Cheese Safety Regulations in San Antonio, Texas

San Antonio Health Code Requirements for Cheese

The City of San Antonio Metropolitan Health District enforces Texas Food Rules (specifically 25 TAC §229.191), which classify cheese as a potentially hazardous food requiring strict temperature control. All cheeses stored for service must be held at 41°F or below, with documented temperature logs required during health inspections. Raw milk cheeses aged less than 60 days require additional sourcing documentation proving pasteurization or compliance with FDA aged cheese exemptions. San Antonio inspectors specifically verify that cheese is not cross-contaminated with non-ready-to-eat products and that opened containers are dated upon receipt.

Temperature Control & Storage Standards

San Antonio regulations mandate that cheese be stored in separate refrigerated units or clearly designated shelves away from raw proteins. Hard and soft cheeses alike must maintain continuous refrigeration throughout receipt, storage, and service—any cheese left unrefrigerated for more than two hours (or one hour if ambient temperature exceeds 90°F) must be discarded. Walk-in coolers and reach-in refrigerators are subject to temperature verification during routine inspections. Thermometers must be accurate to ±3°F, and establishments are required to calibrate them monthly using the ice-point method or other approved techniques per Texas Food Rules.

Sourcing, Labeling & Inspection Focus Areas

San Antonio health inspectors prioritize verification that all cheese comes from approved suppliers licensed by the Texas Department of State Health Services (DSHS) Food and Drug Division. Each cheese delivery must include supplier certification and country-of-origin labeling, particularly for imported varieties. Inspectors examine whether establishments maintain clear records of cheese provenance, especially for raw milk cheeses, and verify proper date marking for opened containers. Common violation flags include missing supplier documentation, incorrect storage temperatures, cross-contamination between cheese and ready-to-eat foods, and failure to discard outdated products—violations can result in operational warnings, closure orders, or citations requiring corrective action within specified timeframes.

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