Texas Food Establishment Rules Field Inspection Manual 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 October 2015 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 (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 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 (c) Notification by person in charge to ensure conditional employees report.....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 (c) Special handwash procedures ........................................................................36 (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 i §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 (c) Fluid milk and milk products .........................................................................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 (c) Shucked shellfish display ...............................................................................48 (d) Shucked shellfish repackaging .......................................................................48 (e) Shellstock, maintaining identification ...........................................................48 §228.65. Preventing Contamination by Employees ..............................................................49 (a) Preventing contamination from hands ...........................................................49