Food Safety

The Environmental Public Health Division of Harris County Public Health (HCPH) is responsible for the approximately 6,900 retail food establishments located within the unincorporated areas of the county as well as 21 cities that do not have their own health department. Retail food establishments include restaurants, fast food outlets, grocery stories, conveniences stores, bars, day cares, schools, nursing homes, hospitals, bakeries, temporary events, and mobile food units.  With the exception of convenience stores that do not prepare or serve food, each of these establishments is required to have a manager on duty who is trained in sanitation and safe food handling procedures.  In addition, HCPH investigators inspect food establishments several times each year and, if requested, will offer an educational session for food service workers.

What laws and regulations does HCPH follow?
Harris County Commissioner's Court adopted the Texas Food Establishment Rules (TFER) in June 1999.  Operation of the food inspection program is also governed by the Texas Health and Safety Code.  Unlike the City of Houston, Harris County may not pass ordinances that exceed state requirements or laws.

Who does HCPH serve?
HCPH inspects and permits all retail food establishments in the unincorporated areas of Harris County as well as in the cities of Tomball, Katy, Jacinto City, Galena Park, LaPorte, Morgan's Point, South Houston, Seabrook, El Lago, Southside Place, Hunter's Creek, Piney Point, Bunker Hill, Jersey Village, Spring Valley, Deer Park, Humble, Waller, and West University Place.

How frequently is a food establishment inspected? 
Inspection frequency is based on a risk assessment conducted in conjunction with the annual permitting inspection. Risk assessments determine the likelihood of a food establishment causing a foodborne illness. Criteria utilized for the risk assessment are: type of food processed or prepared, method of food preparation, population served (young children, infirm, elderly), number of customers, past sanitation and food safety history, and whether food manager's certification requirements are met. Establishments are categorized from very high to very low risk. Inspection frequency ranges from 12 times per year for very high risk establishments to 1 time per year for very low risk establishments.

Warnings and Recalls

How to Open a Food Establishment in Harris County

How to purchase a Food Establishment Permit for a Festival or Other Temporary Event