When used in this chapter the following words and terms, unless the context indicates a different meaning, will be interpreted as follows:
APPROVED SOURCE. Shall mean suppliers should be approved under state law and comply with all local, state, and federal food laws.
CATEGORY I. Food establishments that may require a high frequency of inspections under the Texas Food Establishment Rules may be classified by the regulatory authority as CATEGORY I. The term includes a food establishment that prepares, serves, and sells food from raw meats or seafood, extensively handles foods, serves a highly susceptible population, or is subject to one or more other factors that require more frequent inspections. Without limiting the types of food establishments that may be included in this category, examples of CATEGORY I food establishments include full service restaurants, fast food restaurants, hospitals, nursing homes, schools, meat markets, seafood markets, sandwich shops, delicatessens, and supermarkets.
CATEGORY II. Food establishments that may require a lower frequency of inspection under the Texas Food Establishment Rules may be classified by the regulatory authority as CATEGORY II. The term includes, without limitation, a food establishment that, with limited food handling, sells only prepackaged foods or prepares, serves, or sells food from pre-cooked ingredients or from ingredients with a low potential for creating a food-borne hazard. Without limiting the types of food establishments that may be included in this category, examples of CATEGORY II food establishments include packaged grocery stores, convenience stores, produce markets, commissaries, ice cream shops, bakeries, day care facilities, adult care facilities, nursing homes, and lounges.
CATEGORY III. Food establishments that may require a low frequency of inspection, or that may be temporary or seasonal, may be classified by the regulatory authority as CATEGORY III. Without limiting the types of food establishments that may be included in this category, examples of CATEGORY III food establishments include concession stands, seasonal food service, mobile food units, and produce stands.
FOOD HANDLER. A food handler is a person with any job that requires them to handle unpackaged foods or beverages. Food handlers may be involved in preparing, inspecting or even packaging food and beverage items. All food handlers are required to use proper hygiene and sanitation methods when working with food.
FOOD HANDLER TRAINING. A certification course of study that has been approved by the Texas Department of State Health Services that identifies knowledge a food handler should possess in order to work in a food service establishment.
FOOD MANAGER. A food manager arranges and organizes specific activities for a restaurant by making accurate decisions, resolving problems with employees and customers and making sure the restaurant is being run in an efficient, proper and safe manner.
FOOD MANAGER TRAINING. A certification course of study which has been approved by the Texas Department of State Health Services that include the training over all content a person must be able to apply in order to be the person in charge of a food service establishment.
FRP WALLBOARD. Fiberglass reinforced polyester wallboard with a thickness of 3/32-inch or greater.
MOBILE FOOD UNIT. A vehicle mounted food establishment which is readily moveable, and with pre-authorization from site owners, is allowed to move from one designated location to another designated location for the purpose of food sales intended for persons or employees at that specific location only. Mobile food establishments are required to meet all applicable codes as required by the city or other regulatory agencies.
PUSHCART. A non self-propelled mobile food unit limited to serving non-potentially hazardous food products of ice cream, popsicles, or other such items as authorized by the local regulatory authority.
REGULATORY AUTHORITY. The Mount Pleasant Code Enforcement Department, or as otherwise designated by the City Manager.
REGULATORY AUTHORITY INSPECTOR (INSPECTOR). A designee of the City Manager who has authority to conduct food establishment and public health inspections.
SAFE HOLDING TEMPERATURES. As applied to potentially hazardous food shall mean temperatures of 41°F or below, or temperatures of 135°F or above.
TEMPORARY FOOD SERVICE ESTABLISHMENT. A food establishment that operates for a period of no more than seven consecutive days in conjunction with an event or celebration such as: fair, grand opening, carnival, public exhibition, or similar gathering.
(Ord. 2002-12, passed 2-5-02; Am. Ord. 2005-15, passed 12-6-05; Am. Ord. 2015-1, passed 1-20-15)