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INFORMAL REPORT TO CITY COUNCIL MEMBERS No. 8006
+F.RTI Rf Jurie 4, 1996
F
To the Mayor and Members of the City Council
X Subject:
1 7 3 AMENDMENT OF CITY CODE CHAPTER 16 "HEALTH AND
SANITATION"
Events of the past few years show that we are in the midst of a reawakening of food safety concerns and
that all levels of government have to do more to assure the safety of the food supply. Foodborne illness
in the United States is a major cause of personal distress, preventable death, and avoidable economic
burden. An estimated 24 to 81 million people become ill from microorganisms in food, resulting in an
estimated 10,000 deaths every year. The annual cost of foodborne illness is estimated to be between$7.7
and$23 billion. For many victims, foodborne illness results only in discomfort or lost time from the job.
For some, especially, preschool age children, the elderly in health care facilities, and those with impaired
immune systems, foodborne illness is more serious and may be life threatening.
The Fort Worth Health Department has primary responsibility for preventing foodborne illness and for
licensing and inspecting establishments within the retail segment of the food industry. The industry in
Fort Worth consists of more than 2,100 food establishments and employs a work force of over 23,000.
The importance of this responsibility is most often recognized when foodborne outbreaks occur. The
Centers for Disease Control and Prevention, Atlanta, Georgia, have consistently stated that where
foodborne outbreaks were caused by mishandling of food, most of the time the mishandling occurred
within the retail segment of the food industry, i.e., restaurants, markets, schools, churches, camps,
institutions and vending locations.
We, as regulators, must increase our effectiveness at monitoring industry's efforts. Although a number
of governmental jurisdictions share responsibility,the Fort Worth Health Department assumes the "front-
line" responsibility for inspection and enforcing federal, state, and local laws. Our efforts help ensure
that foods sold in retail stores or offered for consumption in restaurants and institutions are safe. Central
to our efforts is the development of a food code that provides the latest and best scientifically based
advice about preventing foodborne illness - one that places greater emphasis on the health, knowledge,
and responsibilities of industry management and personnel. Consistent with this approach, the Federal
Food and Drug Administration is in the process of changing its food safety strategy. The emphasis is
on preventing problems rather than detecting them in the finished product. This means industry must take
more responsibility for preventing problems.
The purpose of the City Code Chapter 16, Health and Sanitation, is to protect the public's health and to
ensure that certain standards are met in the design, construction, maintenance, and operation of food
service establishments in the City of Fort Worth. The Code requires permits for construction of food
facilities and annual permits for the operation of food facilities. The Code additionally provides for
inspection authority, criminal penalty and permit suspension. City Code Chapter 16 was recodified in
1986. Since 1986, the Code has been amended by three ordinances. Ordinance #9827, adopted on
February 17, 1987, established a new fee for food handlers cards and a fee for replacement of lost cards.
Ordinance #9861, adopted on April 21, 1986, and Ordinance #10046, adopted on January 19, 1988,
established new and revised fee schedules for food facilities. The current permit fee schedule for food
establishments is attached for reference. (Attachment 1) ..........
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11. WORTH, TO
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ISSUED BY THE CITY MANAGER FORT WORTH, TEXAS
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INFORMAL REPORT TO CITY COUNCIL MEMBERS No. &)o6
June 4, 1996
To the Mayor and Members of the City Council Page 2 of 9
TExAy Subject:
AMENDMENT OF CITY CODE CHAPTER 16 "HEALTH AND
SANITATION"
This report identifies deficiencies in the current code. Improvements are proposed by repealing the
following articles: Article IV, "Food and Food Establishments Generally";Article V, "Frozen Desserts";
Article VI, "Meat and Meat Products"; Article VII, "Milk and Milk Products"; Article VIII, "Poultry
Processing"; and Article XIV, "Permits for Certain Businesses, Occupations,and Vocations". Amending
Chapter 16, by adopting a new Chapter 16, Article IV, "Food Establishments", and Article XIV,
"Miscellaneous Permits", establishes a new food code. Additionally, the new food code proposes
authorization of new fees. The impact of these proposed changes are described in the discussion that
follows.
Background
In preparing the proposed Food Establishments Ordinance, the draft Ordinance was distributed to the
officers in the local chapter of the Texas Restaurant Association on two occasions, the Hotel Association
of Tarrant County and Downtown Fort Worth, Inc. Letters announcing a public meeting on the proposal
were sent to over one thousand permitted restaurant operators in the City. Additionally, the President
of the Hotel Association of Tarrant County and the offices of Downtown Fort Worth, Inc. and Sundance
Square were notified of the meeting by telephone. All board members of the local chapter of the Texas
Restaurant Association were informed of the public meeting at the Board's October 1995 meeting. Ap�
Twenty-eight individuals from the food service industry attended the October 17, 1995, public meeting.
Attendees represented all facets of the food industry from large corporate restaurant chains, a local hotel
and local businesses. Local business representatives were from small to large food service establishments,
bed and breakfasts, non-profit institutions and medical facility food services. The meeting provided a
forum for discussion of proposed changes in the regulation of food service and sale in Fort Worth. No
substantive opposition was voiced to the proposed code revision by any of the attendees. Some attendees
asked how the Health Department planned to provide training for the large number of food handlers in
Fort Worth. Preliminary plans were provided. One asked if additional Spanish training would be
offered. Resources for Spanish instruction will be purchased to fill this need. One asked why the City
required food manager cards since the training was provided by vendors. The City issues food manager
cards at a cost of$15 for three years to verify training. The fee defrays the costs of entering names into
the database and of program materials. The proposed ordinance was also the main subject of the
Consumer Health Administrator's presentation at the November membership meeting of the Fort-Worth-
Tarrant County Restaurant Association. All comments received at public meetings were given
consideration in the final draft of the Ordinance.
It is the intent of the staff to identify all regulations pertaining to food establishment facilities in one
section of the City Code to facilitate the permitting process for the food establishment owner. Codes in
other departments that apply to food establishment operations include the Plumbing Code, Mechanical
Code, Electrical Code, Building Code, Zoning Code, and Fire Inspection and Protection Code.
ISSUED BY THE CITY MANAGER FORT WORTH, TEXAS
INFORMAL REPORT TO CITY COUNCIL MEMBERS No. 8006
50P
To the Mayor and Members of the City Council June 4, 1996
F 0 Page 3 of 9
J't X P") Subject:
'07 3 AMENDMENT OF CITY CODE CHAPTER 16 "HEALTH AND
SANITATION"
The proposed Ordinance also complies with State codes and regulations found in:
• The Texas Food, Drug and Cosmetic Act and the Minimum Standards of Sanitation and Health
Protection Measures of the Texas Health and Safety Code; and
• The Sanitary Rules for Food and Drug Establishments, The Rules for Food Service Sanitation
and The Rules for Retail Food Store Sanitation. All of these references are from the Texas
Department of Health.
The proposed Ordinance is consistent with the Federal Food and Drug Administration's 1993 and 1995
Model Food Codes which are being considered for adoption by the Texas Department of Health this year.
Deficiencies in Current Health and Sanitation Code
Since the recodification of the current Health and Sanitation Code in 1986, major changes have taken
place in the design, construction, maintenance, and operational standards for food establishments. The
current code is deficient in that it:
• Fails to clearly identify food safety requirements to either the industry or to Health Department
staff members;
• Lacks sufficient definitions and detail for adequate control of the industry;
• Lacks many new concepts that have been developed to better manage the hazards associated with
the preparation, serving and storage of potentially hazardous foods;
• Requires Health Department oversight of some manufacturing and group facilities that are
regulated by State agencies resulting in duplicated, redundant or overlapping services;
• Fails to recognize a need for additional types of permits to accommodate business owners with
other than traditional annual or temporary businesses, i.e., seasonal;
• Contains no provisions in the current rules for the review of plans, operations or facilities when
ownership changes;
• Requires no reimbursement to the Department for staff member consultations as they determine
the cost of bringing a facility or property up to code for prospective food facility owners/
investors;
• Fails to address the slaughter of food animals inside the City limits;
• Enforces restrictions in many areas that retard the development of some etwool"A104
operations; CITY J&FCJ,'J ITIF Niff
ITARV
WOR,Tit
ISSUED BY THE CITY MANAGER FORT WORTH, TEXAS
INFORMAL REPORT TO CITY COUNCIL MEMBERS No. 8006
June 4, 1996
To the Mayor and Members of the City Council
0 Page 4 of 9
Subject:
U--4y,p��
,a 7 3 AMENDMENT OF CITY CODE CHAPTER 16 "HEALTH AND
SANITATION"
• Restricts hand wash lavatory plumbing to foot or knee operated faucet controls;
• Includes numerous restrictions on push carts that are unrelated to food safety, i.e., size, location
of operations and types of offerings;
• Restricts the use of some types of mobile food service equipment, i.e., barbecue trailers;
Fails to regulate the operation of bed and breakfast facilities and farmer's markets;
• Lacks authorization to require proof of regulatory oversight of out-of-town temporary event
vendors or caterers; and
• Requires permits for all frozen dessert machines.
The biggest deficiency of the current Code is inadequate requirements for food safety training for both
facility supervisors and food handlers. Currently, if a food facility has seven or more employees, only
a supervisor is required to attend a State certified fifteen hour food manager's food safety training course.
They, in turn, are supposed to return to their facility and train all remaining staff members. If a food
facility employs less than seven food handlers, all of the food handlers are required to attend the basic
one hour food handler's food safety training program provided at the Health Department. No time limits
are established for acquiring the required training.
There are three additional shortcomings in the existing code. The current code establishes a permit fee
for frozen dessert machines. The frozen dessert machine sampling program was discontinued several
years ago. Sampling is very labor intensive, cost ineffective, and inconclusive. Positive results may not
be the result of unsanitary equipment in the retail food establishment. The current code also establishes
a hotel/motel plan review fee of$100 plus $1 per room. Our experience does not justify the additional
$1 per room fee. Finally, the Texas Department of Health inspects all food manufacturing facilities. To
eliminate redundancy and duplication, and to relinquish responsibility to the proper authority, the
proposed ordinance eliminates the permit requirement for food manufacturers.
Improvements in Proposed Food Ordinance
The proposed ordinance addresses the deficiencies outlined above by incorporating new management
techniques and establishing essential training standards. The proposed ordinance will also serve as the
model Food Code that will be made available to other cities in Tarrant County. This model, when
adopted by other Tarrant County municipalities, will standardize regulatory requirements for food
facilities in most of the County.
The proposed ordinance accomplishes the following:
• Contains an expanded definitions section that clearly identifies what areas are or are not regulated
by the Ordinance. The expanded definitions from Section I of the proposed "Food
Establishments" Ordinance is attached for reference (Attachment 2).
• Introducesinew management concepts, i.e., risk analysis and hazard analysis critical control point
ISSUED BY THE CITY MANAGER FORT WORTH, TEXAS
INFORMAL REPORT TO CITY COUNCIL MEMBERS No. sw6
To the Mayor and Members of the City Council June 4, 1996
Or, a Page 5 of 9
18 7 3 Subject: AMENDMENT OF CITY CODE CHAPTER 16 "HEALTH AND
SANITATION"
• Excludes from regulation and permitting group homes, non-profit organizations whose events are
closed to the public, stores selling only prepackaged non-potentially hazardous foods and vending
machine operations;
• Establishes seasonal permits for the non-traditional food operator who operates less than 180 days
per year but more than 14 days as a temporary event vendor;
• Establishes a fee for pre-permit requests for services that are requested by prospective business
owners/investors;
• Permits the installation of foot or knee operated faucet controls on lavatories as well as several
acceptable alternatives;
• Prohibits the slaughter of food animals and the location of slaughter houses in the City unless
permitted by the United States Department of Agriculture or the Texas Department of Health;
• Liberalizes the definition of mobile food units to include BBQ trailers;
• Limits push cart requirements to those associated with food safety;
• Provides a procedure to assure mobile food vehicle operators are charged the appropriate vendor
and vehicle fees. Managers of mobile food units must present their vehicle registration issued
in the mobile food vendor's name;
• Requires caterers and temporary event food vendors not located in the City to present a permit
issued by a regulatory authority for their food preparation facility;
• Establishes minimum requirements for bed and breakfast homes and for farmer's markets; and
• Eliminates permitting requirements for frozen dessert machines.
As mentioned earlier, the biggest deficiency in the current code is inadequate requirements for food safety
training for both facility supervisors and food handlers. The proposed ordinance corrects the training
deficiencies in that it:
• Establishes basic annual food handler training requirements for all public food facility food
handlers with certain exemptions;
• Provides for on-site food handler training by Health Department staff for the standard fee or by
the employer (if approved by the Director) at a reduced fee; and
• Requires a certified food manager on each shift and establishes -timeiawVvi* le to
I ro 0 R 11
obtain food manager or food handler training.
CITY SECK RY
11,11 WORT09 TEX.
7.n
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ISSUED BY THE CITY MANAGER FORT WORTH, TEXAS
"
INFORMAL REPORT TO CITY COUNCIL MEMBERS No. 8006
5 0)? 0 To the Mayor and Members of the City Council Page 6 of 9
X c, Subject:
AMENDMENT OF CITY CODE CHAPTER 1614HEALTH AND
Currently, all food establishments in Fort Worth with seven or more employees (except those dealing only
in fresh produce and/or prepackaged non-potentially hazardous food) must have a trained and certified
food manager. Managers become certified by attending privately conducted 15 hour food manager
training that is certified by the Texas Department of Health. The proposed ordinance expands the
requirement for a food manager to be present on all shifts, regardless of the number of staff employed.
Additionally, the ordinance requires a basic one hour food handler class for all public facility food
handlers. T'his proposal eliminates exempting food handler training for establishments with a food
manager on staff with more that 7 food handlers.
Training is the pillar of public health disease transmission prevention programs. It is the most effective
and efficient tool available to public health professionals. Trainers can deliver their message to large
target audiences in a short time. The importance of food handler training is emphasized in light of the
fact that most foodborne disease is the result of mishandled food. Health Department inspectors
frequently identify these improper food handling techniques on daily reports. Because of the close
association between improper food handling and poor personal hygiene, the proposed ordinance
establishes a basic food handler training requirement for all public food facility employees who handle
open foods or who handle clean utensils and wares. Basic food handler training can alleviate many of
the 4,760 deficiencies noted in Health Department inspections from Oct I-Dec 31, 1995.
A chart summarizing the changes in the current Food Code as described above, is attached for reference.
(Attachment 3)
Fiscal Impact
'ne FY 1995 revenue from permitting frozen dessert machines was $5,880. Eliminating the permit
requirement for frozen dessert machines will reduce the Division's annual revenue by an estimated
$5,880. Reducing the Hotel/Motel plan review fee by $1.00 per room will reduce annual revenues by
an estimated $500. Eliminating the food manufacturing permit requirement will reduce annual permit
revenues by $14,545.
To ac^v/uuu/uu"e a u^jux expansion of uu"u,/8 ucuv/uox for ^uvu managers and xuuu umw/,um as
proposed, additional resources in staff and equipment will be required in the Fort Worth' Health
Department. There are 2`l17permitted food establishments and mobile food units in the City of Fort
Worth. They onnp|ny 23,878 food boud|eo. However, 1,586 food handlers are employed in food
manufacturing which is regulated by the Texas Department nfHealth. With the adoption ofthe proposed
ordinance, food manufacturers and dbeb employees will no longer be regulated hy the City. ]BmD}oyoem
of food manufacturers would not horequired to attend food handler training. The remaining 22,%92food
handlers iu Fort Worth would require basic food handler training each year. In fiscal year 1995, 5,757
food handlers in the City of Fort Worth received annual food handler training. The balance, 16,535 food
handlers, would require food handler training each year to comply with the proposed ordinance. If food
establishment materials,
Health Department would provide annual food handler training to the remaining 15,535. If the proposal
is enacted, the additional new required food handler training would potentially gooeroio oudnuutnd
oddid0oatnc*9reveou6hf$I28,280 ($4,UO0 from employer provided training 0 $4 each and $124,288 r
from Health ep0cto/ect'pruvidod training a $8 cuohl.
ISSUED BY THE CITY MANAGER FORT WORTH, TEXAS
'
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INFORMAL REPORT TO CITY COUNCIL MEMBERS No 8006
`pE soar To the Mayor and Members of the City Council Jtn-x-- 4, 1996
0 Page 7 of 9
Z3
X P1y Subject:
AMENDMENT OF CITY CODE CHAPTER 16 "HEALTH AND
SANITATION"
The Health Department would need resources in addition to current staffing to provide acceptable service
to the food service industry. To meet projected needs, the Division would conduct approximately 1,100
food handler classes (22-23 classes per week with an average of 20 food handlers per class). To provide
these additional training classes, two (2) additional health educators would be needed to provide
instruction at the Health Center and at on-site locations. Two additional Clerk Typist Its would be needed
to schedule classes, register trainees, collect and deposit fees, enter names into the database and prepare
training cards and to maintain supplies for the classes. The additional staffing would enable the current
Consumer Health Specialists to concentrate on field activities and enable the Division to work toward its
goal of improved responsiveness to the industry. The proposed increase in staffing can be accomplished
at no net cost to the City.
Estimated Budget. for Food Handler TraininE
Estimated Food Handler Training Revenue
Estimated Total Annual Training Program Revenue for 21,292 Food $170,336
Handlers (excluding 1,586 Food Manufacturing Employees and
1,000 Food Handlers Trained by Employer)
Total FY 1995 Food Handler Training Revenue (5,757 @ $8) 46,056)
TOTAL Estimated Potential New Revenue from New Food Handler $
Training (15,535 @ $8)
Estimated New Expenses for New Food Handler Training
Salaries $74,376.
Benefits 19,872.
Total Personnel 94,248
Mileage 1,200.
Office Supplies (cards, printer cartridges, overhead projectors,
audiovisual resources, scantron forms, etc.)
Total Supplies
OFFICIAL RE,
I
Total Capital Expenditures (Computer hardware, software, CITY f ARY
ringboard for LAN hookup, TV/VCR)
IT WORTH,
TOTAL Estimated New Expenses for New Food Handler Training
(First Year) 115 448.
ISSUED BY THE CITY MANAGER — FORT WORTH, TEXAS
b
• u�
INFORMAL REPORT TO CITY COUNCIL MEMBERS No. 8006
June 4, 1996
a�aorrr,� To the Mayor and Members of the City Council > � $ of 9
A
�
lexPy. Subject:
AMENDMENT OF CITY CODE CHAPTER 16 "HEALTH AND
SANITATION"
TOTAL Estimated Potential Net Revenue from New Food Handler
Training (First Year) $ $32
TOTAL Estimated Potential Net Revenue from New Food Handler
Training (Succeeding Years) 16 332.
Additionally, several new fees are proposed to cover the cost of providing other new services.
Estimated Revenue for New Services
New Services and Proposed Fees Est. Annual Revenue
Seasonal permit fee of$75; $ 2,250.
(i.e., farmer's markets, snow cone stands)
Change of ownership fee of$65; $ 6,500.
(i.e., a restaurant comes under new
ownership or management)
Y.
Pre-permit Request for Services fee of$65; $ 1,625.
(i.e., an investor wants to know how much it
will cost.for a property to comply with City
health codes)
Plan review fee for Farmers' Markets and Bed $ 325.
and Breakfast facilities of$65; (i.e., review
of blueprints to ensure compliance with City
health codes)
Employer provided food handler training fee of $ 4,000.
$4 per trainee; (i.e., the employer conducts ,
Department approved training for his/her employees)
TOTAL Estimated Annual Revenue from New Services/Fees X4_700
ISSUED BY THE CITY MANAGER FORT WORTH, TEXAS
INFORMAL REPORT TO CITY COUNCIL MEMBERS No.
P T If#," Jurie 4, 1996
f 0 Rp To the Mayor and Members of the City Council
Page 9 of 9
2,f X K2 Subject:
Is 7 3 AMENDMENT OF CITY CODE CHAPTER 16 "HEALTH AND
SANITATION"
Estimated Revenue Reduction for Eliminated or Reduced Fees/Permits
Fee/Permit Elimination Revenue Reduction
Hotel/Motel Plan Review fee plus $1 per room ($ 500)
($100 per facility Plan Review fee remains in effect)
Frozen Dessert permit fee of$15 per machine 5,880)
Food Manufacturing permit (applies to 49 food (14,545)
manufacturers @$135 and their 1,586 food
manufacturing employees @$5 each)
TOTAL Estimated Annual Revenue Reduction from Eliminated Fees/Permits a!Q_925
TOTAL Net Revenue Increase to the General Fund from Food Ordinance Proposals
New Reduced and Eliminated Fees/Permits
(First Year) 2,607
(Succeeding Years) 1�0107
Recommendation
Staff recommends adoption of the proposed amendments to City Code, Chapter 16, "Health and Sanitation"
in order to update and clarify the food safety provisions of the chapter. The update will protect the health
of the public from foodborne, waterborne and communicable diseases. The proposed changes address
numerous shortcomings in the current Code, incorporates new management techniques, and establishes
essential training standards. If there is no objection, the staff will prepare an M&C for City Council action.
If you should have any questions on this matter, please let me know or call Assistant City Mariager, Libby
Watso
b Terrell
City Manager F ICIAL RECORD
'so
b Terrell CITY SECRETARY
fl, WORTH, Tpi L
- ISSUED BY THE CITY MANAGER FORT WORTH, TEXAS
........................I'll, --...........
Attachment 1
FORT WORTH PUBLIC HEALTH DEPARTMENT
CONSUMER HEALTH DIVISION
NMI FEE SCHEDULE
FOOD ESTABLISHMENTS -These businesses are charged$135-00 base fee plus$5.00 per employee and $10.00 pe,.
vehicle where applicable.
A-1.............. Restaurant
A-2.............. Snack Bar
A-3.............. Grocery Store (Retail)
A-4.............. Grocery St6re (Salvage)
A-5.............. Warehouse Wholesale Food Products
A-6.............. Lounge
A-7.............. Bulk Food Sales
A-8.............. Snow Cone Stand
A-9.............. Produce Vendor
A-10............ Mobile Food Vendor (Wrapped)
A-11............ Mobile Food Vendor
A-12............ Caterer(Cooked &Served)
A-13............ Bakery (Retail)
A-14............ Bakery (Wholesale)
A-15............ Fish Market(Retail)
A-16............ Meat Market
-
A-17............ Fish Wholesaler
A-18............ Wholesale Fish Tricker
A-19............ Meat Distributor
A-20............ Poultry Distributor
A-21............ Food Manufacturer
A-22 Frozen Dessert $15.00 per establishment -
A-23 Push Cart $150.00 base fee plus$50.00 for each additional vehicle
A-25 Childcare Facility $125.00 base fee plus$2.50 for each employee
A-28 Mobile Home Park $135.00 base fee plus$5.00 per trailer space
A-29 Swimming Pool $135.00 base fee plus$5.00 per employee
A-30 Spa $135.00 base fee plus$5.00 per employee
A-31 Water Slide $125.00 base fee
A-32 Water Supply $125.00 base fee
A-33 Private School $135.00 base fee
A-34 Motel& Hotel $125.00 base fee
C Temporary Food Stand $25.00 for first day+$5.00 for each additional day
0 $150.00 for all stands at events closed to general public,
Beverage Stands* $25.00 for first day, +$5.00 for each additional day for first stand.
$5.00 for each additional stand for entire event.
*Beverage stands operated by designated event coordinator.
0"K
Attachment 2
r VIII,
"Poultry Pr6cessing, " and Article XIV, "Permits for Certain
Businesses, Occupations and Vocations. "
Further, the Code of the City of Fort Worth ( 1986) , as
amended, is amended by the amendment of Chapter 16, "Health and
Sanitation, " by the adoption of a new Article IV, "Food
Establishments, " so that hereafter said Article shall read as
follows:
ARTICLE IV. FOOD ESTABLISHMENTS
DIVISION 1. GENERAL PROVISIONS
Section 16-101. Definitions .
Unless a provision explicitly ' states otherwise, the
following terms and phrases, as used in this Article,
shall have the meanings hereinafter designated. If a
word or term used in this Article is not contained in the
following list, it shall have the definition provided for
such word or term in 25 Texas Administrative Code, SS
229. 161 et seq, "Rules on Food Service Sanitation, .' or 25
Texas Administrative Code, §§ 229.231 et seq, "Rules on
Retail Food Store Sanitation. "
Bed and breakfast home means a property with a
structure(s) existing on December 21, 1993, designed for
and occupied as a single-family residence providing
overnight accommodations to transient guests. The
structure(s) serves as the primary residence or homestead
of its owner-operator, with the bed and breakfast home
considered to be an accessory use under the City Zoning
Code, and not the primary use of the property. The
person who owns the property must also be the operator of
the establishment.
Beverage means soft drinks, coffee, tea, water, citric
acid beverages, or commercially packaged beverages.
Certified food manager means any person w
a Certified Food Manager's class approve A e
CITY SELRETARY
F R TOL
T. WO Tot
2 -
Department of Health and who possesses a current Fort
Worth food manager's certificate.
Change of ownership means a change of owner or operator
of a food establishment business, and does -not refer to
a change of owner of the building where the business is
located.
Commissary means a fixed food service establishment
permitted and regularly inspected by the Director.
Director means the Director of the Health Department and
the Director's authorized representatives.
Employee means any person manufacturing, packaging,
producing, processing, storing, selling, offering for
sale, vending, preparing, serving, or handling any food
in a food establishment.
Extensive remodeling means any type of construction of
facilities and/or replacement of equipment of an
establishment permitted by the Consumer Health Division
which:
(a) results in a final job cost of $10,000 or more; and
(b) results in a significant modification of the
operation or facilities of the establishment; and
(c) requires a building permit from the Department of
Development of the City of Fort Worth.
Farmer's market means an outdoor, open air operation of
more than fourteen ( 14 ) days but less than one hundred
eighty ( 180) days vending unprocessed fresh fruits,
vegetables or other produce.
Food means any raw, cooked, or processed edible
substance, ice, beverage, or ingredient used or intended
for use or for sale in whole or in part for huma6
consumption.
Food establishment means any place where food is
manufactured, packaged, produced, processed, transported,
stored, sold, commercially prepared, vended, or otherwise
handled. The term includes any such place regardless of
the duration of the permit or whether there is a charge
for the food. The term does not include private homes
where food is prepared or served for guests and
individual family consumption.
3
Food handler means any person who prepares, serves,
packages or handles open food or drink, or who handles
clean utensils, pots, pans or single-service items.
Food -operations means manufacturing, . packaging,
producing, processing, transporting, storing, selling,
commercially preparing, or otherwise handling food, ice
or drinks, whether offered for sale, given in exchange or
given away for use as food or offered for human
consumption.
Health Department means the Fort Worth Health Department.
Mobile food unit means a vehicle-mounted food service
operation designed to be readily movable.
Non-potentially hazardous food means all food that is not
potentially hazardous food. The following list is
exemplary of such food and shall not be construed to be
exclusive of any other non-potentially hazardous food:
(a) popcorn;
(b) shelled, unshelled, raw or roasted nuts; and
(c) pretzels.
OP n,
Non-profit facility means:
(a) All government entities and political subdivisions
and public school districts.
(b) organizations chartered under the Texas Non-Profit
Corporation Act.
(c) Operations exempted by IRS Form 501c.
Potentially hazardous food means a food that is natural
or synthetic and is in a form capable of supporting the
rapid and progressive growth of infectious or toxigenic :
microorganisms or the growth and toxin production of
Clostridium botulinum. Potentially hazardous foods
include an animal food (a food of animal origin) that is
raw or heat-treated or a food of plant origin that is
heat-treated or consists of raw seed sprouts, cut melons,
or garlic and oil mixtures.
Pushcart means a mobile food unit powered by human beings
only. It shall not include a fixed or mobile unit solely
intended for' use as a mobile bar, access ink titan ,
R
CITY
4
F111" WORTHP
or part of a service area or buffet line, if it is part
of or an extension of a fixed food or beverage facility
operating under a food service establishment permit and
it is located on the permitted premises.
Risk -analysis means an analysis using commonly known
public health risks to determine the degree of hazard a
food establishment poses to the public.
Sanitizer means any chlorine, iodine, quaternary ammonium
compound or other chemical sanitizing agent used at
temperatures, pHs and concentrations in accordance with
the EPA-approved manufacturer's use label and approved by
the Texas Board of Health.
Servicing area means a designated area provided for the
supplying, cleaning or servicing of mobile units. .
Single-service articles means cups, containers, lids,
closures, plates, knives, forks, spoons, stirrers,
paddles, straws, napkins, wrapping materials, toothpicks,
and similar articles intended . for one-time, one-person
use and then discarded.
Temporary food service establishment means a food
establishment that operates at a fixed location for not
more than fourteen ( 14) consecutive days in conjunction
with a single event or celebration.
Utensil means any implement used in the storage,
preparation, transportation, or service of, food.
Wholesale fish trucker means a person who, at other than
a definite and fixed place of business, sells or offers
to sell or exchange fish or seafood to dealers or
retailers, and at the time of such sale or offer to sell,
delivers or offers to deliver the fish or seafood to the
buyer.
Section 16-102. Purpose.
The purpose of this Article is the protection of the
public health of the citizens and visitors of Fort Worth
by establishing minimum standards of sanitation for food
establishments and mobile food units.
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