Texas Administrative Code
Title 25 - HEALTH SERVICES
Part 1 - DEPARTMENT OF STATE HEALTH SERVICES
Chapter 229 - FOOD AND DRUG
Subchapter N - CURRENT GOOD MANUFACTURING PRACTICE AND GOOD WAREHOUSING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD
Section 229.220 - Sanitary Facilities and Controls

Universal Citation: 25 TX Admin Code ยง 229.220

Current through Reg. 49, No. 38; September 20, 2024

Each plant must be equipped with adequate sanitary facilities and accommodations including, but not limited to:

(1) Water supply. The water supply must be adequate for the operations intended and must be derived from an approved source.

(A) Requirements for approved source. Sources in Texas must comply with the following requirements.
(i) Public water systems. Sources in Texas which are public water systems must comply with the Texas Health and Safety Code, Chapter 341, Subchapter C, drinking water standards and rules adopted by the Texas Commission on Environmental Quality, 30 Texas Administrative Code (TAC) Chapter 290.

(ii) Other sources. Any other sources in Texas must comply with 30 TAC Chapter 290, Subchapter F, concerning drinking water standards.

(B) Sampling requirements.
(i) Approved community public water systems as defined by 30 TAC Chapter 290 Subchapter D (relating to Definitions). No additional source water sampling is required.

(ii) Source water obtained from other than a community public water system must be sampled and analyzed in accordance with the requirements found in 30 TAC, Chapter 290 Subchapter F pertaining to transient noncommunity water systems.

(C) Any water that is used for hand washing or contacts food, food-contact surfaces, or food packaging materials must be safe and of adequate sanitary quality for its intended use. Hot and cold running water at a suitable temperature, and under pressure as needed, must be provided in all areas where required for the processing of food, for the cleaning of equipment, utensils, and food-packaging materials, or for employee sanitary facilities. Hot water generation and distribution systems must be adequate to meet peak hot water demands throughout the facility.

(2) Plumbing. Plumbing must be of adequate size and design and adequately installed and maintained to:

(A) carry adequate quantities of water to required locations throughout the plant;

(B) properly convey sewage and liquid disposable waste from the plant;

(C) avoid constituting a source of contamination to food, water supplies, equipment, or utensils or creating an unsanitary condition;

(D) provide adequate floor drainage in all areas where floors are subject to flooding-type cleaning or where normal operations release or discharge water or other liquid waste on the floor; and

(E) provide that there is no backflow from, or cross-connection between, piping systems that discharge waste water or sewage and piping systems that carry water for food or food manufacturing.

(3) Sewage disposal. Sewage disposal must be made into an approved sewerage system in accordance with applicable state regulations and local ordinances.

(4) Toilet facilities. Each plant must provide its employees with adequate and readily accessible toilet facilities. Toilet facilities must be kept clean and must be constructed and maintained in a manner as to not be a potential source of contamination of food, food-contact surfaces, or food-packaging materials. If the toilet facility opens directly into a manufacturing area the facility must have self-closing doors or an alternate means to protect against contamination.

(5) Hand-washing facilities. Each plant must provide hand-washing facilities designed to ensure that an employee's hands are not a source of contamination of food, food-contact surfaces, or food-packaging materials, by providing facilities that are adequate, convenient, and furnish running water at a suitable temperature. Facilities that utilize conventional hand washing must provide a conventional handwashing sink, hot running water of at least 100 degrees Fahrenheit, hand cleaning agent, and individual disposable towels, continuous towel system that supplies a user with a clean towel, or an air drying device.

(6) Rubbish and Offal. Rubbish and Offal must be so conveyed, stored, and disposed of as to minimize the development of odor; minimize the potential for the waste becoming an attractant and harborage or breeding place for pests; and protect against contamination of food, food-contact surfaces, water supplies, and ground surfaces, except as allowed in paragraph (7) of this section.

(7) Food waste. Bread, nonmeat pastry products, and produce that have been completely removed from all packaging may be disposed of by alternate means according to any applicable requirements of 30 TAC Chapters 330, 332, and 335 or 4 TAC Chapter 55.

Disclaimer: These regulations may not be the most recent version. Texas may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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