FAQs -  Food & Restaurant

1. What is the permitting process for a new restaurant?
2. When are food handler classes held?
3. Are all surfaces in the reach-in working coolers considered food contact surfaces?
4. Are raw fruits and vegetables considered potentially hazardous foods?
5. Should prepared foods stored in the cooler be date marked with the date of consumption or date of preparation?
6. 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?

What is the permitting process for a new restaurant? 
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.

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When are food handler classes held? 
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.

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Are all surfaces in the reach-in working coolers considered food contact surfaces? 
Yes, since reach-in coolers may contain uncovered foods they are considered food contact surfaces.

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Are raw fruits and vegetables considered potentially hazardous foods? 
No, except for cut melons and raw seed sprouts.

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Should prepared foods stored in the cooler be date marked with the date of consumption or date of preparation? 
According to the Texas Food Establishment Rules, the container shall be marked with the date by which food shall be consumed or destroyed.

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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? 
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.

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