-
What is the permitting process for
a new restaurant?
- When are food handler classes
held?
- Are all surfaces in the reach-in
working coolers considered food contact
surfaces?
- Are raw fruits and vegetables considered
potentially hazardous foods?
- Should prepared foods stored in
the cooler be date marked with the date
of consumption or date of preparation?
- Can a product which has not met
the cooling requirement of dropping
from 140° F to 70° F after 3 hours be
reheated to 165° F and served or does
it have to be destroyed?
Return to
Frequently Asked Questions Table of
Contents
To obtain a permit for a new
restaurant, you must first visit our
Round Rock office and bring your plans
for the restaurant with you for an
official review. Once the plans are
reviewed and approved, you must obtain a
permit for the establishment. Then our
staff will visit the restaurant and
inspect for compliance. Once finished, a
permit is issued and you are able to
open for business. Remember that all
Williamson County food establishment
employees are required to obtain food
handlers cards, available through WCCHD.
Classes are held in Georgetown, Round Rock, Cedar Park, and Taylor. See the
Food Handler Class Schedule to view times, locations, and costs. You can also call our
Round Rock office at (512) 248-7617.
Yes, since reach-in coolers may contain uncovered foods they are considered food contact surfaces.
No, except for cut melons and raw seed sprouts.
According to the
Texas Food
Establishment Rules, the container shall be marked with the date by which food shall be consumed or destroyed.
The food may be quickly reheated to 165°F if it has been less than 4 hours since the food was prepared. However, the cooling process may not continue and the food remain in storage for a later date. Proper cooling requires food to cool from 140°F to 70°F in 2 hours and from 70°F to 40°F in an additional 4 hours.
|
