Term
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Definition
| food manager certification program that has been evaluated and listed by the department and conforms to standards set by the department. |
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Term
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Definition
| A substance added to food that changes the characteristics of that food. |
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Term
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Definition
| A food shall be deemed to be adulterated as specified in the Health and Safety Code §431.081. |
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Term
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Definition
| Acceptable to the regulatory authority based on a determination of conformity with principles, practices, and generally recognized standards that protect public health. |
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Term
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Definition
| Not showing obvious symptoms, not producing indications of a disease or other medical condition. An individual infected with a pathogen but not exhibiting or producing any signs or symptoms of vomiting, diarrhea, or jaundice. Symptoms are not shown because the symptoms have been resolve or have subsided, or because the symptoms never manifested. |
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Term
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Definition
| Water activity, indicated by the symbol aw, is a measure of the free moisture in a food. It is the quotient of the water vapor pressure of the substance divided by the vapor pressure of pure water at the same temperature. |
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Term
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Definition
| is an embryo inside a fertile egg that has been incubated for a period sufficient for the embryo to reach a specific stage of development after which it is removed from incubation before hatching. |
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Term
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Definition
| Handling food with hands without any barriers as described in Subchapter C of this chapter (pertaining to Food). |
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Term
| Bed and Breakfast Extended |
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Definition
| An establishment with more than seven rooms for rent or an establishment that provides food service other than breakfast to overnight guests. |
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Term
| Bed and Breakfast Food Establishment |
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Definition
| A Bed and Breakfast that provides food service to its overnight guests. |
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Term
| Bed and Breakfast Limited |
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Definition
| An establishment with seven or fewer rooms for rent, serves breakfast to over-night guests, and is not a retail food establishment. |
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Term
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Definition
| A liquid for drinking, including water. |
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Term
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Definition
| Water that is sealed in bottles, packages, or other containers and offered for sale for human consumption, including bottled mineral water. |
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Term
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Definition
| A tubular container for sausage products made of either natural or artificial (synthetic) material. |
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Term
| Central Preparation Facility |
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Definition
| A facility that is an approved and permitted retail food establishment at which food is prepared, stored, and wrapped; and the Mobile Food Unit is supplied with fresh water and ice; and emptied of waste water into a proper waste disposal system, and cleaned, including washing, rinsing, and sanitizing of those food-contact surfaces or items not capable of being immersed in the Mobile Food Unit utensil-washing sink. Use of a private residence as a central preparation facility is prohibited. |
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Term
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Definition
| A unique combination of letters and numbers assigned by a shellfish control authority to a molluscan shellfish dealer according to the provisions of the National Shellfish Sanitation Program. |
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Term
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Definition
| Cleaned in place by the circulation or flowing by mechanical means through a piping system of a detergent solution, water rinse, and sanitizing solution onto or over equipment surfaces that require cleaning, such as the method used, in part, to clean and sanitize a frozen dessert machine. CIP does not include the cleaning of equipment such as band saws, slicers, or mixers that are subjected to in-place manual cleaning without the use of a CIP system. |
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Term
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Definition
| The name of a group of rod–shaped bacteria that grow best in low oxygen conditions and cause a serious paralytic illness called botulism. Foodborne botulism is caused by eating foods that contain botulinum toxin. |
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Term
| Code of Federal Regulations (CFR) |
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Definition
| Citations to the CFR refer sequentially to the Title, Part, and Section numbers, such as 21 CFR §178.1010 refers to Title 21, Part 178, §1010. The compilation of the general and permanent rules published in the Federal Register by the executive departments and agencies of the federal government which are published annually by the U.S. Government Printing Office and contains FDA rules in 21 CFR, USDA rules in 7 CFR and 9 CFR, EPA rules in 40 CFR, and Wildlife and Fisheries rules in 50 CFR. |
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Term
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Definition
| Any material imparting color to a food as defined in the Health and Safety Code §431.002(6). |
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Term
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Definition
| Combine shellstock harvested on different days or from different growing areas as identified on the tag or label or to combine shucked shellfish from containers with different container codes or different shucking dates. |
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Term
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Definition
| Reduced in size by methods including chopping, flaking, grinding, or mincing. The term includes fish or meat products that are reduced in size and restructured or reformulated such as gefilte fish, gyros, ground beef, and sausage; and a mixture of two or more types of meat that have been reduced in size and combined, such as sausages made from two or more meats. |
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Term
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Definition
| A central location where people gather to eat. The term does not apply to a kitchenette or dining area located within a resident's private living quarters. |
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Term
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Definition
| A potential food employee to whom a job offer is made, conditional upon responses to subsequent medical questions or examinations designed to identify potential food employees who may be suffering from a disease that can be transmitted through food and done in compliance with Title 1 of the Americans with Disabilities Act (ADA) of 1990. |
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Term
| Confirmed disease outbreak |
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Definition
| A foodborne disease outbreak in which laboratory analysis of appropriate specimens identifies a causative agent and epidemiological analysis implicates food as the source of the illness. |
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Term
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Definition
| A person, who is a member of the public, 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. |
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Term
| Controlled atmosphere packaging |
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Definition
| A method of packaging food in which the atmosphere of a package of food is modified such that until the package is opened, its composition is different from air, and continuous control of that atmosphere is maintained, such as by using oxygen scavengers or a combination of total replacement of oxygen, non-respiring food, and impermeable packaging material. |
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Term
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Definition
| A method of packaging food in which cooked food is hot filled into impermeable bags which have the air expelled and are then sealed or crimped closed. Bagged food is rapidly chilled and refrigerated at temperatures that inhibit the growth of psychrotrophic pathogens. |
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Term
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Definition
| A provision in this chapter that is not designated as a Priority item or a Priority Foundation item and includes an item that usually relates to general sanitation, operational controls, sanitation operating procedures (SSOPs) facilities or structures, equipment design, or general maintenance. |
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Term
| Corrosion-resistant material |
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Definition
| A material that maintains acceptable surface cleanability characteristics under prolonged influence of the food to be contacted, the normal use of cleaning compounds and sanitizing solutions, and other conditions of the use environment. |
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Term
| Counter-mounted equipment |
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Definition
| Equipment that is not portable and is designed to be mounted off the floor on a table, counter, or shelf. |
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Term
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Definition
| A point or procedure in a specific food system where loss of control may result in an unacceptable health risk. |
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Term
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Definition
| The maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point to minimize the risk that the identified food safety hazard may occur. |
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Term
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Definition
| Fresh leafy greens whose leaves have been cut, shredded, sliced, chopped, or torn. This does not include the harvest cut. |
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Term
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Definition
| Person who is authorized by a shellfish control authority for the activities of shellstock shipper, shucker-packer, repacker, re-shipper, or depuration processor of molluscan shellfish according to the provision s of the National Shellfish Sanitation Program. |
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Term
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Definition
| The Texas Department Of State Health Services, Division For Regulatory Services, Environmental And Consumer Safety Section, P.O. Box 149347, Mail Code 1987 Austin, Texas 78714-9347, website: www.dshs.state.tx.us. |
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Term
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Definition
| A written statement that clearly identifies the animal-derived foods which are, or can be ordered, raw, undercooked, or without otherwise being processed to eliminate pathogens in their entirety, or items that contain an ingredient that is raw, undercooked, or without otherwise being processed to eliminate pathogens. |
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Term
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Definition
| Water traditionally known as “potable water” and that meets 30 TAC, §§290.101 - 290.114, 290.117 - 290.119, and 290.121 (relating to Drinking Water Standards Governing Drinking Water Quality and Reporting Requirements for Public Water Supply Systems). Drinking water includes the term “water” except where the term used connotes that the water is not potable, such as “boiler water,” “mop water,” “rainwater,” “wastewater,” and “nondrinking” water. |
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Term
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Definition
| A room or area designated for the storage of packaged or containerized bulk food that is not potentially hazardous time/temperature controlled for safety (TCS) food and dry goods such as single-service items. |
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Term
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Definition
| 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. Easily cleanable includes a tiered application of the criteria that qualifies the surface as easily cleanable as to different situations in which varying degrees of cleanability are required such as: (A) the appropriateness of stainless steel for a food preparation surface as opposed to the lack of need for stainless steel to be used for floors or for tables used for consumer dining; or (B) the need for a different degree of cleanability for a utilitarian attachment or accessory in the kitchen as opposed to a decorative attachment or accessory in the consumer dining area. |
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Term
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Definition
| Portable, mounted on casters, gliders, or rollers, or provided with a mechanical means to safely tilt a unit of equipment for cleaning. Also, having no utility connection, a utility connection that disconnects quickly, or a flexible utility connection line of sufficient length to allow the equipment to be moved for cleaning of the equipment and adjacent area. |
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Term
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Definition
| Shell egg of an avian species such as chicken, duck, goose, guinea, quail, ratites, or turkey. The definition of an egg does not include a balut, shell egg of reptile species such as an alligator, or an egg product. |
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Term
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Definition
| All or portion of the contents found inside eggs separated from the shell and pasteurized in a food processing plant, with or without added ingredients, and that is intended for human consumption such as dried, frozen, or liquid eggs. Egg product does not include food which contains egg only in a relatively small portion such as cake mixes. |
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Term
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Definition
| The permit holder, person in charge, person having supervisory or management duties, person on the payroll, family member, volunteer, person performing work under contractual agreement, or other person working in a food establishment. |
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Term
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Definition
| U.S. Environmental Protection Agency, 1200 Pennsylvania Avenue NW, Washington, D.C. 20460, telephone (202) 272-0167, website: www.epa.gov. |
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Term
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Definition
| An article used in the operation of a food establishment such as a freezer, grinder, hood, icemaker, meat block, mixer, oven, reach-in-refrigerator, scale, sink, 6 §228.2 (46) §228.2 (55) slicer, stove, table, temperature measuring device for ambient air, vending machine, or warewashing machine. This term does not include items used for handling or storing large quantities of packaged foods that are received from a supplier in a cased or overwrapped lot, such as hand trucks, forklifts, dollies, pallets, racks, and skids. |
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Term
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Definition
| A unique public gathering of persons at which food products will be served directly to consumers, such as a festival, bazaar, carnival, circus, fund-raiser, public exhibition, celebration, sporting event, or other public gathering which can be civic, political, public or educational for which an appropriate regulatory authority would grant permission for the operation of the event, whether by permit, license or other official written document. |
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Term
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Definition
| To prevent a person from working as a food employee or entering a food establishment except for those areas open to the general public. |
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Term
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Definition
| Member of a species of game animals not indigenous to this state including axis deer, Nilgai antelope, red sheep, or other cloven-hoofed ruminant animals. Exotic animals are considered livestock in this chapter and are amenable to inspection under Health and Safety Code, §433.035, referring to Inspection and Other Regulation of Exotic Animals in Interstate Commerce. |
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Term
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Definition
| The U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5100 Paint Branch Parkway, College Park, Maryland 20740, telephone 1-888-723- 3366, website www.fda.gov/Food. |
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Term
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Definition
| Fresh or saltwater finfish, crustaceans and other forms of aquatic life (including alligator, frog, aquatic turtle, jellyfish, sea cucumber, and sea urchin and the roe of such animals) other than birds or mammals, and all mollusks, if such animal life is intended for human consumption. Fish includes an edible human food product derived in whole or in part from fish, including fish that have been processed in any manner. |
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Term
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Definition
| 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. |
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Term
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Definition
| A substance added to food that changes the characteristics of the food as described in Health and Safety Code, §431.002(17). |
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Term
| Foodborne disease outbreak |
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Definition
| The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food. |
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Term
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Definition
| A surface of equipment or a utensil with which food normally comes into contact or a surface of equipment or a utensil from which food may drain, drip, or splash into a food or onto a surface normally in contact with food. |
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Term
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Definition
| An individual working with unpackaged food, food equipment or utensils, or food-contact surfaces. |
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Term
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Definition
| A food establishment means an operation that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption as follows: (A) a restaurant, 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, vending location, (machine), self-service food market, conveyance used to transport people, institution, or food bank; (B) an establishment 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; and (C) includes an element of the operation such as a transportation vehicle or a central preparation facility that supplies a vending location or satellite feeding location unless the vending or feeding location is permitted by the regulatory authority and an operation that is conducted in a mobile, stationary, temporary, or permanent facility or location; where consumption is on or off the premises; and regardless of whether there is a charge for the food. (D) food establishment does not include an establishment that offers only prepackaged foods that are not time / temperature controlled for safety food, a produce stand that only offers whole, uncut fresh fruits and vegetables, a food processing plant, a cottage food industry, an area where cottage food is prepared, sold or offered for human consumption, a Bed and Breakfast Limited facility as defined in this chapter, or a private home that receives catered or home-delivered food. |
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Term
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Definition
| A commercial operation that manufactures, packages, labels, or store foods for human consumption and does not provide food directly to a consumer, and a food establishment as defined under paragraph (57) of this section. |
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Term
| Food Protection Manager Certification |
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Definition
| A document obtained by a person in charge who demonstrates knowledge by being a food protection manager that is certified by a food protection manager certification program that is evaluated and listed by a Conference for Food Protection-recognized accrediting agency as conforming to the Conference for Food Protection Standards for Accreditation of food Protection Manager Certification Programs. |
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Term
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Definition
| An animal, the products of which are food, that is not classified as cattle, sheep, swine, goat, horse, mule or other equines as in 9 CFR 301, Definitions, as poultry in 9 CFR 381, Poultry Products Inspection Regulations; or as fish as defined under paragraph (51) of this section. Includes mammals such as reindeer, elk, deer, antelope, water buffalo; bison, rabbit, squirrel, opossum, raccoon, nutria or muskrat, and non-aquatic reptiles such as land snakes. A game animal does not include ratites. |
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Term
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Definition
| A pesticide that is not classified by EPA for restricted use as specified in 40 CFR §152.175 or is not limited to use by or under the direct supervision of a certified applicator licensed by the Texas Department of Agriculture or by the Texas Structural Pest Control Service as applicable. |
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Term
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Definition
| The requirements of the United States Public Health Service/FDA “Grade A Pasteurized Milk Ordinance” with which certain fluid and dry milk and milk products comply. |
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Term
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Definition
| A private or public housing corporation or institutional facility that provides living quarters and meals. The term includes a domicile for unrelated persons such as a retirement home, correctional facility, or a long-term care facility. |
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Term
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Definition
| A written document that delineates the formal procedures for following the Hazard Analysis Critical Control Point principles developed by The National Advisory Committee on Microbiological Criteria for Foods. |
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Term
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Definition
| A lavatory, trough, basin, or vessel for washing, a wash basin, or a plumbing fixture especially placed for use in personal hygiene and designed only for the washing of hands. It includes an automatic handwashing facility. |
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Term
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Definition
| A biological, chemical, or physical property that may cause an unacceptable consumer health risk. |
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Term
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Definition
| A physician licensed to practice medicine, or if allowed by law, an advanced registered practice nurse, physician assistant, or similar medical professional. |
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Term
| Hermetically sealed container |
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Definition
| A container that is designed and intended to be secure against the entry of microorganisms and, in the case of low acid canned foods, to maintain the commercial sterility of its contents after processing. |
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Term
| Highly susceptible population |
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Definition
| Persons who are more likely than other people in the general population to experience foodborne disease because they are immunocompromised, preschool aged children, or older adults and are obtaining food at a facility that provides services such as custodial care, health care, or assisted living. Examples of custodial or health care facilities or of assisted living facilities include but are not limited to child or adult day care centers, kidney dialysis centers, hospitals, nursing homes, or senior centers providing nutritional or socialization services. |
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Term
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Definition
| A significant threat or danger to health that is considered to exist when there is evidence sufficient to show that a product, practice, circumstance, or event creates a situation that requires immediate correction or cessation of operations to prevent injury based on the number of potential injuries and the nature, severity, and duration of the anticipated injury. 9 §228.2 (71) §228.2 (81) |
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Term
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Definition
| Manipulating meat to which a solution has been introduced into its interior by processes that are referred to as “injecting,” “pump marinating,” or “stitch pumping.” |
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Term
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Definition
| The aqueous liquid expressed or extracted from one or more fruits or vegetables, purées of the edible portions of one or more fruits or vegetables, or any concentrates of such liquid or purée. For purposes of HAACP it does not include liquids, purées, or concentrates that are not used as beverages or ingredients of beverages. |
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Term
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Definition
| Food preparation and storage utensils. |
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Term
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Definition
| Applicable local, state, and federal statutes, regulations, and ordinances. |
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Term
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Definition
| Includes iceberg lettuce, romaine lettuce, leaf lettuce, butter lettuce, baby leaf lettuce, escarole, endive, spring mix, spinach, cabbage, kale, arugula, and chard. This term does not include herbs such as cilantro or parsley. |
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Term
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Definition
| The document issued by the regulatory authority that authorizes a person to operate a food establishment. Can also be referred to as a permit as defined under paragraph (92) of this section. |
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Term
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Definition
| 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 possesses a valid permit to operate a food establishment. Can also be referred to as a permit holder as defined under paragraph (93) of this section. |
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Term
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Definition
| Fabric items such as cloth hampers, cloth napkins, tablecloths, wiping cloths, and work garments including cloth gloves. |
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Term
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Definition
| A rod-shaped bacteria that can be found in soil and water. Animals can carry the bacterium without appearing to be ill and can contaminate foods of animal origin. A serious infection called Listeriosis is usually caused by eating food contaminated with the bacterium Listeria monocytogenes. |
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Term
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Definition
| Cattle, sheep, swine, goats, horses, mules, other equine, poultry, domesticated rabbits, exotic animals, and domesticated birds. Livestock are amenable to inspection. |
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Term
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Definition
| A food allergen is a food protein that causes an adverse immune response. The 8 specific foods that are known as major food allergens include dairy, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish or any food ingredients that contain protein derived from these foods. This does not include any highly refined oil derived from a food specified in this paragraph or any ingredient that is exempt under the petition or notification process specified in the Food Allergen Labeling and Consumer Protection Act of 2004 (Public Law 108-282). 10 §228.2 (82) §228.2 (89) |
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Term
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Definition
| The flesh of animals used as food including the dressed flesh of cattle, swine, sheep, or goats and other edible animals, except fish as defined under paragraph (51) of this section, poultry as defined under paragraph (103) of this section, and game animals as defined under paragraph (60) of this section that are offered for human consumption. |
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Term
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Definition
| Manipulating meat with deep penetration by processes which may be referred to as “blade tenderizing,” “jaccarding”, “pinning,” “needling,” or using blades, pins, needled or any mechanical device. It does not include processes by which solutions are injected into the meat. |
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Term
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Definition
| Milligrams per liter, which is the metric equivalent of parts per million (ppm). |
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Term
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Definition
| A vehicle mounted, self or otherwise propelled, selfcontained food service operation, designed to be readily movable (including, but not limited to catering trucks, trailers, push carts, and roadside vendors) and used to store, prepare, display, serve or sell food. Mobile units must completely retain their mobility at all times. A Mobile Food Unit does not mean a stand or a booth. A roadside food vendor is classified as a MFU. |
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Term
| Modified atmosphere packaging |
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Definition
| A method of packaging food in which the atmosphere of a package of food is modified so that its composition is different from air but the atmosphere may change over time due to the permeability of the packaging material or the respiration of the food. Modified atmosphere packaging includes: reduction in the proportion of oxygen, total replacement of oxygen, or an increase in the proportion of other gases such as carbon dioxide or nitrogen. |
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Term
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Definition
| Any edible species of fresh or frozen oysters, clams, mussels, and scallops or edible portions thereof, except when the scallop product consists only of the shucked adductor muscle. |
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Term
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Definition
| The cooking of food in a food establishment using a process in which the initial heating of the food is intentionally halted so that it may be cooled and held for complete cooking at a later time prior to sale or service. It does not include cooking procedures that only involve temporarily interrupting or slowing an otherwise continuous cooking process. |
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Term
| Non-Time/Temperature Controlled for Safety (TCS) food (NTCS) |
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Definition
| (formerly nonPotentially Hazardous Food (non-PHF)) An air-cooled hard-boiled egg with shell intact, or an egg with shell intact that is not hard-boiled, but has been pasteurized to destroy all viable salmonella. A food in an unopened hermetically sealed container that is commercially processed to achieve and maintain commercial sterility under conditions of non-refrigerated storage and distribution. A food that because of its pH or Aw value, or interaction of Aw and pH values, is designated as a NTCS food in Figure A and Figure B in §228.2(144). A food that is designated as Product Assessment Required (PA) in Figure A and Figure B in §228.2(144) and has 11 §228.2 (89) §228.2 (96) undergone a PA showing that the growth or toxin formation of pathogenic microorganisms that are reasonably likely to occur in that food is precluded due to either: (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. |
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Term
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Definition
| 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. |
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Term
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Definition
| 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. |
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Term
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Definition
| 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. |
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Term
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Definition
| 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. |
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Term
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Definition
| An association, corporation, individual, partnership, other legal entity, government, or governmental subdivision or agency. |
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Term
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Definition
| The individual present at a food establishment who is responsible for the operation at the time of inspection. |
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Term
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Definition
| 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. 12 §228.2 (96) §228.2 (102)(D) Includes but is not limited to medicines, first aid supplies, cosmetics, and toiletries such as tooth paste and mouthwash. |
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Term
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Definition
| 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. |
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Term
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Definition
| 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. |
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Term
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Definition
| 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, Amendments to Mandatory Building Codes, or a Plumbing Code adopted by a local regulatory authority, whichever is more stringent. |
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Term
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Definition
| 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. |
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Term
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Definition
| 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. |
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Term
| Poisonous or toxic materials |
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Definition
| 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. |
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Term
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Definition
| Any domesticated bird (chickens, turkeys, ducks, geese, guineas, ratites or squabs), whether alive or dead, as defined in 9 CFR 381.1 Poultry Products Inspection Regulations Definitions, Poultry and in Health and Safety Code, §433.003, referring to Texas Meat and Poultry Inspection Act, and any migratory waterfowl or game bird, pheasant, partridge, quail, grouse, or pigeon, whether live or dead, as defined in 9 CFR 362.1 Voluntary Poultry Inspection Regulations Definitions, and in Health and Safety Code, §433.003. |
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Term
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Definition
| 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. |
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Term
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Definition
| 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. |
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Term
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Definition
| 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. 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 ). |
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Term
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Definition
| A provision in this chapter whose application 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 super script Pf (Pf). |
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Definition
| A drinking water system that is not connected to a public water system and not regulated by the Texas Commission on Environmental Quality. |
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Term
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Definition
| Organisms or bacteria that are capable of surviving or even thriving in a cold environment. They are responsible for spoiling refrigerated foods. |
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Term
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Definition
| A drinking water system that complies with 30 Texas Administrative Code (TAC), §§290.101 - 290.121 (relating to Drinking Water Standards Governing Drinking Water Quality and Reporting Requirements for Public Water Supply Systems). |
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Term
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Definition
| 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. |
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Definition
| Diverse group of large flightless birds that includes emus, ostrich, rhea or kiwis. |
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Term
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Definition
| Food in a form that is edible without additional preparation to achieve food safety, as specified under §§228.71(a)(1)-(3), or (b) of these rules, referring to food. RTE food can be raw or partially cooked animal food and the consumer is advised as specified under §§228.71(a)(4)(A) and (B) of this title referring to food. RTE food is food that is prepared in accordance with a variance that is granted as specified under §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 under §§228.71(a)(1) or §(a)(2), or frozen as specified under §228.72(a)(1) of this title; (B) raw fruits and vegetables that are washed as specified under §228.66(e) of this title; (C) fruits and vegetables that are cooked for hot holding, as specified under §228.71(a)(3) of this title; (D) all time/temperature controlled food that is cooked to the temperature and time required for the specific food under §228.71(a) of this title, and cooled as specified in §228.75(d) of this title; (E) plant food for which further washing, cooking, or other processing is not required for food safety, and from which rinds, peels, husks, or shells, if naturally present are removed; (F) substances derived from plants such as spices, seasonings, and sugar; (G) a bakery item such as bread, cakes, pies, fillings, or icing for which further cooking is not required for food safety; (H) the following products that are produced in accordance with USDA guidelines and that have received a lethality treatment for pathogens: dry, fermented sausages, such as dry salami or pepperoni; salt-cured meat and poultry products, such as prosciutto ham, country cured ham, and Parma ham; and dried meat and poultry products, such as jerky or beef sticks; and 15 §228.2 (113)(I) §228.2 (124) (I) foods manufactured according to 21 CFR 113, Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers. |
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Term
| Reduced oxygen packaging (ROP) |
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Definition
| The reduction of the amount of oxygen in a package by removing oxygen, displacing oxygen and replacing it with another gas or combination of gases, or otherwise controlling the oxygen content to a level below that normally found in the atmosphere (approximately 21% at sea level). It is a process that involves a food for which the hazards of Clostridium botulinum or Listeria monocytogenes require control in the final packaged form. ROP includes cook chill packaging, controlled atmosphere packaging, modified atmosphere packaging, Sous vide packaging, and vacuum packaging. |
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Term
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Definition
| Solid waste not carried by water through the sewage system |
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Term
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Definition
| The local, state, or federal enforcement body or authorized representative having jurisdiction over the food establishment. |
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Term
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Definition
| A written statement concerning the health risk of consuming animal foods raw, undercooked, or without otherwise being processed to eliminate pathogens. |
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Term
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Definition
| The transfer of food that is unused and returned by a consumer after being served or sold and in the possession of the consumer to another person. |
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Term
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Definition
| To limit the activities of a food employee so that there is no risk of transmitting a disease that is transmissible through food and the food employee does not work with exposed food, clean equipment, utensils, linens; and unwrapped single-service or single-use articles. |
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Term
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Definition
| Any check, dirty egg, incubator reject, inedible, leaker, or loss as defined in 9 CFR 590. |
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Term
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Definition
| A pesticide product that contains the active ingredients specified in 40 CFR §152.175. Pesticides classified for restricted use, and that are limited to use by or under the direct supervision of a certified applicator licensed by the Texas Department of Agriculture or by the Texas Structural Pest Control Service as applicable. |
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Term
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Definition
| The likelihood that an adverse health effect will occur within a population as a result of a hazard in a food. |
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Term
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Definition
| A person who operates a mobile retail food store from a temporary location adjacent to a public road or highway. Food is not prepared or processed by a roadside food vendor. A roadside food vendor is classified as a Mobile Food Unit. |
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Term
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Definition
| An article manufactured from or composed of materials that may not reasonably be expected to result either directly or indirectly in their becoming a component 16 §228.2 (124) §228.2 (133) of or otherwise affecting the characteristics of any food. An additive that is used as specified in the Health and Safety Code, Chapter 431, or other materials that are not additives and that are used in conformity with applicable regulations of the FDA. |
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Term
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Definition
| The application of cumulative heat or chemicals on cleaned foodcontact surfaces that, when evaluated for efficacy, is sufficient to yield a reduction of 5 logs, which is equal to a 99.999% reduction, of representative disease microorganisms of public health importance. |
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Term
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Definition
| Free of cracks or other openings that allow the entry or passage of moisture. |
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Term
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Definition
| a market that is unstaffed and offers prepackaged nontime/temperature controlled for safety food and prepackaged refrigerated or frozen time/temperature controlled for safety food that is stored and displayed in equipment that complies with §228.225 of this title. |
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Term
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Definition
| 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 per Health and Safety Code, §437.023. |
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Term
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Definition
| 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. |
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Term
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Definition
| Liquid waste containing animal or vegetable matter in suspension or solution and may include liquids containing chemicals in solution. |
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Term
| Shellfish control authority |
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Definition
| 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. |
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Term
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Definition
| Raw, in-shell molluscan shellfish. |
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Term
| Shiga toxin-producing Escherichia coli (STEC) |
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Definition
| 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. |
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Term
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Definition
| Molluscan shellfish that have one or both shells removed. |
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Term
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Definition
| 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. |
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Term
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Definition
| 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 under Subchapter D (pertaining to Equipment, Utensils, and Linens). |
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Term
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Definition
| 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. |
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Term
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Definition
| A food-contact surface having a surface free of pits and inclusions with 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. |
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Term
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Definition
| 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. |
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Term
| Specialized processing method |
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Definition
| 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 controlled for safety food 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. |
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Term
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Definition
| 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. |
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Term
| Temperature measuring device |
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Definition
| A thermometer, thermocouple, thermistor, or other device that indicates the temperature of food, air, or water. |
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Term
| Temporary food establishment |
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Definition
| A food establishment that operates for a period of no more than 14 consecutive days in conjunction with a single event or celebration. |
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Term
| Time/Temperature Controlled for Safety (TCS) food (TCS) |
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Definition
| (formerly Potentially Hazardous Food (PHF)) A food that requires time/temperature controlled for safety to limit pathogenic microorganism growth or toxin formation. An animal food that is raw or heattreated. 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: Figure: 25 TAC §228.2(144) |
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Definition
| The United States Department of Agriculture, 1400 Independence Ave., S.W., Washington, DC 20250, phone: (202) 720-2791, website: www.usda.gov. |
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Term
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Definition
| 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. |
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Term
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Definition
| 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. |
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Term
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Definition
| 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 or waiver. |
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Term
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Definition
| 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. |
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Term
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Definition
| 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 SelfService Food Markets. |
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Term
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Definition
| The cleaning and sanitizing of utensils and food-contact surfaces of equipment. |
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Term
| Whole-muscle, intact beef |
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Definition
| Whole muscle beef that is not injected, mechanically tenderized, reconstructed, or scored and marinated, from which beef steaks may be cut. |
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