(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;
(C) a combination of intrinsic and extrinsic factors;
or
(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.
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,
2009 edition, including appendices C, E, F, and G, published by the
International Code Council as amended by 16 TAC §70.101 (relating
to 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;
(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;
Cont'd... |