§ 17-1.5 — DEFINITIONS

SEC. 17-1.5. DEFINITIONS.

(a) Except for the terms defined in Subsection (b), the definitions set forth in Section 228.2 of the Texas Food Establishment Rules, as amended, are hereby adopted and made a part of this chapter by reference. The additional administrative terms set forth in Subsection (b) apply solely for the administration of this chapter and do not establish substantive requirements beyond those imposed by state law. (b) In addition to the definitions adopted in Subsection (a), the following terms have the following meanings in this chapter: (1) CATERING SERVICE means a food establishment, other than a mobile food preparation vehicle, that: (A) prepares or serves food on premises in control of another; or (B) prepares food on the premises of a fixed food establishment and delivers the food to a different location to be served. (2) COMMISSARY means a food establishment that serves as an operating base for a mobile food unit and where: (A) food, containers, or supplies are kept, handled, prepared, packaged, or stored for use by a mobile food unit; and (B) a mobile food unit is stored, parked, serviced, cleaned, supplied, and maintained. (3) DEPARTMENT means the department designated by the city manager to enforce and administer this chapter. (4) DIRECTOR means the director of the department, the city health authority, or the environmental health officer and includes representatives, agents, or city employees designated by the director of the department, the city health authority, or the environmental health officer to enforce or administer this chapter; except that, in Section 17-10.2(p), the term refers only to the director of the department. (5) RISK LEVEL ONE ESTABLISHMENT means an establishment with no cooking processes of any kind, no heat holding, no open exposed food handling (including handling mixed drinks), or only holds refrigerated and frozen foods packaged from the manufacture. (6) RISK LEVEL THREE ESTABLISHMENT means an establishment that cooks time and temperature control products from the raw state, heat hold, and reheat food items. These establishments may have an extensive menu and/or extensive handling of food ingredients. This includes food establishments that engage in special processes, have a hazard analysis critical control point (HACCP) plan, or serves a highly susceptible population. (7) RISK LEVEL TWO ESTABLISHMENT means an establishment that has a limited menu selection, serves only commercially processed time and temperature control foods, heats and serves food items with no cooking or reheating process, or has minimal heat holding. (8) TEXAS FOOD ESTABLISHMENT RULES means the rules of the Texas Department of State Health Services found in Title 25 Texas Administrative Code, Chapter 228, as amended and Title 25 Texas Administrative Code, Chapter 229, Subchapters U and Z, as amended. (Ord. Nos. 26023; 26556; 28046; 30134; 30938; 31375; 32181; 33283)