All food service supervisors, managers, and persons in charge must obtain a valid Food Manager’s Certificate that is accredited by the Texas Department of State Health Services. All Food Manager’s Certificates must be obtained, posted, and current. All food employees must have a valid food handler’s certification accredited by the Texas Department of State Health Services within 30 days of employment.
A food establishment may not operate without a valid permit to operate issued by a UHS Health Inspector.
Food establishment permits may not be transferred from one establishment to another.
Facility and operating plans are required for review and approval before the construction of a food establishment, the conversion of an existing structure for use as a food establishment, and the remodeling of a food establishment or a change of the type of food establishment.
These establishments must undergo and pass a pre-opening inspection from the Food Safety Team prior to operating.
To receive approval, any violations found during the plan review or inspection must be corrected within the given time.
A food establishment is not allowed to deny entry to a Health Inspector or any member of the Food Safety Team.
Food establishments may be granted a variance from the Food Safety Team if, in the opinion of the team, a health hazard or nuisance will not result from the specialized processing method.
A HACCP plan must be submitted if a variance is required and if the food safety team determines that a food preparation or processing method requires a HACCP plan.
At the time of an inspection, the establishment must correct priority violation items on-site.