General guidelines Equipment requirements Food labeling for food allergens Personnel hygiene Specific requirements for BBQ pits Mobile unit Temporary events Legislative updates. Texas Requirements for BBQ operators. Tom Arbizu , RS/ REHS Training Officer
an amendment to the state constitution grants cities, municipalities, and/or counties the ability to pass laws to govern themselves as they see fit (so long as they obey the state and federal constitutions)
Only Proven Therapy
e.g., natural flavor (peanuts)
Word “Contains” is followed by the names of the food sources of all major food allergens present, e.g.,
Ingredients…Contains peanuts and milk
With soap and warm water for 20
seconds, then dried using only disposable paper towels.
As a general rule, wash your hands also after a 30 minute uninterrupted period of food handling
Hand sanitizers may be used after washing hands but does not replace hand washing with soap and water.
meet all requirements of a fixed establishment; only difference is that mobile is on wheels
Therefore all equipment must be on the mobile unit, nothing can be detached
Standard setup for mobile unit plumbing
Cottage Food Operation
Farmers’ Market – a designated location used primarily for the distribution and sale directly to consumers of food by farmers and other producers
Producer - A person or entity that produces agricultural products
Food - An agricultural, apicultural, horticultural, silvicultural, viticultural, or vegetable product for human consumption, in either its natural or processed state, that has been produced or processed or otherwise has had value added to the product in this state.
Public Sanitation and Retail Food Safety Group
PSQA/ Regulatory Services
P.O. Box 149347, Mail Code 1987
Austin, TX 78714-9347
Phone: 512-834-6770, X2068