The purpose of these rules is to safeguard public health and
provide to consumers food that is safe, unadulterated, and honestly
presented.
(Ordinance 1524, 3-26-02)
The following words, terms and phrases, when used in this article,
shall have the meanings as ascribed to them in this section, except
where the context clearly indicates a different meaning:
Adulterated food:
A food containing any poisonous or deleterious substance
as specified in the Texas Health and Safety Code, Chapter 431, §
431.081.
Approved:
Acceptable to the regulatory authority based on a determination
of conformity with principles, practices, and generally recognized
standards that protect public health.
Beverage:
A liquid for drinking, including water.
Building official:
Is the officer or other designated authority charged with
the administration and enforcement of this Code, or the building official’s
duly authorized representative.
Consumer:
A person who is a member of the public, purchases and takes
possession of food, is not functioning in the capacity of an operator
of a food establishment or food processing plant, and does not offer
the food for resale.
Easily cleanable:
A characteristic of a surface that allows effective removal
of soil by normal cleaning methods; is dependent on the material,
design, construction, and installation of the surface; and varies
with the likelihood of the surface’s role in introducing pathogenic
or toxigenic agents or other contaminants into food based on the surface’s
approved placement, purpose, and use.
Employee:
Any person manufacturing, packaging, producing, processing,
storing, selling, offering for sale, vending, preparing, serving,
or handling any food in a food establishment.
Food:
A raw, cooked, or processed edible substance, ice, beverage,
or ingredient used or intended for use or for sale in whole or in
part for human consumption, or chewing gum.
Food establishment:
An operation that stores, prepares, packages, serves, or
otherwise provides food for human consumption such as: a food service
establishment; retail food store; satellite or catered feeding location;
catering operation, if the operation provides food directly to a consumer
or to a conveyance used to transport people; market; remote catered
operations; conveyance used to transport people; institution; or food
bank; and that relinquishes possession of food to a consumer directly,
or indirectly through a delivery service such as home delivery of
grocery orders or restaurant takeout orders, or delivery service that
is provided by common carriers.
Food handler:
Any person who prepares, serves, packages or handles open
food or drink, or who handles clean utensils, pots, pans, or single-service
items.
Nonprofit facility:
(1)
All government entities and political subdivisions and public
school districts.
(2)
Organizations chartered under the Texas non-profit corporation
act.
(3)
Operations exempted by Internal Revenue Code Section 501C.
Packaged:
Bottled, canned, cartoned, securely bagged, or securely wrapped,
whether packaged in a food establishment or a food processing plant.
The term does not include a wrapper, carryout box, or other non-durable
container used to containerize food with the purpose of facilitating
food protection during service and receipt of the food by the consumer.
Permit:
The document issued by the regulatory authority that authorizes
a person to operate a food establishment.
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; and who possesses a valid permit to operate a food
establishment.
Person in charge:
The individual present at a food establishment who is responsible
for the operation at the time of inspection.
Temporary food establishment:
A food establishment that operates for a period of no more
than three consecutive days in conjunction with a single event or
celebration no more than twice a year.
Vending machine:
A self-service device that, upon insertion of a coin, paper
currency, token, card, or key, dispenses unit servings of food in
bulk or in packages without the necessity of replenishing the device
between each vending operation.
(Ordinance 1524, 3-26-02)