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
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)