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TITLE 25HEALTH SERVICES
PART 1DEPARTMENT OF STATE HEALTH SERVICES
CHAPTER 229FOOD AND DRUG
SUBCHAPTER EJUICE HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEMS
RULE §229.62Definitions

The following words and terms when used in these sections shall have the following meaning unless the context clearly indicates otherwise. The definitions and interpretations of terms in the Health and Safety Code, Chapter 431, §431.002, and §§229.211 - 229.222 of this title (relating to Current Good Manufacturing Practice and Good Warehousing Practice in Manufacturing, Packing, or Holding Human Food) are applicable to such terms when used in this section, except where they are herein redefined. The following definitions shall also apply:

  (1) Cleaned--Washed with water of adequate sanitary quality.

  (2) Control--To prevent, eliminate, or reduce to acceptable levels.

  (3) Control measure--Any action or activity to prevent, reduce to acceptable levels, or eliminate a hazard.

  (4) Critical control point--A point, step, or procedure in a food process at which a control measure can be applied and at which control is essential to reduce an identified food hazard to an acceptable level.

  (5) Critical limit--The maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food hazard.

  (6) Culled--Separation of damaged fruit from undamaged fruit. For processors of citrus juices using treatments to fruit surfaces to comply with §229.72 of this title (relating to Process Controls), culled means undamaged, tree-picked fruit that is U.S. Department of Agriculture choice or higher quality.

  (7) Food hazard--Any biological, chemical, or physical agent that is reasonably likely to cause illness or injury in the absence of its control.

  (8) Importer--Either the U.S. owner or consignee at the time of entry of a food product into the United States, or the U.S. agent or representative of the foreign owner or consignee at the time of entry into the United States. The importer is responsible for ensuring that goods being offered for entry into the United States are in compliance with all applicable laws. For the purposes of this definition, the importer is ordinarily not the custom house broker, the freight forwarder, the carrier, or the steamship representative.

  (9) Monitor--To conduct a planned sequence of observations or measurements to assess whether a process, point, or procedure is under control and to produce an accurate record for use in verification.

  (10) Processing--Activities that are directly related to the production of juice products. For purposes of this part, processing does not include:

    (A) harvesting, picking, or transporting raw agricultural ingredients of juice products, without otherwise engaging in processing; and

    (B) the operation of a retail establishment.

  (11) Processor--Any person engaged in commercial, custom, or institutional processing of juice products, either in the United States or in a foreign country, including any person engaged in the processing of juice products that are intended for use in market or consumer tests.

  (12) Retail establishment--An operation that provides juice directly to the consumers and does not include an establishment that sells or distributes juice to other business entities as well as directly to consumers. The term "provides" includes storing, preparing, packaging, serving, and vending.

  (13) Shall--Mandatory requirements.

  (14) Shelf-stable product--A product that is hermetically sealed and, when stored at room temperature, should not demonstrate any microbial growth.

  (15) Should--Recommended or advisory procedures or to identify recommended equipment.

  (16) Validation--The element of verification focused on collecting and evaluating scientific and technical information to determine whether the Hazard Analysis and Critical Control Point (HACCP) plan, when properly implemented, will effectively control the identified food hazards.

  (17) Verification--Activities, other than monitoring, that establish the validity of the HACCP plan and that the system is operating according to the plan.


Source Note: The provisions of this §229.62 adopted to be effective April 1, 2004, 29 TexReg 3227

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