| (C) substances necessary for the operation and maintenance
of the establishment 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,
and any migratory waterfowl or game bird, pheasant, partridge, quail,
grouse, or pigeon, whether live or dead.
(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 (P ).
(107) Priority Foundation Item--Application of a provision
in this chapter that 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 superscript Pf (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 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 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 in §228.71(a)(1) - (3), or (b) of this title. RTE food
can be raw or partially cooked animal food and the consumer is advised
as specified in §228.71(a)(4)(A) and (B) of this title. RTE food
is food that is prepared in accordance with a variance that is granted
as specified in §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 in §228.71(a)(1)
or (2), or frozen as specified in §228.72(a)(1) of this title;
(B) raw fruits and vegetables that are washed as specified
in §228.66(e) of this title;
(C) fruits and vegetables that are cooked for hot holding,
as specified in §228.71(c) of this title;
(D) all time/temperature controlled food that is cooked
to the temperature and time required for the specific food in §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.
(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.
(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 TCS food and prepackaged refrigerated or frozen
TCS food that is stored in equipment that complies with §228.225
of this title.
Cont'd... |
