AUSTIN-TRAVIS COUNTY FOOD POLICY BOARD MONDAY, MAY 9th, 2022 FROM 6:00 TO 8:00 PM City of Austin Permitting and Development Center 6310 Wilhelmina Delco Drive, Room 2103 Austin, TX 78752 Some members of the Board may be participating by videoconference Public comment will be allowed in-person or remotely by telephone. Speakers may only register to speak on an item once either in-person or remotely and will be allowed up to three minutes to provide their comments. Registration no later than noon the day before the meeting is required for remote participation. To register: Call or email the board liaison at Amanda.Rohlich@austintexas.gov or 512-974-1364. The information required is the speaker’s name, item number(s) they wish to speak on if applicable, email address and telephone number (must be the same number that will be used to call into the meeting). CURRENT BOARD MEMBERS: Sharon Mays, Chair Andrea Abel Lisa Barden Joi Chevalier, Vice-Chair Frances Deviney Kacey Hanson CALL TO ORDER PUBLIC COMMUNICATION Cecilia Hogan Karen Magid Emily Nicola DeMaria Rosamaria Murillo Ryan Rosshirt Errol Schweizer AGENDA 1. APPROVAL OF MINUTES FROM APRIL MEETING 2. STAFF and COMMUNITY BRIEFINGS a. Staff presentation from Grisel Saenz with Austin Public Health Environmental Health Services regarding Charitable Feeding Organization permitting updates. 3. OLD BUSINESS a. Board Infrastructure & Protocol i. Review board members’ meetings with City and County officials b. Review prior board recommendations and discuss City and County budgets c. Community engagement d. Board vacancies and appointments e. Discuss Annual Internal Review 3. NEW BUSINESS a. Working group and individual project briefings i. Good Food Purchasing Program Recommendation AUSTIN-TRAVIS COUNTY FOOD POLICY BOARD MONDAY, MAY 9th, 2022 FROM 6:00 TO 8:00 PM City of Austin Permitting and Development Center 6310 Wilhelmina Delco Drive, Room 2103 Austin, TX 78752 Some members of the Board may be participating by videoconference ii. Healthy Food Access Working Group iii. Food System Planning Working Group iv. Community Agriculture Working Group i. Discuss and take possible action on recommendation to support the creation of a lactation program and the Travis County Correctional Complex. b. Other items, ideas, or general updates for group discussion or board attention c. Review of Board Member Assignments 4. FUTURE AGENDA ITEMS 5. ADJOURNMENT The City of Austin is committed to compliance with the American with Disabilities Act. Reasonable modifications and equal access to communications will be provided upon request. Meeting locations are planned with wheelchair access. …
AUSTIN-TRAVIS COUNTY FOOD POLICY BOARD (ATCFPB) RECOMMENDATION Recommendation Number: TBD Creation of a Lactation Program at the Travis County Correctional Complex WHEREAS, Travis County and the City of Austin, recognize that breastmilk is the best food source for infants and is recommended by the American Pediatrics Association that infants be provided breast milk for at least one year after birth to support enhanced growth and development. Breastfeeding supports the mother-child bond and enhances the mother’s motivation to care for her child and to stay out of the correctional system. Other health benefits have been documented in reducing the risk of chronic disease for both mother and infant and improving lifetime health outcomes. WHEREAS, ATCFPB recognizes that the CDC states that breastfeeding has health benefits for the mother too. Some cancers, type 2 diabetes, and high blood pressure are less common among women who breastfeed. Mothers who continue to lactate through an incarceration are more likely to continue to breastfeed or pump milk for baby after their incarceration ends; and WHEREAS, 25.4% of children in Travis County live in a food insecure household, which is significantly higher than the national average (21.4%)4; and WHEREAS, the ATCFPB is aware that currently lactating mothers pump to relieve lactation discomfort and pour the milk down the drain due to it being prohibited to store the milk for their infant; and NOW, THEREFORE, BE IT RESOLVED that the Austin-Travis County Sustainable Food Policy Board recommends that Travis County and the City of Austin support the creation of a Lactation Program at the Travis County Correctional Complex. 1A community-based food system is defined as a system of exchange that strives to bring food producers and food consumers into affinity with each other, for the purposes of fostering health, promoting nutrition, building stronger community ties, keeping farm families on the land and building wealth broadly among community members. Systems Concepts in Evaluation: An Expert Anthology, Williams, Bob and Iraj Imam. EdgePress of Inverness, 2006, page 142. 2U.S. Department of Agriculture, National Agricultural Statistics Service. 2012 Census of Agriculture, Travis County, Texas. 3City of Austin, Office of Sustainability. State of the Food System Report. April 2015. 4Feeding America. Map the Meal Gap 2015. 5Sustainable Food Center. Central Texas Foodshed Assessment. 2011.
Charitable Feeding Organization Best Management Practices A Charitable Feeding Organization (CFO) must obtain a CFO permit to operate for the handling of time and temperature-controlled foods or for the purpose of repackaging donated foods. After a CFO registration is obtained, an Environmental Health Officer (EHO) will conduct a routine inspection annually for a CFO Category 2. During these routine inspections, the EHO will be reviewing the following items that are required per FDA Food Code, Texas Food Establishment Rules (TFER), Texas Administrative Code (TAC) Chapter 228 and City of Austin Municipal Code Section 10-3: Food Temperature above for hot foods. 70°F within the first two hours). 1. Time and temperature-controlled foods must be kept at 41°F or below for cold foods and 135°F or 2. Leftover food intended for reuse, must be rapidly cooled to 41°F or below within 6 hours (down to 3. Food must be reheated to 165°F or above before it is placed in a hot or steam well. 4. Raw foods must be cooked to the proper temperature according to the FDA Food Code. 5. Food handlers must monitor the internal temperature of hot and cold food with a metal stem-type thermometer in the 0°F- 220°F range. Thermometers should be cleaned and sanitized between use. 6. Food handlers must monitor donated food temperature received. Cold food received at above 41°F or hot food below 135°F must not be accepted. 7. Daily temperature logs of refrigeration units and food are recommended but are not required. Hand Washing use paper towels. 1. Hand washing facilities must be equipped with proper signage, stocked with hand soap and single 2. Gloves should be used to handle ready to eat foods. 3. Food handler must wash hands when changing tasks and gloves. 4. Must wash hands for 20 seconds in running warm water at a handwashing sink equipped with hot (100°F) and cold water. Food Handler or Food Manager Certificate 1. Only one Certified Food Handler may be present at any one time to oversee the handling of food or dishes for CFO Category 2. All staff and volunteers that are handling food or dishes must take an accredited food handler training course within 30 days of service as required by TFER §228.31 (d) (CFO Category 3 & 4 only). 2. One Food Manager Certificate is required a per FDA Food Code §2-101.11 TFER §228.31 and Austin City Code for a …
Charitable Feeding Organization (CFO) Self-guided Category Determination Category Types of Food Allowed Requirements Types of Food- Handling Allowed Mobiles • Only Prepackaged non- Limited Service • Must register for a CFO Category 1: TCS* Foods. No open food o Complete the CFO General Application. CFO 1 Restricted • Beverages in closed containers. handling. Storage of shelf stable foods Fees waived. • Follow the Best Management Practices. • Whole uncut fruits and and uncut produce • No routine inspections required. vegetables. only. • Canned foods and packaged grains. • All pre-packaged TCS* Limited Service • Must register for a CFO Category 2: foods allowed. Distributes and o Complete the CFO General • Minimal handling of open portions Application. Fees waived. CFO 2 Restricted/ Unrestricted foods. • Reportioning of commercially-prepared foods allowed. commercially prepared & packaged TCS* Foods. Requiring minimal handling of open food. • Follow the Best Management Practices. • Austin Water grease trap not required. • Only one Certified Food Handler must be present at any one time. • Annual inspections CFO 3 service only. • All TCS* foods allowed. Limited Service • Must apply for a CFO Category 3 • Preparing hot or cold TCS* Heats and/or Establishment Food Permit: foods onsite for same day portions o Complete the CFO General Application. commercially prepared TCS* Fees waived. • A pre-opening inspection and routine foods for same-day inspections service. • A Registered Food Manager Certificate and Food Handlers Certificate(s) Unrestricted • All TCS* foods allowed. Full Service • Must apply for a CFO Category 4 Food • Preparing hot or cold TCS* A full-service Establishment Permit: foods onsite allowed. community kitchen o Complete the CFO General Application. CFO 4 and soup kitchen that cooks, cools and warms foods that are TCS* foods for same-day, future or delivery service. Fees waived. • Pre-opening inspection and routine inspections • A Registered Food Manager Certificate and Food Handlers Certificate(s) *TCS = Time or Temperature Controlled for Safety Foods (i.e. meat, dairy, cut melons, cooked vegetables, etc.) _________________________________________________________________________________________________ Applicant's Signature Print Name Date I have read/understand all of the items of responsibility listed above and agree to fully comply with all requirements as listed. I understand fully that any violation of or deviation from these requirements may result in the suspension of my permit and may potentially result in further legal action, such as having court charges filed.
Charitable Feeding Organization (CFO) Self-guided Category Determination Category Types of Food Allowed Requirements Types of Food- Handling Allowed Temporary Events • If already • Only Prepackaged Limited Service • Must register for a CFO Category: registered or non-TCS* Foods. No open food o Complete the CFO General permitted with • Beverages in closed handling. Storage of EHS, the containers. shelf stable foods Application. Fees waived. • Follow the Best Management registration or • Whole uncut fruits and uncut produce Practices. CFO 1 and vegetables. only. • No routine inspections required. permit will extend to the event if at the same address. • If held at separate location, must apply for CFO Temporary Event for each location. • Canned foods and packaged grains. • All pre-packaged Limited Service • Must register for a CFO Category: TCS* foods allowed. Distributes and o Complete the CFO General • Minimal handling of portions commercially Application. Fees waived. open foods. prepared & packaged • Follow the Best Management commercially- prepared foods allowed. Requiring minimal handling of open • Austin Water grease trap not required. • Only one Certified Food Handler must food. be present at any one time. • Annual inspections CFO 2 • Reportioning of TCS* Foods. Practices. Allowed up to 6 • All TCS* foods Limited Service • Must apply for a CFO Category 3 CFO Temporary allowed. Heats and/or portions Establishment Food Permit: Events per year • Preparing hot or cold commercially o Complete the CFO General If exceeding 6 CFO TCS* foods onsite prepared TCS* foods Application. Fees waived. CFO 3 Temporary Events, for same day service for same-day service. • A pre-opening inspection and routine an official request only. must be submitted to EHS. inspections • A Registered Food Manager Certificate and Food Handlers Certificate(s) • All TCS* foods allowed. Full Service A full-service • Preparing hot or cold TCS* foods onsite allowed. community kitchen and soup kitchen that cooks, cools and warms foods that are • Must apply for a CFO Category 4 Food Establishment Permit: o Complete the CFO General Application. Fees waived. • Pre-opening inspection and routine inspections TCS* foods for same- • A Registered Food Manager day, future or delivery Certificate and Food Handlers service. Certificate(s) *TCS = Time or Temperature Controlled for Safety Foods (i.e. meat, dairy, cut melons, cooked vegetables, etc.) CFO 4 _________________________________________________________________________________________________ Applicant's Signature Print Name Date I have read/understand all of …
CHARITABLE FEEDING ORGANIZATION (CFO) CHECKLIST Modified: 1/18/2022 Use this checklist to help ensure your CFO has all the required documents to meet the requirements of Austin Public Health, Austin Water Industrial Waste and Development Services Department Commercial Plan Review. AUSTIN PUBLIC HEALTH https://www.austintexas.gov/department/environmental-health-services Phone Number: 512-978-0300 Ombudsman: Grisel Saenz, 512-978-0344 Application ☐ Review “How to apply for a CFO” guidance document. ☐ Review CFO Self-guided Category Determination – determine the category of the CFO. ☐ Complete the CFO General Application. ☐ Complete the pre-opening inspection Request Application – If the CFO does not currently hold an active City of Austin (COA) Food Enterprise permit. (This step can be skipped if determined CFO category is 1 or 2 or for currently existing COA permits.) ☐ Verify that the CFO name or entity on the application matches the name under the 501(c) Exemption approval document. ☐ Email applications and documents listed to EHSD.Service@austintexas.gov for processing. Inspection ☐ Inspector will contact Responsible Party on application within 3 business days to schedule appointment. ☐ Obtain a copy of the Certificate of Occupancy for the building with the proposed use. ☐ All refrigeration must be at 41F or below with thermometers included. ☐ Must have a mop sink onsite and all plumbing must be in good repair. ☐ Must have employee restrooms available. ☐ Category 3 and 4 only: 2/3 compartment dish sink must be indirectly connected to the sewer (air gap). ☐ Category 3 and 4 only: Must have hot (110F) and cold water available for use at dish sink. All other sinks must be equipped with 100F and cold water. ☐ Category 3 and 4 only: Equipped with adequate number of hand sinks (with splash guards and sink signage). ☐ Category 3 and 4 only: Walls, floors and ceilings must be smooth durable easy to clean and non-absorbent. Lights must be shielded above food preparation areas. ☐ City of Austin Smoking Ordinance signage present. ☐ Dumpster with plug on asphalt/concrete pad. AUSTIN WATER INDUSTRIAL WASTE https://www.austintexas.gov/department/industrial-waste-control-pretreatment Phone Number: 512-972-1060 For All CFO’s ☐ Proof of 501(c) status or religious organizations meeting the definition of “church” under the Internal Revenue Code, §170(b)(1)(A)(I). ☐ A written description of food practices on organizational letterhead. ☐ Copy of a completed Austin Public Health CFO General Application. ☐ Category 1 and 2 only: Completed Grease Interceptor Installation Variance Request (GIIVR) form available at https://www.austintexas.gov/sites/default/files/files/Water/SSD/Pretreatment/GIIVR_blank.pdf. Category 3 & 4 …
BOARD/COMMISSION RECOMMENDATION Austin Travis County Food Policy Board Recommendation Number: 20211213_4.a.i_Supporting Values-Based Procurement Background: The COVID-19 pandemic exposed the vulnerable links in our local food system, resulting in food supply chain disruptions that caused economic harm to households, food service workers, small businesses like grocery stores and restaurants, public institutions like schools no longer accessible for school lunches, and the broader food industry across our region. Covid-19 revealed the flaws in a food system built for profit and efficiency at the expense of access and justice. The crisis demonstrated why we need to build a food system that is more transparent, sustainable, humane, and accountable, especially in the era of Climate Change. A strong local and regional economy can pivot quickly to meet changing demands for food. When confronted with supply chain disruptions, our local and regional farms, processing plants, distribution channels, and businesses make our communities resilient. Institutional food purchasing is an enormous lever for change and a critical tool for equity. The Good Food Purchasing Program is a values-based procurement framework that helps public institutions better understand the source of the food they purchase and provides a methodology to quantify the impact of that food along five core values: nutrition, local economies, valued workforce, environmental sustainability, and animal welfare. This procurement framework, developed by community members and food procurement professionals, is managed by the Center for Good Food Purchasing, and has been successfully adopted by over 60 institutions in 24 major cities across the nation, with over $1 Billion in annual aggregate purchases. Such Values-Based Procurement is a powerful tool for large scale food systems change that can nonetheless be managed at a local and municipal level. GFPP is robust and has been tested across the nation in multiple cities, adapting to the needs of different institutions. Since 2016, the City of Austin’s Office of Sustainability has led a collaborative effort bringing together a cross-sector coalition of anchor institutions, community-based organizations, academia, philanthropy, nonprofits, and the business community and invested in leveraging the Good Food Purchasing Program (GFPP) as a tool to catalyze transformational food systems change by supporting Austin institutions to participate. This work has been further invested in with the generous support of the Michael and Susan Dell Foundation. Unified around a shared vision and set of values, Austin-based institutions involved with the Program have made important gains, but the pandemic has reinforced how much work …
