Texas Requirements for BBQ operators

1. 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

2. 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)

3. 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

4. General guidelines • Sales Tax ID • Get a Permit for Facility • Fixed • Mobile • Temporary

5. General guidelines • Hand wash sink • 3 compartment sink • Hot/Cold hold units • thermometers

6. General guidelines • Food Operators must have a certified food manager certificate

7. 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.

8. General guidelines

9. General guidelines • Hot-holding: 135º F or greater • Electric or grill NO STERNO

10. 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.

11. Food Allergens

12. 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

13. Peanuts Tree Nuts Milk Egg Soybeans Fish Crustacea Wheat 8 Most Common Food Allergens Account for 90% of all food allergies

14. Sesame seeds Sunflower seeds Cottonseed meal Poppy seeds Mollusks Dried beans Peas Lentils “The Second 8”

15. 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

16. NO CURE Only Proven Therapy • Avoid Offending Allergen • Allergic consumer must rely on food label • Inquire about ingredients when visiting food establishments

17. 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

18. 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)

19. 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

20. 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

21. Examples When Allergen Labeling Is Not Required • Ingredients:…whole wheat flour, buttermilk, eggs, peanut butter • Ingredients: nonfat dry milk, whey, albumen, egg whites

22. PersonnelHygiene

23. 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.

24. 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.

25. 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.

26. 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

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

28. BBQ Requirements General Mobile Temporary

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

30. 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

31. Mobile unit Standard setup for mobile unit plumbing

32. 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

33. 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.

34. 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

35. LegislativeUpdates Farmer’s Market Cottage Food Operation

36. 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.

37. 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

38. 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

39. 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

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41. QUESTIONS???

42. 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