| This guide is for prospective operators of food | | | | Warming Drawers |
| enterprises (food establishments, retail food stores, | | | | Stoves |
| food warehouses, and food processors) desiring to | | | | Prep tables |
| open a food business in either their local city, county or | | | | Ice Cream Dispenser |
| state jurisdiction. This is a general overview and may | | | | Ovens |
| not be all inclusive of the codes and ordinances in your | | | | Dish Machines |
| locality. It is good to note that though this document will | | | | Beverage Station/dispenser |
| more than likely cover most if not all requirements for | | | | Grills |
| starting a food business in your jurisdiction, it would be | | | | Mixers |
| in your best interest to familiarize yourself with the | | | | Blender Station |
| codes and regulations of your local city, county and/or | | | | Fryers |
| state. | | | | Food Processors Salad/Food Buffets |
| Operating Permits - Food Enterprises | | | | - Sinks |
| A Food Establishment application can be obtained at | | | | Hand sinks (food prep areas ware-washing area |
| your local city or county health department. If you plan | | | | restrooms) Ware washing sinks Service Sink/Mop sink |
| to manufacture foods and package for retail sale you | | | | curbed floor sink Food Prep Sink |
| may be required to obtain a food manufacturer's | | | | - Dumpster |
| license from your state regulatory agency. If you plan | | | | - Grease Barrel |
| to distribute your product outside of your state lines a | | | | - Chemical Storage areas |
| federal license may also have to be obtained. It is | | | | - Mop drying area |
| recommended that you submit a fully completed | | | | - Employee area for belongings |
| application and fees at least one month prior to your | | | | - Dry food storage area |
| anticipated opening date. This gives the local authority | | | | - Doors |
| the needed lead time to process it and schedule any | | | | - Mechanical ventilation in restrooms |
| needed pre-opening inspections. Again, make sure that | | | | - Outdoor food prep areas (bars/wait station/BBQ) |
| you provide ALL information required on the application. | | | | - Grease trap size and location |
| Incomplete applications may delay your approval. | | | | - Water Wells |
| Food permits are generally in effect for one year from | | | | - Underground and overhead sewer and waste lines |
| the date of issue and are renewable each year | | | | - On Site Sewage Facility |
| thereafter when the appropriate fee is paid and as | | | | Health Code Plan Notes |
| long as the establishment remains in compliance with | | | | 1) Refrigeration All refrigerated units are to hold foods |
| applicable Health codes and regulations. | | | | at or below 41°F. |
| Home preparation of food for public consumption is | | | | 2) Restrooms (two are normally required). If the |
| prohibited. All food that is to be consumed by the | | | | establishment has only carry-out or seating for less |
| public, whether free or for purchase must be prepared | | | | than 20 people, and less than 10 employees, then only |
| at a permitted establishment that is inspected by a | | | | one employee restroom may be allowed. Two |
| federal, state, or local Health Authority. | | | | restrooms may be required if alcohol is served on the |
| Food Establishment Fee: Food establishment fees are | | | | premises or more than 20 seats are provided. Each |
| variable depending on jurisdiction. Contact your local | | | | restroom must have a hand sink with hot (at least |
| health authority to inquire about permitting fees. | | | | 100°F) and cold water, mechanical air ventilation to |
| NOTE: Larger establishments that have multiple food | | | | the outside, and a solid, self-closing door. Restrooms |
| service operations on site may need to obtain a health | | | | may not open directly into a kitchen. The total number |
| permit for each operation. A separate application and | | | | of restrooms for a Childcare facility is dependent on |
| fees may need to be submitted for each operation. | | | | the "minimum standards" of the Texas. Dept. of Family |
| Food Enterprise Pre-Opening Processes | | | | and Protective Services (834-3195) as it relates to |
| When starting a Food Enterprise business you may be | | | | Childcare. |
| required to go through either or both A) a change of | | | | 3) Sinks |
| ownership inspection or B) a plan review process. | | | | A. Service Sink/Mop Sink/Curbed Floor sink: At least |
| Read through options A & B below to determine | | | | one of these must be available for mop washing and |
| which best fits your situation. Contact your local health | | | | disposal of mop water in an approved waste water |
| authority if you need help in making that determination. | | | | disposal system. A drying rack is required for mops to |
| A) Change of Ownership Inspection Process- | | | | air dry. This sink must be provided with a backflow |
| Before opening for business you may be required to | | | | preventer on any threaded hose bib to protect the |
| go through a change of ownership inspection. This | | | | water supply. Note: the mop sink may be located in a |
| inspection verifies your establishment complies with | | | | different area of the building than the kitchen. |
| current regulations and that clearance to occupy the | | | | B. Hand washing sinks: Shall be located to allow |
| site has been granted by your city or county. This | | | | convenient use by employees in food preparation, |
| inspection may incur a fee and the fee for this | | | | food dispensing, ware wash areas, and any wait |
| inspection will more than likely be required to be paid | | | | station where ice is dispensed, bar area or in a walk-in |
| before the inspector conducts the inspection. If | | | | where meat is cut or trimmed. At least one hand sink |
| applicable, a request for a Change of Ownership | | | | will be required; additional, separate hand sinks may |
| application should be available at the offices of your | | | | also be required. Small kitchens with food prep and |
| local city or county health authority. Again, to expedite | | | | ware washing in close proximity may be allowed to |
| your request, a fully completed application must be | | | | use one hand sink to serve both activities. Other hand |
| submitted. After submitting the application; call to | | | | sinks must be associated with restrooms. Provide at |
| schedule the inspection with your inspector. If the | | | | least 12" tall splashguards if a hand sink is located near |
| establishment doesn't comply with current regulations | | | | food prep, open food, ice, or clean food contact |
| you will be required to bring it up to code before your | | | | surfaces. Otherwise, the hand sink must have at least |
| operating permit is approved. Prospective business | | | | 18" lateral separation from these. A sign or poster that |
| owners, if available, it would be in your best interest to | | | | notifies food employees to wash their hands shall be |
| request a change of ownership inspection before | | | | provided to all hand washing sinks and be clearly |
| finalizing the sale. This gives the prospective business | | | | visible. A small, swinging door (as in a bar area) could |
| owner a heads up on any items that may be required | | | | separate a hand sink from a work area, otherwise no |
| for the establishment to be in compliance with local city | | | | doors separating hand sink from work areas. |
| or county codes. Under no circumstances may you | | | | Each sink must be supplied with hot (100°F) and |
| begin operations without approval from the local city or | | | | cold water, soap and disposable towels. Childcare |
| county health authority. Legal charges may be filed | | | | facilities must have hot water in the diaper changing |
| against you if you do. | | | | area and kitchen. If plans do not provide sufficient hand |
| B) Food Establishment Plan Review Process | | | | sinks to meet the requirements of the establishment |
| A plan review will more than likely be required for any | | | | you will be asked to provide a revised plan with |
| newly built business or in the event of an extensive | | | | additional hand sinks. |
| remodel of an existing business. NOTE: This will also | | | | C. Ware Wash Area: A commercial dishwasher or 3 |
| more than likely require a completed application and | | | | compartment sink is required in most cases. Dish |
| fees be paid in order to initiate this process. | | | | machines must be able to effectively sanitize all |
| A Plan Review is required whenever a building is | | | | equipment and utensils. They must dispense a |
| constructed or substantially remodeled to be a food | | | | chemical sanitizer or provide a final rinse of at least |
| enterprise, whenever a substantial change is made to | | | | 180° F. (single, stationary rack machines are |
| an existing food facility or may be required if a | | | | required to reach 165° in the sanitize cycle). Test |
| plumbing permit, building permit, or other construction | | | | strips are required. Above-the-counter dish machines |
| permit is required by the local city or county | | | | are required to have Type II vent-hood. |
| development offices. | | | | Ware washing sinks shall be of sufficient size to |
| The Plan Review Application, including proposed menu, | | | | immerse the largest piece of equipment. Cold and hot |
| Fees, and 1 or more sets of building plans all may be | | | | (100°F minimum) water under pressure delivered |
| required to be submitted as a package. Review all | | | | through a mixing valve shall be provided. Provide at |
| forms thoroughly to ensure accuracy of information | | | | least 2 integral drain boards or 1 integral drain board |
| provided. Incomplete or inaccurate applications could | | | | and a mobile dish cart. Drying racks or shelves will aid |
| delay your plan review. The Plan Review Application | | | | in adequately air drying all wares. Facilities with very |
| should be available at the offices of your local city or | | | | limited ware washing and using disposable containers |
| county Health Authority. Upon approval, the plans are | | | | may request a variance to install a 2 compartment |
| stamped by the Health Authority and the person | | | | sink (example: convenience store). These sinks are |
| submitting the plans will be called to pick them up. | | | | required to have a drain board. The sinks must have |
| Submit building plans after the type of food operation | | | | an indirect connection to the sanitary sewer (at least a |
| and menu has been determined and after receiving | | | | one inch air gap). This includes all food prep sinks and |
| Building approval from your local city or county | | | | ware wash sinks. |
| development offices. The building plans should be | | | | 4) Ceiling Construction: Ceilings over open food, ice, |
| drawn to scale with most plans drawn in a scale of | | | | soda fountains, ware washing, restrooms and bars |
| ¼" = 1Ft. and detail the layout of the kitchen, | | | | must meet construction criteria and be smooth, durable, |
| dining area, restrooms, storage areas, break room, wait | | | | nonabsorbent, and cleanable. Open rafters, trusses or |
| stations and bar. The plans are to include a materials | | | | grid work and exposed duct work, pipes or utility lines |
| list of specifications for all floors, walls, and ceilings. | | | | are usually prohibited with no open structure permitted. |
| Certificate of Occupancy | | | | If drop down acoustic tiles are used, they must be |
| All Food Enterprises will more than likely be required to | | | | properly constructed. These tiles are washable and |
| have a Certificate of Occupancy (CO). A CO is issued | | | | have a smooth surface without pinholes. Painted dry |
| after the Building and Health Officials inspect the | | | | wall or boards are generally acceptable. |
| building and find no violations of the Building or Health | | | | 5) Walls/Floors: Must be constructed of approved |
| Codes during new construction and/or a remodel. The | | | | materials. Cleanable water-based enamel paint is |
| CO will also state the use for which the building will be | | | | usually acceptable for most wall surfaces. Areas that |
| used. The CO Inspection is usually required prior to | | | | are subject to regular cleaning and splash may be |
| getting final health approval but in some cases not only | | | | covered with FRP, stainless, or galvanized metal. Floor |
| may a preliminary CO inspection be required prior to | | | | wall junctures shall provide no greater than 1/32" gap. |
| receiving your final health approval but a secondary | | | | Baseboards are required. Caulk wall/floor junctures to |
| (final) CO inspection may be required by your building | | | | prevent the collection of food particles and water. |
| inspector before your Operating Permit is approved. | | | | Masonry (brick/concrete) wall/floor junctures DO NOT |
| Inquire with your local health authority and building | | | | require baseboards since a masonry juncture provides |
| inspectors to see what process is required. NOTE: | | | | no gap. Raw brick and concrete in the kitchen area |
| Contact the building inspectors at least 7 days prior to | | | | requires sealing. The sand grout of all tiles needs to be |
| the time you are ready to schedule your inspection. | | | | sealed. Epoxy grout does not require sealing. VCT |
| This should insure that you get a timely response. | | | | floor tiles require a coat of wax to seal out liquids. |
| Permit Approval | | | | 6) Solid Waste: Dumpster and grease barrels shall rest |
| Once you have completed the pre-opening processes | | | | on a machine laid asphalt or concrete pad. These |
| and your Building and Health Inspectors have approved | | | | containers must have tight fitting lids and drain plugs in |
| your operating permit, you may open for business. | | | | place. |
| Under no circumstances may you begin operations | | | | 7) Outdoor Cooking facilities: Barbeque pits or smokers |
| without approval from both the Building and Health | | | | shall be enclosed, and if screened in, at least a 1/16" |
| Inspectors. Legal charges may be filed against you if | | | | mesh screen is required. They shall rest on a concrete |
| you do. | | | | or asphalt pad. The meat may only be placed on the |
| Other Approvals | | | | smoker; no food prep allowed in this enclosure. Any |
| Building Permits: Plans may need to be submitted for a | | | | seasoning, cutting, etc. must take place inside the |
| Commercial Plan Review. If required, contact your local | | | | establishment. Outdoor bars and wait stations will be |
| Building or Development Services Office to schedule | | | | approved on a case by case basis by your local |
| this review and to obtain a building permit. | | | | health authority. |
| Industrial Waste: If you are taking over a previous | | | | 8) Water and Sewage Systems: All private onsite |
| business and changing the type of operation, ensure | | | | sewage facilities and wells serving a new food |
| the grease trap meets the requirements for your new | | | | enterprise, an extensively remodeled food enterprise, |
| operation. For example, when a "sandwich shop" | | | | or a food enterprise coming under new ownership |
| becomes a "fried chicken" location, the existing grease | | | | must meet current standards. These systems are |
| trap may need to be modified. Contact your local | | | | required to be evaluated with respect to whether the |
| industrial waste inspector to ascertain if any changes | | | | system (a) meets current standards and (b) is |
| need to be made to the existing system or to | | | | adequate for the proposed use. |
| evaluate your engineered designs if your plans require | | | | NOTE: A food service facility or Childcare facility using |
| the installation of an on-site septic system. | | | | a well may be considered public water supply and |
| Fire Inspections: Building Inspectors are concerned with | | | | subject to specific restrictions and regulations. Consult |
| grease-laden vapors and proper hood protection in | | | | your local health authority to inquire about any |
| food facilities. All cooking equipment must be installed | | | | questions regarding the use of a private well. |
| under an approved hood system. In addition, | | | | 9) Protecting the Water Supply: Threaded hose bibs |
| establishments in excess of 5,000 sq. ft. are required | | | | are required to have a backflow prevention device |
| to provide a sprinkler system. Establishments with an | | | | attached. Spray hoses and fill hoses shall hang at least |
| occupancy load in excess of 50 people are required | | | | 1 inch above the maximum flood rim of a basin or the |
| to provide fire alarms. Call your local building inspector, | | | | hoses shall be provided with an atmospheric vacuum |
| fire inspector or fire marshal to evaluate plans or to | | | | breaker or backflow prevention device. |
| schedule a site inspection. | | | | 10) Indirect Connections: Jockey boxes, ice bins, ice |
| What to put in a plan Review | | | | machines and sinks (as identified above in # 3) must |
| Include and Identify the following on your Building Plans | | | | be provided with indirect connections to the sewer. |
| - Major pieces of equipment | | | | Floor sinks are required on new construction. |
| Refrigerator/freezer units | | | | 11) Lighting: Adequate amount of light shall be provided |
| Vent-hood | | | | to all areas. At least 20 foot candles is required where |
| Ice machines/bins/dispensers | | | | food is provided for customer self-service such as |
| Steamers | | | | buffet and salad bars or where fresh produce or |
| Microwaves | | | | packaged foods are sold. |