|(a) General. Requirements in this section are specific
for Outfitter Operations. The regulatory authority may impose additional
requirements to protect against health hazards that may be specific
to these operations.
(b) Food supplies. Food supplies, including ice, shall
be obtained from approved sources. No home prepared products shall
(c) Food temperatures. All food temperature requirements
shall be met as contained in Subchapter C of this chapter.P
(d) Food preparation and protection for excursions.
(1) Except for paragraphs (2) - (4) of this subsection.
All food shall be prepared and protected in Central Preparation Facility
and meet requirements contained in Subchapter C of this chapter.P
(2) Only commercially prepackaged ready-to-eat foods
or ready-to-eat foods that have been prepared and packaged with no
cooking at Central Preparation Facility may be served.P
(3) Raw time/temperature control for safety (TCS) foods
may be cooked on-site if cooked and immediately served.P
(4) All food must be stored to protect from contamination
as contained in Subchapter C of this chapter.P
(5) TCS foods that required complex preparation must
be served within the first 24 hours of the excursion departure time.P
(6) Leftovers. Leftovers shall not be re-heated or
(e) Warewashing. Alternative manual warewashing equipment,
such as receptacles that substitute for the compartments of a multi-compartment
sink, may be used for washing and sanitizing utensils when approved
by the regulatory authority. Outfitters without effective facilities
for cleaning and sanitizing tableware shall only provide single-service
articles for use by food employees and consumers.Pf
(f) Ice usage.
(1) Ice that is used for cooling food may not be used
for human consumption.P
(2) Ice used for human consumption must be stored in
a clean sanitized container that is properly constructed and maintained
in good repair.Pf
(g) Potable water.
(1) Potable water shall be used on excursions for human
consumption, food preparation, handwashing, and for cleaning and sanitizing
utensils and equipment;P and
(2) must be stored in a clean sanitized container that
is easily cleanable and good condition.Pf
(h) Handwashing. Handwashing facilities shall include
a container with a spigot that can be turned on to allow potable,
clean, water; a wastewater container; soap; disposable towels; and
a waste receptacle. Handwashing facilities are not required if the
only food items offered are commercially prepackaged foods that are
dispensed in their original containers.Pf
(i) Equipment. All equipment and utensils intended
for food contact shall be approved for food use.Pf
(j) Thermometers. Thermometers shall be provided, accurate,
and accessible during excursions.Pf
(k) Garbage receptacles. Impervious receptacles shall
be provided for storage of garbage and refuse.
(l) Certified food protection manager. If food other
than pre-packaged ready-to-eat food is being served, at least one
guide during the excursion shall successfully complete a food manager's
certification course accredited by this department.
(m) An outfitter operation must have a central preparation
facility as specified in Subchapter A of this chapter.