News

New TFER Sign Requirement

Dec 2
2016

A little known provision was added to the new 2015 Texas Food Establishment Rules (TFER) requiring all food establishments to conspicuously post a sign informing customers that the establishment’s most recent health inspection report is available upon request. The rule allows the local health department to come up with a different way of allowing food establishments to inform its customers about the availability of health inspection reports.

While this rule is new, it appears that some TRA members are reporting that local health departments are using the posted signs as the preferred method to inform consumers of the availability of health inspection reports. Local health departments are beginning to enforce this rule through the inspection process.

For your convenience, TRA has created a sign that you may use or alter to include your branding. Always remember to check with your inspector or local health department to determine how the department seeks to enforce or inspect this particular rule. Click here to access the sign. 

The rule specifically provides:

(11) Notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

Click here to read the entire rule.

 

Comments

Is it okay not to use gloves for ready-to-eat sushi as shown in the picture accompanying the signage article, but not for other ready-to-eat foods?

In Texas you are required not to use bare hand contact with ready to eat foods unless you have an approved policy in place for bare hand contact with ready to eat foods that meets the 7 requirements. 228.65(a) (5) Food employees not serving a highly susceptible population may contact exposed, ready-to-eat food with their bare hands if: (A) the permit holder has obtained approval from the regulatory authority and maintains proof of the approval at the facility for review during inspection. P [15] (B) written procedures are maintained in the food establishment and made available to the regulatory authority upon request that include for each bare hand contact procedure, a listing of the specific ready-to-eat foods and food additives that are touched by bare hands, P [15] (C) a written employee health policy that details how the food establishment complies with §§228.35, 228.36, and 228.37 of this title including: P [15] (i) documentation that food employees and conditional employees acknowledge that they are informed to report information about their health and activities as they relate to gastrointestinal symptoms and diseases that are transmittable through food as specified under §228.35(a) of this title; P [15] (ii) documentation that food employees and conditional employees acknowledge their responsibilities as specified under §228.35(e) and (f) of this title; P [15] and (iii) documentation that the person in charge acknowledges the responsibilities as specified under §228.35(b), (c) and (d), and §228.36 and §228.37 of this title; P [15] (D) documentation is maintained at the food establishment that food employees acknowledge that they have received training in: (i) the risks of contacting the specific ready-to-eat foods with bare hands; P [15] (ii) proper handwashing as specified under §228.38 of this title; P [15] (iii) when to wash their hands as specified under §228.38(d) of this title; P [15] (iv) where to wash their hands as specified under §228.38(e) of this title; P [15] (v) proper fingernail maintenance as specified under §228.39 of this title; P [15] (vi) prohibition of jewelry as specified under §228.40 of this title; P [15] (vii) good hygienic practices as related to §228.42(a) and (b) of this title; P [15] and (viii) employee health policies that detail how the food establishment complies with §228.35, 228.36, and 228.37 of this title; P [15] (E) documentation that hands are washed before food preparation and as necessary to prevent cross contamination by food employees as specified under §228.38(a) - (b) and subsections (d) - (e) during all hours of operation when the specific ready-to-eat foods are prepared; P [15] (F) documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact: (i) double handwashing; P [15] (ii) nail brushes; P [15] (iii) a hand sanitizer after handwashing as specified under §228.38(f) of this title; P [15] (iv) incentive programs that assist or encourage food employees not to work when they are ill such as paid sick leave; P [15] (v) other control measures approved by the regulatory authority; P [15] and (G) documentation is maintained at the food establishment that corrective actions are taken when paragraph (5)(A)-(E) of this subsection are not followed. P [15]

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