Texas Administrative Code › Title 25 - HEALTH SERVICES › Part 1 - DEPARTMENT OF STATE HEALTH SERVICES › Chapter 229 - FOOD AND DRUG › Subchapter N - CURRENT GOOD MANUFACTURING PRACTICE AND GOOD WAREHOUSING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD › Section 229.211 - Definitions

Current through Reg. 49, No. 28; July 12, 2024
The following words and terms, when used in this
					 subchapter, have the following meanings, unless the context clearly indicates
					 otherwise. Those definitions and interpretations of terms of the Texas Food,
					 Drug, and Cosmetic Act, Texas Health and Safety Code, Chapter 431, are also
					 applicable when used in this subchapter.
(1) Acid foods or acidified foods--Foods that
				  have an equilibrium pH of 4.6 or below.
(2) Act--Texas Food, Drug, and Cosmetic Act,
				  Texas Health and Safety Code, Chapter 431.
(3) Adequate--That which is needed to
				  accomplish the intended purpose in keeping with good public health
				  practice.
(4) Adulterated --Has the
				  meaning as defined in the Texas Food, Drug, and Cosmetic Act, Texas Health and
				  Safety Code, Chapter 431.
(5)
				  Affiliate--Any facility that controls, is controlled by, or is under common
				  control with another facility.
(6)
				  Allergen cross-contact--The unintentional incorporation of a food allergen into
				  a food.
(7) Approved source--A
				  supplier of food that complies with applicable state and federal laws and is
				  licensed, if required, and inspected by the regulatory authority having
				  jurisdiction over the processing and distribution of food.
(8) Audit--The systematic, independent, and
				  documented examination (through observation, investigation, records review,
				  discussions with employees of the audited entity, and, as appropriate, sampling
				  and laboratory analysis) to assess a supplier's food safety processes and
				  procedures.
(9) Batter--A semifluid
				  substance, usually composed of flour and other ingredients, into which
				  principal components of food are dipped or with which they are coated, or which
				  may be used directly to form bakery foods.
(10) Blanching (except for tree nuts and
				  peanuts)--A prepackaging heat treatment of foodstuffs for an adequate time and
				  at a sufficient temperature to partially or completely inactivate the naturally
				  occurring enzymes and to effect other physical or biochemical changes in the
				  food.
(11) Calendar day--Every day
				  shown on the calendar.
(12)
				  Cleaning--Physical removal of dirt (soil) from surfaces which includes the use
				  of clean water and detergent.
(13)
				  Conventional handwashing--The washing of hands that relies on hot running water
				  of at least 100 degrees Fahrenheit and a hand cleaning agent to cleanse the
				  hands.
(14) Conventional
				  handwashing sink--A lavatory, trough basin, or vessel for washing, a wash
				  basin, or plumbing fixture especially placed for use in personal hygiene and
				  designed only for washing hands that relies on hot running water of at least
				  100 degrees Fahrenheit and a hand cleaning agent to cleanse the
				  hands.
(15) Correction--An action
				  to identify and correct a problem that occurred during the production of food,
				  without other actions associated with a corrective action procedure (such as
				  actions to reduce the likelihood that the problem will recur, evaluate all
				  affected food for safety, and prevent affected food from entering
				  commerce).
(16) Corrosion Resistant
				  Material--A material that maintains acceptable surface cleanability
				  characteristics under prolonged influence of a food to be contacted, the normal
				  use of cleaning compounds and sanitizing solutions, and other conditions of the
				  use environment.
(17) Critical
				  control point--A point, step, or procedure in a food process at which control
				  can be applied and is essential to prevent or eliminate a food safety hazard or
				  reduce such hazard to an acceptable level.
(18) Defect action level--A level of a
				  non-hazardous, naturally occurring, unavoidable defect at which a food product
				  may be regarded as "adulterated" and subject to enforcement action under Texas
				  Health and Safety Code, §
										431.081(a)(3).
(19) Environmental pathogen--A pathogen
				  capable of surviving and persisting within the manufacturing, processing,
				  packing, or holding environment such that food may be contaminated and may
				  result in foodborne illness if that food is consumed without treatment to
				  significantly minimize the environmental pathogen. Examples of environmental
				  pathogens for the purposes of this subchapter include
Listeria
				  monocytogenes
and
Salmonella
spp. But do not include
				  the spores of pathogenic sporeforming bacteria.
(20) Facility--
(A) A person who manufactures, wholesales, or
				  otherwise holds food and is subject to the requirements of Texas Health and
				  Safety Code, Chapter 431.
(B) A
				  domestic facility or a foreign facility that is required to register under the
				  Federal Food, Drug, and Cosmetic Act, §415 in accordance with the
				  requirements of 21 Code of Federal Regulations Part 1, Subpart H.