For the purpose of this chapter, the following definitions shall apply unless the context clearly indicates or requires a different meaning.
DESIGNEE. A person appointed by the City Administrator and who is certified as a Texas Retail Food Establishment Standardized Inspector by the State of Texas.
HAZARDOUS FOOD. Means:
(1) A food that is natural or synthetic and that requires temperature control because it is in a form capable of supporting:
(a) The rapid and progressive growth of infectious or toxigenic microorganisms;
(b) The growth and toxin production of Clostridium botulinum; or
(c) In raw shell eggs, the growth of Salmonella Enteritidis.
(2) Includes an animal food (a food of animal origin) that is raw or heat-treated; a food of plant origin that is heat-treated or consists of raw seed sprouts; cut melons; and garlic-in-oil mixtures that are not modified in a way that results in mixtures that do not support growth as specified under division (1) of this definition.
(3) Does not include:
(a) An air-cooled hard-boiled egg with shell intact;
(b) A food with an aw value of 0.85 or less;
(c) A food with a pH level of 4.6 or below when measured at 24°C (75°F);
(d) A food, in an unopened hermetically sealed container, that is commercially processed to achieve and maintain commercial sterility under conditions of non-refrigerated storage and distribution;
(e) A food for which laboratory evidence demonstrates that the rapid and progressive growth of infectious or toxigenic microorganisms or the growth of S. Enteritidis in eggs or C. botulinum cannot occur, such as a food that has an aw and a pH that are above the levels specified under divisions (3)(b) and (c) of this definition and that may contain a preservative, other barrier to the growth of microorganisms, or a combination of barriers that inhibit the growth of microorganisms; and
(f) A food that does not support the growth of microorganisms as specified under division (1) of this definition even though the food may contain an infectious or toxigenic microorganism or chemical or physical contaminant at a level sufficient to cause illness.
HIGH RISK FOODS. Foods that may contain pathogenic microorganisms and will normally support formation of toxins or growth of pathogenic microorganisms. Examples are raw meat, fish, oysters, poultry, milk, tofu, fresh filed pasta, meat pies, frankfurters, salami, cooked rice, and lasagna.
(Ord. 2016-1004, passed 10-4-2016)