Documents
Health Care & Environmental
South Plains Public Health District
Click on the links, Download or Print as needed.
- Health Care Forms & Information
- Food Safety
- OSSF Program
- Emergency Preparedness Forms
- Emergency Guidance Documents
- Temporary Food Booth Rules
- Cottage Food FAQs
- Cottage Food Production Operations
- TEMPORARY FOOD SERVICE VENDOR PERMIT APPLICATION
- Mobile Food Permit Application
- Retail Food Permit Application
- Starting a New Retail Food Establishment
Guidance Publications
- 228 Texas Food Establishment Rules Field Inspection Manual
- BBQ Pit Requirements
- Clean vs. Sanitized
- Clean up of Bodily Fluids
- Cooling of Cooked Potentially Hazardous Foods – F23-13356
- Cooling Methods Fact Sheet
- Corrective Action Plan How-To
- Cross Contamination Shelves
- Custom Processing
- Double Handwash Poster – English
- FDA-Employee Health and Personal Hygiene Handbook
- FDA Food Code
- First Aid Kits
- Food Employee Reporting Agreement Form – English
- Food Employee Reporting Sign – English
- Food Product Date Codes
- Food Temperature Log – F23-13334
- HACCP Plan Review Checklist
- Handwash Poster – English
- How to determine if foods require Time and Temperature Control
- Marking Instructions for 2015 Texas Food Establishment Rules
- Model Form 1-A – Conditional Employee and Food Employee Interview – E23-13281
- Norovirus (from Disinfect-for-health.org)
- Preventing Contamination from Hands – 23-12906
- Proper Thawing
- Pushcarts
- Retail Food Establishment Inspection Report
- Refrigerated Foods under Reduced Oxygen Packaging
- Safe Food Temperatures Poster – English
- Safe Food Temperatures Poster – English/Spanish
- Selling Honey in Texas (per Manufactured Foods Group)
- Service Sinks
- Three-Compartment Sink Poster – English
- Time as a Public Health Control Guidelines 23-14948
- Time As A Public Health Control Log- F23-13363
- Variance Request Procedures – E23-13280
- What does the date on a product really mean?
Spanish Documents
- BBQ Pit Requirements
- Clean Up of Bodily Fluids
- Clean vs Sanitized
- Cooling Method Fact Sheet
- Cross Contamination Shelving Sign
- Double Handwash Poster
- Food Employee Reporting Sign
- Food Product Date Codes
- Guidance for ROP
- HACCP Checklist
- Handwash Poster
- Mobile Food Establishment Pre-Licensing Checklist
- Model Form 1-A – Conditional Employee and Food Employee Interview
- Preventing Contamination From Hands
- Proper Thawing Technique
- Roadside Vendor Checklist
- Safe Food Temperatures Poster – English/Spanish
- Safe Food Temperatures Poster
- Starting a New Retail Food Establishment
- Temporary Food Establishment Fact Sheet
- Temporary Food Establishment Checklist
- Three-Compartment Sink Poster
- Time as a Public Health Control Log
- Time as a Public Health Control Sign
- Variance Request
- Guidance for Pushcarts
- How to Create a Corrective Action Plan
- Guidance for First Aid Kit Supplies
- What does the Date Really Mean?
- Food Employee Reporting Agreement Form
(ON-SITE SEWAGE FACILITY)
SB 812, the “Sergio Lopez Food Allergy Awareness Act,” includes requirements for food service employees and managers to be more aware of food allergies and to know how to mitigate and respond to potential allergic reactions.
- Every food service establishment must post a food allergy awareness poster in an area of the establishment that is regularly accessible to the establishment’s food service employees.
- The poster must include information about:
- Risks of an allergic reaction to a food allergen
- Symptoms of an allergic reaction
- A list of major food allergens, as determined by the FDA, and
- Appropriate responses for assisting an individual who is having an allergic reaction
- The Sample Poster is now available at the following links:
-
Food establishments must comply by September 1, 2024.