Sec. 13-42. - Sanitation requirements for farmers market/flea market/trade show food establishments.
(a) Food may be transported using any mode of transportation that is clean and free of material that may adulterate food products.
(b) Food items may be displayed on tables as long as there is overhead protection.
(c) All TCS foods shall be kept at safe food temperatures as required by the Texas Food Establishment Rules.
(d) Samples may be offered provided that:
(1) The samples are cut and prepared at the location or at a source location that complies with all applicable laws and is licensed or permitted by a state, county or local jurisdiction.
(2) Samples of fresh fruits and vegetables are washed in potable water to remove any soil or other materials so that they are wholesome and safe for consumption.
(3) Samples of TCS food are maintained according to safe food temperatures listed in the Texas Food Establishment Rules.
(4) Samples are dispensed in a manner that will protect the food item from environmental or human contamination.
(5) Samples are stored in approved, clean, sanitized and covered containers.
(6) Samples are disposed of no later than four (4) hours after the beginning of the operation, if not served or consumed.
(7) A gravity fed handwashing station is provided with potable water, soap, and paper towels.
(8) The samples are handled with equipment such as utensils and/or gloves. No bare hand contact of food is permitted.
(9) Three (3) pans are provided to properly wash, rinse, and sanitize all utensils.
(e) A garbage container with a tight fitting lid shall be provided.
(f) All waste water shall be properly disposed of into a sanitary sewer system.
(g) Cooking demonstrations conducted as a sampling operation shall comply with the following:
(1) The requirements of temporary food establishments as set out in section 13-41 are followed, and
(2) Only a sample of the food or foods may be provided to the consumer.
(h) A farmer or egg producer that sells eggs directly to the consumer at a farmers market shall:
(1) Label the eggs with the farmer's/producer's name and address and label the eggs as "ungraded";
(2) Provide the following statement on the label: SAFE HANDLING INSTRUCTIONS: To prevent illness from bacteria, keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly; and
(3) Maintain the eggs at an ambient air temperature of forty-five (45) degrees Fahrenheit or less, and prevent eggs from contacting ice or water.
(Ord. 2025-09-18-0629, § 2(Att. D)
