(a) This subchapter applies to every person engaged in food manufacturing and/or wholesale food distribution regardless of the license or permit held under §§229.181 - 229.184 of this title (relating to Licensure of Food Manufacturers, Food Wholesalers, and Warehouse Operators), §§229.370 - 229.374 of this title (relating to Permitting Retail Food Establishments), and §§229.541 - 229.555 of this title (relating to Regulation of Food Salvage Establishments and Brokers), or if the person is exempt from licensure. Retail food establishments, such as grocery stores and restaurants that are located outside the jurisdiction of a local health authority, must also comply with the requirements of Chapter 228 of this title (relating to Retail Food) except for the manufacture or wholesale of food as defined by the Texas Food, Drug, and Cosmetic Act, Texas Health and Safety Code, §431.221(2) and (3). Retail establishments that are located within the jurisdiction of a local health authority that permits and inspects retail food establishments and that are required to license as a food manufacturer under §§229.181 - 229.184 of this title, must also comply with the applicable rules enforced by the local health authority.(b) The criteria and definitions in this subchapter apply in determining whether a food is adulterated within the meaning of Texas Health and Safety Code, §431.081(a)(3) in that the food has been manufactured under such conditions that it is unfit for food; or within the meaning of Texas Health and Safety Code, §431.081(a)(4) in that the food has been prepared, packed, or held under insanitary conditions whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health.(c) Food subject to the requirements of these sections may also be subject to specific regulations found in