| (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 specified in 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, 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 in
Subchapter D of this chapter.
(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 a 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.
(144) Time/Temperature Control for Safety (TCS) food--(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 Aw and pH values is designated as
Product Assessment Required (PA) in Table A or B of this definition:
(145) USDA--The United States Department of Agriculture,
1400 Independence Ave., S.W., Washington, DC 20250, phone: (202) 720-2791,
(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
(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.
(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.