Texas Register, Volume 3, Number 5, Pages 183-226, January 17, 1978 Page: 199
183-226 p. ; 28 cm.View a full description of this periodical.
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other sauces may be served in the original container or pour-
type dispenser. Sugar for consumer usage shall be provided
in individual packages or in pour-type dispensers.
(5; Ice dispensing. Ice for consumer use shall be dis-
pensed only by employees with scoops, tongs, or other ice-self-
dispensing utensils or through automatic service, ice-dispens-
ing equipment. Ide dispensing utensils shall be stored on a
clean surface or in the ice with the dispensing utensil's han-
dle extended out of the ice. Between uses, ice transfer recep-
tacles shall be stored in a way that protects them from con-
tamination. Ice storage bins shall be drained through an air
gap.
(6) Dispensing utensils. To avoid unnecessary
manual contact with food, suitable dispensing utensils shall
be used by employees or provided to consumers who serve
themselves. Between uses during service, dispensing utensils
shall be:
(A) stored in the food with the dispensing utensil
handle extended out of the food;
(B) stored clean and dry;
(C) stored in running water; or
(D) stored either in a running water dipper well, or
clean and dry in the case of dispensing utensils and malt col-
lars used in preparing frozen desserts.
(7) Re-service. Once served to a consumer, portions
of leftover food shall not be served again, except that
packaged food, other than potentially hazardous food, that is.
still packaged and is still in sound condition,. may be re-
served.
(8) Display equipment. Food on display shpU be pro-
tected from consumer contamination by the use olf packaging
or by the use of easily cleanable counter, serving line, or salad
bar protector devices, display cases, or by other effective
means. Enough hot or cold food facilities shall be available to
maintain the required temperature of potentially hazardous
food on display.
(9) Reuse of tableware. Reuse of soiled tableware by
self-service consumers returning to the service area for addi-
tional food is prohibited. Beverage cups and glasses are ex-
empt from this requirement.
(f) Food transportation. During transportation, food
and food utensils shall be kept in covered containers or com-
pletely wrapped or packaged so as to be protected from con-
tamination. Foqds in original individual packages do not
need to be overwrapped or covered if the original package has
not been torn or broken. During transportation, including
transportation to another location for service or catering
operations, food shall meet the requirements of these rules
relating to food protection and food storage.
.004. Personnel.
(a) Employee health. No person while infected with a
disease in a communicable form that can be transmitted by
foods or who is a carrier of organisms that cause such a dis-
ease or while afflicted with a boil, an infected wound, or an
acute respiratory infection shall work in a food service estab-
lishment in any capacity in which there is a likelihood of
such person contaminating food or food-contact surfaces with
pathogenic organisms or transmitting disease to other per-
sons.
(b) Personal cleanliness. Employees shall thoroughly
wash their hands and the exposed portions of their arms with
soap and warm water before starting work, during work as
often as is necessary to keep them clean, and after smoking,eating, drinking, or using the toilet. Employees shall keep
their fingernails clean and trimmed.
(c) Clothing.
S(1) The outer clothing of all employees shall be clean.
(2) Employees shall use effective hair restraints to
prevent the contamination of food or food-contact surfaces.
(3) Employees shall remove all insecure jewelry, and
during periods when food is manipulated by hand, remove
from hands any jewelry that cannot be adequately sanitized.
(d) Employee practices.
(1) Employees shall consume food only in designated
dining areas. An employee dining area shall not be so desig-
nated if consuming food there may result in contamination of
other food, equipment, utensils, or other items needing pro-
tection.
(2) Employees shall not use tobacco in any form
while engaged in food preparation or service, nor while in
equipment-washing or utensil-washing or food preparation
areas. Employees shall use tobacco only in designated areas.
An employee tobacco-use area shall not be designated for
that purpose if the use of tobacco there may result in con-
tamination of food, equipment, utensils, or other items need-
ing protection.
(3) Employees shall handle soiled tableware in a way
that minimizes contamination of their hands.
(4) Employees shall maintain a high degree of per-
sonal cleanliness and shall conform to good hygienic prac-
tices during all working periods in the food service establish-
ment.
.005. Equipment and Utensils.
(a) Materials.
(1) General. Multi-use equipment and utensils shall
be constructed and repaired with safe materials, including
finishing materials; shall be corrosion-resistant and nonab-
sorbent; and shall be smooth, easily cleanable, and durable
under conditions of normal use. Single-service articles shall
be made from clean, sanitary, safe materials. Equipment,
utensils, and single-service articles shall not impart odors,
coloz, or taste, nor contribute to the contamination of food.
(2) Solder. If solder is used, it shall be composed of
safe materials and be corrosion-resistant.
(3) Wood. Hard maple or equivalently nonabsorbent
material that meets the general requirements set forth in
subsection (1) of Section (a) of this rule may be used for cut-
ting blocks, cutting boards, salad bowls, and baker's tables.
Wood may be used for single-service articles, such as chop
sticks, stirrers, or ice cream spoons. The use of wood as a
food-contact surface under other circumstances is prohibited.
(4) Plastics. Safe plastic or safe rubber or safe rub-
ber-like materials that are resistant under normal conditions
of use to scratching, scoring, decomposition, crazing, chip-
ping, and distortion, that are of sufficient weight and thiCk-
ness to permit cleaning and sanitizing by normal dishwash-
ing methods, and which meet the general requirements set
forth in subsection (1) of Section (a) of this rule, are permit-
ted for repeated use.
(5) Mollusk and crustacea shells. Mollusk and
crustacea shells may be used only once. as a serving con-
tainer. Further reuse of such shells for food service is
prohibited.
(6) Single-service. Reuse of single-service articles is
prohibited.
(b) Design and fabrication.Volume 3, Number 5. January 17. 1978
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ADOPTED RULE
199
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Texas. Secretary of State. Texas Register, Volume 3, Number 5, Pages 183-226, January 17, 1978, periodical, January 17, 1978; Austin, Texas. (https://texashistory.unt.edu/ark:/67531/metapth252892/m1/17/: accessed April 25, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting UNT Libraries Government Documents Department.