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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

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texas requirements for bbq operators

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

Public Sanitation and Retail Food Safety Group

texas is a home rule state
Texas is a ‘Home Rule’ State

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)

public health agencies
Texas Department of State Health Services (DSHS)

County Health Departments

City Health Departments

159 local health departments

Health Districts

133 local regulatory jurisdictions

Public Health Agencies
general guidelines
General guidelines
  • Sales Tax ID
  • Get a Permit for Facility
    • Fixed
    • Mobile
    • Temporary
general guidelines1
General guidelines
  • Hand wash sink
  • 3 compartment sink
  • Hot/Cold hold units
  • thermometers
general guidelines2
General guidelines
  • Food Operators must have a certified food manager certificate
general guidelines3
General guidelines
  • Food should be keep in refrigerator to maintain food temperature of 41F or lower
  • All foods are to be protected from contamination (weather, insects, customers, etc.)
  • All food and single service articles such as paper cups, plates and napkins must be stored at least 6” off the floor.
general guidelines5
General guidelines
  • Hot-holding: 135º F or greater
  • Electric or grill

NO STERNO

general guidelines6
General guidelines
  • Condiments (ketchup, mustard, mayonnaise) should come in packages or pump dispensers.
  • Self service items (lettuce, tomato) must be covered when not for immediate service.
  • Ice scoops must be stored with the handle upright (in ice) or on a clean, dry surface.
allergic reactions
Allergic Reactions
  • Approximately 30,000 individuals per year require emergency room treatment
  • Approximately 2,000 individuals per year require hospitalization
  • 150 individuals die each year due to allergic reactions to food
8 most common food allergens
Peanuts

Tree Nuts

Milk

Egg

Soybeans

Fish

Crustacea

Wheat

8 Most Common Food Allergens

Account for 90% of all food allergies

the second 8
Sesame seeds

Sunflower seeds

Cottonseed meal

Poppy seeds

Mollusks

Dried beans

Peas

Lentils

“The Second 8”
symptoms of food allergies
Symptoms of Food Allergies:
  • Rash or hives
  • Nausea
  • Stomach pain
  • Diarrhea
  • Itchy skin
  • Shortness of breath
  • Chest pain
  • Swelling of the airways to the lungs
  • Anaphylaxis
no cure
NO CURE

Only Proven Therapy

  • Avoid Offending Allergen
  • Allergic consumer must rely on food label
  • Inquire about ingredients when visiting food establishments
when food allergen labeling is required
When Food Allergen Labeling is Required
  • When a major food allergen’s common or usual name does not already identify its food source

AND

  • When that major food allergen’s food source is not already identified elsewhere in the list of ingredients for another “allergenic” ingredient
two ways to label products containing major food allergens
Two Ways to Label Products Containing Major Food Allergens
  • Within the list of ingredients the common or usual name of a major food allergen is immediately followed parenthetically by the name of its food source

e.g., natural flavor (peanuts)

whey (milk)

two ways to label products containing major food allergens1
Two Ways to Label Products Containing Major Food Allergens
  • In a separate summary statement at the end of or immediately adjacent to the list of ingredients in the same size type:

Word “Contains” is followed by the names of the food sources of all major food allergens present, e.g.,

Ingredients…Contains peanuts and milk

ingredients subject to law s labeling requirements
Ingredients Subject to Law’s Labeling Requirements
  • All ingredients, except those exempted by law, that either are or contain a major food allergen, including:
    • Incidental additives
    • Flavors
    • Colors
    • Seasoning mixes/spice blends that contain a major food allergen as ingredient or processing aid
examples when allergen labeling is not required
Examples When Allergen Labeling Is Not Required
  • Ingredients:…whole wheat flour, buttermilk, eggs, peanut butter
  • Ingredients: nonfat dry milk, whey, albumen, egg whites
personnel hygiene1
Personnel Hygiene
  • Do not handling food or do any food preparation if you are sick
  • If someone at home is sick, be sure to wash your hands carefully before you start work.
  • Do not work with foods if you have an infected cut, a burn or a sore on your hand. If the sore is not infected, cover it with a bandage and wear a rubber or leak proof plastic glove.
slide24

Personnel Hygiene

  • Hands are a common vehicle for the transfer of harmful bacteria and viruses to food products.
  • Proper hand washing is the most important method of controlling the spread of FBI.
personnel hygiene2
Personnel Hygiene
  • Hands must be washed frequently

With soap and warm water for 20

seconds, then dried using only disposable paper towels.

  • Hand washing is to be done any time you return to the work, before you prepare food, before putting on new gloves, when changing tasks, and as often as necessary.

As a general rule, wash your hands also after a 30 minute uninterrupted period of food handling

  • Gloves & Hand Sanitizers do not replace hand washing.
personnel hygiene3
Personnel Hygiene
  • Barrier Between Hands and Ready-to-Eat Food.
    • A physical barrier must be provided between hands and Ready to Eat foods.
      • Gloves
      • Tongs
      • Deli tissue
      • Forks
      • Ladles
slide27

Personnel Hygiene

Hand Sanitizers

Hand sanitizers may be used after washing hands but does not replace hand washing with soap and water.

bbq requirements

BBQ Requirements

General

Mobile

Temporary

bbq grill pit requirements
BBQ grill/pit requirements
  • All grills must have overhead covering while in use.
  • Grills need to be on smooth, nonabsorbent surfaces.
mobile unit
Mobile unit

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

mobile unit1
Mobile unit

Standard setup for mobile unit plumbing

mobile unit2
Mobile unit
  • BBQ grill/pit requirements
      • Have overhead covering
      • All food preparation done in the mobile unit
      • Hand sink – if cutting and slicing (food prep) at the grill
      • Only screened – if evidence of insect, rodent, or other pest
temporary food
Temporary Food
  • A food establishment that operates for a period of no more than 14 consecutive days in conjunction with a single event or celebration.
  •  At least the minimum requirements for a fixed facility
  • Permit is valid for 14 consecutive days from the initial effective date. (Per individual food booth/unit)
  • Exemption - Nonprofit as a 501(C) Organization.
temporary food1
Temporary Food
  • BBQ grill/pit requirements
      • Have overhead covering
      • Hand sink
      • On smooth nonabsorbent flooring
      • Only screened – if evidence of insect, rodent, or other pest
legislative updates

LegislativeUpdates

Farmer’s Market

Cottage Food Operation

farmer s market sb 81 82r hb 1382
Farmer’s Market SB 81 (82R) &HB 1382

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.

slide37

Farmer’s Market SB 81 (82R) &HB 1382

  • Who can be permitted:
      • Anyone selling (PHF/TCS) foods
      • Non-farmers who are selling PHF/TCS foods
    • Fish, livestock, livestock by products, poultry can only be sold it if is processed under an entity that is inspected
    • Sampling, cooking demonstrations, and all PHF/TCS foods must but kept under normal required temperature control
cottage food operation hb 970
Cottage Food Operation HB 970
  • Expands what can be to produced
  • Items that fall under the provision of H.B. 970 include
  • Fruit pie
  • Dehydrated fruit or vegetables
  • Popcorn and popcorn snack
  • Cereal including granola
  • Dry mix
  • Vinegar
  • Pickles
  • Mustard
  • Roasted coffee or dry tea
  • Dried herb or dried herb mix
  • Baked goods (cookies, cakes, breads, etc.)
  • Candy (hard and soft --pralines, fudge, etc.)
  • Coated and uncoated nuts
  • Unroasted nut butters (Almond, peanut, walnut, etc.)
  • Fruit butters
  • Canned jams or jelly
slide39

Cottage Food Operation HB 970

  • Focaccia-style breads with vegetables or cheeses
  • Chocolate covered pretzels, marshmallows, graham crackers, Rice Krispy treats
  • sorghum
  • Roasted coffee beans or ground roasted coffee
  • Lemonade, juices, hot chocolate or similar beverages
  • The following foods are examples of food that cannot be produced by a cottage food production operation.
  • Bakery goods which require any type of refrigeration such as cream, custard or meringue pies and cakes or pastries with cream cheese icings or fillings
  • Milk and dairy products including hard, soft and cottage cheeses and yogurt
  • Cut fresh fruits and/or vegetables. Juices made from fresh fruits or vegetables
  • Ice or ice products
  • Barbeque sauces and ketchups
  • Fresh or dried meat or meat products including jerky
  • Canned fruits, vegetables, vegetable butters, salsas etc.
  • Kolaches with meat
  • Fish or shellfish products
  • Canned pickled products such as corn relish, vegetables, sauerkraut
  • Raw seed sprouts
  • salsas
  • Dried pasta
slide42

Tom Arbizu, RS/ REHS Training Officer

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

Fax: 512-834-6683

Email: tom.arbizu@dshs.state.tx.us

www.dshs.state.tx.us/foodestablishments