(a) Competency of inspectors. An individual conducting inspections of retail food establishments should be a Registered Professional Sanitarian in Texas or a Sanitarian-in-Training in Texas, as defined in 16 TAC Chapter 119, or should meet the U.S. Food and Drug Administration Voluntary National Retail Food Regulatory Program Standards basic curriculum and field training elements in order to:
  (1) assure application of basic scientific principles, including Hazard Analysis Critical Control Point principles of food safety, during inspections;
  (2) properly conduct foodborne illness investigations;
  (3) assure uniformity in the interpretations of this chapter; and
  (4) assure fair and uniform enforcement of this chapter.
(b) Verification and documentation of correction. In the case of temporary food establishments, all priority and priority foundation items must be corrected immediately, and other violations must be corrected within 24 hours or sooner if required by the regulatory authority. If violations are not corrected, the establishment shall immediately cease food operations upon execution of an Emergency Suspension or Closing Order until authorized to resume by the regulatory authority.

Source Note: The provisions of this §228.245 adopted to be effective August 8, 2021, 46 TexReg 4686