Food Establishments

Dish Washing

All ware washing equipment, the ware washing machine, dishwashing sinks and basins, drainboards, drying tables, and receptacles used for sink compartments should be cleaned before they are used, as often as needed to prevent contamination, and at-least every 24 hours.

Food Equipment, Dishes, & Utensils

Food services of equipment and utensils that are used for any foods and are considered time-temperature controlled for safety (TCS) foods should be cleaned:

• At least every 4 hours.
• When changing from preparing raw food to working with ready-to-eat foods.
• When changing to work from a raw animal food to a different type of raw animal food.
• Between uses with raw fruits and vegetables and with potentially hazardous foods, such as raw animal products.
• Anytime during the food preparation process when contamination may have occurred.
• Before using or storing a thermometer or temperature measuring device.

Exceptions

• Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if: in storage, containers of time/temperature control for safety food are maintained at temperatures specified under Chapter 3 and the containers are cleaned when empty
• Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the cleaning frequency chart. (2017 FDA Food Code-4-602.11).

Food surfaces of equipment and utensils used for foods that are not TCS foods should be cleaned:

• At any time contamination may have occurred.
• At least 24 hours for iced tea dispensers and consumer self-service utensils, such as bulk tongs, or scoops.
• Before restocking consumer self-service equipment and utensils, such as condiments, dispensers and display containers.
• Before and after each use for sinks used to wash produce or thaw food.
• Every 24 hours for cooking and baking equipment, including the inside surfaces of a microwave.
• Per the manufacturer's specifications for:
  • ice bins
  • beverage dispensing nozzles
  • enclosed components of equipment such as ice makers
  • cooking oil storage tanks and distribution lines
  • beverage and syrup dispensing lines or tubes
  • coffee bean grinders
  • water vending equipment

Non-food contact surfaces of equipment should be cleaned:

• As needed to eliminate any accumulation of soils and residues.
• As needed to be visibly clean to sight and touch.

Laundry

All laundry should be laundered as followed:

• Tablecloths, linens, napkins, etc. clean when visibly soiled, sticky or wet.
• Wet wiping cloths cleaned daily.
• Dry wiping cloths cleaned as necessary or replaced between uses to prevent contamination of food, utensils, and dishes.
• Sinks used for washing/wiping cloths must be cleaned before and after each use.

Facilities

Physical facilities, buildings, rooms, equipment, fixtures, dumpster and garbage storage areas, back door area, outside areas, etc. should be cleaned:

• As often as necessary to remain visibly clean to the sight.
• As often as necessary to prevent developing a buildup of soils and residues.
• As often as necessary to prevent nuisances, odors, or attract insects, rodents, and other pests.

Vehicles

Vehicles and mobile food units transporting food to related servicing areas should be cleaned as often as necessary to prevent dust, dirt, food particles, debris, nuisances, contamination, or attracting pests.

Food equipment, dishes, and utensils within vehicles are held to all standards listed above.

Outdoor Facilities

Parking Lot, Walk Areas, and Service Areas

• Constructed of proper materials (asphalt, concrete, etc.)
• Sloped to properly drain.

Outside Refuse Storage Areas

• Located where it will not create a public health nuisance and does not interfere with cleaning of adjacent spaces.
• Constructed of proper materials that are smooth, durable and non-absorbent.
• Must be curbed and sloped to properly drain.
• Optional enclosures should be constructed of durable materials and kept clean/in good repair.
• A dumpster/refuse storage information sheet is available upon request.

Refuse Receptacles

1. Size and quantity must be adequate to contain all garbage and refuse produced by the establishment.
2. Constructed, designed, and maintained with tight-fitting lids, doors, or covers.
3. Structurally sound, durable, and in good repair with no leakage. If constructed with a drain hole, the drain plug is properly in place.
4. Insect and rodent resistant. Those that are not, cannot be stored outside.
5. Must be serviced/emptied at a frequency that minimizes overflowing containers, objectionable odors, and conditions that attract insects/rodents.
6. Installed to allow effective cleaning under and around units.
7. Must be cleaned at a frequency to prevent the buildup of soils, objectionable odors, or attracting of insects/rodents.
8. Cleaned in a way that does not contaminate other surfaces, equipment or supplies. Wash water and wastewater is disposed of properly.

Building Exterior

• Constructed of weather-resistant materials.
• All outer openings protected, screened, or sealed to prevent entry of rodents, insects, and other pests.

Outdoor Water Connections

• Should be provided for cleaning outside areas.
• Back flow prevention devices provided as required by local plumbing code.

Indoor Facilities

Plumbing

• Air gaps (supplemental handout available for examples). The following equipment must have an air gap:
  • Ice bin
  • Mechanical dishwashers
  • Steam tables
  • Sinks as required by local plumbing ordinance
• Grease Traps - as required by local plumbing ordinance and wastewater utility ordinance. Trap location must be easily accessible for servicing and cleaning.
• Back flow prevention and cross connection control devices - as required by local plumbing ordinance. Required devices for carbonators, drink machines, hose bibbs, etc.
• Floor drains – when installed are adequately constructed to drain properly, properly trapped, and covered to prevent rodents and other pests from entering establishment.
• Hot water heaters:
  • All facilities must have hot and cold running water
  • The capacity must be large enough to provide hot water to the kitchen and all sinks at all times, including peak business hours.

Sinks

At least five types of sinks are required

• Hand-wash sinks should be adequate in number and accessible by employees in food service, food preparation, and ware washing areas. Sinks should be designated for hand washing only and supplied with hot and cold running water through a mixing valve, hand soap, and a hand drying system. Hand-washing signs should be posted.
• Mop sink or curbed floor basin supplied with hot and cold running water.
• A three-compartment sink with hot and cold running water through a mixing valve for dish washing. All sink compartments must be large enough to submerge your largest piece of equipment, and it must have adequate drain boards or tables for air-drying of clean equipment and utensils and an adequate pre-scrape or pre-soak setup.

Dishwashing Machines (if used)

• Must use a chemical sanitizer or a hot water sanitizing step with water at least 171° F.
• A dishwashing machine can be in addition to, but not in place of, a three-compartment sink.

Utilities

Utility service lines and pipes cannot be exposed unnecessarily.

• Horizontal lines cannot be installed on the floor.
• Installation of lines cannot obstruct the cleaning of the ceiling.

Ventilation

Ventilation must be adequately provided to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke or fumes by means of:

• Ceiling exhaust vents
• Vent-a-hoods (Contact local fire department for additional requirements.)
• Heating/ air conditioning units

Toilet Rooms

• Self-closing mechanism required on the door.
• Ventilation must be adequate.
• Hand sinks must be setup the same as hand washing sink.
• Floor drains.
• Customers are not allowed to pass through food storage, food preparation, and ware washing areas to access a toilet room.
• The Health District does not regulate ADA rules. Consult local city ordinances regarding number, size, and accessibility requirements.

Refrigeration and Freezing Equipment

All refrigerated storage and freezers, including walk-ins, must have a thermometer and the equipment must be set to a certain temperature.

• Freezers: 0° F or colder inside air temperature.
• Refrigerated Storage: Foods must remain at 41° F or colder. (The air temperature will probably need to be at least 2-3 degrees lower to keep food at this temperature.)

Employee Break/Dressing Rooms

• Must be completely separate from all food storage, food preparation, and ware washing areas.

Proper Lighting

• Kitchen: 50 Fc at the surface where employees are preparing food & using food equipment.
• Dry Storage and Walk-In Coolers: 10 Fc at 30 inches above the ground.
• Restrooms, Handwashing and Ware Washing Areas, Self-Service Areas, Storage, and Buffet Lines: 20 Fc at 30 inches above the ground.
• Lights must have shields/covers/sleeves to prevent bulb breakage into exposed food.

Storage

• Dry storage must be large enough for all foods and supplies for volume of business.
• Toxic materials and chemicals in cleaning supply storage must be stored separately to prevent contamination of food, equipment, utensils, linens, paper goods, etc.
• Cleaning equipment must have a designated area for all equipment, buckets, etc. and racks to store mops, brooms, etc. off the floor.

Food Cooking Equipment

Food cooking equipment must be adequate to thoroughly cook all food to the temperatures required by law.

Hot-Holding Equipment

Hot-holding equipment must be able to maintain food at 135° F or higher at all times. Hot-holding equipment, including certain slow cookers, cannot be used to cook the food.

Physical Construction

• Food contact surfaces must be smooth, durable, easily cleanable, and non-absorbent.
• In all food storage, food preparation, ware washing areas, and restrooms the floors, walls, and ceilings must also be smooth, durable, easily cleanable, and non-absorbent. Cracks and joints must be filled and smooth. Concrete floors must have sealer or other coating.
• Dining areas are not required to meet the same requirements as food preparation areas in regards to construction and lighting. However, wait stations or satellite service areas must comply.

Miscellaneous

• Every effort must be taken to prevent flies from entering the establishment through drive-thru windows or doors. Air curtains, if used, must work properly.
• Buffet lines and salad bars must be designed to prevent contamination of the food by the customer and maintain food temperatures. Customers must use a clean plate each time they get food. All self-service areas must have a visible sign that reminds customers of this and must have a supply of clean plates available.
• The Health District issued permit to operate the food establishment and the most recent inspection report must always be visible to customers. The food manager and food worker certificates must also be posted and available for review by the Health District.
• The Health District encourages smoke free establishments county wide. The Cities of Hewitt, Hallsburg, Lacy-Lakeview, Robinson, Waco and Woodway have smoke free ordinances. No smoking signs are required on all entrance doors.

Anything not covered above, such as serving raw oysters or sushi, may have special requirements under the Texas Food Establishment Rules. Check with your sanitarian for details, if needed.

Regardless of whether the establishment is put in an existing building or built in a totally new location, these requirements apply. There is not a "Grandfather Clause".

Minimum Internal Cooking Temperatures

165°F (74°C) for 15 seconds

• Poultry whole or ground (chicken, turkey, duck, geese, guineas, ratites).
• Stuffing made with fish, meat, or poultry.
• Stuffed meat, seafood, poultry, or pasta.
• Dishes that include previously cooked TCS ingredients.

155°F (68°C) for 17 seconds

• Ground meat (beef, pork, other meat).
• Injected Meat (brined ham, flavor injected roasts).
• Mechanically tenderized meat.
• Ratites (ostrich, emu).
• Ground seafood (chopped or minced).
• Shell eggs that will be hot-held for service.

145°F (63°C) for 15 seconds

• Seafood (fish, shellfish, crustaceans).
• Steaks and chops (pork, beef, veal, lamb).
• Commercially raised game.
• Shell eggs that will be served immediately.

135°F (57°C)

• Fruits, vegetables, or other plant foods that will be hot-held for service.
• Grains that will be hot-held for service (rice, pasta).
• Legumes that will be hot-held for service (beans, refried beans).

Whole meat roasts (pork, beef, veal, lamb) may be cooked to alternate cooking times and temperatures depending on the type of roast and oven:

• 130°F (54°C) - 112 minutes
• 131°F (55°C) - 89 minutes
• 133°F (56°C) - 56 minutes
• 135°F (57°C) - 36 minutes
• 136°F (58°C) - 28 minutes
• 138°F (59°C) - 18 minutes
• 140°F (60°C) - 12 minutes
• 142°F (61°C) - 8 minutes
• 144°F (62°C) - 5 minutes
• 145°F (63°C) - 4 minutes

Eggs

• Food shall be obtained from sources that comply with applicable laws and are licensed by the state regulatory authority that has jurisdiction over the processing distribution of food.
• Raw shell eggs shall be received in refrigerated equipment that maintains an ambient air temperature of 45°F or less. They must immediately be stored at an ambient air temperature of 45°F or less.
• Shell eggs shall be received clean and sound and may not exceed the restricted egg tolerances for U.S. consumer Grade B eggs (TFER Section 228.62)
• An air-cooled hardboiled egg with shell intact, or a shell egg that is not hard-boiled but has been treated to destroy all viable salmonella, is not a potentially hazardous food.
• For persons highly susceptible to foodborne illnesses, pasteurized eggs shall be substituted for raw shell eggs in recipes calling for under cooked or raw eggs. Liquid, frozen and dry eggs and egg products shall be obtained pasteurized.
• Raw or under cooked eggs may be served provided the individual consumer receives a disclosure explaining the hazards of consuming raw or undercooked eggs.
• Eggs for immediate service must be cooked to 145°F. If cooked for holding (buffet service) eggs must be cooked to 155°F.

Ice is Food

• Regardless whether it is shaved, cubed, nuggeted, or crushed, it must be made from drinking water in clean, sanitary equipment.
• As with all food, ice should never be handled with bare hands. Scoops with handles or tongs should be stored in a clean protected area.
• Ice used to cool exterior surfaces of food, beverages or equipment cannot be used as a food.
• Raw vegetables or whole fruits may be stored in direct contact with ice.
• Prepackaged ice must have labels that meet the FDA requirements. Anyone prepackaging ice in Texas must have a Food Manufacturing License with the Texas Department of State Health Services.

Storage Temperatures

• Food served hot should be held at an internal temperature of 135°F or warmer.
• Food that are to be served cold should be held at an internal temperature of 41°F or colder.
• Do not allow high protein foods (time/temperature control for food safety food) to remain at room temperature more than a total of 4 hours after removal from a temperature of 40°F or less, or 135°F or more. This time applies to foods that are being prepared, as well as those that are held for preparation or service.
• Store frozen foods at 0°F or colder.
• Frozen foods that are being thawed should never exceed an internal temperature of 41°F. Do not thaw frozen foods at room temperature!

Inside the Cooler

• Foods that require little to no further preparation are stored on the top shelf. These foods are considered ready-to-eat and may be easily contaminated.
• Food temperatures must be at 41°F or below. The refrigerator temperature should be 40°F or colder.
• Meats should be stored according to their cooking temperatures. Meats stored at the bottom are cooked to the highest temperature.
• Foods that are held for more than 24 hours require labels and use-by dates.
• A thermometer must be visible inside the cooler located in the warmest part of the unit.
• All foods must be in packages or covered containers and labeled.
• All inside surfaces, shelves, doors and gaskets must be clean and in good repair.
• Don’t over fill the refrigerator or block air vents. Refrigerators need air circulation to keep consistent temperatures from top to bottom.
• Store foods in smaller portions to keep the foods thoroughly cold.

Labels and Dates

All food in a food establishment should be labeled.

Pre-packaged items should have a pre-made label containing:

• Common name or adequate description.
• Ingredients listed by weight.
• Nutritional information.
• Name and place of manufacturer, packer, or distributor.

All working containers with food in them should be labeled with at least the name of the contents.

• This includes water pitchers, squirt bottles, plastic containers, etc.
• The label’s common name or description should be easy to read and understand.
• Some exceptions will be made when it is abundantly clear what the product is (i.e. salt shakers and pepper shakers), but just because you know what it is, doesn’t mean everyone else does. When in doubt, label it!

All cooked/prepared time/temperature control for safety food kept for over 24 hours must be date marked, including most items that are kept refrigerated.

• The date-marking should indicate the day by which the product should be eaten, sold, or discarded.
• All items may be kept up to 7 days, if not temperature-abused. The day of preparation or the day the package was opened counts as day 1.
• If you can’t put an actual date on the product packaging, you are allowed to use another system that clearly indicates the day by other means (i.e. through color codes or days of the week). The alternative procedures must be in writing and available for review.

Dry Storage

Store all foods, single service items, and paper goods at least 6 inches above the floor to facilitate proper cleaning and eliminate hiding places for insects and rodents. Proper storage also eliminates waste from dirt and mop water contamination.

Hygiene

• Any person who is or appears to be ill cannot prepare food, serve food, or work with food equipment.
• Fingernails must be clean, maintained, trimmed, and smooth. Unless wearing intact gloves in good repair, food employees may not wear fingernail polish or artificial nails.
• Anyone engaged in food preparation or food handling must wear clean clothing.
• All jewelry, including watches on the hands or arms, is prohibited with the exception of a plain wedding band.
• Aprons must be kept clean and must not be taken into nor worn in the restrooms. Aprons should be changed if worn while handling trash and must be changed if they become soiled.
• Wash hands properly using warm water, soap for 20 seconds, and a fingernail brush. Dry with a paper towel or air dryer.
• Tobacco use and eating or chewing gum is not allowed while preparing food. A drink is allowed if it is in a covered container, is handled to prevent contamination of hands, and is not stored on food contact surfaces.
• Anyone preparing food will always wear effective hair and beard restraints.

Food Contact Surfaces

One important safeguard against foodborne illnesses is to ensure that food contact surfaces of equipment and utensils are clean, sanitized, and in good repair.

Definitions:

• Food contact surface: The surface of equipment or utensils which food may come into contact with.
• Equipment: An object used in the operation such as an oven, vent-a-hood, freezer, refrigerator, table, sink, slicer, mixer, dishwasher, etc.
• Utensils: Instruments, objects, or containers used to work with food such as a salad bowl, rolling pin, knife, fork, spoon, spatula, etc.
• Clean: Visibly free from dirt, contamination, and debris.
• Sanitizing: The use of heat and/or chemicals on cleaned food contact surfaces to reduce disease microorganisms.

Under the Texas Food Establishment Rules (TFER), food establishments are required to do the following as it pertains to food contact surfaces of equipment and utensils:

• Equipment and utensils shall be safe, durable, corrosion resistant, nonabsorbent, smooth, easily cleanable, resistant to pitting, crazing, scratching, scouring, and distortion and able to withstand repeated ware-washing.
• No copper or copper alloys (e.g. brass) shall be used as food contact surfaces.
• No galvanized metal with acidic foods, no sponges, no lead, no solder, and no wood, except hard maple or close-grained wood.
• No glass thermometers should be used unless they are encased to contain breakage.

Cleaning and Sanitizing of Equipment/Utensils Equipment and utensils shall be clean to sight and touch and sanitized:

• Before each use with a different type of food (raw meats, raw ready-to-eat foods, raw fruits/vegetables, potentially hazardous foods).
• Before using or storing a food temperature measuring device.
• At any time during the operation when contamination may have occurred.
• Every four hours, or more frequently when working with potentially hazardous foods, unless maintained at temperatures set forth in the details of the TFER.

Common Food Contact Surface Violations:

• Reuse of single-service containers.
• Calcium buildup in ware-washers.
• Deeply scarred or rough cutting boards.
• Dripping of grease under vent-a-hoods.
• Mold in ice machines and fountain drink dispensers.
• Food debris inside surfaces of refrigerators.
• Food debris on wares such as bowls, knives and spoons.
• Cracked, broken or burned utensils and food containers.

Preventing Cross-Contamination

Cross-contamination is the transfer of harmful substances from one surface or food to another surface or food. Pathogens or other harmful substances can easily move around your establishment and can be spread from food or unwashed hands to preparation areas, equipment, utensils, or other food. The following methods of transfers should be avoided using the accompanying prevention strategies.

Methods of Transfer & Prevention

1. Worker to Food
   • Bare hand contact is not permitted with ready-to-eat foods.
   • Food workers must wash their hands between tasks.
     Example: using a cell phone, eating, drinking, smoking, using the restroom, handling trash or money, cleaning, etc.
2. Worker to Worker
   • Minimize worker to worker contact.
     Example: shaking hands, high fives, etc.
   • Avoid touching your body or other food workers.
3. Worker to Surface
   • Personal items must not be stored on food preparation surfaces.
     Example: cell phones, purses, drinks, etc.
   • Dirty cleaning towels must not be used to wipe food preparation surfaces.
   • Dirty hands must not touch food contact surfaces.
4. Surface to Food
   • Do not use contaminated utensils to prepare or serve food.
   • Use separate utensils for different types of food.
   • Use separate utensils for raw food and cooked food.
5. Food to Food
   • Prevent raw or uncooked food from touching or dripping onto cooked or ready-to-eat food.
   • Food must be properly separated in prep & storage areas.
6. Environment to Food
   • Food and utensils should be stored in a clean, dry location.
   • Food and utensils must be adequately protected from dust, pests, customers, and chemicals.
   • Do not store food in locker rooms, dressing rooms, restrooms, garbage rooms, mechanical rooms, under unshielded sewer, water lines or stairs.

Disease Control

These guidelines and standards are crucial not only for meeting compliance with local and state ordinances but also for safeguarding against norovirus. This highly contagious virus spreads rapidly through contaminated food, water, and surfaces, as well as person-to-person contact. It's essential to practice meticulous hygiene and food safety to protect yourself and your clients. For more information about preventing norovirus, please visit cdc.gov/norovirus.

1. Clean and sanitize sink basins.
2. Prepare by sorting dishes, scraping off food particles, and/or pre-rinsing.
3. Wash with a good detergent in hot water that is a minimum of 110°F.
4. Rinse in clean hot water at a minimum of 110°F.
5. Sanitize in a sanitizing solution by immersion for the length of time specified by the sanitizer's manufacturer. Test strips or a testing device must be accessible to employees for any chemical that is used. The water temperature must be at the manufacture’s specifications based on the concentration and PH of solution. Refer to 2017 FDA Food Code reference 4-501.114 for chlorine concentration chart. Sanitizer must be in the following concentration ranges:
   

   ppm = parts per million

   Chemical	Minimum	Maximum
   Chlorine	50 ppm	100 ppm
   Iodine	12.5 ppm	25 ppm

   Quaternary Ammonia and other approved chemical sanitizers as listed under the 2017 FDA Food Code 7-204-11 are to be used as read on the manufacturer's label.

6. Air-dry without any additional rinsing or wiping.