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<br />e <br /> <br />e <br /> <br />Texas Department of Health <br />Division of Food and Drugs <br /> <br />Page -Lof 35 <br /> <br />RULES ON FOOD SERVICE SANITATION <br />SS229.l6l - 229.171 <br /> <br />S229.l6l Purpose. The function 'of these sections is to 'protect the public <br />health by establishing uniform requirements for food service operations. <br /> <br />S229.162 Definitions. The following words and terms, when used in this <br />chapter, shall have the following meanings, unless the context clearly <br />indicates otherwise: <br /> <br />Commissary - a catering establishment, restaurant, or any other place in <br />which food, containers, or supplies are kept, handled, prepared, packaged or <br />stored. <br /> <br />Corrosion-resistant materials - those materials that maintain their <br />original surface characteristics under prolonged influence of the food to be <br />contacted, the normal use of cleaning compounds and bactericidal solutions, <br />and other conditions-of-use environment. <br /> <br />Easily cleanable - that surfaces are readily accessible and made of such <br />materials and finish and so fabricated that residue may be effectively removed <br />by normal cleaning methods. <br /> <br />Employee - individuals having supervisory or management duties and any <br />other person working in a food service establishment. <br /> <br />Equipment - stoves, ovens, ranges, hoods, slicers" mixers, meatblocks, <br />tables, counters, refrigerators, sinks, dishwashing machines, steam tables, <br />and similar items other than utensils, used in the operation of a food service <br />establishment. <br /> <br />Food - any raw, cooked, or processed edible substance, ice, beverage or <br />ingredient used or intended for use or for sale in whole or in part for human <br />consumption. <br /> <br />Food-contact surface - those surfaces of equipment and utensils with <br />which food normally comes in contact, and those surfaces from which food may <br />drain, drip, or splash back onto surfaces normally in contact with food. <br /> <br />Food establishments - <br /> <br />(A) <br />which food is <br />not include a <br />operation. <br /> <br />Food processing establishment - commercial establishment in <br />manufactured or packaged for human consumption., The term does <br />food service establishment, retail food store, or commissary <br /> <br />(B) Food service establishment - any place where food is prepared <br />and intended for individual portion service, and includes the site at which <br />individual portions are provided. The term includes any such place regardless <br />of whether consumption is on or off the premises and regardless of whether <br />