(A) Only persons who comply with the requirements of this subchapter shall be entitled to receive and retain a permit required by this section. Such permit shall be posted in a conspicuous place in public view in or on the food establishment. All permits issued under this section remain in force one year from the date of issuance unless revoked or suspended.
(B) The following permits will be issued under this section:
(1) Process 1: low to moderate risk. This process involves food sale with or without preparation and includes no cooking. Generally, the steps in this process are: Receive Store Prepare Hold Serve Vend.
(2) Process 2: high risk. This process involves food preparation for same day service. Generally, the steps in this process are: Receive Store Prepare Cook Hold Serve.
(3) Process 3: very high risk. This process involves complex food preparation. Generally, the steps in this process are: Receive Store Prepare Cook Cool Reheat Hot Hold Serve. Additionally, this process permit is required for:
(a) Any prepared foods that require a “hazard analysis critical control point plan” as defined by 25 Texas Administrative Code § 228.2(64).
(b) Any foods prepared for highly susceptible populations; or
(c) Foods determined by the health district to be very high risk.
(4) Temporary events. These events last no more than seven consecutive days, and applicants are limited to seven temporary event permits per year. No annually permitted establishment shall allow temporary event food vending at their site unless a temporary event application has been submitted to the regulatory authority.
(5) Seasonal permit. Any facility that operates for a period of no more than six consecutive months out of a 12-month period from January to December, and has a limited menu that does not offer very high risk foods, may apply for a seasonal permit instead of a Process 1 or 2 permit.
(Ord. 775, passed 3-15-10; Am. Ord. 892, passed 11-16-15)