HCPHES Environmental Health Services Division Requirements for Food Establishments

Environmental Public Health Division

Requirements for Food Establishments

Submission Of Plans: Three (3) sets of properly prepared plans and specifications for the construction, remodeling or conversion of a food establishment shall be submitted to the consumer health section for review and approval before construction, remodeling or conversion is begun. The plans and specifications shall indicate the proposed layout, arrangements, mechanical plans and construction materials of work areas, and the type and mode of proposed fixed equipment and facilities.

1. Floors: The floors of all food preparation, food storage, utensil washing areas, dressing rooms and vestibules shall be constructed of smooth, durable materials. Floor drains shall be provided in floors that are water flushed for cleaning, or in areas where pressure spray methods of cleaning equipment are used. Such floors shall be constructed only of sealed concrete, terrazzo, ceramic tile or similar materials and shall be graded to drain. In all new or remodeled establishments where water flush cleaning methods are used, the junctures between walls and floors shall be covered and sealed. In all new or remodeled establishments, installation of exposed utility lines and pipes on the floor is prohibited.

2. Walls and Ceilings: The walls and ceilings of food preparation areas, food storage areas, equipment and utensil washing areas, toilet rooms and vestibules shall be light colored, smooth, non-absorbent and easily cleanable. Studs, joists and rafters shall not be exposed in those areas listed above. Utility service lines and pipes shall not be exposed on walls or ceilings in those areas listed above.

3. Toilets: Toilet facilities shall be conveniently located and shall be accessible to employees at all times. Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing, solid doors.

4. Lavatories: Lavatories shall be located to permit convenient use by all employees in food preparation areas and utensil washing areas. Lavatories shall be accessible to employees at all times. Lavatories shall also be located in toilet rooms or vestibules. Each lavatory shall be provided with hot and cold water tempered by means of mixing value or combination faucet.

5. Cleaning and Sanitization: A three-compartment sink shall be used if washing, rinsing, and sanitization of equipment or utensils is done manually. A two-compartment sink will be acceptable where only single service tableware is used. Sinks shall be large enough to permit the complete immersion of the utensils and equipment. Drainboards of adequate size shall be provided. Cleaning and sanitization may be done by spray type or immersion dishwashing machines. Drainboards shall be provided and be of adequate size.

6. Plumbing: The potable water system shall be installed to preclude the possibility of backflow. A hose shall not be attached to a faucet unless a backflow prevention device is installed. Grease traps, if used, shall be located to be easily accessible for cleaning and if in a water district's jurisdiction, the district operator shall approve the installation.

7. Potable (drinking) Water Supply: Every food establishment must have an acceptable potable water supply. Most establishments will be supplied potable water by a municipal utility district. Establishments with their own water well must have the well inspected and approved by the Harris County Environmental Engineering Section.

8. Dressing Rooms And Locker Areas: If employees routinely change clothes within the establishment, rooms shall be designated and used for that purpose. These designated rooms shall not be used for food preparation, storage, or service, or for utensil washing or storage. Enough lockers or other suitable facilities shall be provided and used for the storage of employees' clothing and belongings. Lockers may be located in food storage rooms containing only completely packaged food or packaged single service articles.

9. Equipment: Equipment shall be located in a way that facilitates cleaning the establishment and prevents food contamination. Floor mounted equipment, unless readily movable, shall be: sealed to the floor; or installed on a raised platform of concrete; or elevated on legs to provide at least a six inch clearance between floor and equipment. unless sufficient space is provided for easy cleaning between and behind each unit of floor mounted equipment, the space between it and adjoining equipment units and between it and adjacent walls shall be closed or, if exposed to seepage, the equipment shall be sealed to the adjoining equipment or adjacent walls. Aisles and working spaces between units of equipment and walls shall be unobstructed and of sufficient width to permit employees to perform their duties readily without contamination of food or food contact surfaces by clothing or personal contact.

10. Utility Facilities: In new or remodeled establishments at least one utility sink (mop sink) or curbed cleaning facility with a floor drain shall be provided and used for the cleaning of mops or similar wet floor cleaning tools.
Ventilation: All rooms shall have sufficient ventilation to keep them free of excessive heat, odors, smoke, and fumes. In all new or remodeled establishments, all rooms from which obnoxious odors, vapors or fumes originate shall be mechanically vented to the outside. When such ventilation may result in the deposition of particulate matter or liquids within the ventilation system, ventilation hoods and ventilation equipment shall be equipped with effective, easily removable, easily cleanable filters.

11. Lighting: At least 50 foot-candles of light shall be provided at all working surfaces and at least 30 foot-candles shall be provided to the surfaces and equipment in food preparation, utensil washing and handwashing areas, and in toilet rooms. At least 20 foot-candles at a distance of 30 inches from the floor shall be provided in all other areas. Protective shielding shall be provided for all artificial lighting fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.

12. Garbage: Garbage and refuse containers, dumpsters and compactor systems shall be stored on or above a smooth surface of nonabsorbent materials, such as concrete or machine laid asphalt.

13. Laundry Facilities: Laundry facilities, if provided, shall be restricted to washing and drying of items necessary to the operation. if a washer is provided, then a dryer must also be provided. Separate rooms shall be provided for laundry facilities.

14. Insect And Rodent Control: Openings to the outside shall be effectively protected against the entrance of insects by tight-fitting, self-closing doors, closed windows, screening, controlled air currents or other means. Screen doors shall be self-closing.

15. Poisonous Or Toxic Materials: Each of the three categories of poisonous or toxic materials shall be stored and located to be physically separated from each other. All poisonous or toxic materials shall be stored in cabinets or in similar physically separated compartments or facilities used for no other purpose. To preclude potential contamination, poisonous or toxic materials shall not be stored above food, food equipment, utensils or single service articles.

For additional information, please contact Environmental Public Health at (713) 439-6270.

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Last updated: January 05, 2009
Harris County Public Health & Environmental Services
2223 West Loop South
Houston, TX 77027
Tel: (713) 439-6000
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