O-1991-1743 - Laserfiche WebLink

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e e Texas Department of Health Page --.!.. of 35 Division of Food and Drugs consumers whD serve themselves. Between uses during service, 'dispensing utensils shall be: (A) Stored in the food with the dispensing utensil handle extended out of the food; or (B) Stored clean and dry; or (c) Stored in running water; or (D) Stored either in a running water dipper well, or clean and dry in the case of disp~nsing utensils and malt collars used in preparing frozen desserts. (7) Reservice. Once served to a consumer, portions of leftover food shall not be, served again except that packaged food, other than potentially hazardous food, that is still packaged and is still in sound condition, may be re-served. (8) Display Equipmen~. Food on display shall be protected from consumer contamination by the use of packaging or by the use of easily cleanable counter, serving line or salad bar protector devices, display cases, or by other effective means. Enough hot or cold food facilities shall be available to maintain the required temperature of potentially hazardous food on display. (9) Reuse of Tableware. Reuse of soiled tableware by self-service consumers returning to the service area for additional food is prohibited. Beverage cups and glasses are exempt from this requirement. (f) Food 'Transportation. D~ring transportation, food and food utensils shall be kept in covered containers or completely wrapped or packaged so as to be protected from contamination. Foods in original individual packages do not need to be over wrapped or covered if the original package has not been torn or broken. During transportation, including transportation to another location for service or catering operations, food shall meet the requirements of these rules relating to food protection and food storage. 5229.164 Personnel. . (a) Employee Health. No person, while infected with a disease in a communicable form that can be transmitted by foods or who is a carrier of ~rganisms that cause such a disease or while afflicted with a boil, an, infected wound, or an acute respiratory infection, shall work in a food service establishment in any capacity in which there is a likelihood of such person contaminating food or food-contact surfaces with pathogenic organisms or transmitting disease to other persons.