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Texas Food Establishment Rules 25 TAC §§229.161 – 229.171, 229.173 – 229.175

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Texas Food Establishment Rules 25 TAC §§229.161 – 229.171, 229.173 – 229.175 Texas Food Establishment Rules Texas Department of State Health Services Division for Regulatory Services Environmental and Consumer Safety Section Policy, Standards, and Quality Assurance Unit Food Establishments Group Texas Food Establishment Rules 25 TAC §§229.161 – 229.171, 229.173 – 229.175 Texas Department of State Health Services Division for Regulatory Services Environmental and Consumer Safety Section Policy Standards and Quality Assurance Unit Food Establishments Group MC 1987 P.O. Box 149347 Austin, Texas 78714-9347 Effective Date: March 15, 2006 TABLE OF CONTENTS §229.161 Purpose..............................................................................................................................1 §229.162 Definitions.........................................................................................................................1 §229.163 Management and Personnel ..............................................................................................20 (a) Responsibility, assignment ........................................................................................20 (b) Knowledge, demonstration ........................................................................................20 (c) Duties, person in charge.............................................................................................22 (d) Disease or medical condition.....................................................................................23 (e) Hands and arms, clean condition ...............................................................................28 (f) Hands and arms cleaning procedure ..........................................................................28 (g) Special handwash procedures ....................................................................................29 (h) When to wash.............................................................................................................29 (i) Where to wash............................................................................................................29 (j) Hand sanitizers...........................................................................................................29 (k) Fingernail maintenance..............................................................................................30 (l) Jewelry prohibition.....................................................................................................31 (m) Outer clothing clean condition...................................................................................31 (n) Eating, drinking, or using tobacco .............................................................................31 (o) Discharges from the eyes, nose, and mouth...............................................................31 (p) Hair restraints, effectiveness......................................................................................31 (q) Handling prohibition..................................................................................................32 §229.164 Food ..................................................................................................................................33 (a) Condition safe, unadulterated, and honestly presented..............................................33 (b) Approved sources.......................................................................................................33 (c) Specifications for receiving .......................................................................................37 (d) Mulluscan shellfish, maintaining identification.........................................................40 (e) Preventing contamination by employees ...................................................................42 (f) Preventing food and ingredient contamination..........................................................43 (g) Preventing contamination from ice used as a coolant................................................46 (h) Preventing contamination from equipment, utensils, and linens ...............................46 (i) Preventing contamination from the premises ............................................................49 (j) Preventing contamination by consumers ...................................................................50 (k) Cooking......................................................................................................................52 (l) Freezing......................................................................................................................55 (m) Reheating ...................................................................................................................56 (n) Treating juice.............................................................................................................57 (o) Time and temperature control....................................................................................57 (p) Specialized processing methods ................................................................................63 (q) Food identity, accurate representation .......................................................................66 (r) Labeling .....................................................................................................................66 (s) Consumer advisory....................................................................................................68 i (t) Disposition, contaminated food.................................................................................68 (u) Additional safeguards, requirements for food establishments serving highly susceptible populations ..............................................................................................69 (v) Donation of foods ......................................................................................................71 §229.165 Equipment, Utensils, and Linens ......................................................................................73 (a) Multiuse materials......................................................................................................73 (b) Single-service and single-use, characteristics............................................................75 (c) Durability and strength ..............................................................................................75 (d) Cleanability................................................................................................................76 (e) Accuracy of temperature measuring devices, food....................................................77 (f) Functionality of equipment........................................................................................78 (g) Equipment, numbers and capacities...........................................................................84 (h) Utensils, temperature measuring devices, and testing devices ..................................86 (i) Location of equipment, clothes washers and dryers, and storage cabinets................86 (j) Installation, fixed equipment .....................................................................................87 (k) Equipment, maintenance and operation.....................................................................88 (l) Utensils and temperature and pressure measuring devices........................................92 (m) Cleaning of equipment and utensils...........................................................................93 (n) Frequency of cleaning................................................................................................93 (o) Methods of cleaning...................................................................................................96 (p) Sanitization, food-contact surfaces and utensils ........................................................99 (q) Sanitization frequency, before use after cleaning......................................................99 (r) Sanitization methods, hot water and chemical...........................................................100 (s) Laundering, clean linens ............................................................................................100 (t) Laundering, frequency...............................................................................................100 (u) Laundering, methods..................................................................................................101 (v) Drying, equipment and utensils .................................................................................101 (w) Lubricating and reassembling of food-contact surfaces, equipment .........................102 (x) Storage .......................................................................................................................102 (y) Handling of utensils, single-service articles ..............................................................103 §229.166 Water, Plumbing, and Waste ............................................................................................105 (a) Water source..............................................................................................................105 (b) Water quality standards..............................................................................................105 (c) Water quantity and availability..................................................................................106 (d) Water distribution, delivery, and retention systems...................................................106 (e) Plumbing systems, approved
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