in accordance with the following

procedures:

[33]

(1) equipment shall be disassembled as necessary to allow access of the detergent

solution to all parts;

[33]

(2) equipment components and utensils shall be scrapped or rough cleaned to

remove food particle accumulation;

[33] and

(3) equipment and utensils shall be washed as specified under subsection (d)(1) of

this section.

[33]

(f) Rinsing procedures. Washed utensils and equipment shall be rinsed so that abrasives

are removed and cleaning chemicals are removed or diluted through the use of water or a

detergent-sanitizer solution by using one of the following procedures:

[33]

(1) use of a distinct, separate water rinse after washing and before sanitizing if

using:

[33]

(A) a three-compartment sink;

[33]

(B) alternative manual warewashing equipment equivalent to a three-

compartment sink as specified in §228.107(b)(3) of this title;

[33] or

warewashing system for CIP equipment;

[33]

(2) use of a detergent-sanitizer as specified under §228.111(o) of this title;

112

§228.115 (f)(2)(A) §228.118 (3)

(A) alternative warewashing equipment as specified in §228.107(b)(3) of

this title that is approved for use with a detergent-sanitizer;

[33] or

(B) a warewashing system for CIP equipment;

[33]

(3) use of a nondistinct water rinse that is integrated in the hot water sanitization

immersion step of a two-compartment sink operation;

[33]

(4) if using a warewashing machine that does not recycle the sanitizing solution as

specified under paragraph (5) of this subsection, or alternative manual warewashing equipment

such as sprayers, use of a nondistinct water rinse that is:

[33]

(A) integrated in the application of the sanitizing solution;

[33] and

(B) washed immediately after each application;

[33] or

(5) if using a warewashing machine that recycles the sanitizing solution for use in

the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the

sanitizing solution.

[33]

§228.116. Sanitization Objectives, Food-contact Surfaces and Utensils. Equipment food-contact

surfaces and utensils shall be sanitized.

§228.117. Sanitization Frequency, Before Use After Cleaning. Utensils and food-contact

surfaces of equipment shall be sanitized before use after cleaning.

[10]

§228.118. Sanitization Methods, Hot Water and Chemicals.

After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in:

(1) hot water manual operations by immersion for at least 30 seconds and as

specified under §228.111(k) of this title;

[10]

(2) hot water mechanical operations by being cycled through equipment that is set

up as specified under §228.111(e), (l) and (m) of this title and achieving a utensil surface

temperature of 71 degrees Celsius (160 degrees Fahrenheit) as measured by an irreversible

registering temperature indicator;

[10] or

(3) chemical manual or mechanical operations, including the application of

sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods,

using a solution as specified under §228.111(n) of this title by providing:

113

§228.118 (3)(a) §228.121 (b)

(A) except as specified under paragraph (B) of this subsection, an

exposure time of at least 10 seconds for a chlorine solution specified under §228.111(n)(1) of

this title;

[10]

(B) a contact time of at least 7 seconds for a chlorine solution of 50 mg/L

that has a pH of 10 or less and a temperature of at least 38 degrees Celsius (100 degrees

Fahrenheit) or a pH of 8 or less and a temperature of at least 24 degrees Celsius (75 degrees

Fahrenheit);

[10]

[10] or

(D) An exposure time used in relationship with a combination of

temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as

defined in §228.2(125) of this title (relating to Definitions).

[10]

§228.119. Laundering, Clean Linens. Clean linens shall be free from food residues and other

soiling matter. [39]

§228.120. Laundering, Frequency, Specifications.

(a) Linens that do not come in direct contact with food shall be laundered between

operations if they become wet, sticky, or visibly soiled. [39]

(b) Cloth gloves used as specified in §228.68(e)(4) of this title shall be laundered before

being used with a different type of raw animal food such as beef, fish, lamb, pork or poultry. [39]

napkins shall be laundered between each use. [39]

(d) Wet wiping cloths shall be laundered daily. [36]

(e) Dry wiping cloths shall be laundered as necessary to prevent contamination of food

and clean serving utensils. [36]

§228.121. Laundering Methods.

(a) Storage of soiled linens. Soiled linens shall be kept in clean, nonabsorbent receptacles

or clean, washable laundry bags and stored and transported to prevent contamination of food,

clean equipment, clean utensils, and single-service and single-use articles. [39]

(b) Mechanical washing.

114

§228.121 (b)(1) §228.123 (a)

(1) Except as specified in paragraph (2) of this subsection, linens shall be

mechanically washed. [39]

(2) In food establishments in which only wiping cloths are laundered as specified

in §228.107(e)(2) of this title, the wiping cloths may be laundered in a mechanical washer, sink

designated only for laundering wiping cloths, or a warewashing or food preparation sink that is

cleaned as specified under §228.111(d) of this title. [36]

(1) Except as specified in paragraph (2) of this subsection, laundry facilities on

the premises of a food establishment shall be used only for the washing and drying of items used

in the operation of the establishment. [45]

(2) Separate laundry facilities located on the premises for the purpose of general

laundering such as for institutions providing boarding and lodging may also be used for

laundering food establishment items.

§228.122. Drying, Equipment and Utensils.

(a) Equipment and utensils, air-drying required. After cleaning and sanitizing, equipment

and utensils:

(1) shall be air-dried or used after adequate draining as specified in the first

paragraph of 40 CFR §180.940, Tolerance exemptions for active and inert ingredients for use in

antimicrobial formulations (food-contact sanitizing solutions), before contact with food; [39] and

(2) may not be cloth dried except that utensils that have been air-dried may be

polished with cloths that are maintained clean and dry. [39]

(b) Wiping cloths, air-drying locations. Wiping cloths laundered in a food establishment

that does not have a mechanical clothes dryer as specified in §228.107(e)(2) of this title, shall be

air-dried in a location and in a manner that prevents contamination of food, equipment, utensils,

linens, and single-service and single-use articles and the wiping cloths. This section does not

apply if wiping cloths are stored after laundering in a sanitizing solution as specified under

§228.111(n) of this title. [36]

§228.123. Lubricating and Reassembling.

(a) Food-contact surfaces. Lubricants as specified under §228.207 of this title shall be

applied to food-contact surfaces that require lubrication in a manner that does not contaminate

food-contact surfaces. [37]

115

§228.123 (b) §228.124 (b)(1)(C)

(b) Equipment. Equipment shall be reassembled so that food-contact surfaces are not

contaminated. [37]

§228.124. Storage.

(a) Equipment, utensils, linens, and single-service and single-use articles.

(1) Except as specified in paragraph (4) of this subsection, cleaned equipment and

utensils, laundered linens, and single-service and single-use articles shall be stored:

(A) in a clean, dry location; [39]

(B) where they are not exposed to splash, dust, or other contamination;

[39] and

(2) Clean equipment and utensils shall be stored as specified under paragraph (1)

of this subsection and shall be stored:

(A) in a self-draining position that allows air drying; [39] and

(B) covered or inverted. [39]

(3) Single-service and single-use articles shall be stored as specified under

subparagraph (A) of this paragraph and shall be kept in the original protective package or stored

by using other means that afford protection from contamination until used. [40]

(4) Items that are kept in closed packages may be stored less than 15 cm (6

inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under

§228.106(v) of this title. [39]

(b) Prohibitions.

(1) Except as specified in paragraph (2) of this subsection, cleaned and sanitized

equipment, utensils, laundered linens, and single-service and single-use articles may not be

stored:

(A) in locker rooms; [39]

(B) in toilet rooms; [39]

116

228.124 (b)(1)(D) §228.125 (c)(2)(B)

(D) in mechanical rooms; [39]

(E) under sewer lines that are not shielded to intercept potential drips; [39]

(F) under leaking water lines including leaking automatic fire sprinkler

heads or under lines on which water has condensed; [39]

(G) under open stairwells; [39] or

(H) under other sources of contamination. [39]

(2) Laundered linens and single-service and single-use articles that are packaged

or in a facility such as a cabinet may be stored in a locker room.

§228.125. Preventing Contamination.

(a) Kitchenware and tableware.

(1) Single-service and single-use articles and cleaned and sanitized utensils shall

be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is

prevented. [40]

(2) Knives, forks, and spoons that are not prewrapped shall be presented so that

only the handles are touched by employees and by consumers if consumer self-service is

provided. [39]

(3) Except as specified under paragraph (2) of this subsection, single-service

articles that are intended for food- or lip-contact shall be furnished for consumer self-service

with the original individual wrapper intact or from an approved dispenser. [40]

(b) Soiled and clean tableware. Soiled tableware shall be removed from consumer eating

and drinking areas and handled so that clean tableware is not contaminated. [39]

(1) except as specified in paragraph (2) of this subsection, tableware that is preset

shall be protected from contamination by being wrapped, covered, or inverted. [39]

(2) preset tableware may be exposed if:

(A) unused settings are removed when a consumer is seated; [39] or

(B) settings not removed when a consumer is seated are cleaned and

sanitized before further use. [39]

117

§228.125 (d) §228.142 (a)(2)

(d) Rinsing Equipment and Utensils after Cleaning and Sanitizing. After being cleaned

and sanitized, equipment and utensils shall not be rinsed before air drying or use unless:

[33]

(1) the rinse is applied directly from a potable water supply by a warewashing

machine that is maintained and operated as specified under §228.106 and §228.111 of this title;

[33] and

(2) the rinse is applied only after the equipment and utensils have been sanitized

by the application of hot water or by the application of a chemical sanitizer solution whose EPA-

registered label use instructions call for rinsing off the sanitizer after it is applied in a

commercial warewashing machine.

[33]

Subchapter E. Water, Plumbing, and Waste.

§228.141. Source.

(a) Approved system. Drinking water shall be obtained from an approved source that is:

(1) a public water system;

[19] or

(2) a nonpublic water system that is constructed, maintained, and operated

according to Subchapter J of this chapter (pertaining to Private Water Systems).

[19]

(b) System flushing and disinfection. A drinking water system shall be flushed and

disinfected before being placed in service after construction, repair, or modification and after an

emergency situation, such as a flood, that may introduce contaminants to the system.

[19]

shall be obtained from approved sources in accordance with 21 CFR 129 - Processing and

Bottling of Bottled Drinking Water.

[19]

§228.142. Water Quality Standards.

(a) Public and private water systems. Except as specified under subsection (b) of this

section:

(1) Water from a public water system shall meet 40 CFR 141 - National Primary

Drinking Water Regulations, state drinking water quality standards in accordance with 30 TAC

§§290.38 – 290.47(Rules and Regulations for Public Water Systems), and 30 TAC §§290.101 -

290.114, 290.117 - 290.119, 290.121, and 290.122 (Drinking Water Standards Governing

Drinking Water Quality and Reporting Requirements for Public Water Systems);

[19] and

(2) Water from a nonpublic water system shall meet the requirements in

Subchapter J of this chapter, Private Water Systems.

[19]

118

§228.142 (b) §228.144 (a)(2)(B)

(b) Nondrinking water.

(1) A nondrinking water supply shall be used only if its use is approved by the

regulatory authority.

[19]

(2) Nondrinking water shall be used only for nonculinary purposes such as air

conditioning, nonfood equipment cooling, and fire protection.

[19]

from a nonpublic water system shall be sampled and tested at least monthly and as required by

Subchapter J of this chapter (pertaining to Private Water Systems).

[19]

(d) Sample report. The most recent sample report for the nonpublic water system shall be

retained on file in the food establishment or the report shall be maintained as specified by

Subchapter J of this chapter (pertaining to Private Water Systems).

[19]

§228.143. Water Quantity and Availability.

(a) Capacity. The water source and system shall be of sufficient capacity to meet the peak

water demands of the food establishment.

[23]

(b) Pressure. Water under pressure shall be provided to all fixtures, equipment, and

nonfood equipment that are required to use water except that water supplied as specified under

§228.144(b)(1) and (2) of this title to a temporary food establishment or in response to a

temporary interruption of a water supply need not be under pressure.

[23]

the peak hot water demands throughout the food establishment.

[23]

§228.144. Water Distribution, Delivery, and Retention Systems.

(a) Distribution. Water shall be received from the source through the use of:

(1) an approved public water main;

[23] or

(2) one or more of the following that shall be constructed, maintained, and

operated according to law:

[23]

(A) nonpublic water main, water pumps, pipes, hoses, connections, and

other appurtenances that meet the requirements of Subchapter J (pertaining to Private Water

Systems);

[23]

(B) water transport vehicles;

[23] or

119

§228.144 (a)(2)(C) §228.146 (b)(3)

[23]

(b) Alternative water supply. Water meeting the requirements specified under §§228.141

– 228.143 of this title shall be made available for a mobile facility, for a temporary food

establishment without a permanent water supply, and for a food establishment with a temporary

interruption of its water supply through:

(1) a supply of containers of commercially bottled drinking water;

[23]

(2) one or more closed portable water containers;

[23]

(3) an enclosed vehicular water tank;

[23]

(4) an on-premises water storage tank;

[23] or

(5) piping, tubing, or hoses connected to an adjacent approved source.

[23]

§228.145. Plumbing Systems, Approved Materials.

(a) Construction. A plumbing system and hoses conveying water shall be constructed and

repaired with approved materials according to the Plumbing Code.

[19]

(b) Water filter. A water filter shall be made of safe materials.

[19]

§228.146. Plumbing Design, Construction, and Installation.

(a) Approved system and cleanable fixtures.

(1) A plumbing system shall be designed, constructed, and installed according to

the Plumbing Code.

[19]

(2) A plumbing fixture such as a handwashing facility, toilet, or urinal shall be

easily cleanable. [46]

(b) Handwashing facility, installation.

(1) A handwashing sink shall be equipped to provide water at a temperature of at

least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet.

[31]

(2) A steam mixing valve may not be used at a handwashing sink.

[31]

(3) A self-closing, slow-closing, or metering faucet shall provide a flow of water

for at least 15 seconds without the need to reactivate the faucet.

[31]

120

§228.146 (b)(4) §228.147 (c)(1)

(4) An automatic handwashing facility shall be installed in accordance with

manufacturer's instructions.

[31]

level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the

diameter of the water supply inlet and may not be less than 25 mm (1 inch).

[19]

(d) Backflow prevention device, design standard. A backflow or backsiphonage

prevention device installed on a water supply system shall meet American Society of Sanitary

Engineering (ASSE) standards for construction, installation, maintenance, inspection, and testing

for that specific application and type of device.

[19]

(e) Conditioning device, design. A water filter, screen, and other water conditioning

device installed on water lines shall be designed to facilitate disassembly for periodic servicing

and cleaning. A water filter element shall be of the replaceable type. [46]

§228.147. Plumbing, Numbers and Capacities.

(a) Handwashing facilities.

(1) Except as specified in paragraphs (2) and (3) of this subsection, at least one

handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by

employees in areas specified under §228.148 of this title, and not fewer than the number of

handwashing lavatories required by the Plumbing Code shall be provided.

[31]

(2) If approved and capable of removing the types of soils encountered in the food

operations involved, automatic handwashing facilities may be substituted for handwashing

lavatories in a food establishment that has at least one handwashing lavatory.

(3) If approved by the regulatory authority, when no food exposure exists and

handwashing sinks are not conveniently available, such as in some Mobile Food Units or

temporary food establishments or at some vending machine locations, employees may use

chemically treated towelettes for handwashing.

[14]

(b) Toilets and urinals. At least one toilet and not fewer than the toilets required by the

Plumbing Code shall be provided. If authorized by the Plumbing Code and urinals are

substituted for toilets, the substitution shall be done as specified in the Plumbing Code. [46]

(1) At least one service sink or one curbed cleaning facility equipped with a floor

drain shall be provided and conveniently located for the cleaning of mops or similar wet floor

cleaning tools and for the disposal of mop water and similar liquid waste.

[33]

121

§228.147 (c)(2) §228.149 (a)

(2) Toilets, urinals and showers may not be used as a service sink for the disposal

of mop water and similar liquid waste. [46]

(d) Backflow prevention device, when required. A plumbing system shall be installed to

preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each

point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose

bibb if a hose is not attached and backflow prevention is required by the Plumbing Code, by:

(1) providing an air gap as specified under §228.146(c) of this title;

[19] or

(2) installing an approved backflow prevention device as specified under

228.146(d) of this title.

[19]

(e) Backflow prevention device, carbonator.

(1) If not provided with an air gap as specified under§228.146(c) of this title, a

dual check valve with an intermediate vent preceded by a screen of not less than 100 mesh to

25.4mm (100 mesh to 1 inch) shall be installed upstream from a carbonating device and

downstream from any copper in the water supply line.

[19]

(2) A dual check valve attached to the carbonator need not be of the vented type if

an air gap or vented backflow prevention device has been otherwise provided as specified under

paragraph (1) of this subsection.

§228.148. Plumbing, Location and Placement.

(a) Handwashing facilities. A handwashing facility shall be located:

(1) to allow convenient use by employees in food preparation, food dispensing,

and warewashing areas;

[31] and

(2) in, or immediately adjacent to, toilet rooms.

[31]

(b) Backflow prevention device, location. A backflow prevention device shall be located

so that it may be serviced and maintained. [46]

device installed on water lines shall be located to facilitate disassembly for periodic servicing

and cleaning.

§228.149. Plumbing, Operation and Maintenance.

(a) Using a handwashing facility.

122

§228.149 (a)(1) §228.149 (d)(2)(B)

(1) A handwashing facility shall be maintained so that it is accessible at all times

for employee use.

[31]

(2) A handwashing facility may not be used for purposes other than

handwashing.

[31]

(3) An automatic handwashing facility shall be used in accordance with

manufacturer's instructions.

[31]

(b) Prohibiting a cross connection.

(1) A person may not create a cross connection by connecting a pipe or conduit

between the drinking water system and a nondrinking water system or a water system of

unknown quality.

[19]

(2) The piping of a nondrinking water system shall be durably identified so that it

is readily distinguishable from piping that carries drinking water.

[23]

treatment device or backflow preventer shall be scheduled for inspection and service, in

accordance with manufacturer's instructions and as necessary to prevent device failure based on

local water conditions, and records demonstrating inspection and service shall be maintained by

the person in charge.

[23]

(d) Water reservoir of fogging devices, cleaning.

(1) A reservoir that is used to supply water to a device such as a produce fogger

shall be:

(A) maintained in accordance with manufacturer's specifications;

[19]

and

(B) cleaned in accordance with manufacturer's specifications or according

to the procedures specified under paragraph (2) of this subsection, whichever is more stringent.

[19]

(2) Cleaning procedures shall include at least the following steps and shall be

conducted at least once a week:

(A) draining and complete disassembly of the water and aerosol contact

parts;

[19]

(B) brush-cleaning the reservoir, aerosol tubing, and discharge nozzles

with a suitable detergent solution;

[19]

123

§228.149 (d)(2)(C) §228.149 (f)(4)

solution and particulate accumulation;

[19] and

(D) rinsing by immersing, spraying, or swabbing the reservoir, aerosol

tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.

[19]

(e) System maintained in good repair. A plumbing system shall be:

(1) repaired according to the Plumbing Code;

[19] and

(2) maintained in good repair. [46]

(f) Mobile water tank and Mobile Food Unit water tank.

(1) Materials, approved. Materials that are used in the construction of a mobile

water tank, Mobile Food Unit water tank, and appurtenances shall be:

(A) safe;

[19]

(B) durable, corrosion-resistant, and nonabsorbent;

[32] and

[32]

(2) Tank design and construction. A mobile water tank shall be:

(A) enclosed from the filling inlet to the discharge outlet;

[32] and

(B) sloped to an outlet that allows complete drainage of the tank.

[32]

(3) Tank inspection and cleaning port, protected and secured. If a water tank is

designed with an access port for inspection and cleaning, the opening shall be in the top of the

tank and:

(A) flanged upward at least 13 mm (one-half inch);

[32] and

(B) equipped with a port cover assembly that is:

(i) provided with a gasket and a device for securing the cover in

place;

[32] and

(ii) flanged to overlap the opening and sloped to drain.

[32]

(4) "V" type threads, use limitation. A fitting with "V" type threads on a water

tank inlet or outlet shall be allowed only when a hose is permanently attached. [47]

124

§228.149 (f)(5) §228.149 (f)(10)(A)

(5) Tank vent, protected. If provided, a water tank vent shall terminate in a

downward direction and shall be covered with:

(A) 16 mesh to 25.4 mm (16 mesh to 1 inch) screen or equivalent when

the vent is in a protected area; [37] or

(B) a protective filter when the vent is in an area that is not protected from

windblown dirt and debris. [37]

(6) Tank inlet and outlet, sloped to drain.

(A) A water tank and its inlet and outlet shall be sloped to drain. [37]

(B) A water tank inlet shall be positioned so that it is protected from

contaminants such as waste discharge, road dust, oil, or grease. [37]

(7) Tank hose, construction and identification. A hose used for conveying

drinking water from a water tank shall be:

(A) safe;

[19]

(B) durable, corrosion-resistant, and nonabsorbent;

[32]

and decomposition;

[32]

(D) finished with a smooth interior surface;

[32]and

(E) clearly and durably identified as to its use if not permanently attached.

[32]

(8) Tank filter, compressed air. A filter that does not pass oil or oil vapors shall be

installed in the air supply line between the compressor and drinking water system when

compressed air is used to pressurize the water tank system.

[19]

(9) Protective cover or device. A cap and keeper chain, closed cabinet, closed

storage tube, or other approved protective cover or device shall be provided for a water inlet,

outlet, and hose. [37]

(10) Mobile Food Unit tank inlet. A Mobile Food Unit's water tank inlet shall be:

(A) 19.1 mm (three-fourths inch) in inner diameter or less;

[32] and

125

§228.149 (f)(10)(B) §228.150 (c)

(B) provided with a hose connection of a size or type that will prevent its

use for any other service.

[32]

(11) Fill hose and water holding tank shall be labeled as “Potable Water”. [37]

(12) Water in a Mobile Food Unit holding tank shall be tested for contamination

by sampling upon request by the regulatory authority.

[23]

(13) Operation and maintenance, system flushing and disinfection. A water tank,

pump, and hoses shall be flushed and sanitized before being placed in service after construction,

repair, modification, and periods of nonuse.

[19]

(14) Using a pump and hoses, backflow prevention. A person shall operate a

water tank, pump, and hoses so that backflow and other contamination of the water supply are

prevented. [37]

(15) Protecting inlet, outlet, and hose fitting. If not in use, a water tank and hose

inlet and outlet fitting shall be protected using a cover or device as specified in paragraph (9) of

this subsection. [37]

(16) Tank, pump, and hoses, dedication.

(A) Except as specified in subparagraph (B) of this paragraph, a water

tank, pump, and hoses used for conveying drinking water shall be used for no other purpose.

[19]

(B) Water tanks, pumps, and hoses approved for liquid foods may be used

for conveying drinking water if they are cleaned and sanitized before they are used to convey

water.

§228.150. Sewage Retention, Drainage, and Delivery.

(a) Mobile holding tank. Capacity and Drainage. A sewage holding tank in a Mobile

Food Unit shall be:

(1) Sized 15 percent larger in capacity than the water supply tank; [44] and

(2) Sloped to a drain that is 25 mm (1 inch) in inner diameter or greater, equipped

with a shut-off valve. [44]

(b) Food establishment drainage systems, including grease traps, that convey sewage

shall be designed and installed as specified under §228.146(a)(1) of this title. [44]

126

§228.150 (c)(1) §228.151 (b)

(1) Except as specified in paragraphs (2), (3) and (4) of this subsection, a direct

connection may not exist between the sewage system and a drain originating from equipment in

which food, portable equipment, or utensils are placed.

[19]

(2) Paragraph (1) of this subsection does not apply to floor drains that originate in

refrigerated spaces that are constructed as an integral part of the building.

(3) If allowed by the Plumbing Code, a warewashing machine may have a direct

connection between its waste outlet and a floor drain when the machine is located within 1.5 m

(5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly

vented floor drain trap.

(4) If allowed by the Plumbing Code, a warewashing or culinary sink may have a

direct connection.

(d) Grease trap. If used, a grease trap shall be located to be easily accessible for cleaning,

operation, and maintenance. [44]

(e) Conveying sewage. Sewage shall be conveyed to the point of disposal through an

approved sanitary sewage system or other system, including use of sewage transport vehicles,

waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and

operated according to the Plumbing Code.

[20]

(f) Removing Mobile Food Unit Wastes. Sewage and other liquid wastes shall be

removed from a Mobile Food Unit at an approved waste servicing area or by a sewage transport

vehicle in such a way that a public health hazard or nuisance is not created.

[20]

(g) Flushing a Waste Retention Tank. A tank for liquid waste retention shall be

thoroughly flushed and drained in a sanitary manner during the servicing operation. [44]

§228.151. Disposal Facility.

(a) Approved sewage disposal system. Sewage shall be disposed through an approved

facility that is:

(1) a public sewage system;

[20] or

(2) an individual sewage disposal system that is sized, constructed, maintained,

and operated according to 30 TAC, Chapter 285, On-Site Sewage Facilities.

[20]

(b) Other liquid wastes and rainwater. Condensate drainage and other nonsewage liquids

and rainwater shall be drained from point of discharge to disposal according to 30 TAC, Chapter

285, On-Site Sewage Facilities. [44]

127

§228.152 §228.152 (g)(1)

§228.152. Refuse, Recyclables, and Returnables, Facilities on the Premises.

(a) Indoor storage area. If located within the food establishment, a storage area for refuse,

recyclables, and returnables shall meet the requirements specified under §§228.171, 228.173(a)-

(h), 228.174(e) and (f) of this title (relating to Physical Facilities). [44]

(b) Outdoor storage surface. An outdoor storage surface for refuse, recyclables, and

returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be

smooth, durable, and sloped to drain. [44]

returnables shall be constructed of durable and cleanable materials. [44]

(d) Receptacles.

(1) Except as specified in paragraph (2) of this subsection, receptacles and waste

handling units for refuse, recyclables, and returnables and for use with materials containing food

residue shall be durable, cleanable, insect and rodent-resistant, leak-proof, and nonabsorbent.

[44]

(2) Plastic bags and wet strength paper bags may be used to line receptacles for

storage inside the food establishment, or within closed outside receptacles.

(e) Receptacles in vending machines. Except for a receptacle for beverage bottle crown

closures, a refuse receptacle may not be located within a vending machine. [44]

(f) Outside receptacles.

(1) Receptacles and waste handling units for refuse, recyclables, and returnables

used with materials containing food residue and used outside the food establishment shall be

designed and constructed to have tight-fitting lids, doors, or covers. [44]

(2) Receptacles and waste handling units for refuse and recyclables such as an on-

site compactor shall be installed so that accumulation of debris and insect and rodent attraction

and harborage are minimized and effective cleaning is facilitated around and, if the unit is not

installed flush with the base pad, under the unit. [44]

(g) Storage areas, rooms, and receptacles, capacity and availability.

(1) An inside storage room and area and outside storage area and enclosure, and

receptacles shall be of sufficient capacity to hold refuse, recyclables, and returnables that

accumulate. [44]

128

§228.152 (g)(2) §228.152 (m)

(2) A receptacle shall be provided in each area of the food establishment or

premises where refuse is generated or commonly discarded, or where recyclables or returnables

are placed. [44]

(3) If disposable towels are used at handwashing lavatories, a waste receptacle

shall be located at each lavatory or group of adjacent lavatories. [44]

(h) Toilet room receptacle, covered. A toilet room used by females shall be provided with

a covered receptacle for sanitary napkins. [46]

(i) Cleaning implements and supplies.

(1) Except as specified in paragraph (2) of this subsection, suitable cleaning

implements and supplies such as high pressure pumps, hot water, steam, and detergent shall be

provided as necessary for effective cleaning of receptacles and waste handling units for refuse,

recyclables, and returnables. [45]

(2) If approved, off-premises-based cleaning services may be used if on-premises

cleaning implements and supplies are not provided.

(j) Storage areas, redeeming machines, receptacles and waste handling units, location.

(1) An area designated for refuse, recyclables, returnables, and, except as

specified in paragraph (2) of this subsection, a redeeming machine for recyclables or returnables

shall be located so that it is separate from food, equipment, utensils, linens, and single-service

and single-use articles and a public health hazard or nuisance is not created. [44]

(2) A redeeming machine may be located in the packaged food storage area or

consumer area of a food establishment if food, equipment, utensils, linens, and single-service and

single-use articles are not subject to contamination from the machines and a public health hazard

or nuisance is not created. [44]

(3) The location of receptacles and waste handling units for refuse, recyclables,

and returnables may not create a public health hazard or nuisance or interfere with the cleaning

of adjacent space. [44]

(k) Storing refuse, recyclables, and returnables. Refuse, recyclables, and returnables shall

be stored in receptacles or waste handling units so that they are inaccessible to insects and

rodents. [44]

(l) Areas, enclosures, and receptacles, good repair. Storage areas, enclosures, and

receptacles for refuse, recyclables, and returnables shall be maintained in good repair. [44]

(m) Outside storage prohibitions.

129

§228.152 (m)(1) §228.153 (a)

(1) Except as specified in paragraph (2) of this subsection, refuse receptacles not

meeting the requirements specified under §228.152(d)(1) of this title such as receptacles that are

not rodent-resistant, unprotected plastic bags and paper bags, or baled units that contain materials

with food residue may not be stored outside. [44]

(2) Cardboard or other packaging material that does not contain food residues and

that is awaiting regularly scheduled delivery to a recycling or disposal site may be stored outside

without being in a covered receptacle if it is stored so that it does not create a rodent harborage

problem.

(n) Covering receptacles. Receptacles and waste handling units for refuse, recyclables,

and returnables shall be kept covered:

(1) inside the food establishment if the receptacles and units:

(A) contain food residue and are not in continuous use; [44] or

(B) after they are filled; [44] and

(2) with tight-fitting lids or doors if kept outside the food establishment. [44]

(o) Using drain plugs. Drains in receptacles and waste handling units for refuse,

recyclables, and returnables shall have drain plugs in place. [44]

(p) Maintaining refuse areas and enclosures. A storage area and enclosure for refuse,

recyclables, or returnables shall be maintained free of unnecessary items, as specified under

§228.186(n) of this title (pertaining to Physical Facilities), and clean. [44]

(q) Cleaning receptacles.

(1) Receptacles and waste handling units for refuse, recyclables, and returnables

shall be thoroughly cleaned in a way that does not contaminate food, equipment, utensils, linens,

or single-service and single-use articles, and waste water shall be disposed of as specified under

§228.150(e) of this title. [44]

(2) Soiled receptacles and waste handling units for refuse, recyclables, and

returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup

of soil or becoming attractants for insects and rodents. [44]

§228.153. Refuse Removal.

(a) Frequency. Refuse, recyclables, and returnables shall be removed from the premises

at a frequency that will minimize the development of objectionable odors and other conditions

that attract or harbor insects and rodents. [44]

130

§228.153 (b) §228.172 (b)

(b) Receptacles or vehicles. Refuse, recyclables, and returnables shall be removed from

the premises by way of:

(1) portable receptacles that are constructed and maintained according to 30 TAC,

Chapter 330, Municipal Solid Waste; [44] or

(2) a transport vehicle that is constructed, maintained, and operated according to

30 TAC, Chapter 330, Municipal Solid Waste. [44]

§228.154. Facilities for Disposal and Recycling, Community or Individual Facility.

Solid waste not disposed of through the sewage system such as through grinders and

pulpers shall be recycled or disposed of in an approved public or private community recycling or

refuse facility; or solid waste shall be disposed of in an individual refuse facility such as a

landfill or incinerator which is sized, constructed, maintained, and operated according to 30

TAC, Chapter 330, Municipal Solid Waste. [44]

Subchapter F. Physical Facilities.

§228.171. Indoor Areas, Surface Characteristics.

Except as specified in §228.222(j) and (k)(1) of this title, materials for indoor floor, wall,

and ceiling surfaces under conditions of normal use shall be:

(1) smooth, durable, and easily cleanable for areas where food establishment

operations are conducted; [45]

(2) closely woven and easily cleanable carpet for carpeted areas; [45] and

(3) nonabsorbent for areas subject to moisture such as food preparation areas,

walk-in refrigerators, warewashing areas, toilet rooms, Mobile Food Unit servicing areas, and

areas subject to flushing or spray cleaning methods. [45]

§228.172. Outdoor Areas, Surface Characteristics.

(a) Walking and driving areas. The outdoor walking and driving areas shall be surfaced

with concrete, asphalt, or gravel or other materials that have been effectively treated to minimize

dust, facilitate maintenance, and prevent muddy conditions. [45]

(b) Exterior surfaces. Exterior surfaces of buildings and Mobile Food Units shall be of

weather-resistant materials and shall comply with law. [45]

131

§228.172 (c) §228.173 (d)(2)(A)

materials specified under §228.152 (b) and (c) of this title (relating to Water, Plumbing and

Waste). [45]

§228.173. Floors, Walls, and Ceilings.

(a) Cleanability. Except as specified under subsection (d) of this section, and except for

antislip floor coverings or applications that may be used for safety reasons, the floors, floor

coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so

they are smooth and easily cleanable, [45]

(b) Floors, walls, and ceilings, utility lines.

(1) Utility service lines and pipes may not be unnecessarily exposed. [45]

(2) Exposed utility service lines and pipes shall be installed so they do not

obstruct or prevent cleaning of the floors, walls, or ceilings. [45]

(3) Exposed horizontal utility service lines and pipes may not be installed on the

floor [45]

(1) In food establishments in which cleaning methods other than water flushing

are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger

than 1 mm (one thirty-second inch). [45]

(2) The floors in food establishments in which water flush cleaning methods are

used shall be provided with drains and be graded to drain, and the floor and wall junctures shall

be covered and sealed. [45]

(d) Floor carpeting, restrictions and installation.

(1) A floor covering such as carpeting or similar material may not be installed as a

floor covering in food preparation areas, walk-in refrigerators, warewashing areas, toilet room

areas where handwashing lavatories, toilets, and urinals are located, refuse storage rooms, or

other areas where the floor is subject to moisture, flushing, or spray cleaning methods. [45]

(2) If carpeting is installed as a floor covering in areas other than those specified

under paragraph (1) of this subsection, it shall be:

(A) securely attached to the floor with a durable mastic, by using a stretch

and tack method, or by another method; [45] and

132

§228.173 (d)(2)(B) §228.174 (a)(2)

(B) installed tightly against the wall under the coving or installed away

from the wall with a space between the carpet and the wall and with the edges of the carpet

secured by metal stripping or some other means. [45]

(e) Floor covering, mats and duckboards. Mats and duckboards shall be designed to be

removable and easily cleanable. [45]

(f) Wall and ceiling coverings and coatings.

(1) Wall and ceiling covering materials shall be attached so that they are easily

cleanable. [45]

(2) Except in areas used only for dry storage, concrete, porous blocks, or bricks

used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent,

easily cleanable surface. [45]

(3) Walls including non-supporting partitions, wall covering and ceilings of the

walk-in refrigeration units, food preparation areas, equipment washing and utensil washing areas,

toilet rooms and vestibules shall be light in color. [45]

(g) Walls and ceilings, attachments.

(1) Except as specified in paragraph (2) of this subsection, attachments to walls

and ceilings such as light fixtures, mechanical room ventilation system components, vent covers,

wall mounted fans, decorative items, and other attachments shall be easily cleanable. [45]

(2) In a consumer area, wall and ceiling surfaces and decorative items and

attachments that are provided for ambiance need not meet this requirement if they are kept clean.

[45]

(h) Walls and ceilings, studs, joists, and rafters. Except for temporary food

establishments, studs, joists, and rafters may not be exposed in areas subject to moisture. [45]

§228.174. Functionality.

(a) Light bulbs, protective shielding.

(1) Except as specified in paragraph (2) of this subsection, light bulbs shall be

shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean

equipment, utensils, and linens; or unwrapped single-service and single-use articles. [43]

(2) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas

used only for storing food in unopened packages; if:

133

§228.174 (a)(2)(A) §228.174 (e)(1)(C)

(A) the integrity of the packages cannot be affected by broken glass falling

onto them; and

(B) the packages are capable of being cleaned of debris from broken bulbs

before the packages are opened.

(3) An infrared or other heat lamp shall be protected against breakage by a shield

surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

(b) Heating, ventilating, air conditioning system vents. Heating, ventilating, and air

conditioning systems shall be designed and installed so that make-up air intake and exhaust vents

do not cause contamination of food, food-contact surfaces, equipment, or utensils. [43]

(1) Insect control devices that are used to electrocute or stun flying insects shall

be designed to retain the insect within the device. [34]

(2) Insect control devices shall be installed so that:

(A) the devices are not located over a food preparation area; [34] and

(B) dead insects and insect fragments are prevented from being impelled

onto or falling on exposed food; clean equipment, utensils, and linens; and unwrapped single-

service and single-use articles. [34]

(d) Toilet rooms, enclosed. Except where a toilet room is located outside a food

establishment and does not open directly into the food establishment such as a toilet room that is

provided by the management of a shopping mall, a toilet room located on the premises shall be

completely enclosed and provided with a tight-fitting and self-closing door. [46]

(e) Outer openings, protected.

(1) Except as specified in paragraphs (2) - (5) of this subsection, outer openings of

a food establishment shall be protected against the entry of insects and rodents by:

(A) filling or closing holes and other gaps along floors, walls, and ceilings;

[34]

(B) closed, tight-fitting windows; [34] and

134

§228.174 (e)(2) §228.174 (h)

(2) Paragraph (1) of this subsection does not apply if a food establishment opens

into a larger structure, such as a mall, airport, or office building, or into an attached structure,

such as a porch, and the outer openings from the larger or attached structure are protected against

the entry of insects and rodents.

(3) Exterior doors used as exits need not be self-closing if they are:

(A) solid and tight-fitting; [34]

(B) designated for use only when an emergency exists, by the fire

protection authority that has jurisdiction over the food establishment; [34] and

for purposes other than the designated emergency exit use. [34]

(4) Except as specified in paragraphs (2) and (5) of this subsection, if the

windows or doors of a food establishment, or of a larger structure within which a food

establishment is located, are kept open for ventilation or other purposes or a temporary food

establishment is not provided with windows and doors as specified under paragraph (1) of this

subsection, the openings shall be protected against the entry of insects and rodents by:

(A) 16 mesh to 25.4mm (16 mesh to 1 inch) screens; [34]

(B) properly designed and installed air curtains to control flying insects;

[34] or

(5) Paragraph (4) of this subsection does not apply if flying insects and other pests

are absent due to the location of the establishment, the weather, or other limiting condition.

(f) Exterior walls and roofs, protective barrier. Perimeter walls and roofs of a food

establishment shall effectively protect the establishment from the weather and the entry of

insects, rodents, and other animals. [34]

(g) Outdoor food vending areas, overhead protection. Except for machines that vend

canned beverages if located outside, a machine used to vend food shall be provided with

overhead protection. [37]

(h) Outdoor Servicing Areas, Overhead Protection. Except for areas used only for the

loading of water or the discharge of sewage and other liquid waste, through the use of a closed

system of hoses, servicing areas shall be provided with overhead protection. [37]

135

§228.174 (i) §228.175 (d)

(i) Outdoor walking and driving surfaces, graded to drain. Exterior walking and driving

surfaces shall be graded to drain. [44]

(j) Outdoor refuse areas, curbed and graded to drain. Outdoor refuse areas shall be

constructed in accordance with law and shall be curbed and graded to drain to collect and dispose

of liquid waste that result from the refuse and from cleaning the area and waste receptacles. [44]

(k) Private homes and living or sleeping quarters, use prohibition. A private home, a

room used as living or sleeping quarters, or an area directly opening into a room used as living or

sleeping quarters may not be used for conducting food establishment operations.

[7]

(l) Living or sleeping quarters, separation. Living or sleeping quarters located on the

premises of a food establishment such as those provided for lodging registration clerks or

resident managers shall be separated from rooms and areas used for food establishment

operations by complete partitioning and solid self-closing doors. [45]

§228.175. Handwashing Sinks.

(a) Minimum number. Handwashing sinks shall be provided as specified under

§228.147(a) (1)-(3) of this title.

(b) Handwashing cleanser, availability. Each handwashing sink or group of 2 adjacent

sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

[31]

provided with:

(1) individual, disposable towels;

[31]

(2) a continuous towel system that supplies the user with a clean towel;

[31]

(3) a heated-air hand drying device.

[31]

(4) a hand drying device that employs an air-knife system that delivers high

velocity, pressurized air at ambient temperatures.

[31]

(d) Handwashing aids and devices, use restrictions. A sink used for food preparation or

utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water

or similar wastes, may not be provided with the handwashing aids and devices required for a

handwashing sink as specified in subsections (b) and (c) of this section and §228.152(g)(3) of

this title. [47]

136

§228.175 (e) §228.178

(e) Handwashing signage. A sign or poster that notifies food employees to wash their

hands shall be provided at all handwashing sinks used by food employees and shall be clearly

visible to food employees. [47]

(f) Disposable towels, waste receptacle. A handwashing sink or group of adjacent sinks

that is provided with disposable towels shall be provided with a waste receptacle as specified

under §228.152(g)(3) of this title. [44]

§228.176. Toilets and Urinals.

(a) Minimum number. Toilets and urinals shall be provided as specified under

§228.147(b) of this title. [46]

(b) Toilet tissue, availability. A supply of toilet tissue shall be available at each toilet.

[46]

§228.177. Lighting Intensity.

The light intensity shall be:

(1) at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the

floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms

during periods of cleaning; [43]

(2) at least 215 lux (20 foot candles):

(A) at a surface where food is provided for consumer self-service such as

buffets and salad bars or where fresh produce or packaged foods are sold or offered for

consumption; [43]

(B) inside equipment such as reach-in and under-counter refrigerators;

[43]

handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; [43] and

(3) at least 540 lux (50 foot candles) at a surface where a food employee is

working with food or working with utensils or equipment such as knives, slicers, grinders, or

saws where employee safety is a factor. [43]

§228.178. Ventilation, Mechanical.

137

§228.178 §228.184

If necessary to keep rooms free of excessive heat, steam, condensation, vapors,

obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be

provided. [43]

§228.179. Dressing Areas and Lockers, Designation.

(a) Dressing rooms or dressing areas shall be designated if employees routinely change

their clothes in the establishment. [45]

(b) Lockers or other suitable facilities shall be provided for the orderly storage of

employees' clothing and other possessions. [45]

§228.180. Service Sinks, Availability.

A service sink or curbed cleaning facility shall be provided as specified under

§228.147(c)(1) of this title.

§228.181. Handwashing Sinks, Conveniently Located.

Handwashing sinks shall be conveniently located as specified under §228.148(a) of this

title.

§228.182. Toilet Rooms, Convenience and Accessibility.

Toilet rooms shall be conveniently located and accessible to employees during all hours

of operation. [46]

§228.183. Employee Accommodations, Designated Areas.

(a) Areas designated for employees to eat, drink, and use tobacco shall be located so that

food, equipment, linens, and single-service and single-use articles are protected from

contamination. [45]

(b) Lockers or other suitable facilities shall be located in a designated room or area where

contamination of food, equipment, utensils, linens, and single-service and single-use articles

cannot occur. [45]

§228.184. Distressed Merchandise, Segregation and Location.

Products that are held by the permit holder for credit, redemption, or return to the

distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in

designated areas that are separated from food, equipment, utensils, linens, and single-service and

single-use articles.

[11]

138

§228.185 §228.186 (e)

§228.185. Receptacles, Waste Handling Units, and Designated Storage Areas.

Units, receptacles, and areas designated for storage of refuse and recyclable and

returnable containers shall be located as specified under §228.152(j) of this title. [44]

§228.186. Premises, Buildings, Systems, Rooms, Fixtures, Equipment, Devices, and Materials.

(a) Repairing. The physical facilities shall be maintained in good repair. [45]

(b) Cleaning, frequency and restrictions. [45]

(1) The physical facilities shall be cleaned as often as necessary to keep them

clean. [45]

(2) Except for cleaning that is necessary due to a spill or other accident cleaning

shall be done during periods when the least amount of food is exposed such as after closing. [45]

(1) Except as specified in paragraph (2) of this subsection, only dustless methods

of cleaning shall be used, such as wet cleaning, vacuum cleaning, mopping with treated dust

mops, or sweeping using a broom and dust-arresting compounds. [45]

(2) Spills or drippage on floors that occur between normal floor cleaning times

may be cleaned:

(A) without the use of dust-arresting compounds; and

(B) in the case of liquid spills or drippage, with the use of a small amount

of absorbent compound such as sawdust or diatomaceous earth applied immediately before spot

cleaning.

(d) Cleaning ventilation systems, nuisance and discharge prohibition.

(1) Intake and exhaust air ducts shall be cleaned and filters changed so they are

not a source of contamination by dust, dirt, and other materials. [43]

(2) If vented to the outside, ventilation systems may not create a public health

hazard or nuisance or unlawful discharge. [43]

(e) Cleaning maintenance tools, preventing contamination. Food preparation sinks,

handwashing sinks, and warewashing equipment may not be used for the cleaning of

maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop

water and similar liquid wastes.

[20]

139

§228.186 (f) §228.186 (m)(1)

(f) Drying mops. After use, mops shall be placed in a position that allows them to air-dry

without soiling walls, equipment, or supplies. [45]

(g) Absorbent materials on floors, use limitation. Except as specified in subsection (c)(2)

of this section, sawdust, wood shavings, granular salt, baked clay, diatomaceous earth, or similar

materials may not be used on floors. [45]

(h) Cleaning of Plumbing Fixtures. Plumbing fixtures such as handwashing sinks, toilets,

and urinals shall be cleaned as often as necessary to keep them clean. [46]

(i) Closing toilet room doors. Except during cleaning and maintenance operations toilet

room doors as specified under §228.174(d) of this title shall be kept closed. [46]

(j) Using dressing rooms and lockers.

(1) Dressing rooms shall be used by employees if the employees regularly change

their clothes in the establishment. [45]

(2) Lockers or other suitable facilities shall be used for the orderly storage of

employee clothing and other possessions. [45]

(k) Controlling pests. The presence of insects, rodents, and other pests shall be control to

eliminate their presence on the premises by:

(1) routinely inspecting incoming shipments of food and supplies; [34]

(2) routinely inspecting the premises for evidence of pests; [34]

(3) using methods, if pests are found, such as trapping devices or other means of

pest control as specified under §228.204(b) and§228.208(b) and (c) of this title;

[25] and

(4) eliminating harborage conditions. [34]

(l) Removing dead or trapped birds, insects, rodents, and other pests. Dead or trapped

birds, insects, rodents, and other pests shall be removed from control devices and the premises at

a frequency that prevents their accumulation, decomposition, or the attraction of pests. [34]

(m) Storing maintenance tools. Maintenance tools such as brooms, mops, vacuum

cleaners, and similar items shall be:

(1) stored so they do not contaminate food, equipment, utensils, linens, and

single-service and single-use articles; [45] and

140

§228.186 (m)(2) §228.186 (o)(2)(D)(iii)

(2) stored in an orderly manner that facilitates cleaning the area used for storing

the maintenance tools. [45]

(n) Maintaining premises, unnecessary items and litter. The premises shall be free of:

(1) items that are unnecessary to the operation or maintenance of the

establishment such as equipment that is nonfunctional or no longer used; [45] and

(2) litter. [45]

(o) Prohibiting animals.

(1) Except as specified in paragraphs (2) and (3) of this subsection, live animals

may not be allowed on the premises of a food establishment.

[34]

(2) Live animals may be allowed in the following situations if the contamination

of food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles

cannot result:

(A) edible fish or decorative fish in aquariums, shellfish or crustacea on

ice or under refrigeration, and shellfish and crustacea in display tank systems; [34]

(B) patrol dogs accompanying police or security officers in offices and

dining, sales, and storage areas, and sentry dogs running loose in outside fenced areas; [34]

open for customers, such as dining and sales areas, service animals that are controlled by the

disabled employee or person, or service animals in training when accompanied by an approved

trainer if a health or safety hazard will not result from the presence or activities of the service

animal; [34]

(D) pets in the common dining areas of institutional care facilities such as

nursing homes, assisted living facilities, group homes, or residential care facilities at times other

than during meals if:

(i) effective partitioning and self-closing doors separate the

common dining areas from food storage or food preparation areas; [34]

(ii) condiments, equipment, and utensils are stored in enclosed

cabinets or removed from the common dining areas when pets are present; [34] and

(iii) dining areas including tables, countertops, and similar surfaces

are effectively cleaned before the next meal service; [34] and

141

§228.186 (o)(2)(E) §228.204(a)(1)

(E) in areas that are not used for food preparation, storage, sales, display,

or dining, in which there are caged animals or animals that are similarly confined, such as in a

variety store that sells pets or a tourist park that displays animals. [34]

(3) Live or dead fish bait may be stored if contamination of food, clean

equipment, utensils, linens, and unwrapped single-service and single-use articles cannot result.

[34]

Subchapter G. Poisonous or Toxic Materials.

§228.201. Original Containers, Identifying Information, Prominence.

Containers of poisonous or toxic materials and personal care items shall bear a legible

manufacturer's label.

[18]

§228.202. Working Containers, Common Name.

Working containers used for storing poisonous or toxic materials such as cleaners and

sanitizers taken from bulk supplies shall be clearly and individually identified with the common

name of the material.

[18]

§228.203. Storage, Separation.

Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment,

utensils, linens, and single-service and single-use articles by:

(1) separating the poisonous or toxic materials by spacing or partitioning;

[18]

and

(2) locating the poisonous or toxic materials in an area that is not above food,

equipment, utensils, linens, and single-service or single-use articles. This paragraph does not

apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for

availability and convenience if the materials are stored to prevent contamination of food,

equipment, utensils, linens, and single-service and single-use articles.

[18]

§228.204. Presence and Use.

(a) Restriction.

(1) Only those poisonous or toxic materials that are required for the operation and

maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and

utensils and the control of insects and rodents, shall be allowed in a food establishment.

[18]

142

§228.204 (a)(2) §228.205

(2) Paragraph (1) of this subsection does not apply to packaged poisonous or toxic

materials that are for retail sale.

(b) Conditions of use. Poisonous or toxic materials shall be:

(1) used according to:

(A) law and this chapter;

[18]

(B) manufacturer's use directions included in labeling, and, for a pesticide,

manufacturer's label instructions that state that use is allowed in a food establishment;

[18]

pest control materials;

[18] and

(D) additional conditions that may be established by the regulatory

authority;

[18] and

(2) applied so that:

(A) a hazard to employees or other persons is not constituted;

[18]

and

(B) contamination including toxic residues due to drip, drain, fog, splash

or spray on food, equipment, utensils, linens, and single-service and single-use articles is

prevented, and for a restricted use pesticide, this is achieved by:

[18]

(i) removing the items;

[18]

(ii) covering the items with impermeable covers;

[18] or

(iii) taking other appropriate preventive actions;

[18]

and

(iv) cleaning and sanitizing equipment and utensils after the

application.

[18]

(3) A restricted use pesticide shall be applied only by an applicator certified as

defined in 7 USC 136(e), Certified Applicator of the Federal Insecticide, Fungicide and

Rodenticide Act, or a person under the direct supervision of a certified applicator.

[18]

§228.205. Container Prohibitions, Poisonous or Toxic Material Containers.

A container previously used to store poisonous or toxic materials may not be used to

store, transport, or dispense food.

[18]

143

§228.206 §228.206 (d)(1)(A)

§228.206. Chemicals.

(a) Sanitizers, criteria. Chemical sanitizers, including chemical sanitizing solutions

generated on site, and other chemical antimicrobials applied to food-contact surfaces shall:

(1) Meet the requirements specified in 40 CFR 180.940. Tolerance exemptions

for active and inert ingredients for use in antimicrobial formulations (Food-contact surface

sanitizing solutions),

[18] or

(2) Meet the requirements as specified in 40 CFR 180.2020. Pesticide Chemicals

Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations.

[18]

(b) Chemical for Washing, Treatment, Storage, and Processing Fruits and Vegetables,

Criteria.

(1) Chemicals, including those generated on-site, used to wash or peel raw, whole

fruits and vegetables shall:

(A) be an approved food additive listed for this intended use,

[17]

(B) be generally recognized as safe (GRAS) for this intended use;

[17]

intended use (only effective for the manufacturer or supplier identified in the notification),

[17]

and

(D)

meet the requirements in 40 CFR 156 Labeling

Requirements for

Pesticide and Devices.

[17]

(2) Ozone as an antimicrobial agent used in the treatment, storage, and processing

of fruits and vegetables in a food establishment shall meet the requirements specified in 21 CFR

173.368 Ozone.

[17]

the requirements specified in 21 CFR §173.310, Boiler Water Additives.

[17]

(d) Drying agents, criteria. Drying agents used in conjunction with sanitization shall:

(1) contain only components that are listed as one of the following:

(A) generally recognized as safe for use in food as specified in 21 CFR

182, Substances Generally Recognized as Safe, or 21 CFR 184, Direct Food Substances

Affirmed as Generally Recognized as Safe;

[17]

144

§228.206 (d)(1)(B) §228.208 (c)

(B) generally recognized as safe for the intended use as specified in 21

CFR 186, Indirect Food Substances Affirmed as Generally Recognized as Safe;

[17]

experts qualified in scientific training and experience to evaluate the safety of substances added,

directly or indirectly, to FOOD as described in 21 CFR 170.30

Eligibility for classification as

generally recognized as safe

(GRAS),

[17]

(D) subject of an effective Food Contact Notification as described in the

Federal Food Drug and Cosmetic Act (FFDCA) Section 409(h),

[17] or

(E) approved for use as a drying agent under a prior sanction as described

in the FFDCA § 201(s)(4);

[17]

(F) specifically regulated as an indirect food additive for use as a drying

agent as specified in 21 CFR 175 - 178;

[17]

(G) approved for use as a drying agent under the threshold of regulation

process established by 21 CFR §170.39, Threshold of regulation for substances used in food-

contact articles;

[17] and

(2) when sanitization is with chemicals, the approval required under paragraph

(1)(E) or (G) of this subsection or the regulation as an indirect food additive required under

paragraph (1)(F) of this subsection, shall be specifically for use with chemical sanitizing

solutions.

[17]

§228.207. Lubricants, Incidental Food Contact, Criteria.

Lubricants shall meet the requirements specified in 21 CFR §178.3570, Lubricants with

incidental food contact, if they are used on food-contact surfaces, on bearings and gears located

on or within food-contact surfaces, or on bearings and gears that are located so that lubricants

may leak, drip, or be forced into food or onto food-contact surfaces.

[18]

§228.208. Pesticides.

(a) Restricted use pesticides, criteria. Restricted use pesticides specified in

§228.204(b)(3) of this title shall meet the requirements specified in 40 CFR 152, Subpart I,

Classification of Pesticides.

[18]

(b) Rodent bait stations. Rodent bait shall be contained in a covered, tamper-resistant bait

station.

[18]

145

§228.208 (c)(1) §228.213

(1) Except as specified in paragraph (2) of this subsection, a tracking powder

pesticide may not be used in a food establishment.

[18]

(2) If used, a nontoxic tracking powder such as talcum or flour may not

contaminate food, equipment, utensils, linens, and single-service and single-use articles. [37]

§228.209. Medicines.

(a) Restriction and storage.

(1) Except for medicines that are stored or displayed for retail sale, only those

medicines that are necessary for the health of employees shall be allowed in a food

establishment.

[18]

(2) Medicines that are in a food establishment for the employees' use shall be

labeled as specified in §228.201 of this title and located to prevent the contamination of food,

equipment, utensils, linens, and single-service and single-use articles.

[18]

(b) Refrigerated medicines, storage. Medicines belonging to employees or to children in a

day care center that require refrigeration and are stored in a food refrigerator shall be:

(1) stored in a package or container and kept inside a covered, leak-proof

container that is identified as a container for the storage of medicines;

[18] and

(2) located so they are inaccessible to children.

[18]

§228.210. First Aid Supplies, Availability. A first aid kit shall be provided. [47]

§228.211. First Aid Supplies, Storage. First aid supplies that are in a food establishment for the

employees' use shall be:

(1) labeled as specified under §228.201 of this title;

[18] and

(2) stored in a kit or a container that is located to prevent the contamination of

food, equipment, utensils, and linens, and single-service and single-use articles.

[18]

§228.212. Other Personal Care Items, Storage.

Except as specified in §228.209(b) and §228.211 of this title, employees shall store their

personal care items in facilities as specified under §228.187(j)(2) of this title (relating to Physical

Facilities). [45]

§228.213. Storage and Display, Separation.

146

§228.213 §228.221 (a)(4)

Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot

contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

(1) separating the poisonous or toxic materials by spacing or partitioning;

[18] and

(2) locating the poisonous or toxic materials in an area that is not above food, equipment,

utensils, linens, and single-service or single-use articles.

[18]

Subchapter H. Requirements Applicable to Certain Establishments.

§228.221. Mobile Food Units.

(a) Mobile Food Unit provisions.

(1) General. Except as otherwise provided in this paragraph and in paragraph (2)

of this subsection, the regulatory authority may impose additional requirements to protect against

health hazards related to the conduct of the food establishment as a mobile operation, may

prohibit the sale of some or all time/temperature control for safety (TCS) food, and when no

health hazard will result, may waive or modify requirements of this rule relating to physical

facilities, except those requirements as specified in paragraphs (7) and (8) of this subsection;

subsection (c)(1)(A) - (E) of this section and§§228.71 - 228.75 of this title (relating to Food).

The regulatory authority shall require a Mobile Food Unit operator to demonstrate that the

vehicle is readily moveable.

(2) Restricted operation. Mobile Food Units that serve only food that is prepared,

packaged in individual servings, transported and stored under conditions meeting the

requirements of this chapter, or beverages that are non-time/temperature control for safety

(NTCS) food and are dispensed from covered urns or other protected equipment, need not

comply with the requirements of these rules pertaining to the necessity of water and sewage

systems nor to those requirements pertaining to the cleaning and sanitization of equipment and

utensils if the required equipment for cleaning and sanitization exists at its central preparation

facility.

(3) Readily movable. The regulatory authority prohibits alteration, removal,

attachments, additions, placement or change in, under, or upon the Mobile Food Unit that would

prevent or otherwise reduce ready mobility. A regulatory authority may require a Mobile Food

Unit to come, on an annual basis or as often as required, to a location designated by the

regulatory authority as proof that the Mobile Food Unit is readily moveable.

[30]

(4) Initial Permitting Inspection. The regulatory authority shall require a Mobile

Food Unit to come to a location designated by the authority. The mobile unit must be totally

operable at time of inspection, including but not limited to handwash/warewash facilities,

refrigeration and wastewater disposal. Required documentation to have available includes:

147

§228.221 (a)(4)(A) §228.221 (a)(8)(A)

(A) Certified Food Manager Certification.

[21]

(B) Central Preparation Facility Authorization (if required). A signed

letter of authorization is required, to verify facility use, if the Central Preparation Facility is not

owned by the mobile unit operator. [47]

current health inspection of the central preparation facility must be maintained on the mobile unit

at all times. [47]

(D) Servicing Area Authorization. A signed letter of authorization may be

required by the regulatory authority to verify service area use, if the servicing area is not owned

by the mobile unit operator. [47]

(E) Menu of all food items to be sold. [47]

(5) Single-service articles. Mobile Food Units shall provide only single service

articles for use by the consumer. [40]

(6) Equipment, numbers and capacities.

(A) Cooling, heating, and holding capacities. Equipment for cooling and

heating food, and holding cold and hot food, shall be sufficient in number and capacity to

provide food temperatures as specified under Subchapter C of this rule.

[27]

(B) Manual warewashing, sink compartment requirements.

[33]

(i) A sink with at least three compartments shall be provided for

manually washing, rinsing, and sanitizing equipment and utensils as specified under

§228.107(b)(1) of this title.

[33]

(ii) Sink compartments shall be large enough to accommodate

immersion of the largest equipment and utensils as specified under §228.107(b)(2) of this title.

[33]

employees and properly provisioned in accordance with §228.175(b) - (c) of this title.

[31]

(7) Mobile water system materials, design, and operation. Mobile Food Unit water

systems shall meet the requirements of §228.149(f) of this title (relating to Water, Plumbing, and

Waste).

(8) Mobile Food Unit tank inlet. A Mobile Food Unit's water tank inlet shall be:

(A) 19.1 mm (3/4 inch) in inner diameter or less;

[32] and

148

§228.221 (a)(8)(B) §228.221 (a)(10)(B)

(B) Provided with a hose connection of a size or type that will prevent its

use for any other service.

[32]

[37]

(9) Sewage and other liquid waste.

(A) Waste retention. If liquid waste results from operation of a Mobile

Food Unit, the waste shall be stored in a permanently installed retention tank.

[44]

(B) Capacity and drainage. A leak-proof sewage holding tank in a Mobile

Food Unit shall be:

(i) sized at least 15% larger in capacity than the water supply tank;

[44] and

(ii) sloped to a drain that is 25 millimeters (1 inch) in inner

diameter or greater, equipped with a shut-off valve. [44]

waste disposal facilities shall be of a different size or type than those used for supplying potable

water to the Mobile Food Unit. [44]

(D) Discharge liquid waste shall not be discharged from the retention tank

while the Mobile Food Unit is in motion.

[20]

(E) Flushing a waste retention tank. A tank for liquid waste retention shall

be thoroughly flushed and drained in a sanitary manner.

[20]

(F) Removing Mobile Food Unit wastes. Sewage and other liquid wastes

shall be removed from a Mobile Food Unit at an approved waste servicing area or by a sewage

transport vehicle in such a way that a public health hazard or nuisance is not created.

[20]

(G) Liquid waste holding tank shall be labeled as “waste water” [44]

(10) Mobile Food Unit water and wastewater exemption.

(A) A roadside vendor that sells only prepackaged food is exempt from

these rules pertaining to water and wastewater.

(B) A Mobile Food Unit that prepares food requiring no water for

operations and no hand contact with food is exempt from these rules pertaining to water and

wastewater if the required cleaning and sanitization equipment exist at its central preparation

149

§228.221 (a)(10)(B) §228.221 (c)(1)(E)

facility. Chemically treated towelettes for handwashing may be used as specified in

§228.147(a)(3) of this title (pertaining to Water, Plumbing and Waste).

[14]

(11) Toilet rooms, convenience and accessibility. Toilet rooms shall be

conveniently located and accessible to employees during all hours of operation. [46]

(b) Central preparation facility.

(1) Supplies, cleaning, and servicing operations. Mobile Food Units shall operate

from a central preparation facility or other fixed food establishment and shall report to such

location daily for supplies and for cleaning and servicing operations. [45]

(2) Construction. The central preparation facility or other fixed food service

establishment, used as a base of operation for Mobile Food Units, shall be constructed and

operated in compliance with the requirements of these rules (pertaining to Physical Facilities).

[45]

(1) Protection.

(A) A Mobile Food Unit servicing area shall include at least overhead

protection for any supplying, cleaning, or servicing operation. Those areas used only for the

loading of water and/or the discharge of sewage and other liquid waste, through the use of a

closed system of hoses, need not be provided with overhead protection. [45]

(B) Within the servicing area, the location provided for the flushing and

drainage of liquid wastes shall be separate from the location provided for potable water servicing

and for the loading and unloading of food and related supplies.

[20]

placed on the Mobile Food Unit or where Mobile Food Units do not contain waste retention

tanks.

(D) The surface of the servicing area shall be constructed of a smooth

nonabsorbent material, such as concrete or machine-laid asphalt and shall be maintained in good

repair, kept clean, and be graded to drain. [45]

(E) Potable water servicing equipment shall be installed in the servicing

area according to the Plumbing Code and shall be stored and handled in a way that protects the

water and equipment from contamination.

[32]

150

§228.221 (c)(2) §228.222 (d)(3)

(2) Construction exemption. The construction of the walls and ceilings of the

servicing area is exempted from the provisions of §228.173(a) of this title (relating to Physical

Facilities).

§228.222. Temporary Food Establishments.

(a) General. The regulatory authority may impose additional requirements to protect

against health hazards related to the conduct of the temporary food establishment, may prohibit

the sale of some or all time/temperature control for safety (TCS) foods, and when no health

hazard will result, such as children’s neighborhood beverage stands, may waive or modify

requirements of these rules.

(1) Foods that are not prepared on site or that require extensive preparation or

cooking must be prepared at a licensed food establishment.

[7]

(2) Each temporary establishment may be required by the regulatory authority to

have at least one person on-site who has a minimum of an accredited food handler certification.

[21]

(b) Food temperatures. All food temperature requirements shall be met as contained in

Subchapter C (relating to Food).

[2] [3]

meeting the requirements of these rules (pertaining to Food). The ice shall be obtained only in

blocked, chipped, crushed, or cubed form and in single-use safe plastic or wet-strength paper

bags filled and sealed at the point of manufacture. Ice for consumption shall be held in the bags

until it is dispensed, and be dispensed in a way that protects it from contamination.

[7]

(d) Equipment and utensils.

(1) Design and construction. Equipment and utensils shall be designed and

constructed to be durable and to retain their characteristic qualities under normal use conditions.

[32]

(2) Location and installation. Equipment shall be located and installed and

cleaned in a way that prevents food contamination and that also facilitates cleaning of the

establishment. [39]

(3) Hot and cold holding equipment. Equipment for cooling or heating food, and

holding cold or hot food shall be adequate in number and capacity to provide food temperatures

as specified under §§228.71 - 228.75 of this title.

[27]

151

§228.222 (d)(4) §228.222 (k)

(4) Protection from contamination. Food-contact surfaces of equipment shall be

protected from contamination by consumers and other sources. Where necessary to prevent

contamination, effective shields for such equipment shall be provided. [37]

(5) Alternative manual warewashing. Alternative manual warewashing

equipment, such as receptacles that substitute for the compartments of a 3-compartment sink,

may be used when there are special cleaning needs or constraints and the regulatory authority has

approved the use of alternative equipment. Each compartment shall be large enough to immerse

the largest piece of equipment that will be used. A means to heat water must also be provided.

[33]

(e) Single-service articles. A temporary food establishment shall provide only single-

service articles for use by the consumer. [40]

(f) Water. Water from an approved source shall be made available in a temporary food

establishment for food preparation, handwashing, and for cleaning and sanitizing utensils and

equipment. Water need not be under pressure but shall come from approved sources which

include: commercially bottled drinking water, closed portable water containers, enclosed

vehicular water tanks, on-premise water storage tanks, or piping, tubing or hoses connected to an

approved source.

[19]

(g) Wet storage. Packaged food may not be stored in direct contact with ice or water if

the food is subject to the entry of water because of the nature of its packaging, wrapping, or

container or its positioning in the ice or water.

[9]

(h) Sewage. All waste water and sewage generated from the establishment shall be

disposed of through an approved sanitary sewage system that is:

(1) A public sewage system;

[20] or

(2) An individual sewage disposal system that is sized, constructed, maintained,

and operated according to 30 TAC, Chapter 285, On-Site Sewage Facilities. [44]

(i) Handwashing. Handwashing facilities shall include a container with a spigot that

provides potable, clean, warm water; a wastewater container; soap; disposable towels; and a

waste receptacle. Handwashing facilities are not required if the only food items offered are

commercially pre-packaged foods that are dispensed in their original containers.

[31]

(j) Floors. If graded to drain, a floor may be concrete, machine-laid asphalt, dirt, or

gravel covered with mats, ply-wood, removable platforms, duckboards if covered with mats, or

other suitable materials approved by the regulatory authority, such as tarps that effectively

control dust and mud. [45]

(k) Ceilings and outer openings of food preparation areas.

152

§228.222 (k)(1) §228.223 (b)

(1) Wall and Ceilings. Wall and ceilings shall be made of wood, canvas, or other

materials that protect the interior of the establishment from the weather, windblown dust, birds,

and debris. [45]

(2) Outer openings. The outer openings shall be protected against entry of insects

and rodents by:

(A) 16 mesh to 25.4 millimeters (16 mesh to 1 inch) screens; [34]

(B) properly designed and installed air curtains; [34] or

(3) Exclusion provision. Paragraph (2) of this subsection does not apply if flying

insects and other pests are absent due to the location of the establishment or other limiting

condition.

§228.223. Bed and Breakfast.

(a) General. A Bed and Breakfast:

(1) shall comply with these minimum requirements of this section if the facility:

(A) has more than seven rooms for rent; or

(B) provides food service other than breakfast to overnight guests

(2) Except as specified in §228.223(a)(1) and (a)(3) of this title, that provides

food service to others than to its overnight guests must comply with the rules and regulations

applicable to retail food establishments.

[30]

(3) Limited Bed and Breakfast:

(A) has seven or fewer rooms for rent;

(B) serves only breakfast to over-night guests;

(D) complies with §228.223(b) of this title.

(b) Certified food protection manager. The owner or manager shall successfully

complete a food manager’s certification course accredited by this department.

[21]

153

§228.223 (c) §228.223 (k)

§228.62 of this title, shall be in sound condition, and be safe for human consumption.

[7]

(d) Food preparation and protection.

(1) Food preparation and protection. Food shall be prepared and protected in

accordance with Subchapter C (relating to Food) of this chapter.

[9]

(2) Temperature requirements. All food temperature requirements shall be met as

contained in Subchapter C (relating to Food) of this chapter.

[2] [3]

(e) Cleaning and sanitizing.

(1) Manual. A three compartment sink shall be used if washing, rinsing and

sanitizing of utensils and equipment is done manually; or a two compartment sink may be

utilized if single service tableware is provided, and if an approved detergent sanitizer is used.

[33]

(2) Mechanical. Cleaning and sanitizing may be done by spray-type or immersion

dishwashing machines or by any other type of machine or device if it is demonstrated that it

thoroughly cleans and sanitizes equipment and utensils either by chemical or mechanical

sanitization.

[33]

(f) Personal hygiene. Employees shall conform to good hygienic practices as required in

Subchapter B (relating to Management and Personnel) of these rules.

[22]

(g) Employee restrooms. A restroom shall be available for use by employees. [46]

(h) Equipment and utensil design and construction. All equipment and utensils shall be

constructed of safe materials and maintained in good repair.

[32]

(i) Handsinks.

(1) Location. An accessible and conveniently located handwash sink shall be

provided in or immediately adjacent to food preparation areas and restrooms.

[31]

(2) Intended use. Handsink(s) shall be used for no other purpose other than

handwashing.

[31]

(j) Food-contact surfaces. All food contact surfaces, counters, or work surfaces in the

establishment shall be smooth, non-absorbent and easily cleanable.

[32]

(k) Insect proof/rodent proof.

154

§228.223 (k)(1) §228.224 (d)

(1) Construction. Food service preparation and storage areas shall be constructed

and maintained to prevent the entry of pests and other vermin. [34]

(2) Chemical control. Pesticides and rodenticides shall be applied according to

§228.208 of this title.

[18]

(l) Equipment. Equipment shall be provided to maintain time/temperature control for

safety (TCS) foods at the temperatures required in accordance with Subchapter C of these rules.

[27]

(m) Garbage receptacles. Impervious receptacles shall be provided for storage of garbage

and refuse. [44]

(n) Sewage. Sewage shall be disposed through an approved facility that is:

(1) a public sewage system;

[20]

(2) an individual sewage disposal system that is sized, constructed, maintained,

and operated according to law 30 TAC, Chapter 285, On-Site Sewage Facilities.

[20]

(o) Water supply. Hot and cold water under pressure

[23]

shall be provided and shall

be from an approved source that meets the standards in accordance with:

(1) state drinking water quality standards in accordance with 30 TAC §§290.38 –

290.47(Rules and Regulations for Public Water Systems), and 30 TAC §§290.101 - 290.114,

290.117 - 290.119, 290.121, and 290.122 (Drinking Water Standards Governing Drinking Water

Quality and Reporting Requirements for Public Water Systems),

[19]

(2) private water system standards as provided in Subchapter J , Private Water

Systems.

[19]

§228.224. Outfitter Operations.

(a) General. Requirements in this section are specific for Outfitter Operations. The

regulatory authority may impose additional requirements to protect against health hazards that

may be specific to these operations.

(b) Food supplies. Food supplies, including ice, shall be obtained from approved sources.

No home prepared products shall be offered.

[7]

Subchapter C of this chapter (relating to Food).

[2]

[3]

(d) Food preparation and protection for excursions.

155

§228.224 (d)(1) §228.224 (h)

(1) Except for paragraphs (2) - (4) of this subsection, all food shall be prepared

and protected in Central Preparation Facility and meet requirements contained in Subchapter C

of this chapter (relating to Food) of this chapter.

[9]

(2) Only commercially prepackaged ready to eat foods or ready to eat foods that

have been prepared and packaged with no cooking at Central Preparation Facility may be served.

[7]

(3) Raw time/temperature control for safety (TCS) foods (TCS) may be cooked

on-site if cooked and immediately served.

[4]

(4) All food must be stored to protect from contamination as contained in

Subchapter C (relating to Food).

[9]

(5) Time/temperature Control for Safety (TCS) foods (TCS) that required

complex preparation must be served within the first 24 hours of the excursion departure time.

[6]

(6) Leftovers. Leftovers shall not be re-heated or re-served.

[5]

[11]

(e) Warewashing. Alternative manual warewashing equipment, such as receptacles that

substitute for the compartments of a multi-compartment sink, may be used for washing and

sanitizing utensils when approved by the regulatory authority. Outfitters without effective

facilities for cleaning and sanitizing tableware shall only provide single-service articles for use

by food employees and consumers.

[33]

(f) Ice usage.

(1) Ice that is used for cooling food may not be used for human consumption.

[9]

(2) Ice used for human consumption must be stored in a clean sanitized container

that is properly constructed and maintained in good repair.

[32]

(g) Potable water.

(1) Potable water shall be used on excursions for human consumption, food

preparation, handwashing, and for cleaning and sanitizing utensils and equipment,

[19]

and

(2) Must be stored in a clean sanitized container that is easily cleanable and good

condition.

[32]

(h) Handwashing. Handwashing facilities shall include a container with a spigot that can

be turned on to allow potable, clean, water; a wastewater container; soap; disposable towels; and

156

§228.224 (h) §228.225 (d)(1)

a waste receptacle. Handwashing facilities are not required if the only food items offered are

commercially prepackaged foods that are dispensed in their original containers.

[31]

(i) Equipment. All equipment and utensils intended for food contact shall be approved

for food use.

[32]

(j) Thermometers. Thermometers shall be provided, accurate, and accessible during

excursions.

[29]

(k) Garbage receptacles. Impervious receptacles shall be provided for storage of garbage

and refuse. [44]

(l) Certified food protection manager. If food other than pre-packaged ready to eat food

is being served, at least one guide during the excursion shall successfully complete a food

manager’s certification course accredited by this department.

[21]

(m) An outfitter operation must have a central preparation facility as specified in

Subchapter A (pertaining to definitions). [45]

§228.225. Self-Service Food Market.

(a) Self-Service Food Markets shall comply with the minimum standards of this section.

(b) Self-Service Food Markets shall:

(1) be equipped with 24/7 video surveillance records of consumers viewing,

selecting, handling, and purchasing products that identify these customers. Video surveillance

records must be maintained and available for the regulatory authority for a period of fourteen

(14) calendar days.

[30]

(2) provide information to the regulatory authority as to the responsible party that

will be available for routine inspections.

[30]

(1) meet the labeling requirements as specified in §228.62(a)(3) of this title;

[7]

and

(2) be tamper evident.

[7]

(d) A food specified under §228.75(g)(1) or (2) or (h) of this title shall be discarded if it:

(1) exceeds the temperature or time specified in §228.75(g)(1) and (2) of this title,

except time that the product is frozen;

[6]

157

§228.225 (d)(2) §228.225 (i)

(2) is in a container or package that does not bear an expiration date or day;

[6]

(3) is not appropriately marked with a date or day that exceeds the temperature

and time combination as specified in §228.75(g)(1) and (2) of this title.

[6]

(e) All self-service food market display units offering refrigerated, time/temperature

controlled for safety (TCS) food shall have an automatic shut-off control or a plan approved by

the regulatory authority that prevents the market or market equipment from dispensing food if:

(1) there is a power failure, mechanical failure, or other condition that results in

failure of the equipment to maintain food temperatures as specified under Subchapter D of these

rules;

[27]

and

(2) where a condition specified under paragraph (1) of this subsection occurs,

until the equipment is serviced and restocked with food that has been maintained at temperatures

specified under Subchapter C (Pertaining to Food) of these rules.

[27]

(f) When a condition specified under subsection (e)(1) of this section occurs, the ambient

temperature may not exceed forty-one degrees Fahrenheit (five degrees Celsius) for more than

thirty minutes immediately after the display is filled, serviced, or restocked.

[27]

(g) All self-service food market display units offering time/temperature control for safety

(TCS) food, shall be:

(1) equipped with a self-closing door;

[27]

(2) maintained at forty-one degrees Fahrenheit (five degrees Celsius) if it is an

open display unit.

[27]

(h) Self-Service Food Markets shall have a sign readily visible from the automated

payment kiosk stating:

(1) the name of the business to whom complaints/ comments shall be addressed,

[47]

(2) the address of the business responsible for the market, [47]

and

(3) the responsible business’ telephone number and email or web information,

when applicable. [47]

(i) When a retail food establishment operating as a Self-Service Food Market

incorporates the provision in this section, they will not be required to maintain a person in charge

onsite as specified under §228.34 of this title.

[21]

[22]

158

§228.241 §228.243 (a)

Subchapter I. Compliance.

§228.241. Use for Intended Purpose.

Public health protection.

(1) The regulatory authority shall apply these rules to promote its underlying

purpose, as specified in §228.1 of this title (relating to Purpose), of safeguarding public health

and ensuring that food is safe, unadulterated, and honestly presented when offered to the

consumer.

(2) In enforcing the provisions of these rules, the regulatory authority shall assess

existing facilities or equipment that were in use before the effective date of these rules based on

the following considerations:

(A) whether the facilities or equipment are in good repair and capable of

being maintained in a sanitary condition;

(B) whether food-contact surfaces comply with §228.101 of this title

(relating to Equipment, Utensils, and Linens); and

sufficient to comply with §228.107(a) of this title.

(D) the existence of a documented agreement with the permit holder that

the facilities or equipment will be replaced as specified under §228.248(7) of this title.

§228.242. Additional Requirements. Preventing health hazards, provision for conditions not

addressed.

(1) Option to impose additional requirements. If necessary to protect against

public health hazards or nuisances, the regulatory authority may impose specific requirements in

addition to the requirements contained in these rules that are authorized by law.

(2) Required documentation. The regulatory authority shall document the

conditions that necessitate the imposition of additional requirements and the underlying public

health rationale. The documentation shall be provided to the permit applicant or permit holder

and a copy shall be maintained in the regulatory authority's file for the food establishment.

§228.243. Variances.

(a) Modifications and waivers. The regulatory authority may grant a variance by

modifying or waiving the requirements of these rules if in the opinion of the regulatory authority

a health hazard or nuisance will not result from the variance. If a variance is granted, the

159

§228.243 (a) §228.244 (a)

regulatory authority shall retain the information specified in subsection (b) of this section in its

records for the food establishment.

(b) Documentation of proposed variance and justification. Before a variance from a

requirement of these rules is approved, the information that shall be provided by the person

requesting the variance and retained in the regulatory authority's file on the food establishment

includes:

(1) a statement of the proposed variance of the rule requirement citing relevant

rule section numbers;

[25]

(2) an analysis of the rationale for how the potential public health hazards and

nuisances addressed by the relevant rule sections will be alternatively addressed by the proposal;

[25]

and

(3) a HACCP plan if required as specified in §228.244(c) of this title that includes

the information specified in §228.244(b) of this title, as it is relevant to the variance requested.

[25]

as specified in subsection (a) of this section, or a HACCP plan is otherwise required as specified

in §228.244(c) of this title, the food establishment shall:

(1) comply with the HACCP plans and procedures that are submitted and

approved as specified in §228.244(d) of this title as a basis for the modification or waiver;

[25]

and

(2) maintain and provide to the regulatory authority, upon request, records

specified in §228.244(d)(4) and (5) of this title that demonstrate that the following are routinely

employed:

(A) procedures for monitoring critical control points;

[25]

(B) monitoring of the critical control points;

[25]

and

(D) necessary corrective actions if there is failure at a critical control

point.

[25]

§228.244. Facility and Operating Plans.

(a) When plans are required. A permit applicant or permit holder may be required to

submit to the regulatory authority properly prepared plans and specifications for review and

160

§228.244 (a) §228.244 (c)(1)(A)

approval before:

(1) the construction of a food establishment;

[25]

(2) the conversion of an existing structure for use as a food establishment;

[25]

(3) the remodeling of a food establishment or a change of type of food

establishment or food operation as specified under Subchapter L of the Chapter (pertaining to

License/Permit Application), or under the conditions set by the regulatory authority, if the

regulatory authority determines that plans and specifications are necessary to ensure compliance

with this code.

[25]

(b) Contents of the plans and specifications. The plans and specifications for a food

establishment, including a food establishment specified under §228.244(c) of this title, shall

include, as required by the regulatory authority based on the type of operation, type of food

preparation, and foods prepared, the following information to demonstrate conformance with

code provisions:

(1) intended menu;

(2) anticipated volume of food to be stored, prepared, and sold or served;

(3) proposed layout, mechanical schematics, construction materials, and finish

schedules;

(4) proposed equipment types, manufacturers, model numbers, locations,

dimensions, performance capacities, and installation specifications;

(5) evidence that standard procedures that ensure compliance with the

requirements of this rule are developed or are being developed; and

(6) other information that may be required by the regulatory authority for the

proper review of the proposed construction, conversion or modification, and procedures for

operating a food establishment.

(1) Before engaging in an activity that requires a HACCP plan, a food

establishment shall submit to the regulatory authority for approval a properly prepared HACCP

plan as specified under subsection (d) of this section and the relevant provisions of these rules if:

(A) submission of a HACCP plan is required according to law;

161

§228.244 (c)(1)(B) §228.244 (d)(4)(C)

(B) a variance is required as specified under §§228.71(a)(4)(D) and

228.76, or 228.106(j)(2) of this title; or

processing method requires a variance based on a plan submittal specified under §228.244(b) of

this title, an inspectional finding or a variance request.

(2) A food establishment shall have a properly prepared HACCP plan as specified

under subsection (d) of this section.

(3) Before engaging in reduced oxygen packaging without a variance as specified

under §228.77 of this title, a food establishment shall submit a properly prepared HACCP plan

to the regulatory authority.

(d) Contents of a HACCP plan. For a food establishment that is required under

subsection (a) of this section to have a HACCP plan, the plan and specifications shall indicate:

(1) a categorization of the types of time/temperature control for safety (TCS)

foods that are specified in the menu such as soups and sauces, salads, and bulk, solid foods such

as meat roasts, or of other foods that are specified by the regulatory authority;

[25]

(2) a flow diagram by specific food or category type identifying critical control

points and providing information on the following:

(A) ingredients, materials, and equipment used in the preparation of that

food;

[25]

and

(B) formulations or recipes that delineate methods and procedural control

measures that address the food safety concerns involved;

[25]

(3) food employee and supervisory training plan that addresses the food safety

issues of concern;

[25]

(4) a statement of standard operating procedures for the plan under consideration

including clearly identifying:

(A) each critical control point;

[25]

(B) the critical limits for each critical control point,

[25]

control point by the food employee designated by the person in charge;

[25]

162

§228.244 (d)(4)(D) §228.248 (2)

(D) the method and frequency for the person in charge to routinely verify

that the food employee is following standard operating procedures and monitoring critical

control points;

[25]

(E) action to be taken by the person in charge if the critical limits for each

critical control point are not met;

[25]

and

(F) records to be maintained by the person in charge to demonstrate that

the HACCP plan is properly operated and managed;

[25]

and

(5) Additional scientific data or other information, as required by the regulatory

authority, supporting the determination that food safety is not compromised by the proposal.

[25]

§228.245. Confidentiality, Trade Secrets.

The regulatory authority shall treat as confidential in accordance with the requirements of

the Public Information Act, Texas Government Code, Chapter 552, information that meets the

criteria specified in law for a trade secret and is contained on inspection report forms and in the

plans and specifications submitted as specified in §228.244(b) and (d) of this title.

§228.246. Construction Inspection and Approval, Preoperational Inspections.

The regulatory authority may conduct one or more preoperational inspections to verify

that the food establishment is constructed and equipped in accordance with the approved plans

and approved modifications of those plans, has established standard operating procedures as

specified under §228.244(b)(5) of this title, and is in compliance with this chapter.

§228.247. Permit Requirement, Prerequisite for Operation.

A person may not operate a food establishment without a valid permit or license to

operate issued by the regulatory authority.

[30]

§228.248. Conditions of Retention, Responsibilities of the Permit Holder.

Upon acceptance of the permit issued by the regulatory authority, the permit holder in

order to retain the permit shall:

(1) post the permit in a location in the food establishment that is conspicuous to

consumers; [47]

(2) comply with the provisions of these rules including the conditions of a granted

variance as specified under §228.243(c) and §228.244(b) of this title;

163

§228.248 (3) §228.249

(3) if a food establishment is required under §228.244(c) of this title to operate

under a HACCP plan, comply with the plan as specified under §228.243(c) of this title;

(4) immediately contact the regulatory authority to report an illness of a food

employee as specified under §228.35(2) of this title (relating to Management and Personnel);

(5) immediately discontinue operations and notify the regulatory authority if an

imminent health hazard may exist as specified under §228.252(a) of this title;

(6) allow representatives of the regulatory authority access to the food

establishment as specified under §228.250(b) of this title;

(7) replace existing facilities and equipment specified in §228.241 of this title

with facilities and equipment that comply with these rules if:

(A) the regulatory authority directs the replacement because the facilities

and equipment constitute a public health hazard or nuisance or no longer comply with the criteria

upon which the facilities and equipment were accepted;

(B) the regulatory authority directs the replacement of the facilities and

equipment because of a change of ownership; or

operation;

(8) comply with directives of the regulatory authority including time frames for

corrective actions specified in inspection reports, notices, orders, warnings, and other directives

issued by the regulatory authority in regard to the permit holder's food establishment or in

response to community emergencies;

(9) accept notices issued and served by the regulatory authority according to law;

and

(10) be subject to the administrative, civil, injunctive, and criminal remedies

authorized in law for failure to comply with these rules or a directive of the regulatory authority,

including time frames for corrective actions specified in inspection reports, notices, orders,

warnings, and other directives.

(11) Notify customers that a copy of the most recent establishment inspection

report is available upon request by posting a sign or placard in a location in the food

establishment that is conspicuous to customers or by another method acceptable to the regulatory

authority. [47]

§228.249. Inspection Frequency, Performance-based and Risk Based.

164

§228.249 (a) §228.250 (a)

(a) The regulatory authority shall inspect each food establishment at least once every six

months.

(b) If the regulatory authority cannot meet this inspection frequency, frequency shall be

prioritized and uniformly applied throughout the jurisdiction based upon assessment of a food

establishment’s history of compliance with these rules and the potential for causing foodborne

illness by evaluating:

(1) past performance, for nonconformance with code or HACCP plan

requirements that are priority items or priority foundation items;

(2) past performance, for numerous or repeat violations of code or HACCP plan

requirements that are core items;

(3) past performance, for complaints investigated and found to be valid;

(4) the hazards associated with the particular foods that are prepared, stored, or

served;

(5) the type of operation including the methods and extent of food storage,

preparation, and service;

(6) the number of people served; and

(7) whether the population served is a highly susceptible population.

(8) any other risk factors deemed relevant to the operation by the regulatory

authority.

temporary food establishment that prepares, sells, or serves unpackaged time/temperature control

for safety (TCS) food and that:

(1) Has improvised rather than permanent facilities or equipment for

accomplishment functions such as handwashing, food preparation and protection, Food

temperature control, warewashing, providing drinking water, waste retention and disposal,, and

insect and rodent control; or

(2) Has inexperienced food employees.

§228.250. Competency of Inspectors and Access.

(a) Competency of inspectors. An individual conducting inspections of retail food

establishments should be a Registered Professional Sanitarian in Texas or a Sanitarian-in-

165

§228.250 (a) §228.250 (d)

Training in Texas, as defined in §140.102 of this title (relating to Definitions), or should meet the

FDA Voluntary National Retail Food Regulatory Program Standards basic curriculum and field

training elements in order to:

(1) assure application of basic scientific principles, including HACCP principles

of food safety, during inspections;

(2) properly conduct foodborne illness investigations;

(3) assure uniformity in the interpretations of these rules; and

(4) assure fair and uniform enforcement of these rules.

(b) Access allowed at reasonable times after due notice. After the regulatory authority

presents official credentials and provides notice of the purpose of, and an intent to conduct, an

inspection, the person in charge shall allow the regulatory authority to determine if the food

establishment is in compliance with these rules by allowing access to the establishment, allowing

inspection, and providing information and records specified in these rules and to which the

regulatory authority is entitled according to law, during the food establishment's hours of

operation and other reasonable times.

access to the regulatory authority, the regulatory authority shall:

(1) inform the person that:

(A) the food establishment is required to allow access to the regulatory

authority as specified under this subsection;

(B) access is a condition of the acceptance and retention of a food

establishment permit to operate as specified under §228.248(6) of this title; and

allowing access, hereinafter referred to as an inspection warrant, may be obtained according to

law; and

(2) make a final request for access.

(d) Refusal, reporting. If after the regulatory authority presents credentials and provides

notice as specified under subsection (b) of this section, explains the authority upon which access

is requested, and makes a final request for access as specified in subsection (c) of this section,

the person in charge continues to refuse access, the regulatory authority shall provide details of

the denial of access on an inspection report form.

166

§228.250 (e) §228.251 (b)

(e) Inspection warrant to gain access. If denied access to a food establishment for an

authorized purpose and after complying with subsection (c) of this section, the regulatory

authority may issue, or apply for the issuance of, an inspection warrant to gain access as

provided in law.

§228.251. Report of Findings.

(a) Documenting information and observations. The regulatory authority shall document

on an inspection report form:

(1) administrative information about the food establishment’s legal identity, street

and mailing addresses, inspection date, and other information such as type of water supply and

sewage disposal, status of the permit, and personnel certificates that may be required; and

(2) specific factual observations of violative conditions or other deviations from

these rules that require correction by the permit holder including:

(A) failure of the person in charge to demonstrate knowledge of foodborne

illness prevention, application of HACCP principles, and the requirements of these rules

specified under §228.32 of this title;

(B) failure of food employees, conditional employees, and the person in

charge to report a disease or medical condition as specified under §228.35(b) and (d) of this title;

items of these rules.

(D) failure of the appropriate food employees to demonstrate their

knowledge of, and ability to perform in accordance with, the procedural, monitoring,

verification, and corrective action practices required by the regulatory authority as specified

under §228.243(c) of this title;

(E) failure of the person in charge to provide records required by the

regulatory authority for determining conformance with a HACCP plan as specified under

§228.244(d)(4)(F) of this title; and

(F) nonconformance with critical limits of a HACCP plan; and

(3) a summary of the inspectional findings that totals weighted demerit values for

the inspection items.

(b) Specifying time frame for corrections. The regulatory authority shall specify on the

inspection report form the time frame for correction of the violations as specified under

§228.252, §228.253(a) and 228.254(a) of this title.

167

§228.251 (c) §228.251 (f)

inspection and according to law, the regulatory authority shall provide a copy of the completed

inspection report and the notice to correct violations to the permit holder or to the person in

charge, and request a signed acknowledgment of receipt.

(d) Refusal to sign acknowledgment. The regulatory authority shall:

(1) inform a person who declines to sign an acknowledgment of receipt of

inspectional findings as specified in subsection (c) of this section that:

(A) an acknowledgment of receipt is not an agreement with findings;

(B) refusal to sign an acknowledgment of receipt will not affect the permit

holder's obligation to correct the violations noted in the inspection report within the time frames

specified; and

inspection report and conveyed to the regulatory authority's historical record for the food

establishment; and

(2) make a final request that the person in charge sign an acknowledgment receipt

of inspectional findings.

(e) Public information. Except as specified in §228.245 of this title, the regulatory

authority shall treat the inspection report as a public document and shall make it available for

disclosure to a person who requests it as provided in law.

(f) Inspection reports. For the purposes of Health and Safety Code, Chapter 437, the

department adopts the Retail Food Establishment Inspection Report form as specified in the

following figure:

Figure: 25 TAC, §228.251(f)

Retail Food Establishment Inspection Report

168

Date:

Time in:

Time out:

License/Permit #

Est. Type

Risk Category

Page __ of ___

Purpose of Inspection: 1-Compliance 2-Routine 3-Field Investigation 4-Visit 5-Other

TOTAL/SCORE

Establishment Name:

Contact/Owner Name:

 Number of Repeat Violations: ____

 Number of Violations COS: _____

Physical Address:

City/County:

Zip Code:

Phone:

Follow-up: Yes

No (circle one)

Compliance Status: Out = not in compliance IN = in compliance NO = not observed NA = not applicable COS = corrected on site R = repeat violation

Mark the appropriate points in the OUT box for each numbered item Mark ‘’ a checkmark in appropriate box for IN, NO, NA, COS Mark an asterisk ‘  ’ in appropriate box for R

Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days

Compliance Status

Time and Temperature for Food Safety

(F = degrees Fahrenheit)

Employee Health

1. Proper cooling time and temperature

12. Management, food employees and conditional employees;

knowledge, responsibilities, and reporting

2. Proper Cold Holding temperature(41°F/ 45°F)

13. Proper use of restriction and exclusion; No discharge from

eyes, nose, and mouth

3. Proper Hot Holding temperature(135°F)

Preventing Contamination by Hands

4. Proper cooking time and temperature

14. Hands cleaned and properly washed/ Gloves used properly

5. Proper reheating procedure for hot holding (165°F in 2

Hours)

15. No bare hand contact with ready to eat foods or approved

alternate method properly followed (APPROVED Y___N___)

6. Time as a Public Health Control; procedures & records

Highly Susceptible Populations

Approved Source

16. Pasteurized foods used; prohibited food not offered

Pasteurized eggs used when required

7. Food and ice obtained from approved source; Food in

good condition, safe, and unadulterated; parasite

destruction

Chemicals

8. Food Received at proper temperature

17. Food additives; approved and properly stored; Washing Fruits

& Vegetables

Protection from Contamination

18. Toxic substances properly identified, stored and used

9. Food Separated & protected, prevented during food

preparation, storage, display, and tasting

Water/ Plumbing

10. Food contact surfaces and Returnables ; Cleaned and

Sanitized at _______ ppm/temperature

19. Water from approved source; Plumbing installed; proper

backflow device

11. Proper disposition of returned, previously served or

reconditioned

20. Approved Sewage/Wastewater Disposal System, proper

disposal

Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days

Demonstration of Knowledge/ Personnel

Food Temperature Control/ Identification

21. Person in charge present, demonstration of knowledge,

and perform duties/ Certified Food Manager (CFM)

27. Proper cooling method used; Equipment Adequate to

Maintain Product Temperature

22. Food Handler/ no unauthorized persons/ personnel

28. Proper Date Marking and disposition

Safe Water, Recordkeeping and Food Package

Labeling

29. Thermometers provided, accurate, and calibrated; Chemical/

Thermal test strips

23. Hot and Cold Water available; adequate pressure, safe

Permit Requirement, Prerequisite for Operation

24. Required records available (shellstock tags; parasite

destruction); Packaged Food labeled

30. Food Establishment Permit (Current & Valid)

Conformance with Approved Procedures

Utensils, Equipment, and Vending

25. Compliance with Variance, Specialized Process, and

HACCP plan; Variance obtained for specialized

processing methods; manufacturer instructions

31. Adequate handwashing facilities: Accessible and properly

supplied, used

Consumer Advisory

32. Food and Non-food Contact surfaces cleanable, properly

designed, constructed, and used

26. Posting of Consumer Advisories; raw or under cooked

foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label

33. Warewashing Facilities; installed, maintained, used/

Service sink or curb cleaning facility provided

Core Items (1 Point) Violations Require Corrective Action Not to Exceed 90 Days or Next Inspection , Whichever Comes First

Prevention of Food Contamination

Food Identification

34. No Evidence of Insect contamination, rodent/other

animals

41.Original container labeling (Bulk Food)

35. Personal Cleanliness/eating, drinking or tobacco use

Physical Facilities

36. Wiping Cloths; properly used and stored

42. Non-Food Contact surfaces clean

37. Environmental contamination

43. Adequate ventilation and lighting; designated areas used

38. Approved thawing method

44. Garbage and Refuse properly disposed; facilities maintained

Proper Use of Utensils

45. Physical facilities installed, maintained, and clean

39. Utensils, equipment, & linens; properly used, stored,

dried, & handled/ In use utensils; properly used

46. Toilet Facilities; properly constructed, supplied, and clean

40. Single-service & single-use articles; properly stored

and used

47. Other Violations

Received by:

(signature)

Print:

Title: Person In Charge/ Owner

Inspected by:

(signature)

Print:

Business Email:

169

Corrective Actions to Ensure Safe Food Page __ of __

Item No.

1 Cooling

 TCS* food cooled from 135° F to 70° F more than 2 hours OR 135° F to 41° F (45° F) more than 6 hours; OR prepared

food cooled to 41° F (45° F) more than 4 hours:

Action: Voluntary destruction, rapid reheating of cooked foods if less than 4 hours

2 Cold Hold

 TCS food held above 41° F (45° F) more than 4 hours:

Action: Voluntary destruction

 TCS food held above 41° F (45° F) less than 4 hours:

Action: Rapid cool (e.g. ice bath)

3 Hot Hold

 TCS food held below 135° F more than 4 hours:

Action: Voluntary destruction

 TCS food held below 135° F less than 4 hours:

Action: Rapid reheat to 165° F or more

4 Cooking

 TCS food undercooked:

Action: Re-cook to proper temperature

5 Rapid Reheating

 TCS food improperly reheated:

Action: Reheat rapidly to 165° F

7 Approved Source/Sound Condition

 Foods from unapproved sources/unsound condition:

Action: Voluntary destruction

9 Cross-Contamination of Raw/Cooked Foods

 Ready-To-Eat food contaminated by raw TCS food:

Action: Voluntary destruction of ready-to-eat foods

14 Handwashing

 Food employees observed not washing hands:

Action: Instruct employees to wash hands as specified in the Rules.

15 Proper Handling of Ready-to-Eat Foods

 Employee did not properly wash and sanitize hands before touching ready-to-eat food with bare hands:

Action: Voluntary destruction

19, 23 Water Supply

 Facility does not have water for washing hands, preparing food, or cleaning equipment/utensils:

Action: Voluntary suspension of food preparation

* Time/temperature Control for Safety (TCS) Food

170

Establishment Name:

Physical Address:

City/State:

License/Permit #

Page __ of

TEMPERATURE OBSERVATIONS

Item/Location

Temp

Item/Location

Temp

Item/Location

Temp

OBSERVATIONS AND CORRECTIVE ACTIONS

Item

Number

AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE

CONDITIONS OBSERVED AND NOTED BELOW:

Received by:

(signature)

Print:

Title: Person In Charge/ Owner

Inspected by:

(signature)

Print:

Samples: Y N # collected ___

171

§228.252 §228.253 (b)(1)

§228.252. Imminent Health Hazard.

(a) Ceasing operations and reporting.

(1) Except as specified in paragraph (2) of this subsection, a food establishment

shall immediately discontinue operations and notify the regulatory authority if an imminent

health hazard may exist because of an emergency such as a fire, flood, extended interruption of

electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an

apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other

circumstance that may endanger public health.

[12]

(2) A permit holder need not discontinue operations in an area of an establishment

that is unaffected by the imminent health hazard.

(b) Resumption of operations. If operations are discontinued as specified under

paragraph (1) of this subsection or otherwise according to law, the permit holder shall obtain

approval from the regulatory authority before resuming operations.

§228.253. Priority Item/Priority Foundation Item, Time Frame for Correction.

(a) Timely correction.

(1) Except as specified in paragraph (2) of this subsection, the food establishment

shall at the time of inspection implement immediate corrective actions of a priority item/priority

foundation item of these rules and implement corrective actions for a HACCP plan provision that

is not in compliance with its critical limit.

[30]

(2) Considering the nature of the potential hazard involved and the complexity of

the corrective action needed, the regulatory authority may agree to or specify a longer time

frame, not to exceed;

(A) 3 calendar days after the inspection, for the permit holder to correct

violations of a priority item; or

(B) 10 calendar days after the inspection, for the food establishment to

correct priority foundation items or HACCP plan deviations.

(b) Verification and documentation of correction.

(1) After observing at the time of inspection a correction of a priority item or

priority foundation item or a HACCP plan deviation, the regulatory authority shall enter the

violation and information about the corrective action on the inspection report.

172

§228.253 (b)(2) §228.256 (a)

(2) As specified under subsection (a)(2) of this section, after receiving notification

that the food establishment has corrected a priority item or priority foundation item or HACCP

plan deviation, or at the end of the specified period of time, the regulatory authority shall verify

correction of the violation, document the information on an inspection report, and enter the

report in the regulatory authority’s records.

(3) When the total cumulative demerit value of an establishment exceeds 30

demerits, the establishment shall initiate immediate corrective action on all identified priority

items or priority foundation items and shall initiate corrective action on all other violations

within 48 hours. One or more reinspections shall be conducted at reasonable time intervals to

assure correction.

(4) In the case of temporary food establishments, all priority items or priority

foundation items must be corrected immediately and other violations must be corrected within 24

hours or sooner if required by the regulatory authority. If violations are not corrected, the

establishment shall immediately cease food operations until authorized to resume by the

regulatory authority.

§228.254. Core Item Violations, Time Frame for Correction.

(a) Time frame. Except as specified in subsection (b) of this section, the food

establishment shall correct core items by a date and time agreed to or specified by the regulatory

authority but no later than 90 calendar days after the inspection.

(b) Extension of compliance schedule. The regulatory authority may approve a

compliance schedule that extends beyond the time limits specified under subsection (a) of this

section if a written schedule of compliance is submitted by the food establishment and no health

hazard exists or will result from allowing an extended schedule for compliance.

§228.255. Examination and Detention of Food.

The regulatory authority may examine and collect samples of food as often as necessary

for the enforcement of these rules. A receipt for samples shall be issued by the regulatory

authority. The department shall, upon written notice to the owner or person in charge specifying

the reason therefore, place under detention any food which it has probable cause to believe is

adulterated or misbranded in accordance with the provisions of the Texas Food, Drug, and

Cosmetic Act, Health and Safety Code, Chapter 431.

§228.256. Investigation and Control.

(a) Obtaining information: personal history of illness, medical examination, and specimen

analysis. The regulatory authority shall act when it has reasonable cause to believe that a food

employee or conditional employee has possibly transmitted disease; may be infected with a

disease in a communicable form that is transmissible through food; may be a carrier of infectious

173

§228.256 (a) §228.256 (d)

agents that cause a disease that is transmissible through food; or is affected with a boil, an

infected wound, or acute respiratory infection, by:

(1) securing a confidential medical history of the employee or conditional

employee suspected of transmitting disease or making other investigations as deemed

appropriate; and

(2) requiring appropriate medical examinations, including collection of specimens

for laboratory analysis, of a suspected employee, other employees or conditional employee.

(b) Restriction or exclusion of food employee, or summary suspension of permit. Based

on the findings of an investigation related to a food employee or conditional employee who is

suspected of being infected or diseased, the regulatory authority may issue an order to the

suspected food employee or permit holder instituting one or more of the following control

measures:

(1) restricting the food employee or conditional employee;

(2) excluding the food employee or conditional employee; or

(3) closing the food establishment by summarily suspending a permit to operate in

accordance with law.

in order. Based on the findings of the investigation as specified in subsection (a) of this section

and to control disease transmission, the regulatory authority may issue an order of restriction or

exclusion to a suspected food employee or the permit holder without prior warning, notice of a

hearing, or a hearing if the order:

(1) states the reasons for the restriction or exclusion that is ordered;

(2) states the evidence that the food employee or permit holder shall provide in

order to demonstrate that the reasons for the restriction or exclusion are eliminated;

(3) states that the suspected food employee or the permit holder may request an

appeal hearing by submitting a timely request as provided in law; and

(4) provides the name and address of the regulatory authority representative to

whom a request for an appeal hearing may be made.

(d) Removal of restriction or exclusion. The regulatory authority shall release a food

employee or conditional employee from restriction or exclusion according to Health and Safety

Code, §438.033, and the following conditions:

174

§228.256 (d)(1) §228.257 (c)

(1) a food employee who was infected with Salmonella typhi if the food

employee's stools are negative for S. typhi based on testing of at least three consecutive stool

specimen cultures that are taken:

(A) not earlier than one month after onset;

(B) at least 48 hours after discontinuance of antibiotics; and

(2) if one of the cultures taken as specified in paragraph (1) of this subsection is

positive, repeat cultures are taken at intervals of one month until at least three consecutive

negative stool specimen cultures are obtained;

(3) a food employee who was infected with Shigella spp. or Shiga toxin-

producing Escherichia coli if the employee's stools are negative for Shigella spp. or Shiga toxin-

producing Escherichia coli based on testing of two consecutive stool specimen cultures that are

taken:

(A) not earlier than 48 hours after discontinuance of antibiotics; and

(B) at least 24 hours apart; and

(4) a food employee who was infected with hepatitis A virus if:

(A) symptoms cease; or

(B) at least two blood tests show falling liver enzymes.

§228.257. Reporting of Communicable Diseases.

(a) Who shall report. Certain persons, as required in 25 TAC §97.2 (relating to Who

Shall Report), shall report certain confirmed and suspected foodborne diseases.

(b) What to report. Confirmed and suspected cases of the following diseases, including,

but not limited to the following, are reportable: botulism; campylobacteriosis; cryptosporidiosis;

Escherichia coli 0157:H7; hepatitis A, acute viral; listeriosis; salmonellosis; shigellosis;

trichinosis; and Vibrio infection.

with 25 TAC §97.4 (relating to When To Report a Condition or Isolate; Where to Submit an

Isolate; Where to Report a Condition or Isolate).

175

§228.257 (d) §228.272 (a)(3)

(d) Where to report. Persons required to report communicable diseases shall report to the

local health authority, or in the case where there is no local health authority, the report shall be

made to the department’s Regional Director as required in 25 TAC §97.5 (relating to Where To

Report a Condition or Isolate; Where To Submit an Isolate).

(e) Reporting and other duties of local health authorities and regional directors. Local

health authorities and regional directors shall report communicable diseases to the department as

provided for in 25 TAC §97.6 (relating to Reporting and Other Duties of Local Health

Authorities and Regional Directors).

Subchapter J. Private Water Systems.

§228.271. Water Supply and Pressure.

Food Service Establishments having water supplies that do not meet the definition of a

public water system as defined by Title 30 of the Texas Administrative Code Chapter (30 TAC)

§290.38(69) or that are not regulated by the Texas Commission on Environmental Quality

(TCEQ) shall comply with the requirements of this subchapter.

(1) Water supply. An adequate supply of water shall be available at all times in each

food service facility, with a minimum of 24 Gallons/Person/Day (GPD) provided.

[23]

(2) Water pressure. The system shall be designed to maintain a minimum pressure of 35

pounds per square inch (psi) and shall be designed to provide the maximum daily demand for the

various types of facilities listed in 30 TAC §290.45(d)(1)(A). When the system is intended to

provide firefighting capability, it shall also be designed to maintain a minimum pressure of 20

psi under combined fire and drinking water flow conditions. Minimum distribution pressure

shall not be less than 20 psi at any time.

[23]

§228.272. Water Quality.

(a) Bacteriological properties. Each food establishment that uses a private water system

shall have its water sampled and tested for total coliform, fecal coliform, E. coli, or other fecal

indicator organisms as specified in this subsection.

[19]

(1) A food establishment shall have its water sampled and tested and must obtain

negative test results one month before commencing operation.

[19]

(2) A food establishment shall have its water sampled and tested every six months

and must obtain negative test results.

[19]

(3) If a test result is positive, the food establishment shall remediate the water

system and have its water sampled and tested every month until test results are negative for 12

176

§228.272 (a)(3) §228.272 (b)(5)

consecutive months. After achieving negative test results for 12 consecutive months, the facility

shall resume water testing every six months as specified in paragraph (2) of this subsection.

[19]

(4) Testing for microbial contaminants shall be performed at an accredited

laboratory certified in accordance with 30 TAC Chapter 25 Environmental Testing Laboratory

Accreditation And Certification. [47]

(5) If a routine distribution coliform sample is positive for E. coli, then the facility

shall post a written boil water notification. The notification shall state, "To ensure destruction of

all harmful bacteria and other microbes, water for drinking, cooking, and ice making must be

boiled and cooled before consumption or use in preparing food or cleaning food contact surfaces

and equipment. The water shall be brought to a vigorous rolling boil and then boiled for least two

minutes. Instead of boiling water, the food establishment may use purchased bottled water,

water obtained from some other suitable source, or ice obtained from an approved source."

[19]

(6) The boil water notification shall remain in effect until a repeat distribution

coliform sample is coliform-negative.

[19]

(7) Records of all bacteriological tests and of any boil water notification shall be

kept on site. [47]

(b) Chemical properties.

(1) Food service facilities shall submit a water sample obtained from the entry

point to the distribution system to a laboratory for chemical analysis at least once every three

years.

[19]

(2) The chemical analysis shall be for primary and secondary constituent levels.

[19]

(3) Maximum primary constituent levels are as described in the following table.

[19]

Figure: 25 TAC §228.272(b)(3)

(4) Maximum secondary constituent levels are as described in the following table.

[19]

Figure: 25 TAC §228.272(b)(4)

(5) Records of all chemical testing shall be kept on site.

[19]

177

§228.272 (c)(1) §228.272 (c)(1)

levels (MRDLs).

[19]

(1) The minimum residual disinfectant concentration in the water entering the

distribution system and the water within the distribution system shall be 0.2 milligrams per liter

(mg/L) free chlorine.

[19]

(2) The MRDL of free chlorine in the water within the distribution system shall be

4.0 mg/L based on a running annual average.

[19]

Figure: 25 TAC §228.272(b)(3)

CONSTITUENT

LEVEL

(mg/l except where otherwise stated)

Antimony

0.006

Arsenic

0.010

Asbestos

7 million fibers/liter (longer than 10 µm)

Barium

Beryllium

0.004

Cadmium

0.005

Chromium

0.1

Cyanide

0.2 (as free Cyanide)

Fluoride

4.0

Mercury

0.002

Nitrate

10 (as Nitrogen)

Nitrite

1 (as Nitrogen)

Nitrate and Nitrite (Total)

10 (as Nitrogen)

Selenium

0.05

Thallium

0.002

178

§228.273 §228.274 (b)

Figure: 25 TAC §228.272(b)(4)

CONSTITUENT

LEVEL

(mg/l except where otherwise stated)

Aluminum

0.05 to 0.2

Chloride

300

Color

15 color units

Copper

1.0

Corrosivity

Non-corrosive

Fluoride

2.0

Foaming agents

0.5

Hydrogen sulfide

0.05

Iron

0.3

Manganese

0.05

Odor

3 Threshold Odor Number

>7.0

Silver

0.1

Sulfate

300

Total Dissolved Solids

1,000

Zinc

5.0

§228.273. Backflow Prevention. The plumbing system shall preclude backflow of a solid,

liquid, or gas contaminant into the water supply system at each point of use, including on a hose

bib, by:

(a) providing an air gap between the water supply inlet and the flood level rim of a

plumbing fixture, equipment, or nonfood equipment that is at least twice the diameter of the

water supply inlet and not less than 25 mm (1 inch);

[19]

(b) installing an approved backflow prevention device that meets the American Society of

Sanitary Engineering (ASSE) standards for construction, installation, maintenance, inspection,

and testing for that specific application and type of device.

[19]

§228.274. Disinfection of New or Repaired Water System Facilities.

(a) When repairs are made to existing mains or when new main extensions are installed,

they shall be disinfected using such amounts of chlorine compounds as to fill the repaired or new

mains and appurtenances with water containing 50 mg/L chlorine.

[19]

(b) After the water containing this amount of chlorine, which is greater than that normally

present in drinking water, has been in contact with the pipe and appurtenances for at least 24

179

§228.274 (b) §228.278

hours, the main shall be flushed until the free chlorine or chloramine in the water within the new

or repaired distribution system is less than 4.0 mg/L.

[19]

Accredited laboratory for bacteriological examination so as to be assured that the disinfection

procedure was effective.

[19]

(d) A supply of sodium hypochlorite or calcium hypochlorite disinfectant shall be kept on

hand for use when making repairs and repairing line breaks. [47]

§228.275. Flushing of Water System Mains. All dead-end mains should be flushed at monthly

intervals or more frequently to maintain water quality.

[19]

§228.276. Collection System Location.

(a) No sanitary sewers or septic tanks shall be allowed within a distance of 150 feet of

any well used for drinking water. No cesspool or septic tank open-jointed drain field shall be

allowed within a distance of 150 feet of any well used for drinking water.

[20]

(b) Storm sewers located within specified distances for sanitary sewers shall be

constructed so as to prevent leakage from them.

[20]

feet.

[20]

§228.277. Well Logs.

Copies of well material setting data, geological log, sealing information (pressure

cementing and surface protection), disinfection information, bacteriological sample results, and a

chemical analysis report of a representative sample of water from the well shall be kept on file. A

State of Texas Well Report must be filed with the Texas Department of Licensing and

Regulation (TDLR) in accordance with Texas Occupational Code, Title 12. Practices and Trades

Related to Water, Health, and Safety, Chapter 1901.251. [47]

§228.278. Interconnection.

No physical connection between the distribution system of a food service facility water

supply and that of any other water supply shall be permitted. Unless that water supply meets all

applicable requirements of 30 TAC 290.

[19]

Annex -1

ANNEX

NUMERICALLY SEQUENTIAL INDEX BY PARAGRAPH

Subchapter A. General Provisions .................................................................................................................................. 1

§228.1. Purpose ................................................................................................................................................. 1

§228.2. Definitions ............................................................................................................................................ 1

Subchapter B. Management and Personnel .................................................................................................................... 20

§228.31. Responsibility .................................................................................................................................... 20

(a) Present .................................................................................................................................. 20

(b) Person In Charge................................................................................................................... 20

§228.32. Knowledge ........................................................................................................................................ 20

(1) Complying with Rules ................................................................................................... 20

(2) Being a certified food protection manager..................................................................... 20

(3) Responding correctly to inspector’s questions .............................................................. 20

§228.33. Certified Food Protection Manager and Food Handler Requirements .............................................. 22

(a) Certified food protection manager course and pass exam .................................................... 22

(b) Certified food protection manager certificate posted ............................................................ 22

(c) Exception to certified food protection manager .................................................................... 22

(d) Accredited food handler course requirement ........................................................................ 22

(e) Food handler requirement effective September 1, 2016 and certificate ................................ 22

(f) Exception to food handler requirement ................................................................................. 23

§228.34. Duties ................................................................................................................................................ 23

(1) Food establishment operations not conducted in a private home .................................. 23

(2) Persons unnecessary to the operation not allowed ......................................................... 23

(3) Employees and other persons comply with these rules.................................................. 23

(4) Employees are effectively cleaning their hands ............................................................. 23

(5) Employees are visibly observing foods as they are received ......................................... 23

(6) Employees are verifying food deliveries ....................................................................... 23

(7) Employees are properly cooking time/temperature control for

safety food ..................................................................................................................... 23

(8) Employees are using proper methods to rapidly cool

time/temperature control for safety food, foods ............................................................ 24

(9) Consumers who order raw or partially cooked foods of animal

origin are informed ........................................................................................................ 24

(10) Employees are properly sanitizing cleaned multiuse equipment ................................... 24

(11) Consumer advisory for self-service ............................................................................... 24

(12) Employees are preventing cross-contamination from hands ......................................... 24

(13) Employees are properly trained in food safety .............................................................. 24

(14) Employees are properly trained on their reporting responsibilities

for the big 6 ................................................................................................................... 24

(15) Written procedures and plans, maintained and implemented ........................................ 24

§228.35. Responsibilities and Reporting Symptoms and Diagnosis ................................................................ 24

(a) Responsibility of person in charge to require reporting by food

employees and applicants ..................................................................................................... 24

(1) Specific symptoms ......................................................................................................... 24

(2) Diagnosis with an illness ............................................................................................... 25

(3) Previous illness ............................................................................................................. 25

(4) Exposure to or is the suspect source of a confirmed disease

outbreak ......................................................................................................................... 25

(5) Exposure by work or by living quarters ......................................................................... 26

(b) Notification by person in charge to regulatory authority when an

employee has certain medical conditions.............................................................................. 26

Annex -2

(1) Employee has Jaundice .................................................................................................. 26

(2) Employee has diagnosis of an illness ............................................................................ 26

report ..................................................................................................................................... 26

(1) Conditional employee exhibits or reports a symptom, or a

diagnosed illness, prohibition ........................................................................................ 26

(2) Conditional employee who works with a highly susceptible

population, history of exposure ..................................................................................... 26

(d) Person in charge responsible for reporting, exclusion and restriction .................................. 27

(1) Exclusion of employee .................................................................................................. 27

(2) Restriction of employee ................................................................................................. 27

(e) Responsibility of a food employee or applicant to report to the person

in charge ............................................................................................................................... 27

(f) Food employee shall comply ................................................................................................ 27

(1) Compliance with exclusion............................................................................................ 27

(2) Compliance with restriction ........................................................................................... 27

§228.36. Conditions of Exclusions and Restrictions ........................................................................................ 27

(1) Exclusions with symptoms ............................................................................................ 27

(2) Exclusions for jaundice or diagnosis of hepatitis A ....................................................... 27

(3) Salmonella typhi ............................................................................................................ 28

(4) Norovirus ...................................................................................................................... 28

(5) Shigella spp. .................................................................................................................. 28

(6) Shiga toxin-producing E. coli ........................................................................................ 28

(7) Non-typhoidal salmonella ............................................................................................. 28

(8) Sore throat with fever .................................................................................................... 28

(9) Skin lesions with pus ..................................................................................................... 29

(10) Exposure to foodborne pathogen ................................................................................... 29

§228.37. Managing Exclusions and Restrictions .............................................................................................. 29

(1) Adherence to conditions of exclusion or restriction ...................................................... 29

(A) Reinstating excluded or restricted employee ................................................... 29

(B) Norovirus - restriction, retain exclusion of employee ..................................... 29

(D) Shiga toxin-producing Escherichia coli - restriction,

retain exclusion of employee ........................................................................... 30

(E) Non-typhoidal Salmonella - restriction, retain exclusion

of employee ..................................................................................................... 30

(2) Reinstating employee after exclusion/restriction – Hepatitis A ..................................... 30

(3) Reinstating employee after exclusion/restriction – Salmonella typhi ............................ 31

(4) Reinstating employee after exclusion/restriction – Norovirus ....................................... 31

(5) Reinstating employee after exclusion/restriction – Shigella spp. .................................. 31

(6) Reinstating employee after exclusion/restriction – Shiga toxin-

producing Escherichia coli ............................................................................................ 32

(7) Reinstating employee after exclusion/restriction – Non-typhoidal

salmonella...................................................................................................................... 32

(8) Reinstating employee after exclusion/restriction – Streptococcus

pyogenes ........................................................................................................................ 33

(9) Reinstating employee after exclusion/restriction – infected wound,

boil, cut .......................................................................................................................... 33

(10) Reinstating employee after exclusion/restriction – time frame

requirements .................................................................................................................. 33

§228.38. Hands and Arms ................................................................................................................................ 35

(a) Food employees shall keep their hands and exposed portions of their

arms clean ............................................................................................................................. 35

(b) Cleaning procedure for handwashing ................................................................................... 35

(1) Food employees shall clean their hands and exposed portions of

their arms for at least 20 seconds ................................................................................... 35

Annex -3

(2) Handwash procedure ..................................................................................................... 35

(3) Food employees shall pay particular attention to avoid

re-contamination touching surfaces ............................................................................... 35

(4) An automatic handwashing facility may be used .......................................................... 36

(c) Special handwash procedures ............................................................................................... 36

(d) When to wash ....................................................................................................................... 36

(1) After touching bare human body parts other than hands ............................................... 36

(2) After using the toilet room ............................................................................................. 36

(3) After caring for or handling service animals or aquatic animals ................................... 36

(4) After coughing, sneezing, using a handkerchief or disposable

tissue, using tobacco, eating or drinking ........................................................................ 36

(5) After handling soiled equipment or utensils .................................................................. 36

(6) As often as necessary to remove soil and contamination ............................................... 36

(7) When switching between working with raw food and working with

ready-to-eat food............................................................................................................ 36

(8) Before donning gloves for working with food ............................................................... 36

(9) After engaging in other activities that contaminate the hands ....................................... 36

(e) Where to wash ...................................................................................................................... 36

(f) Hand antiseptics .................................................................................................................... 37

(1) Hand antiseptic used as a topical application, hand dip or soap .................................... 37

(2) If hand antiseptic or solution used as hand dip does not meet the

criteria ............................................................................................................................ 37

(3) Chemical hand sanitizing solution used as a hand dip ................................................... 38

§228.39 Fingernail Maintenance ..................................................................................................................... 38

(a) Food employees shall keep their fingernails trimmed .......................................................... 38

(b) Food employee may not wear fingernail polish or artificial fingernails ............................... 38

§228.40. Jewelry Prohibition ............................................................................................................................ 38

§228.41. Outer Clothing, Clean Condition ....................................................................................................... 38

§228.42. Food Contamination Prevention ........................................................................................................ 38

(a) Eating, drinking, or using tobacco ........................................................................................ 38

(1) Food employees shall eat, drink or use any form of tobacco only in

designated areas ............................................................................................................. 38

(2) A food employee may drink from a closed beverage container..................................... 38

(b) Discharges from the eyes, nose, and mouth .......................................................................... 39

§228.43. Hair Restraints ................................................................................................................................... 39

(a) Food employees shall wear hair restraints ............................................................................ 39

(b) Food employees who are not required to wear hair restraints ............................................... 39

§228.44. Animals, Handling Prohibitions ........................................................................................................ 39

(a) Food employees may not handle animals that may be present ............................................. 39

(b) Food employees with assistance animals, fish in aquariums, and display

tanks ...................................................................................................................................... 39

§228.45.

Contamination Events

........................................................................................................................ 39

Subchapter C. Food ........................................................................................................................................................ 39

§228.61. Condition Safe, Unadulterated, and Honestly Presented ................................................................... 39

§228.62. Approved Sources. ............................................................................................................................ 39

(a) Compliance with Food Law .................................................................................................. 39

(1) Food shall be obtained from an approved source .......................................................... 40

(2) Food may not be prepared in a private home ................................................................. 40

(3) Packaged food shall be labeled ...................................................................................... 40

(4) Fish, freezing ................................................................................................................. 40

(5) Whole-muscle, intact beef steaks................................................................................... 40

(6) Meat and poultry that is not a ready-to-eat food and packaged for

sale, labeling .................................................................................................................. 41

(7) Egg labeling ................................................................................................................... 41

Annex -4

(b) Food in a hermetically sealed container ................................................................................ 41

(c) Fluid milk and milk products ................................................................................................ 41

(d) Fish ....................................................................................................................................... 41

(1) Fish received for sale or service .................................................................................... 41

(2) Molluscan shellfish recreationally caught ..................................................................... 41

(e) Molluscan shellfish ............................................................................................................... 41

(1) Shall be obtained from an approved source ................................................................... 41

(2) Received in interstate commerce shall be from source listed in

Interstate Certified Shellfish Shippers List .................................................................... 41

(f) Wild mushrooms ................................................................................................................... 41

(1) Mushroom species picked in the wild shall not be offered for sale ............................... 41

(2) Exclusions...................................................................................................................... 42

(g) Exotic animals and game animals ......................................................................................... 42

(1) If exotic animals are received for sale or service ........................................................... 42

(2) If game animals are received for sale or service ............................................................ 42

(3) Game animals may not be received for sale or service if it is listed

on the Endangered and Threatened Wildlife and Plants list .......................................... 44

§228.63. Specifications for Receiving .............................................................................................................. 44

(a) Temperature .......................................................................................................................... 44

(1) Refrigerated time/temperature control for safety food 41°F or

below when received ..................................................................................................... 44

(2) Exemptions to 41°F ....................................................................................................... 44

(3) Raw shell eggs ............................................................................................................... 44

(4) Grade A milk ................................................................................................................. 44

(5) Molluscan shellfish ........................................................................................................ 44

(6) Time/temperature control for safety foods received hot ................................................ 44

(7) Food labeled as frozen and kept frozen ......................................................................... 44

(8) Free of evidence of temperature abuse .......................................................................... 44

(b) Additives ............................................................................................................................... 44

(c) Eggs ...................................................................................................................................... 45

(d) Eggs and milk products, pasteurized .................................................................................... 45

(1) Obtained pasteurized ..................................................................................................... 45

(2) Fluid and dry milk and milk products ............................................................................ 45

(3) Frozen milk products ..................................................................................................... 45

(4) Cheese ........................................................................................................................... 45

(e) Package integrity .................................................................................................................. 45

(f) Ice ......................................................................................................................................... 45

(g) Juice treated .......................................................................................................................... 45

(1) Juice shall be obtained from a processor with a HACCP system .................................. 45

(2) Juice shall be obtained pasteurized ................................................................................ 45

(h) Shucked shellfish, packaging and identification ................................................................... 45

(1) Raw shucked shellfish obtained in nonreturnable packages with

label ............................................................................................................................... 46

(2) Package of raw shucked shellfish with no label or label is missing

content ........................................................................................................................... 46

(i) Shellstock identification ....................................................................................................... 46

(1) Shall be obtained in containers bearing legible source identification

tags or labels .................................................................................................................. 46

(2) Container does not bear a tag or label or the label does not contain

all of the information ..................................................................................................... 47

(3) If on tag, dealer’s information should be listed first ...................................................... 47

(4) If the harvester’s tag or label is designed to accommodate each

dealer’s identification .................................................................................................... 47

(j) Shellstock, condition ............................................................................................................. 47

§228.64. Molluscan Shellfish, Original Container and Records ...................................................................... 47

(a) Molluscan shellfish may not be removed from original container ........................................ 47

Annex -5

(b) Shellstock may be removed from the original container for display .................................... 47

(1) The source of the shellstock on display must be identified ........................................... 47

(2) The shellstock are protected from contamination .......................................................... 47

(1) The labeling information for the shellfish on display retained ...................................... 48

(2) The shellfish are protected from contamination ............................................................ 48

(d) Shucked shellfish may be repackaged by consumer self-service .......................................... 48

(1) The labeling is on each container .................................................................................. 48

(2) The labeling information correlates with the dates the shellfish are

sold or served ................................................................................................................. 48

(3) Labeling information and dates are maintained for 90 days .......................................... 48

(4) The shellfish are protected from contamination ............................................................ 48

(e) Shellstock, maintaining identification .................................................................................. 48

(1) Shellstock tags shall remain attached to the container ................................................... 48

(2) The date when the last shellstock from the container is sold or

served shall be recorded ................................................................................................ 48

(3) The identity of the source of shellstock that are sold or served shall

be maintained by retaining tags for 90 days .................................................................. 48

§228.65. Preventing Contamination by Employees ......................................................................................... 49

(a) Preventing contamination from hands .................................................................................. 49

(1) Food employees shall wash their hands ......................................................................... 49

(2) Food employees may not contact exposed, ready-to-eat food with

their bare hands .............................................................................................................. 49

(3) Food employees shall minimize bare hand and arm contact.......................................... 49

(4) Does not apply to adding ingredients that require further

preparation ..................................................................................................................... 49

(5) Exemption to bare hand contact .................................................................................... 49

(b) Preventing contamination when tasting ................................................................................ 51

§228.66. Preventing Food and Ingredient Contamination. .............................................................................. 51

(a) Packaged and unpackaged food - separation, packaging and segregation ............................ 51

(1) Food shall be protected from cross contamination ........................................................ 51

(2) Exemptions .................................................................................................................... 52

(b) Food storage containers, identified with the common name of the food .............................. 53

(d) Protection from unapproved additives .................................................................................. 53

(1) Food shall be protected from contamination that may result from

addition of additives ...................................................................................................... 53

(2) An employee may not apply sulfiting agents ................................................................. 53

(e) Washing fruits and vegetables .............................................................................................. 53

(1) Raw fruits and vegetables shall be thoroughly washed in water to

remove soil and other contaminants .............................................................................. 54

(2) Fruits and vegetables may be washed by using chemicals ............................................ 54

(3) Devices used for on-site generation of chemicals .......................................................... 54

§228.67. Preventing Contamination from Ice Used as a Coolant ..................................................................... 54

(a) Ice used as exterior coolant, prohibited as ingredient ........................................................... 54

(b) Storage or display of food in contact with water or ice ........................................................ 54

(1) Packaged food may not be stored in direct contact with ice or water ............................ 54

(2) Unpackaged food may not be stored in direct contact with

undrained ice ................................................................................................................. 54

(3) Whole, raw fruits or vegetables; cut, raw vegetables may be

immersed in ice or water................................................................................................ 54

(4) Raw chicken and raw fish received immersed in ice in shipping

may remain in that condition ......................................................................................... 54

§228.68. Preventing Contamination from Equipment, Utensils, and Linens ................................................... 54

(a) Food contact surfaces ........................................................................................................... 54

(1) Equipment and utensils that are cleaned ........................................................................ 54

Annex -6

(2) Single-service and single-use articles ............................................................................ 55

(3) Laundered linens............................................................................................................ 55

(b) In-use utensils, between-use storage ..................................................................................... 55

(1) In the food with their handles above the top of the food and the

container ........................................................................................................................ 55

(2) In food that is not time/temperature control for safety with their

handles above the top of the food within the container or

equipment ...................................................................................................................... 55

(3) On a clean portion of the food preparation table or cooking

equipment ...................................................................................................................... 55

(4) In running water of sufficient velocity to flush particulates .......................................... 55

(5) In a clean, protected location ......................................................................................... 55

(6) In a container of water if the water is maintained at a temperature

of at least 135°F ............................................................................................................. 55

(c) Linens and napkins, use limitation........................................................................................ 55

(d) Wiping cloths, use limitation ................................................................................................ 55

(1) Cloths in-use for wiping food spills ............................................................................... 55

(2) Cloths in-use for wiping counters and equipment ......................................................... 55

(3) Cloths in-use for wiping surfaces in contact with raw animal foods ............................. 56

(4) Dry wiping cloths and the chemical sanitizing solution ................................................ 56

(5) Containers of chemical sanitizing solution .................................................................... 56

(6) Single-use disposable sanitizer wipes ............................................................................ 56

(e) Gloves, use limitation ........................................................................................................... 56

(1) Single-use gloves shall be used for only one task .......................................................... 56

(2) Slash-resistant gloves shall be used in direct contact only with food

that is subsequently cooked ........................................................................................... 56

(3) Slash-resistant gloves may be used with ready-to-eat food that will

not be subsequently cooked ........................................................................................... 56

(4) Cloth gloves may not be used in direct contact with food unless the

food is subsequently cooked .......................................................................................... 56

(f) Using clean tableware for second portions and refills .......................................................... 56

(1) Food employees may not use tableware soiled by the consumer to

provide second portions or refills .................................................................................. 56

(2) Self-service consumers may not be allowed to use soiled tableware

to obtain additional food from the display and serving equipment ................................ 57

(3) Drinking cups and containers may be reused by self-service

consumers ...................................................................................................................... 57

(g) Refilling returnables ............................................................................................................. 57

(1) Empty containers returned to a food establishment for cleaning and

refilling .......................................................................................................................... 57

(2) A take-home food container returned to a food establishment for

food ................................................................................................................................ 57

(3) A take-home food container returned to a food establishment for a

beverage ......................................................................................................................... 57

(4) Consumer-owned, personal take-out beverage containers may be

refilled by employees ..................................................................................................... 58

(5) Consumer-owned containers that are not food-specific may be

filled at a water vending machine or system .................................................................. 58

§228.69. Preventing Contamination from the Premises ................................................................................... 58

(a) Food storage ......................................................................................................................... 58

(1) Food shall be protected from contamination during storage .......................................... 58

(2) Food in packages and working containers may be stored less than 6

inches above the floor .................................................................................................... 59

(3) Pressurized beverage containers, cased food in waterproof

containers may be stored on a floor ............................................................................... 59

(b) Food storage, prohibited areas. ............................................................................................. 59

Annex -7

(1) In locker rooms .............................................................................................................. 59

(2) In toilet rooms ................................................................................................................ 59

(3) In dressing rooms........................................................................................................... 59

(4) In garbage rooms ........................................................................................................... 59

(5) In mechanical rooms ...................................................................................................... 59

(6) Under sewer lines .......................................................................................................... 59

(7) Under leaking water lines .............................................................................................. 59

(8) Under open stairwells .................................................................................................... 59

(9) Under other sources of contamination ........................................................................... 59

(d) Food preparation ................................................................................................................... 59

§228.70. Preventing Contamination by Consumers ......................................................................................... 59

(a) Food display ......................................................................................................................... 59

(b) Condiments, protection ......................................................................................................... 60

(1) Condiments shall be protected from contamination by being kept

in dispensers .................................................................................................................. 60

(2) Condiments at a vending machine location ................................................................... 60

(c) Consumer self-service operations ......................................................................................... 60

(1) Raw, unpackaged animal food may not be offered for consumer

self-service ..................................................................................................................... 60

(2) Consumer self-service operations for ready-to-eat foods shall be

provided with utensils .................................................................................................... 60

(3) Consumer self-service operations shall be monitored ................................................... 60

(d) Returned food and re-service of food ................................................................................... 60

(1) Food that is unused or returned by the consumer may not be

offered as food for human consumption ........................................................................ 60

(2) A container of food that is not time/temperature control for safety

food may be re-served ................................................................................................... 60

(e) Preventing contamination from other sources ...................................................................... 61

§228.71. Cooking ............................................................................................................................................. 61

(a) Raw animal foods ................................................................................................................. 61

(1) Raw animal foods shall be cooked to heat all parts of the food .................................... 61

(2) Whole beef roasts, corned beef roasts, pork roasts, and cured pork

roasts .............................................................................................................................. 61

(3) Raw or undercooked whole-muscle, intact beef steak ................................................... 62

(4) Raw animal food such as raw egg, raw fish, raw marinated fish,

raw molluscan shellfish or steak tartare ......................................................................... 62

(b) Microwave cooking. Raw animal foods cooked in a microwave oven ................................. 63

(1) Rotated or stirred throughout ......................................................................................... 63

(2) Covered.......................................................................................................................... 63

(3) Heated to 165°F ............................................................................................................. 63

(4) Allowed to stand covered for 2 minutes after cooking .................................................. 63

(c) Plant food cooking for hot holding ....................................................................................... 63

(d) Non-continuous cooking of raw animal foods ...................................................................... 63

(1) Subject to an initial heating process that is no longer than 60

minutes .......................................................................................................................... 63

(2) Immediately cooled ....................................................................................................... 63

(3) After cooling, held frozen or cold .................................................................................. 63

(4) Prior to sale or service, cooked ...................................................................................... 63

(5) Cooled according to the time and temperature parameters ............................................ 64

(6) Prepared and stored according to written procedures .................................................... 64

§228.72. Freezing ............................................................................................................................................. 65

(a) Parasite destruction ............................................................................................................... 65

(1) Freezing guidelines ........................................................................................................ 65

(2) Exceptions .................................................................................................................... 66

(b) Records, creation and retention ............................................................................................ 66

Annex -8

(1) 90 calendar days ............................................................................................................ 66

(2) Written agreement from supplier that freezing requirements are

met ................................................................................................................................. 66

(3) Written agreement from supplier or aquaculturist for fish that are

raised and fed ................................................................................................................. 67

(c) Preparation for immediate service ........................................................................................ 67

§228.73. Reheating for Hot Holding ................................................................................................................ 67

(a) Temperature .......................................................................................................................... 67

(b) Microwave ............................................................................................................................ 67

(d) Time ...................................................................................................................................... 67

(e) Roast ..................................................................................................................................... 67

§228.74. Juice Packaged in a Food Establishment ........................................................................................... 67

(a) HACCP ................................................................................................................................. 67

(b) Labeling ................................................................................................................................ 68

(1) Requirements ................................................................................................................. 68

(2) Warning, notice and safe handling statements ............................................................... 68

§228.75. Temperature and Time Control ......................................................................................................... 68

(a) Frozen food ........................................................................................................................... 68

(b) Time/temperature control for safety food, slacking .............................................................. 68

(1) Under refrigeration at 41°F or less ................................................................................ 68

(2) Remains frozen .............................................................................................................. 68

(c) Thawing ................................................................................................................................ 68

(1) Under refrigeration ........................................................................................................ 68

(2) Submerged under running water .................................................................................... 68

(3) As part of a cooking process .......................................................................................... 69

(4) Individual consumer order ............................................................................................. 69

(5) Reduced oxygen packaged fish ..................................................................................... 69

(d) Cooling ................................................................................................................................. 69

(1) Cooling requirements within a total of 6 hours ............................................................. 69

(2) Prepared from ingredients at ambient temperature ........................................................ 69

(3) Food received above 41°F as allowed by law cooled to 41°F ....................................... 69

(4) Raw shell eggs ............................................................................................................... 70

(e) Cooling methods ................................................................................................................... 70

(1) Methods approved ......................................................................................................... 70

(2) Containers in cooling or cold holding equipment .......................................................... 70

(f) Hot and cold holding ............................................................................................................ 70

(1) Except during preparation, cooking or cooling or when time is

used as the public health control, maintained ................................................................ 71

(2) Eggs not pasteurized ...................................................................................................... 71

(3) Homogenous liquid form ............................................................................................... 71

(g) Ready-to-eat, time/temperature control for safety food, date marking ................................. 71

(1) Prepared and held in a food establishment for more than 24 hours ............................... 71

(2) Original container opened held more than 24 hours ...................................................... 71

(3) Ingredient ....................................................................................................................... 71

(4) Date marking system ..................................................................................................... 72

(5) Individual meal portions upon consumer’s request ....................................................... 72

(6) Shellstock ...................................................................................................................... 72

(7) Prepared and packaged by a food processing plant exemptions .................................... 72

(h) Ready-to-eat, time/temperature control for safety food, disposition..................................... 73

(1) Noncompliance with date marking ................................................................................ 73

(2) In a vending machine that exceeds a temperature and time

combination ................................................................................................................... 73

(i) Time as a public health control ............................................................................................. 73

(1) Written procedures ........................................................................................................ 73

(2) Time maximum of 4 hours ............................................................................................ 74

Annex -9

(3) Time maximum of 6 hours ............................................................................................ 74

(4) Highly susceptible population ....................................................................................... 75

§228.76. Specialized Processing Methods, Variance Requirements ................................................................ 75

(1) Smoking as a method of preservation ............................................................................ 75

(2) Curing food .................................................................................................................... 75

(3) Using additives .............................................................................................................. 75

(4) Reduced oxygen packaging ........................................................................................... 75

(5) Molluscan shellfish life support system display tank .................................................... 75

(6) Custom processing animals that are for personal use .................................................... 75

(7) Other as deemed by regulatory authority ....................................................................... 75

(8) Sprouting seeds or beans ............................................................................................... 75

§228.77 Clostridium Botulinum and Listeria Monocytogenes Controls .......................................................... 76

(1) Reduced oxygen packaging ........................................................................................... 76

(2) HACCP plan .................................................................................................................. 76

(3) Fish requirements .......................................................................................................... 77

(4) Cook-Chill or Sous Vide ............................................................................................... 77

(5) Cheese ........................................................................................................................... 79

(6) HACCP Plan exemption ................................................................................................ 79

§228.78. Food Identity, Presentation, On-premises Labeling, and Accurate

Representation ................................................................................................................................................... 79

(a) Standards of Identity ............................................................................................................. 79

(b) Honestly presented ................................................................................................................ 79

(1) Does not mislead or misinform the consumer ............................................................... 80

(2) Food or color additives, colored overwraps or lighting ................................................. 80

§228.79. Labeling ............................................................................................................................................. 80

(c) Food labels ............................................................................................................................ 80

(1) Food packaged in a food establishment ......................................................................... 80

(2) Label information ......................................................................................................... 80

(3) Bulk food for consumer self-dispensing ........................................................................ 80

(4) Bulk, unpackaged food portioned to consumer specification ........................................ 81

(d) Other forms of information ................................................................................................... 81

(1) If required by law, provided .......................................................................................... 81

(2) Dating information may not be concealed or altered ..................................................... 81

§228.80. Consumer Advisory ........................................................................................................................... 81

(a) Inform consumers by way of disclosure and reminder ......................................................... 81

(b) Disclosure shall include ........................................................................................................ 81

(1) Description of the animal derived foods ........................................................................ 81

(2) Identification of the animal derived foods with an asterisk ........................................... 81

disclosure to a footnote ......................................................................................................... 82

(1) Written information is available upon request ............................................................... 82

(2) Increase your risk of foodborne illness .......................................................................... 82

(3) Especially if you have certain medical conditions ......................................................... 82

§228.81. Contaminated Food, Disposition. Discarding or reconditioning unsafe,

adulterated, contaminated food ......................................................................................................................... 82

(1) Unsafe, adulterated or not honestly presented ............................................................... 82

(2) Not from an approved source ........................................................................................ 82

(3) Contaminated ready-to-eat food .................................................................................... 82

(4) Food that is contaminated by food employees or consumers ........................................ 82

§228.82. Additional Safeguards, Special Requirements for Serving Highly Susceptible

Populations ........................................................................................................................................................ 82

(1) Juice ............................................................................................................................... 82

(2) Pasteurized eggs or egg products ................................................................................... 83

(3) Food that may not be served .......................................................................................... 83

(4) No bare hand contact ..................................................................................................... 83

(5) Time only may not be used for raw eggs ....................................................................... 83

Annex -10

(6) Exemptions .................................................................................................................... 83

(7) Re-service of food ......................................................................................................... 84

(8) Food may not be re-served under certain conditions ..................................................... 84

§228.83. Donation of Foods ............................................................................................................................. 84

(a) Previous service .................................................................................................................... 84

(b) Time/temperature control for safety foods............................................................................ 85

(1) Hot holding and refrigeration ........................................................................................ 85

(2) Recipient has the facilities to meet transportation, storage and

reheating requirements .................................................................................................. 85

(3) Temperature is at or below 41°F at time of donation .................................................... 85

(4) Transportation directly to a consumer ........................................................................... 85

(c) Labeling ................................................................................................................................ 85

(d) Shelf-life ............................................................................................................................... 85

(e) Damaged foods ..................................................................................................................... 85

(f) Distressed foods .................................................................................................................... 85

Subchapter D. Equipment, Utensils, and Linens ............................................................................................................ 85

§228.101. Multiuse Materials ........................................................................................................................... 85

(a) Characteristics....................................................................................................................... 85

(1) Safe ................................................................................................................................ 85

(2) Durable, corrosion-resistant and nonabsorbent .............................................................. 85

(3) Sufficient in weight and thickness ................................................................................. 86

(4) Smooth, easily cleanable surface ................................................................................... 86

(5) Resistant to pitting, chipping, crazing, scratching, scoring,

distortion and decomposition ......................................................................................... 86

(b) Cast iron, use limitation ........................................................................................................ 86

(1) May not be used for utensils or food-contact surfaces of equipment............................. 86

(2) May be used as surface for cooking............................................................................... 86

(3) May be used in utensils for serving food ....................................................................... 86

(c) Lead, use limitation .............................................................................................................. 86

(1) Ceramic, china, crystal utensils and decorative utensils shall be

lead-free ......................................................................................................................... 86

(2) Pewter alloys ................................................................................................................. 86

(3) Solder and flux .............................................................................................................. 86

(d) Copper, use limitation ........................................................................................................... 86

(1) Copper, copper allows may not be used with a food that has a pH

below 6 .......................................................................................................................... 86

(2) May be used in contact with beer brewing ingredients that have a

pH below 6 .................................................................................................................... 86

(e) Galvanized metal, use limitation........................................................................................... 86

(f) Sponges, use limitation ......................................................................................................... 87

(g) Wood, use limitation ............................................................................................................. 87

(1) Wood and wood wicker may not be used as a food contact surface .............................. 87

(2) Hard close-grained wood may be used .......................................................................... 87

(3) Whole, uncut, raw fruits and vegetables and nuts in the shell may

be kept in the wood shipping containers ........................................................................ 87

(4) If the nature of the food requires removal of rinds, peels, husks or

shells before consumption ............................................................................................. 87

(h) Nonstick coatings, use limitation .......................................................................................... 87

(i) Nonfood-contact surfaces ..................................................................................................... 87

§228.102. Single-service and Single-use, Characteristics ................................................................................ 88

(1) Materials that are used to make single-service and single-use

articles may not allow the migration of deleterious substances or

impart colors, odors or tastes to food ............................................................................. 88

Annex -11

(2) Materials that are used to make single-service and single-use

articles shall be safe and clean ....................................................................................... 88

§228.103. Durability and Strength ................................................................................................................... 88

(a) Equipment and utensils ......................................................................................................... 88

(b) Food temperature measuring devices .................................................................................... 88

§228.104. Cleanability ..................................................................................................................................... 88

(a) Food-contact surfaces ........................................................................................................... 89

(1) Smooth ........................................................................................................................... 89

(2) Free of breaks, open seams, cracks, chips, inclusions, pits and

similar imperfections ..................................................................................................... 89

(3) Free of sharp internal angles, corners and crevices ....................................................... 89

(4) Finished to have smooth welds and joints ..................................................................... 89

(5) Accessible for cleaning and inspection .......................................................................... 89

(b) Exemption ............................................................................................................................. 89

(c) Cleaned in place (CIP) equipment ........................................................................................ 89

(1) Designed and constructed .............................................................................................. 89

(2) Inspection access points ................................................................................................. 89

(d) “V” threads, use limitation .................................................................................................... 89

(e) Hot oil filtering equipment ................................................................................................... 90

(f) Can openers .......................................................................................................................... 90

(g) Nonfood-contact surfaces ..................................................................................................... 90

(h) Kick plates, removable ......................................................................................................... 90

(1) Methods ......................................................................................................................... 90

(2) Without unlocking equipment doors.............................................................................. 90

(i) Ventilation hood systems, filters........................................................................................... 90

§228.105. Accuracy of Temperature Measuring Devices ................................................................................ 90

(a) Food ...................................................................................................................................... 90

(1) Accurate to ±1°C ........................................................................................................... 90

(2) Accurate to ±2°F ............................................................................................................ 90

(b) Ambient air and water........................................................................................................... 90

(1) Easily readable and accurate to ±1.5°C ......................................................................... 90

(2) Accurate to ±3°F ............................................................................................................ 90

§228.106. Functionality of Equipment ............................................................................................................. 91

(a) Ventilation hood systems, drip prevention ........................................................................... 91

(b) Equipment openings, closures, and deflectors ...................................................................... 91

(1) Cover or lid overlap ....................................................................................................... 91

(2) Flanged upward ............................................................................................................. 91

(3) Watertight joint .............................................................................................................. 91

(4) Watertight joint not provided ......................................................................................... 91

(1) Designed to protect against condensation and splash .................................................... 91

(2) Protected from manual contact ...................................................................................... 91

(3) Protected from dust, insects, rodents, etc. ...................................................................... 92

(4) Dispensing equipment actuating lever ........................................................................... 92

(5) Dispensing equipment in which time/temperature control for safety

food in a homogenous liquid form is maintained outside of the

temperature control requirements .................................................................................. 92

(d) Vending machine, vending stage closure .............................................................................. 92

(1) Location ......................................................................................................................... 92

(2) Availability .................................................................................................................... 92

(e) Bearings and gear boxes, leak proof ..................................................................................... 92

(f) Beverage tubing, separation .................................................................................................. 93

(g) Ice units, separation of drains ............................................................................................... 93

(h) Condenser unit, separation .................................................................................................... 93

(i) Can openers on vending machine ......................................................................................... 93

Annex -12

(j) Molluscan shellfish tanks...................................................................................................... 93

(1) Not offered for human consumption ............................................................................. 93

(2) Offered for human consumption .................................................................................... 93

(k) Vending machines, automatic shutoff ................................................................................... 93

(l) Temperature measuring devices ........................................................................................... 94

(1) In mechanically refrigerated or hot food storage unit .................................................... 94

(2) Designed to include and shall be equipped with at least one

integral or permanently affixed temperature measuring device ..................................... 94

(3) Exception ....................................................................................................................... 94

(4) Easily readable ............................................................................................................... 94

(5) Warewashing machines ................................................................................................. 95

(m) Warewashing machine, data plate operating specifications .................................................. 95

(1) Temperature ................................................................................................................... 95

(2) Pressure.......................................................................................................................... 95

(3) Conveyor speed ............................................................................................................. 95

(n) Warewashing machine, internal baffles ................................................................................ 95

(o) Warewashing machines, temperature measuring devices ..................................................... 95

(1) Each wash and rinse tank ............................................................................................... 95

(2) As the water enters the hot water sanitizing final rinse manifold or

chemical sanitizing solution tank ................................................................................... 95

(p) Manual warewashing equipment, heaters and baskets .......................................................... 95

(1) Designed with heating device ........................................................................................ 95

(2) Provided with rack or basket ......................................................................................... 95

(q) Warewashing machines, automatic dispensing of detergents and

sanitizers ............................................................................................................................... 95

(1) Auto dispense detergents and sanitizers ........................................................................ 95

(2) Incorporate visual means to verify................................................................................. 96

(r) Warewashing machines, flow pressure device ..................................................................... 96

(1) Fresh hot water sanitizing rinse ..................................................................................... 96

(2) Flow pressure measuring device upstream .................................................................... 96

(3) Pumped or recirculated sanitizing rinse ......................................................................... 96

(s) Warewashing sinks and drainboards, self-draining .............................................................. 96

(t) Equipment compartments, drainage ...................................................................................... 96

(u) Vending machines, liquid waste products............................................................................. 96

(1) Equipped with diversion devices and retention pans or drains for

container leakage ........................................................................................................... 96

(2) Dispensing liquid food in bulk ...................................................................................... 96

(3) Shutoff devices ............................................................................................................. 96

(v) Case lot handling equipment, movability ............................................................................. 97

(w) Vending machine doors and openings .................................................................................. 97

(1) Tight-fitting ................................................................................................................... 97

(2) Outer openings ............................................................................................................... 97

(x) Acceptability. Food equipment certification, classification .................................................. 97

§228.107. Equipment, Numbers and Capacities ............................................................................................... 97

(a) Cooling, heating, and holding capacities .............................................................................. 97

(b) Manual warewashing, sink compartment requirements ........................................................ 97

(1) Three compartment sink ................................................................................................ 97

(2) Compartment size .......................................................................................................... 98

(3) Alternative manual warewashing................................................................................... 98

(4) Before a two-compartment sink is used ......................................................................... 98

(5) Two-compartment sink may not be used for continuous operations ............................. 99

(c) Drainboards .......................................................................................................................... 99

(d) Ventilation hood systems, adequacy ..................................................................................... 99

(e) Clothes washers and dryers ................................................................................................... 99

(1) Work clothes and linens laundered on premises, washer and dryer

provided ......................................................................................................................... 99

Annex -13

(2) Wiping cloths, washer and dryer not provided .............................................................. 100

§228.108. Utensils, Temperature Measuring Devices, and Testing Devices ................................................... 100

(a) Utensils, consumer self-service ............................................................................................ 100

(b) Food temperature measuring devices .................................................................................... 100

(c) Small-diameter probe ............................................................................................................ 100

(d) Manual and mechanical warewashing .................................................................................. 100

(1) Provided and readily accessible, manual warewashing ................................................. 100

(2) Irreversible registering temperature indicator provided and readily

accessible, hot water mechanical warewashing ............................................................. 100

(e) Sanitizing solutions, testing devices ..................................................................................... 100

§228.109. Location and Installation, Equipment, Clothes Washers and Dryers, and

Storage Cabinets, Contamination Prevention .................................................................................................... 100

(a) Storage location, may not be located in ................................................................................ 100

(1) Locker room .................................................................................................................. 100

(2) Toilet room .................................................................................................................... 100

(3) Garbage room ................................................................................................................ 100

(4) Mechanical room ........................................................................................................... 100

(5) Under sewer lines .......................................................................................................... 100

(6) Under leaking water lines .............................................................................................. 100

(7) Under open stairwells .................................................................................................... 100

(8) Under other sources of contamination ........................................................................... 100

(b) Locker room limitation ......................................................................................................... 100

(c) Clothes washer and dryer location requirements .................................................................. 100

§228.110. Installation ....................................................................................................................................... 100

(a) Fixed equipment, spacing or sealing ..................................................................................... 100

(1) Not easily moveable ...................................................................................................... 100

(2) Counter-mounted ........................................................................................................... 101

(b) Fixed equipment, elevation or sealing .................................................................................. 101

(1) Floor-mounted equipment sealing or elevated ............................................................... 101

(2) Elevation exemption ...................................................................................................... 101

(3) Exemption for display ................................................................................................... 101

(4) Counter-mounted equipment elevation .......................................................................... 101

(5) Clearance space for counter-mounted equipment .......................................................... 101

§228.111. Equipment, Maintenance and Operation ......................................................................................... 102

(a) Good repair and proper adjustment....................................................................................... 102

(1) Maintained ..................................................................................................................... 102

(2) Intact, tight, and adjusted ............................................................................................... 102

(3) Can openers ................................................................................................................... 102

(b) Cutting surfaces .................................................................................................................... 102

(c) Microwave ovens .................................................................................................................. 102

(d) Warewashing equipment, cleaning frequency ...................................................................... 102

(1) Before use ...................................................................................................................... 102

(2) Throughout the day ........................................................................................................ 102

(3) At least every 24 hours .................................................................................................. 102

(e) Warewashing machines, manufacturers’ operating instructions ........................................... 102

(1) Operated in accordance with the machine’s data plate .................................................. 102

(2) Conveyor speed or automatic cycle times ..................................................................... 102

(f) Warewashing sinks, use limitation ....................................................................................... 102

(1) Use limitation ................................................................................................................ 103

(2) Sanitization between uses .............................................................................................. 103

(g) Warewashing equipment, cleaning agents ............................................................................ 103

(h) Warewashing equipment, clean solutions ............................................................................. 103

(i) Manual warewashing equipment, wash solution temperature .............................................. 103

(j) Mechanical warewashing equipment, wash solution temperature ........................................ 103

(1) Hot water sanitization .................................................................................................... 103

(2) Chemical sanitization .................................................................................................... 103

Annex -14

(k) Manual warewashing equipment, hot water sanitization temperatures ................................. 104

(l) Mechanical warewashing equipment, hot water sanitization

temperatures .......................................................................................................................... 104

(1) Fresh hot water sanitizing rinse temperature ................................................................. 104

(2) Maximum temperature for high pressure, high temperature systems ............................ 104

(m) Mechanical warewashing equipment, sanitization pressure ................................................. 104

(n) Manual and mechanical warewashing equipment, chemical sanitizer

temperature, pH, concentration and hardness ....................................................................... 104

(1) Chlorine solution ........................................................................................................... 104

(2) Iodine solution ............................................................................................................... 104

(3) Quaternary ammonia compound solution ...................................................................... 105

(4) Other solution as approved by regulatory authority ...................................................... 105

(5) Use of chemical sanitizer other than chlorine, iodine, or quaternary

ammonium applied according to EPA ........................................................................... 105

(6) Use of chemical sanitizer generated by a device located on-site ................................... 105

(o) Manual warewashing equipment, chemical sanitization using detergent-

sanitizers ............................................................................................................................... 105

(p) Warewashing equipment, determining chemical sanitizer concentration ............................. 106

§228.112. Utensils and Temperature and Pressure Measuring Devices ........................................................... 106

(a) Good repair and calibration .................................................................................................. 106

(1) Utensils .......................................................................................................................... 106

(2) Food temperature measuring devices ............................................................................ 106

(3) Ambient air temperature, water pressure, and water temperature

measuring devices.......................................................................................................... 106

(b) Single-service and single-use articles, required use .............................................................. 106

(c) Single-service and single-use articles, use limitation ........................................................... 106

(1) May not be reused ......................................................................................................... 106

(2) Bulk milk container dispensing tube ............................................................................. 107

(d) Shells, use limitation ............................................................................................................. 107

§228.113. Cleaning of Equipment and Utensils ............................................................................................... 107

(1) Clean to sight and touch ................................................................................................ 107

(2) Kept free of encrusted grease ........................................................................................ 107

(3) Free of an accumulation of dust, dirt, food residue, and other debris ............................ 107

§228.114. Frequency of Cleaning .................................................................................................................... 107

(a) Food-contact surfaces and utensils ....................................................................................... 107

(1) Equipment food-contact surfaces and utensils shall be cleaned .................................... 107

(2) Succession of different raw meats according to cooking

temperature .................................................................................................................... 107

(3) Time/temperature control for safety food equipment, cleaning ..................................... 108

(4) Exemption to every 4 hours ........................................................................................... 108

(5) Dry cleaning methods .................................................................................................... 109

(b) Cooking and baking equipment ............................................................................................ 109

(1) Cleaning frequency ........................................................................................................ 109

(2) Microwave ovens ........................................................................................................... 109

(c) Nonfood-contact surfaces ..................................................................................................... 109

§228.115. Methods of Cleaning ....................................................................................................................... 110

(a) Dry cleaning ......................................................................................................................... 110

(1) Brushing, scraping and vacuuming ................................................................................ 110

(2) Use limitation ................................................................................................................ 110

(b) Precleaning ........................................................................................................................... 110

(1) Scrapped over a waste disposal unit or garbage receptacle or

prewash cycle ................................................................................................................ 110

(2) Utensils and equipment ................................................................................................. 110

(1) Unobstructed spray ........................................................................................................ 110

(2) Drain .............................................................................................................................. 110

Annex -15

(d) Wet cleaning ......................................................................................................................... 111

(1) Wash to remove or completely loosen soils .................................................................. 111

(2) Based on type and purpose of the equipment ................................................................ 111

(e) Washing, procedures for alternative manual warewashing equipment ................................. 111

(1) Disassembled as necessary ........................................................................................... 111

(2) Scrapped or rough cleaned............................................................................................. 111

(3) Washed .......................................................................................................................... 111

(f) Rinsing procedures ............................................................................................................... 111

(1) Use of a distinct, separate water rinse............................................................................ 111

(2) Use of a detergent-sanitizer ........................................................................................... 111

(3) Use of a nondistinct water rinse integrated in the hot water

immersion step ............................................................................................................... 112

(4) Use of a nondistinct water rinse in a warewashing machine ......................................... 112

(5) Warewashing machine that recycles the sanitizing solution .......................................... 112

§228.116. Sanitization Objectives, Food-contact Surfaces and Utensils .......................................................... 112

§228.117. Sanitization Frequency, Before Use After Cleaning........................................................................ 112

§228.118. Sanitization Methods, Hot Water and Chemicals. ........................................................................... 112

(1) Hot water manual operations ......................................................................................... 112

(2) Hot water mechanical operations ................................................................................... 112

(3) Chemical manual or mechanical operations .................................................................. 112

§228.119. Laundering, Clean Linens ............................................................................................................... 113

§228.120. Laundering, Frequency, Specifications ........................................................................................... 113

(a) Frequency ............................................................................................................................. 113

(b) Cloth gloves .......................................................................................................................... 113

(c) Linens and napkins ............................................................................................................... 113

(d) Wet wiping cloths ................................................................................................................. 113

(e) Dry wiping cloths ................................................................................................................. 113

§228.121. Laundering Methods ........................................................................................................................ 113

(a) Storage of soiled linens ......................................................................................................... 113

(b) Mechanical washing ............................................................................................................. 114

(1) Mechanically washed .................................................................................................... 114

(2) Wiping cloths only......................................................................................................... 114

(c) Use of laundry facilities ........................................................................................................ 114

(1) Use limitation ................................................................................................................ 114

(2) Separate laundry facilities.............................................................................................. 114

§228.122. Drying, Equipment and Utensils ..................................................................................................... 114

(a) Equipment and utensils, air-drying required ......................................................................... 114

(1) Shall be air-dried or used after adequate draining ......................................................... 114

(2) May not be cloth dried ................................................................................................... 114

(b) Wiping cloths, air-drying location ........................................................................................ 114

§228.123. Lubricating and Reassembling. ....................................................................................................... 114

(a) Food-contact surfaces ........................................................................................................... 114

(b) Equipment ............................................................................................................................. 115

§228.124. Storage ............................................................................................................................................. 115

(a) Equipment, utensils, linens and single-service and single-use articles ................................. 115

(1) Storage location ............................................................................................................. 115

(2) Storage position ............................................................................................................. 115

(3) Original protective package ........................................................................................... 115

(4) Closed package storage height above floor ................................................................... 115

(b) Prohibitions ........................................................................................................................... 115

(1) May not be stored .......................................................................................................... 115

(2) Locker room storage ...................................................................................................... 116

§228.125. Preventing Contamination ............................................................................................................... 116

(a) Kitchenware and tableware ................................................................................................... 116

(1) Handled, displayed and dispensed so that contamination of food-

and lip-contact surfaces is prevented ............................................................................. 116

Annex -16

(2) Knives, forks, and spoons not prewrapped; storage for self-service .............................. 116

(3) Original packaging or dispenser .................................................................................... 116

(b) Soiled and clean tableware ................................................................................................... 116

(c) Preset tableware .................................................................................................................... 116

(1) Protection from contamination ...................................................................................... 116

(2) Exposed tableware ......................................................................................................... 116

(d) Rinsing equipment and utensils after cleaning and sanitizing .............................................. 117

(1) Directly from a potable water supply by a warewashing machine ................................ 117

(2) After the equipment and utensils have been sanitized using a

sanitizer with EPA label requirements calling for rinse after

sanitizing........................................................................................................................ 117

Subchapter E. Water, Plumbing, and Waste ................................................................................................................... 117

§228.141. Source .............................................................................................................................................. 117

(a) Approved system .................................................................................................................. 117

(1) Public water system ....................................................................................................... 117

(2) Nonpublic water system ................................................................................................ 117

(b) System flushing and disinfection .......................................................................................... 117

(c) Bottled drinking water .......................................................................................................... 117

§228.142. Water Quality Standards .................................................................................................................. 117

(a) Public and private water systems .......................................................................................... 117

(1) Public water system ....................................................................................................... 117

(2) Nonpublic water system ................................................................................................ 117

(b) Nondrinking water ................................................................................................................ 118

(1) If approved by regulatory authority ............................................................................... 118

(2) Nonculinary purposes .................................................................................................... 118

(c) Sampling ............................................................................................................................... 118

(d) Sample report ........................................................................................................................ 118

§228.143. Water Quantity and Availability...................................................................................................... 118

(a) Capacity ................................................................................................................................ 118

(b) Pressure ................................................................................................................................. 118

(c) Hot water .............................................................................................................................. 118

§228.144. Water Distribution, Delivery, and Retention Systems ..................................................................... 118

(a) Distribution ........................................................................................................................... 118

(1) Approved public water main ......................................................................................... 118

(2) Constructed, maintained and operated according to law ............................................... 118

(b) Alternative water supply ....................................................................................................... 119

(1) Commercially bottled drinking water ............................................................................ 119

(2) Closed portable water containers ................................................................................... 119

(3) Enclosed vehicular water tank ....................................................................................... 119

(4) On-premises water storage tank ..................................................................................... 119

(5) Piping, tubing or hoses connected to an adjacent approved source ............................... 119

§228.145. Plumbing Systems, Approved Materials ......................................................................................... 119

(a) Construction .......................................................................................................................... 119

(b) Water filter ............................................................................................................................ 119

§228.146. Plumbing Design, Construction, and Installation ............................................................................ 119

(a) Approved system and cleanable fixtures .............................................................................. 119

(1) Designed, constructed and installed............................................................................... 119

(2) Easily cleanable ............................................................................................................. 119

(b) Handwashing facility, installation ........................................................................................ 119

(1) Temperature through mixing valve or combination faucet ............................................ 119

(2) Steam mixing valve ....................................................................................................... 119

(3) Self-closing, slow-closing or metering faucet ............................................................... 119

(4) Installation .................................................................................................................... 120

(c) Backflow prevention, air gap ................................................................................................ 120

Annex -17

(d) Backflow prevention device, design standard ....................................................................... 120

(e) Conditioning device, design ................................................................................................. 120

§228.147. Plumbing, Numbers and Capacities ................................................................................................. 120

(a) Handwashing facilities .......................................................................................................... 120

(1) Number .......................................................................................................................... 120

(2) Automatic handwashing facilities .................................................................................. 120

(3) Chemically treated towelettes exemption ...................................................................... 120

(b) Toilets and urinals ................................................................................................................. 120

(c) Service sink ........................................................................................................................... 120

(1) Provided ......................................................................................................................... 120

(2) Toilets, urinals and showers .......................................................................................... 121

(d) Backflow prevention device, when required ......................................................................... 121

(1) Air gap ........................................................................................................................... 121

(2) Approved backflow prevention device .......................................................................... 121

(e) Backflow prevention device, carbonator .............................................................................. 121

(1) Dual check valve with vent............................................................................................ 121

(2) Dual check valve attached to the carbonator ................................................................. 121

§228.148. Plumbing, Location and Placement ................................................................................................. 121

(a) Handwashing facilities .......................................................................................................... 121

(1) Convenient use .............................................................................................................. 121

(2) Toilet rooms ................................................................................................................... 121

(b) Backflow prevention device, location ................................................................................... 121

(c) Conditioning device, location ............................................................................................... 121

§228.149. Plumbing, Operation and Maintenance ........................................................................................... 121

(a) Using a handwashing facility ................................................................................................ 121

(1) Maintained ..................................................................................................................... 122

(2) Use restriction ................................................................................................................ 122

(3) Automatic handwashing facility .................................................................................... 122

(b) Prohibiting a cross connection .............................................................................................. 122

(1) Drinking water connected to non-drinking water .......................................................... 122

(2) Piping identification ...................................................................................................... 122

(d) Water reservoir of fogging device, cleaning ......................................................................... 122

(1) Reservoir used to supply water ...................................................................................... 122

(2) Cleaning procedures ...................................................................................................... 122

(e) System maintained in good repair......................................................................................... 123

(1) Repaired ......................................................................................................................... 123

(2) Maintained ..................................................................................................................... 123

(f) Mobile unit water tank and Mobile Food Unit water tank .................................................... 123

(1) Materials, approved ....................................................................................................... 123

(2) Tank design and construction ........................................................................................ 123

(3) Tank inspection and cleaning port, protected and secured ............................................ 123

(4) “V” type threads, use limitation ..................................................................................... 123

(5) Tank vent, protected ...................................................................................................... 124

(6) Tank inlet and outlet, sloped to drain ............................................................................ 124

(7) Tank hose, construction and identification .................................................................... 124

(8) Tank filter, compressed air ............................................................................................ 124

(9) Protective cover or device ............................................................................................. 124

(10) Mobile Food Unit tank inlet .......................................................................................... 124

(11) Fill hose and water holding tank .................................................................................... 125

(12) Tested for contamination ............................................................................................... 125

(13) Operation and maintenance, system flushing and disinfection ...................................... 125

(14) Using a pump and hoses, backflow prevention ............................................................. 125

(15) Protecting inlet, outlet and hose fitting .......................................................................... 125

(16) Tank, pump and hoses, dedication ................................................................................. 125

§228.150. Sewage Retention, Drainage, and Delivery ..................................................................................... 125

Annex -18

(a) Mobile holding tank .............................................................................................................. 125

(1) Size ................................................................................................................................ 125

(2) Slope .............................................................................................................................. 125

(b) Food establishment drainage systems ................................................................................... 125

(c) Backflow prevention ............................................................................................................. 125

(1) Direct connection ........................................................................................................... 126

(2) Floor drains in refrigerated spaces ................................................................................. 126

(3) Warewashing machine ................................................................................................... 126

(4) Culinary sink ................................................................................................................. 126

(d) Grease trap ............................................................................................................................ 126

(e) Conveying sewage ................................................................................................................ 126

(f) Removing Mobile Food Unit wastes .................................................................................... 126

(g) Flushing a waste retention tank ............................................................................................ 126

§228.151. Disposal Facility .............................................................................................................................. 126

(a) Approved sewage disposal system........................................................................................ 126

(1) Public ............................................................................................................................. 126

(2) Individual ...................................................................................................................... 126

(b) Other liquid wastes and rainwater......................................................................................... 126

§228.152. Refuse, Recyclables, and Returnables, Facilities on the Premises. ................................................. 127

(a) Indoor storage area ............................................................................................................... 127

(b) Outdoor storage surface ........................................................................................................ 127

(c) Outdoor enclosure ................................................................................................................. 127

(d) Receptacles ........................................................................................................................... 127

(1) Durable, cleanable, insect and rodent-resistant, leak-proof and

nonabsorbent .................................................................................................................. 127

(2) Plastic bags and wet strength paper bags ....................................................................... 127

(e) Receptacles in vending machines ......................................................................................... 127

(f) Outside receptacles ............................................................................................................... 127

(1) Design and construction ................................................................................................ 127

(2) Installation ..................................................................................................................... 127

(g) Storage areas, rooms, and receptacles, capacity and availability .......................................... 127

(1) Sufficient capacity ......................................................................................................... 127

(2) Provided ......................................................................................................................... 128

(3) Location ......................................................................................................................... 128

(h) Toilet room receptacle, covered ............................................................................................ 128

(i) Cleaning implements and supplies ........................................................................................ 128

(1) Provided ......................................................................................................................... 128

(2) Off-premise-based cleaning ........................................................................................... 128

(j) Storage areas, redeeming machines, receptacles and waste handling

units, location ........................................................................................................................ 128

(1) Designation .................................................................................................................... 128

(2) Redeeming machine ...................................................................................................... 128

(3) Location ......................................................................................................................... 128

(k) Storing refuse, recyclables, and returnables.......................................................................... 128

(l) Areas, enclosures, and receptacles, good repair .................................................................... 128

(m) Outside storage prohibitions ................................................................................................. 128

(1) Meeting requirements .................................................................................................... 129

(2) Cardboard or other packaging material ......................................................................... 129

(n) Covering receptacles ............................................................................................................. 129

(1) Inside the food establishment ........................................................................................ 129

(2) Outside the food establishment ...................................................................................... 129

(o) Using drain plugs .................................................................................................................. 129

(p) Maintaining refuse areas and enclosures .............................................................................. 129

(q) Cleaning receptacles ............................................................................................................. 129

(1) Disposal ......................................................................................................................... 129

(2) Cleaning frequency ........................................................................................................ 129

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§228.153. Refuse Removal .............................................................................................................................. 129

(a) Frequency ............................................................................................................................. 129

(b) Receptacles or vehicles ......................................................................................................... 130

(1) Portable receptacles ....................................................................................................... 130

(2) Transport vehicles.......................................................................................................... 130

§228.154. Facilities for Disposal and Recycling, Community or Individual Facility ...................................... 130

Subchapter F. Physical Facilities .................................................................................................................................... 130

§228.171. Indoor Areas, Surface Characteristics ............................................................................................. 130

(1) Smooth, durable, and easily cleanable ........................................................................... 130

(2) Carpet ............................................................................................................................ 130

(3) Nonabsorbent ................................................................................................................. 130

§228.172. Outdoor Areas, Surface Characteristics. .......................................................................................... 130

(a) Walking and driving areas .................................................................................................... 130

(b) Exterior surfaces ................................................................................................................... 130

(c) Storage areas ......................................................................................................................... 131

§228.173. Floors, Walls, and Ceilings ............................................................................................................. 131

(a) Cleanability ........................................................................................................................... 131

(b) Floors, walls, and ceilings, utility lines ................................................................................. 131

(1) Exposure ........................................................................................................................ 131

(2) Installation ..................................................................................................................... 131

(3) Floor .............................................................................................................................. 131

(1) Cleaning methods other than water flushing ................................................................. 131

(2) Water flushing ............................................................................................................... 131

(d) Floor carpeting, restrictions and installation ......................................................................... 131

(1) Location ......................................................................................................................... 131

(2) Installation ..................................................................................................................... 131

(e) Floor covering, mats and duckboards ................................................................................... 132

(f) Wall and ceiling coverings and coatings............................................................................... 132

(1) Easily cleanable ............................................................................................................. 132

(2) Wall construction ........................................................................................................... 132

(3) Light in color ................................................................................................................. 132

(g) Walls and ceilings, attachments ............................................................................................ 132

(1) Easily cleanable ............................................................................................................. 132

(2) Consumer area ............................................................................................................... 132

(h) Walls and ceilings, studs, joists and rafters .......................................................................... 132

§228.174. Functionality .................................................................................................................................... 132

(a) Light bulbs, protective shielding........................................................................................... 132

(1) Shielded, coated, or shatter-resistant; location .............................................................. 132

(2) Exception ....................................................................................................................... 132

(3) Heat lamp....................................................................................................................... 133

(b) Heating, ventilating, air conditioning system vents .............................................................. 133

(c) Insect control devices, design and installation ...................................................................... 133

(1) Electrocute or stun ......................................................................................................... 133

(2) Installation .................................................................................................................... 133

(d) Toilet rooms, enclosed .......................................................................................................... 133

(e) Outer openings, protected ..................................................................................................... 133

(1) Protected against the entry of insects and rodents ......................................................... 133

(2) Exemption...................................................................................................................... 134

(3) Exterior doors, self-closing exemption .......................................................................... 134

(4) Windows protected ........................................................................................................ 134

(5) Location of establishment exemption ............................................................................ 134

(f) Exterior walls and roofs, protective barrier .......................................................................... 134

(g) Outdoor food vending areas, overhead protection ................................................................ 134

Annex -20

(h) Outdoor servicing areas, overhead protection ....................................................................... 134

(i) Outdoor walking and driving surfaces, graded to drain ........................................................ 135

(j) Outdoor refuse areas ............................................................................................................. 135

(k) Private homes and living or sleeping quarters, prohibition ................................................... 135

(l) Living or sleeping quarters, separation ................................................................................. 135

§228.175. Handwashing Sinks ......................................................................................................................... 135

(a) Minimum number ................................................................................................................. 135

(b) Cleanser, availability ............................................................................................................ 135

(c) Hand drying provision .......................................................................................................... 135

(1) Individual, disposable towels ......................................................................................... 135

(2) Continuous towel system ............................................................................................... 135

(3) Heated-air hand drying device ....................................................................................... 135

(4) Hand drying device employing air-knife system ........................................................... 135

(d) Handwashing aids and devices, use restrictions ................................................................... 135

(e) Handwashing signage ........................................................................................................... 136

(f) Disposable towels, waste receptacle ..................................................................................... 136

§228.176. Toilets and Urinals .......................................................................................................................... 136

(a) Minimum number ................................................................................................................. 136

(b) Toilet tissue, availability ....................................................................................................... 136

§228.177. Lighting Intensity ............................................................................................................................ 136

(1) At least 108 lux .............................................................................................................. 136

(2) At least 215 lux .............................................................................................................. 136

(3) At least 540 lux .............................................................................................................. 136

§228.178. Ventilation, Mechanical. ................................................................................................................. 137

§228.179. Dressing Areas and Lockers, Designation ....................................................................................... 137

(a) Designation ........................................................................................................................... 137

(b) Facilities provided ................................................................................................................ 137

§228.180. Service Sinks, Availability .............................................................................................................. 137

§228.181. Handwashing Sinks, Conveniently Located .................................................................................... 137

§228.182. Toilet Rooms, Convenience and Accessibility ................................................................................ 137

§228.183. Employee Accommodations, Designated Areas .............................................................................. 137

(a) Designated area ................................................................................................................... 137

(b) Facilities provided ............................................................................................................... 137

§228.184. Distressed Merchandise, Segregation and Location ........................................................................ 137

§228.185. Receptacles, Waste Handling Units, and Designated Storage Areas ............................................... 138

§228.186. Premises, Buildings, Systems, Rooms, Fixtures, Equipment, Devices, and

Materials ............................................................................................................................................................ 138

(a) Repairing .............................................................................................................................. 138

(b) Cleaning frequency and restrictions ...................................................................................... 138

(1) Frequency ...................................................................................................................... 138

(2) Exception ...................................................................................................................... 138

(c) Cleaning floors, dustless methods......................................................................................... 138

(1) Methods ......................................................................................................................... 138

(2) Spills or drippage .......................................................................................................... 138

(d) Cleaning ventilation systems, nuisance and discharge prohibition ....................................... 138

(1) Intake and exhaust air ducts ........................................................................................... 138

(2) Vented to the outside ..................................................................................................... 138

(e) Cleaning maintenance tools, preventing contamination ....................................................... 138

(f) Drying mops ......................................................................................................................... 139

(g) Absorbent materials on floors, use limitation ....................................................................... 139

(h) Cleaning of plumbing fixtures .............................................................................................. 139

(i) Closing toilet room doors ..................................................................................................... 139

(j) Using dressing rooms and lockers ........................................................................................ 139

(1) Shall be used .................................................................................................................. 139

(2) Provided ......................................................................................................................... 139

(k) Controlling pests ................................................................................................................... 139

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(1) Incoming shipments ....................................................................................................... 139

(2) Premises ......................................................................................................................... 139

(3) Methods ......................................................................................................................... 139

(4) Elimination ................................................................................................................... 139

(l) Removing dead or trapped birds, insects, rodents and other pests ........................................ 139

(m) Storing maintenance tools ..................................................................................................... 139

(1) No food contamination .................................................................................................. 139

(2) Orderly manner .............................................................................................................. 140

(n) Maintaining premises, unnecessary items and litter ............................................................. 140

(1) Free of unnecessary or unused equipment ..................................................................... 140

(2) Free of litter ................................................................................................................... 140

(o) Prohibiting animals ............................................................................................................... 140

(1) Prohibition ..................................................................................................................... 140

(2) Exemption ..................................................................................................................... 140

(3) Bait ............................................................................................................................... 141

Subchapter G. Poisonous or Toxic Materials ................................................................................................................. 141

§228.201. Original Containers, Identifying Information, Prominence ............................................................. 141

§228.202. Working Containers, Common Name ............................................................................................. 141

§228.203. Storage, Separation .......................................................................................................................... 141

(1) Separation ...................................................................................................................... 141

(2) Location ......................................................................................................................... 141

§228.204. Presence and Use ............................................................................................................................. 141

(a) Restriction ............................................................................................................................. 141

(1) Required for operation and maintenance ....................................................................... 141

(2) Retail sale ...................................................................................................................... 142

(b) Conditions of use. Poisonous or toxic materials ................................................................... 142

(1) Used according to law ................................................................................................... 142

(2) Application .................................................................................................................... 142

(3) Restricted use pesticide ................................................................................................. 142

§228.205. Container Prohibitions, Poisonous or Toxic Material Containers. .................................................. 142

§228.206. Chemicals ........................................................................................................................................ 143

(a) Sanitizers, criteria ................................................................................................................. 143

(1) Tolerance exemptions .................................................................................................... 143

(2) Tolerance-Non-food determinations ............................................................................. 143

(b) Chemical for washing, treatment, storage, and processing fruits and

vegetables, criteria ................................................................................................................ 143

(1) Chemicals ...................................................................................................................... 143

(2) Ozone ............................................................................................................................ 143

(c) Boiler water additives, criteria .............................................................................................. 143

(d) Drying agents, criteria........................................................................................................... 143

(1) Components, generally recognized as safe .................................................................... 143

(2) Prior approval ................................................................................................................ 144

§228.207. Lubricants, Incidental Food Contact, Criteria ................................................................................. 144

§228.208. Pesticides ......................................................................................................................................... 144

(a) Restricted use pesticides, criteria .......................................................................................... 144

(b) Rodent bait stations ............................................................................................................... 144

(c) Tracking powders, pest control and monitoring ................................................................... 144

(1) Restriction...................................................................................................................... 145

(2) Nontoxic tracking powder ............................................................................................. 145

§228.209. Medicines ........................................................................................................................................ 145

(a) Restriction and storage.......................................................................................................... 145

(1) Retail sale ...................................................................................................................... 145

(2) Employees’ use .............................................................................................................. 145

(b) Refrigerated medicines, storage ............................................................................................ 145

Annex -22

(1) Stored in package or container ...................................................................................... 145

(2) Location ......................................................................................................................... 145

§228.210. First Aid Supplies, Availability ....................................................................................................... 145

§228.211. First Aid Supplies, Storage .............................................................................................................. 145

(1) Labeled .......................................................................................................................... 145

(2) Stored in a kit or container............................................................................................. 145

§228.212. Other Personal Care Items, Storage ................................................................................................. 145

§228.213. Storage and Display, Separation ...................................................................................................... 145

(1) Spacing or partitioning .................................................................................................. 146

(2) Location ......................................................................................................................... 146

Subchapter H. Requirements Applicable to Certain Establishments .............................................................................. 146

§228.221. Mobile Food Units ........................................................................................................................... 146

(a) Provisions ............................................................................................................................. 146

(1) General .......................................................................................................................... 146

(2) Restricted operation ....................................................................................................... 146

(3) Readily movable ............................................................................................................ 146

(4) Initial permitting inspection ........................................................................................... 146

(5) Single-service articles .................................................................................................... 147

(6) Equipment, numbers and capacities............................................................................... 147

(7) Mobile water system materials, design, and operation .................................................. 147

(8) Mobile Food Unit tank inlet .......................................................................................... 147

(9) Sewage and other liquid waste ...................................................................................... 148

(10) Mobile Food Unit water and wastewater exemption ..................................................... 148

(11) Toilet rooms, convenience and accessibility ................................................................. 149

(b) Central preparation facility ................................................................................................... 149

(1) Supplies, cleaning, and servicing operations ................................................................. 149

(2) Construction ................................................................................................................. 149

(c) Servicing area and operations ............................................................................................... 149

(1) Protection ....................................................................................................................... 149

(2) Construction exemption ................................................................................................. 150

§228.222. Temporary Food Establishments ..................................................................................................... 150

(a) General.................................................................................................................................. 150

(1) Preparation on site ......................................................................................................... 150

(2) Accredited food handler ................................................................................................ 150

(b) Food temperatures ................................................................................................................ 150

(c) Ice ......................................................................................................................................... 150

(d) Equipment and utensils ......................................................................................................... 150

(1) Design and construction ................................................................................................ 150

(2) Location and installation ............................................................................................... 150

(3) Hot and cold holding equipment .................................................................................... 150

(4) Protection from contamination ...................................................................................... 151

(5) Alternative manual warewashing .................................................................................. 151

(e) Single-service articles ........................................................................................................... 151

(f) Water .................................................................................................................................... 151

(g) Wet storage ........................................................................................................................... 151

(h) Sewage .................................................................................................................................. 151

(1) Public ............................................................................................................................. 151

(2) Individual ...................................................................................................................... 151

(i) Handwashing ........................................................................................................................ 151

(j) Floors .................................................................................................................................... 151

(k) Ceilings and outer openings of food preparation areas ......................................................... 151

(1) Wall and ceilings ........................................................................................................... 152

(2) Outer openings ............................................................................................................... 152

(3) Exclusion provision ....................................................................................................... 152

Annex -23

§228.223. Bed and Breakfast ........................................................................................................................... 152

(a) General.................................................................................................................................. 152

(1) Compliance .................................................................................................................... 152

(2) Food service outside of guests ....................................................................................... 152

(3) Limited Bed and Breakfast ............................................................................................ 152

(b) Certified food protection manager ........................................................................................ 152

(c) Food supplies ........................................................................................................................ 153

(d) Food preparation and protection ........................................................................................... 153

(1) Food preparation and protection .................................................................................... 153

(2) Temperature requirements ............................................................................................. 153

(e) Cleaning and sanitizing ......................................................................................................... 153

(1) Manual ........................................................................................................................... 153

(2) Mechanical ................................................................................................................... 153

(f) Personal hygiene ................................................................................................................... 153

(g) Employee restrooms ............................................................................................................. 153

(h) Equipment and utensil design and construction .................................................................... 153

(i) Handsinks ............................................................................................................................. 153

(1) Location ......................................................................................................................... 153

(2) Intended use .................................................................................................................. 153

(j) Food-contact surfaces ........................................................................................................... 153

(k) Insect proof/rodent proof .................................................................................................... 153

(1) Construction .................................................................................................................. 154

(2) Chemical control ........................................................................................................... 154

(l) Equipment ............................................................................................................................. 154

(m) Garbage receptacles .............................................................................................................. 154

(n) Sewage .................................................................................................................................. 154

(1) Public ............................................................................................................................. 154

(2) Individual ...................................................................................................................... 154

(o) Water supply ......................................................................................................................... 154

(1) Public ............................................................................................................................. 154

(2) Private ........................................................................................................................... 154

§228.224. Outfitter Operations ......................................................................................................................... 154

(a) General.................................................................................................................................. 154

(b) Food supplies ........................................................................................................................ 154

(c) Food temperatures ................................................................................................................ 154

(d) Food preparation and protection for excursions ................................................................... 154

(1) Central Preparation Facility ........................................................................................... 155

(2) Commercially prepackaged ready-to-eat foods ............................................................. 155

(3) Raw time/temperature control for safety foods ............................................................. 155

(4) Storage ........................................................................................................................... 155

(5) Complex preparation ..................................................................................................... 155

(6) Leftovers ....................................................................................................................... 155

(e) Warewashing ........................................................................................................................ 155

(f) Ice usage ............................................................................................................................... 155

(1) Cooling .......................................................................................................................... 155

(2) Human consumption ...................................................................................................... 155

(g) Potable water ........................................................................................................................ 155

(1) Used on excursions ....................................................................................................... 155

(2) Storage .......................................................................................................................... 155

(h) Handwashing ........................................................................................................................ 155

(i) Equipment ............................................................................................................................. 155

(j) Thermometers ....................................................................................................................... 156

(k) Garbage receptacles .............................................................................................................. 156

(l) Certified food protection manager ........................................................................................ 156

(m) Central preparation facility ................................................................................................... 156

§228.225. Self-Service Food Market ................................................................................................................ 156

Annex -24

(a) Minimum standards .............................................................................................................. 156

(b) Requirements ........................................................................................................................ 156

(1) Video surveillance with records .................................................................................... 156

(2) Responsible party .......................................................................................................... 156

(c) Pre-packaged food ................................................................................................................ 156

(1) Labeled .......................................................................................................................... 156

(2) Tamper evident .............................................................................................................. 156

(d) Discard .................................................................................................................................. 156

(1) Time/temperature abuse ................................................................................................ 156

(2) No expiration date on packaging ................................................................................... 157

(3) Not appropriately marked .............................................................................................. 157

(e) Display units, automatic shut-off .......................................................................................... 157

(1) Power failure, mechanical failure .................................................................................. 157

(2) Other condition .............................................................................................................. 157

(f) Temperature requirements .................................................................................................... 157

(g) Display units for time/temperature control for safety food ................................................... 157

(1) Self-closing door............................................................................................................ 157

(2) Temperature requirement............................................................................................... 157

(h) Signage ................................................................................................................................. 157

(1) Name of business ........................................................................................................... 157

(2) Address .......................................................................................................................... 157

(3) Responsible business’ telephone number ...................................................................... 157

(i) Person in charge .................................................................................................................... 157

Subchapter I. Compliance ............................................................................................................................................... 158

§228.241. Use for Intended Purpose ................................................................................................................ 158

(1) Application of rules ....................................................................................................... 158

(2) Enforce ......................................................................................................................... 158

§228.242. Additional Requirements. Preventing health hazards, provision for conditions

not addressed ..................................................................................................................................................... 158

(1) Option to impose additional requirements ..................................................................... 158

(2) Required documentation ................................................................................................ 158

§228.243. Variances ......................................................................................................................................... 158

(a) Modifications and waivers .................................................................................................... 158

(b) Documentation of proposed variance and justification ......................................................... 159

(1) Proposed variance .......................................................................................................... 159

(2) Analysis ......................................................................................................................... 159

(3) HACCP plan .................................................................................................................. 159

(c) Conformance with approved procedures .............................................................................. 159

(1) Comply with HACCP plans........................................................................................... 159

(2) Records ......................................................................................................................... 159

§228.244. Facility and Operating Plans............................................................................................................ 159

(a) When plans are required ....................................................................................................... 159

(1) Construction .................................................................................................................. 160

(2) Conversion ..................................................................................................................... 160

(3) Remodeling ................................................................................................................... 160

(b) Contents of plans and specifications ..................................................................................... 160

(1) Intended menu ............................................................................................................... 160

(2) Anticipated volume........................................................................................................ 160

(3) Proposed layout, mechanical schematics, construction material ................................... 160

(4) Proposed equipment ...................................................................................................... 160

(5) Evidence of standard operating procedures ................................................................... 160

(6) Other information required by regulatory authority ...................................................... 160

(c) When a HACCP plan is required .......................................................................................... 160

(1) Before engaging in activity requiring HACCP plan ...................................................... 160

Annex -25

(2) Properly prepared .......................................................................................................... 161

(3) Before engaging in reduced oxygen packaging ............................................................ 161

(d) Contents of a HACCP plan ................................................................................................... 161

(1) Categorization of foods ................................................................................................. 161

(2) Flow diagram ................................................................................................................. 161

(3) Training plan ................................................................................................................. 161

(4) Standard operating procedures ...................................................................................... 161

(5) Scientific data ............................................................................................................... 161

§228.245. Confidentiality, Trade Secrets ......................................................................................................... 162

§228.246. Construction Inspection and Approval, Preoperational Inspections ................................................ 162

§228.247. Permit Requirement, Prerequisite for Operation ............................................................................. 162

§228.248. Conditions of Retention, Responsibilities of the Permit Holder ...................................................... 162

(1) Post the permit ............................................................................................................... 162

(2) Comply with rules ......................................................................................................... 162

(3) Comply with HACCP plan ............................................................................................ 163

(4) Reporting ....................................................................................................................... 163

(5) Discontinue operations .................................................................................................. 163

(6) Access ............................................................................................................................ 163

(7) Facilities and equipment ................................................................................................ 163

(8) Comply with directives .................................................................................................. 163

(9) Accept notices ............................................................................................................... 163

(10) Be subject to administrative, civil, injunctive and criminal

remedies authorized in law ............................................................................................ 163

(11) Notification ................................................................................................................... 163

§228.249. Inspection Frequency, Performance-based and Risk Based ............................................................ 163

(a) Inspection rate ....................................................................................................................... 164

(b) Prioritization ......................................................................................................................... 164

(c) Temporary food establishment ............................................................................................. 164

(1) Improvised functions ..................................................................................................... 164

(2) Inexperienced food employees ...................................................................................... 164

§228.250. Competency of Inspectors and Access ............................................................................................ 164

(a) Registered Professional Sanitarian or Sanitarian-in-Training ............................................... 164

(1) Application of basic scientific principles ....................................................................... 165

(2) Properly conduct foodborne illness investigation .......................................................... 165

(3) Assure uniformity .......................................................................................................... 165

(4) Assure fair and uniform enforcement ........................................................................... 165

(b) Access ................................................................................................................................... 165

(c) Refusal, notification of right to access .................................................................................. 165

(1) Inform ............................................................................................................................ 165

(2) Final request ................................................................................................................. 165

(d) Refusal, reporting ................................................................................................................. 165

(e) Inspection warrant to gain access ......................................................................................... 166

§228.251. Report of Findings ........................................................................................................................... 166

(a) Documenting information and observations ......................................................................... 166

(1) Administrative information ........................................................................................... 166

(2) Specific factual observations ......................................................................................... 166

(3) Summary of inspection findings .................................................................................... 166

(b) Specifying time frame for corrections .................................................................................. 166

(d) Refusal to sign acknowledgment .......................................................................................... 167

(1) Inform ............................................................................................................................ 167

(2) Final request ................................................................................................................. 167

(e) Public information ................................................................................................................ 167

(f) Inspection reports .................................................................................................................. 167

§228.252. Imminent Health Hazard ................................................................................................................. 171

(a) Ceasing operations and reporting.......................................................................................... 171

Annex -26

(1) Imminent health hazard ................................................................................................. 171

(2) Exemption...................................................................................................................... 171

(b) Resumption of operations ..................................................................................................... 171

§228.253. Priority Item/Priority Foundation Item, Time Frame for Correction ............................................... 171

(a) Timely correction .................................................................................................................. 171

(1) Immediate corrective actions ......................................................................................... 171

(2) Agreement for longer time frame .................................................................................. 171

(b) Verification and documentation of correction ...................................................................... 171

(1) After observing correction ............................................................................................. 171

(2) After receiving notification of correction ...................................................................... 172

(3) Immediate corrective action for demerits exceeding 30 ................................................ 172

(4) Temporary food establishment, immediate correction .................................................. 172

§228.254. Core Item Violations, Time Frame for Correction .......................................................................... 172

(a) Time frame ........................................................................................................................... 172

(b) Extension of compliance schedule ........................................................................................ 172

§228.255. Examination and Detention of Food ................................................................................................ 172

§228.256. Investigation and Control ................................................................................................................ 172

(a) Obtaining information .......................................................................................................... 172

(1) Medical history .............................................................................................................. 173

(2) Medical examination ..................................................................................................... 173

(b) Restriction or exclusion ........................................................................................................ 173

(1) Restriction...................................................................................................................... 173

(2) Exclusion ....................................................................................................................... 173

(3) Closure .......................................................................................................................... 173

(c) Restriction or exclusion order ............................................................................................... 173

(1) Reasons for restriction or exclusion............................................................................... 173

(2) Evidence ........................................................................................................................ 173

(3) Suspected food employee .............................................................................................. 173

(4) Regulatory authority representative ............................................................................... 173

(d) Removal of restriction or exclusion ...................................................................................... 173

(1) Salmonella typhi - Negative stool .................................................................................. 174

(2) Salmonella typhi – Positive Cultures ............................................................................. 174

(3) Shigella spp. or Shiga toxin producing Escherichia coli – stool

sample ............................................................................................................................ 174

(4) Hepatitis A infection ...................................................................................................... 174

§228.257. Reporting of Communicable Diseases ............................................................................................ 174

(a) Who shall report ................................................................................................................... 174

(b) What to report ....................................................................................................................... 174

(c) When to report ...................................................................................................................... 174

(d) Where to report ..................................................................................................................... 175

(e) Reporting and other duties of local health authorities .......................................................... 175

Subchapter J. Private Water Systems .............................................................................................................................. 175

§228.271. Water Supply and Pressure .............................................................................................................. 175

(1) Water supply .................................................................................................................. 175

(2) Water pressure ............................................................................................................... 175

§228.272. Water Quality .................................................................................................................................. 175

(a) Bacteriological properties, private water system. ................................................................. 175

(1) Test one month before operation ................................................................................... 175

(2) Test every six months .................................................................................................... 175

(3) Positive test results ........................................................................................................ 175

(4) Accredited laboratory .................................................................................................... 176

(5) Boil water notification ................................................................................................... 176

(6) Boil water notification shall remain in effect ................................................................ 176

(7) Records of all bacteriological tests ................................................................................ 176

Annex -27

(b) Chemical properties .............................................................................................................. 176

(1) Every 3 years ................................................................................................................. 176

(2) Primary and secondary constituent levels ...................................................................... 176

(3) Maximum primary constituent levels ............................................................................ 176

(4) Maximum secondary constituent levels ......................................................................... 176

(5) Records ......................................................................................................................... 176

(1) Water entering the distribution system .......................................................................... 177

(2) Water within the distribution system ............................................................................. 177

§228.273. Backflow Prevention ....................................................................................................................... 178

(a) Air Gap ................................................................................................................................. 178

(b) Installation ............................................................................................................................ 178

§228.274. Disinfection of New or Repaired Water Systems Facilities ............................................................ 178

(a) When repairs are made ......................................................................................................... 178

(b) After chlorination .................................................................................................................. 178

(c) Water sample ........................................................................................................................ 179

(d) Supply of disinfectant ........................................................................................................... 179

§228.275. Flushing of Water System Mains .................................................................................................... 179

§228.276. Collection System Location............................................................................................................. 179

(a) Sanitary sewers or septic tanks ............................................................................................. 179

(b) Storm sewers ......................................................................................................................... 179

(c) Water lines and sanitary sewers; installation location .......................................................... 179

§228.277. Well logs ......................................................................................................................................... 179

§228.278. Interconnection. ............................................................................................................................... 179

Index 1

, definition, 1

Access

allowed after due notice, 165

application for inspection order, 165

court petition for, 165

denial, judicial remedies, 165

notification of right, 164

owner agreement, 162

refusal, 165

to premises and records,162, 165

Accuracy, 90-91

Accredited program, definition 1

Acidity. See pH

Additives, food and color

canthaxanthin, 80

definition, 1

food upon receipt, 44

limitations, 17, 75, 80

sulfites, 44, 53

unapproved, protection from, 37, 53

Administrative remedies, 163- 174

Adulterated

definition, 1

food condition, 23, 39, 82, 172

Air-drying

equipment and utensils, 114

wiping cloths, locations, 114

Air gap. See backflow prevention

Air temperature, 90-91

See Ambient temperature measuring devices

Aisles in work spaces. See Spacing

Alkalinity. See pH

Allergens, See Major Food Allergens

Alligator. See Fish

Ambient air temperature measuring devices, 74, 90-91, 94

Animal foods, raw

consumer self-service, limitations, 60, 83

cooking requirements, 61-65

separation from other foods, 51-52

Animal foods, raw or undercooked, consumer

advisory, 81

Animals

commercially raised for food, 42-44

exotic species, limitations as food source, 6, 42

handling by employees, prohibition and exception,

39, 140

handwashing after handling, 36

live, prohibition and exceptions, 140

wild, 42-44

Anti-slip floor coverings, 131-132

Applicant, responsibility to report illness, 24-25

Approved, definition, 1

Area

adjacent to easily movable equipment, 101

behind vending machine kick plates, 90

consumer eating and drinking, 60, 116

consumer shopping, 101

designated for eating, drinking, and tobacco use,

38, 137

dining, 140

distressed merchandise, 85, 137

dressing, 59, 136, 139

driving, 130, 135

dry storage, 4, 132

employee restriction, 173

exposed, 132

food preparation, 130- 133, 140, 151,

handwashing facility, 119, 120, 121

indoor, construction material, 130, 132, 160

light intensity by, 136

living, 23, 135

outdoor, construction materials, 127, 130, 131, 134

outside fenced, 140

outside food vending & dispensing, 134

poisonous or toxic materials, 141, 145

prohibited food storage, 59

protected, for tank vent, 124

refuse, 127,129, 135

requiring drip-free ventilation, 91

self-service, 16, 24, 54, 60

separate, for raw foods, 52, 77

servicing, 126, 130, 134, 147, 149

shellfish harvesting, 41, 46

sleeping, 23, 135

storage, 23, 54, 58, 59, 85, 100, 108-109, 113-114,

119, 127, 128-129, 131-132, 136-137,

139-141, 144-145, 153, 155

underneath equipment for cleaning, 101

underneath fingernails, cleaning, 35, 50

unaffected by imminent health hazard, 171

vending machine, 60, 92, 120, 134

walking, 130, 134

warewashing, 23, 91, 121, 130, 131

waste servicing, 126, 148

where persons must comply with rules, 20,

23,152, 162, 163, 164

INDEX

Index

where unnecessary persons are not allowed, 23

Artificial color or flavor, declaration, 45, 80-81

Asymptomatic definition, 1

Asymptomatic carrier, 28-34

Attachments, wall and ceilings, cleanability, 132

Automatic shutoff

vending machines, 73, 94, 96

self-service market, 157

Backflow prevention, plumbing system

air gap, 120, 121, 178

carbonator, 86

knowledge of person in charge, 20

sewage systems, 126

water system operation, 10

copper, use limitation, 86

design standard, 120

location, 121

numbers and capacity, 120

operation and maintenance, 120, 121

Backsiphonage. See Backflow

Bacon, slab, storage, 53

Bacteria. See Disease outbreaks caused by

Baffles, internal, for warewashing machine, 95

Bags. Also see Single-service articles

Bait, fish, 141

Bait station, rodent, 144

Bakery products, 14, 81

Balut, definition 1

Bare hand contact of food, 24, 34-35, 38, 49, 50, 77, 84

Basket, for warewashing equipment, 95, 110

Bearings and gear boxes, leak proof, 92, 144

Bed and Breakfast, 152-154

Beef

consumer self-service, 60

cooking requirement, 62, 65, 67

minimum holding times for cooking, 65, 67

oven parameters for cooking, 64, 65, 67

raw, storage, 52, 53

raw or rare, consumer advisory, 81

steak, seared, 62

use of clean equipment, 93-94

use of laundered gloves, 113

whole muscle, intact, 19, 40

whole-muscle, intact, cooking, 62

Beef roasts, cooking requirements, 62, 65, 70

Beverage

containers, consumer-owned, refilling, 58

definition, 2

tubing, separation from stored ice, 93

vending machines, liquid waste disposal, 96

Birds, dead or trapped, removal, 139

Boil. See Lesion, containing pus

Boiler water additives, criteria, 143

Bottled drinking water

definition, 2

source, 117, 119, 151

Botulism, reporting, 174,

See Clostridium botulinum

Bowls. See Tableware

Bread wrappers. See Single-use articles

Buffets, monitoring by food employees, 60

Buffet table sign, 24, 57

Buildings. See Physical facilities

Bulk food

dispensing methods, 60,80

display, protection, 60-61

labeling requirements, 81

liquid, vended 96

raw animal food, prohibition, 60

unpackaged, labeling exemptions, 81

Bulk milk container dispensing tube, 107

Cabinets

storage, 100, 116, 140

vending machine, 97

Calibration, temperature measuring devices, 106

Can openers

design and construction, 90

maintenance and operation, 102

on vending machines, design & construction, 93

Cans, number 10. See Single-use articles

Canthaxanthin, color additive, 80

Carbonator, 86, 21

Cardboard for recycling, outside storage, 129

Carpeting, floor, restrictions and installation, 130-131

Carrier, disease. See asymptomatic carrier

Carry-out utensils. See Single-service articles

Case lot handling equipment, movability, 97

Casing, 2,

Cast iron utensils and equipment food-contact surfaces,

use limitation, 86

Catering operation. See Food establishment

Ceilings, coverings & coatings, cleanability, 131-133

Central preparation facility. See Food Establishment

Ceramic utensils, lead limitation, 86

Certification number, definition, 2

Certified Food Protection Manager, 20, 22, 152, 156

CFR, definition, 2

Cheese,

date marking, 72

reduced oxygen packaging, 79

pasteurized, 45

Chemicals

preservatives, declaration, 79, 87

sanitization of equipment food-contact

surfaces and utensils, 112

sanitizers, criteria, 143-144

sanitizers, hand dip, 37, 38

washing fruits and vegetables, criteria, 54, 143

working containers, 141

Chicken, raw, immersion in ice or water, 55

Children’s menu 63

China utensils, lead limitation, 86

Chlorine solutions, chemical sanitization, 105, 113, 177-

178

Cider, apple. See juice

CIP (Clean In Place)

definition, 2

Index

equipment, design and construction, 89, 111, 112

Clams, lightly cooked or raw, consumer advisory, 81