Food Safety Program - Ready-To-Eat Food and Light Food Preparation

Sep 28, 2026

Uploaded by Terk

Food safety requirements for ready-to-eat and light food preparation facilities define how snow cones and shaved ice must be handled to prevent contamination. The program sets rules for ice storage and protection, prohibits bare-hand contact by requiring single-use gloves or utensils, and specifies facility and equipment standards. It also details handwashing stations, sanitizing steps using chlorine bleach or QUAT, test strips for concentration, employee hygiene practices, and pest-proof preparation areas. Noncompliance may interrupt or cancel food sales, managed under Texas Food Establishment Rules.

LanguageEnglish

CategoryHealthcare

FormatPDF

Pages2

Reading Time5 min

AccessFree to download

Ready-To-Eat Food and Light Food Preparation

Food Preparation

Equipment

Employee Health and Hygienic Practices

Facilities

Program Administration

Ready-To-Eat Food and Light Food Preparation (i.e. snow cones, shaved ice) Food Preparation o Snow cone stands are classified as light food preparation facilities. o No bare hand contact. Must use single use gloves. o If ice is stored in a container outside of the snow cone stand, the container must be kept closed at all times. o Ice must be protected from contamination and must be stored 6 inches above from the ground. Equipment o Hand-wash station consisting of water, gravity spigot spout (Not a push-button) with a catch bucket for the wastewater that must be twice the size as the clean water container, liquid soap, disposable towels, wiping clothes, detergent, and sanitizing chemicals available. o Approved hand sanitizer. (Used after handwashing. ) o Three basins are required (large enough to clean largest equipment /utensil. ) to wash, rinse, and sanitize equipment. (1) Wash with clean and soapy water, (2) rinse with clean water, (3) sanitize with clean water at 50 to 100 parts per million (PPM) chlorine bleach or quaternary ammonium (QUAT) at 200 ppm (4) air dry. o Test strips to measure sanitizing concentration. o Proper disposal of wastewater/ sewage Employee Health and Hygienic Practices o Personnel maintaining personal cleanliness and conform to good hygienic practices.(Beard covers, hair restraints, no jewelry, fingernails neatly trimmed, outer clothing clean. ) o Personnel free from infections that may transmit foodborne illness. (Restricted/ excluded. ) o No bare hand contact. Must use single use gloves or utensil. o Designated locations for employees to eat, drink, and store personal items. o Single-use gloves, utensils, including ice scoops, provided to minimize handling of foods. o Single service articles properly stored, provided, and dispensed. o Customers are not to serve themselves any food items. (includes unpackaged condiments) . Facilities o Food contact surfaces and all food equipment shall be non-toxic, smooth and seamless, free of cracks, breaks, cuts and chips. Food contact surfaces shall be clean and sanitized. o Food preparation areas shall be properly protected against the entrance of pests (Insects, rodents, and other animals) . o Adequate, covered containers for refuse and garbage provided. Failure to comply with these requirements may result in the interruption or cancellation of food sale. The Environmental Health and Safety Department manages a Food Safety Program to meet food sanitation and health requirements under Texas Food Establish Rules 25 TAC §228. This is accomplished through a program of inspection targeting a continually high standard for food service establishments.

FAQs

How must ice be stored for snow cone stands?

Ice must be protected from contamination and stored 6 inches above the ground. If ice is stored in a container outside the stand, the container must be kept closed at all times.

What sanitizing procedure is required for washing, rinsing, and sanitizing equipment?

Use three basins: wash with clean, soapy water; rinse with clean water; sanitize using clean water at 50 to 100 PPM chlorine bleach or QUAT at 200 PPM, then air dry.

What employee hygienic practices are required to reduce foodborne illness risk?

Maintain personal cleanliness and good hygienic practices (e.g., beard covers, hair restraints, no jewelry, trimmed fingernails, clean outer clothing). Employees must be free from infections that may transmit foodborne illness and must not have bare-hand contact; use single-use gloves or utensils.

Sep 28, 2026

Uploaded by Terk