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RULE §744.2419 What general requirements apply to food service and preparation?

Published: 2015

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All food and drinks must be of safe quality and must be stored, prepared, distributed, and served under sanitary and safe conditions, including but not limited to the following:   (1) You must sanitize food service equipment, dishes, and utensils after each use;   (2) If your operation lacks adequate facilities for sanitizing dishes and utensils, you must use only disposable, single-use items;   (3) You must wash re-useable napkins and tablecloths after each use;   (4) You must discard single-service napkins, dishes, and utensils after use;   (5) Caregivers with open wounds and/or any injury that inhibits hand washing, such as casts, bandages, or braces, must not prepare food;   (6) You must serve children's food on plates or napkins, and you must not place food on a bare table or eating surface, which includes the floor;   (7) You must cover all food stored in the refrigerator;   (8) When meals are prepared at the operation, the food preparation area must be separated from the eating, play, and bathroom areas. You must not use the food preparation area as a passageway while food is being prepared; and   (9) You must not store poisonous or toxic materials and cleaning supplies with food.

Source Note: The provisions of this §744.2419 adopted to be effective September 1, 2010, 35 TexReg 7469