§ 26-381. Regulations.


Latest version.
  • (a)

    Regulations for prepackaged non-potentially hazardous food.

    • Obtained from an approved source: either purchased from an approved source (USDA approved, FDA approved, etc.) or prepared inside an approved kitchen licensed by the State of Texas or local health department with updated inspections.

    • Labeling requirements from Texas Food Establishment Rules (TFER).

    * 229.164(r): (B) Labeling information shall include: the common name of food and the name and place of business of the manufacturer, packer, or distributor.

    • Obtain state manufacturing license if producing foods that are being prepared and packaged to take outside permitted kitchen.

    (b)

    Regulations for prepackaged potentially hazardous foods. (Will require proof of permits/license to show foods are being prepared or packaged inside a permitted kitchen licensed by the state health department or local health departments.)

    • Includes milk/dairy, eggs and meats.

    • Must meet all food temperature requirements as stated in the TFER.

    ◦ All cold temperatures maintain 41 degrees and below.

    ◦ All hot temperatures must maintain 135 degrees and above.

    • All products must be from an approved source (as listed above).

    • Product must be properly labeled (as listed above).

    Ice used for consuming or that comes in contact with food must be from a permitted facility.

    Regulations for yard eggs.

    • The container has to be marked "ungraded eggs" as well with the safe egg handling rules:

    "Safe handling instructions: To prevent illness from bacteria, keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly."

    • Refrigerate shell eggs at 45 degrees Fahrenheit or cooler.

    FDA is requiring these actions to reduce the risk of illness and death caused by Salmonella Enteritidis (SE), a pathogenic bacterium which is associated with the consumption of shell eggs that have not been treated to destroy Salmonella.

(Ord. No. O-10-17 , § II(Att. B), 3-10-2017)