O-1991-1743 - Laserfiche WebLink

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~ - e Texas Department of Health Division of Food and Drugs Page ....!.- of 35' (B) Fresh and frozen shucked shellfish (oysters, clams, or mussels) shall be packed in nonreturnable packages identified with the name and address of the original shell stock processor, shucker-packer, or repacker, and the interstate certification number issued' according to law. Shell stock and shucked shellfish shall be kept in the, container i~ which they were received until they are used. Each container ~f unshucked shell stock (oysters, clams" or musse~s) shall be indentified by an attached tag that states the name and address 'of the original shell stock processor, the" kind and quantity of shell stock, and an interstate certification number issued by the State or foreign shellfish control agency. (c) 'Only clean whole eggs, with' shell intact and without cracks or checks or pasteurized liquid, frozen, or dry eggs or pasteurized dry egg products shall be used, except that hard boiled, peeled eggs, commerci~lly prepared and packaged, may be used; (b) Food Protection. (1) General. At all times, including while being stored, prepared, displayed, servedi or transported, food shall be protected from potential contamination, including dust, insects, rodents, unclean equipment and utensils, unnecessary handling, coughs and sneezes; flooding, drainage, and overhead leakage or overhead drippage from condensation; The -internal temperature of potentially, hazardous food shall be 450F.(70C.) or below or 140oF.(60oC.) or above at all"times, except as otherwise provided in these rules. (2) Emergency Occurrences. In the event of an occurrence, such as a fire, flood, power outage, or similar event, which might result in the contamination of food, or which might prevent potentially,hazardous food from being held at required temperatures, the person in charge shall immediately contact the regulatory authority. Upon receiving notice of this occurrence, the" regulatory authority shall take whatever action that it deems necessary to protect the public health. (c) Food Storage. (1) General. (A) Food, whether raw or prepared, if removed from the container or package in which it was obtained, shall be stored in a clean covered container except during necessary periods of preparation or service. Container covers shall be impervious and nonabsorbent, except that linens or napki~s may be used for lining or covering bread or roll containers. Solid cuts of meat shall be protected by being covered in storage, except that quarters or sides of meat. may be hung uncovered on c~ean sanitized hooks if no food product is stored beneath the meat.