Houston Food Safety Plan Checklist: Local Requirements & Inspection Items

Texas HACCP & Preventive Controls Requirements

Texas DSHS requires food service establishments to implement Hazard Analysis and Critical Control Points (HACCP) principles, which form the foundation of any written food safety plan. Your plan must identify biological, chemical, and physical hazards specific to your menu items and preparation methods. Critical control points (CCPs) must be documented with monitoring procedures, corrective actions, and verification methods. For time/temperature control for safety (TCS) foods, include specific cooking temperatures, cooling procedures, and cold storage protocols aligned with the 2022 FDA Food Code. Houston inspectors specifically verify that your CCPs address the most common violations: improper cooling of cooked foods, cross-contamination, and inadequate cooking temperatures.

Houston Health Department Inspection Checklist Items

The Houston Health Department conducts unannounced inspections using a points-based violation system; critical violations receive automatic demerits. Your written plan must address employee health policies (illness reporting requirements, handwashing stations with hot/cold water), allergen management and labeling, supplier verification and recall procedures, and pest control documentation. Include a cleaning and sanitization schedule specifying which surfaces require which sanitizers and at what concentrations. Document staff training records—Houston requires proof that food handlers completed approved certification and that managers completed a food protection manager course within the past 5 years. Have your HACCP plan readily available during inspections; failure to produce documentation is itself a violation.

Common Houston Violations to Avoid

The most frequent violations Houston inspectors cite include inadequate temperature control (food held outside the 41°F or below/135°F or above danger zone), improper handwashing and bare-hand contact with ready-to-eat foods, and failure to maintain cleaning logs or sanitizer test strips. Cross-contamination risks—such as storing raw meat above produce or using the same cutting board without sanitizing between—trigger critical violations. Missing or illegible labels on chemical containers and the absence of current food handler cards for staff are also common write-ups. Keep your written plan updated whenever menu items change, equipment is added, or you modify procedures; outdated plans demonstrate non-compliance. Real-time monitoring through platforms like Panko Alerts helps you track recalls affecting your suppliers and adjust your recall procedures accordingly.

Start your food safety audit—try Panko Alerts free for 7 days

Real-time food safety alerts from 25+ government sources. AI-scored by urgency. Less than one bad meal a month — $4.99/mo.