§ 6-132. Definitions.

The following words and terms, in conjunction with those listed in the Texas Food Establishment Rules, when used in this article shall have the following meanings unless the context clearly indicates otherwise and shall apply in the interpretation and enforcement of this article:

Food means any raw, cooked, or processed edible substance, ice, beverage or ingredient used or intended for use or sale, in whole or in part, for human consumption.

Food-borne illness means an incident in which two or more persons experience a similar illness, usually gastrointestinal in nature, after ingestion of a common food, and epidemiological analysis implicates the food as the source of the illness.

Food establishment means an operation that stores, prepares, packages, serves, or otherwise provides food for retail human consumption such as: a retail food store; a temporary food service establishment; a mobile food vendor; a catering operation, if the operation provides food directly to a consumer; a food bank; or other establishment that relinquishes possession of food to a consumer directly or indirectly through a delivery service such as home delivery of grocery orders or restaurant takeout or delivery service. The term does not include an establishment that offers only prepackaged foods that are not potentially hazardous; a produce stand that only offers whole, uncut fresh fruits and vegetables; a food processing plant; or a kitchen in a private home used to create income or revenue.

Food establishment permit (aka health permit ) means the annual permit required for a food service establishment to operate in accordance with city regulations.

Food manager means an individual who conducts, manages, or operates a food establishment.

Food service employee means an individual employed with a food service establishment whose work involves unpackaged food, food equipment or utensils, or food-contact surfaces.

Health authority means the city manager or designee, authorized agent or employee or duly authorized health inspector.

Law means federal, state and local statutes, ordinances and regulations.

Mobile food vendor means any person or persons who operate and sell food from a motorized or non-motorized unit for a period of 15 days or greater per year.

Mobile food vendor categories:

(1)

Limited food cart is a mobile food unit that operates from a hand-pushed non-motorized cart and sells items such as prepackaged ice cream, frozen confections, or hot dogs while moving from place to place.

(2)

Mobile food truck is an enclosed, commercially manufactured, motorized mobile unit in which ready-to-eat food is cooked, wrapped, packaged, processed, or portioned for service, sale, or distribution. It is designed for the transportation, storage and preparation of foods.

(3)

Mobile food cart includes, but is not limited to a cart, trailer, or stand that is moved on site for the purpose of conducting business, selling food items. Examples include, but are not limited to, corn carts, and beverage carts.

Official inspection report means the written notice prepared and issued by the health authority after conducting a routine inspection and/or reinspection of a food service establishment to determine compliance with all applicable federal, state, and local statutes, orders, ordinances, quarantines, rules, regulations, or directives relating to the public health.

Potentially hazardous food means food that is natural or synthetic and that requires temperature control because it is in a form capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms; the growth and toxin production of Clostridium botulinum; or in raw shell eggs, the growth of salmonella enteritidis.

QR code (quick response code) means a matrix bar code provided by the health authority that contains information about the food service establishment's health inspection score. The QR code must be posted at a food service establishment at all times.

Registered food service manager (aka RFSM ) means a supervisor of a food service establishment that has obtained a CFM (certified food manager) certification through the Texas Department of State Health Services and is registered with the city.

Score means the sanitation deficiencies issued by the health authority at the conclusion of the routine inspection and/or reinspection of a food service establishment. The score shall be based upon the scoring method set forth in the Texas Food Establishment Rules and shall reflect the food service establishment's degree of compliance with all applicable federal, state, and local statutes, orders, ordinances, quarantines, rules, regulations, or directives relating to the public health.

Seasonal health permit means a permit which allows a facility providing food to the public in a single designated location. The permit is valid for no less than 14 days and no more than six months and need not to be associated with a special event.

Temporary food establishment means a food service establishment that operates for a period of no more than 14 consecutive days in conjunction with a single event or celebration.

( Ord. No. 2015-2116 , § 2, 1-6-2015; Ord. No. 2017-2265 , § 2, 6-20-2017)