Get Restaurant Inspection Checklist Template

The Texas Department of State Health Services (DSHS) provides the minimum standards for food safety in the state with the Texas Food Establishment Rules (TFER).

A food safety checklist is used to ensure that food is properly stored, handled, and prepared. ... Inspect and evaluate staff's personal hygiene, food handling and storage processes, and proper waste disposal. Take photos of compliant and non-compliant items.

The core messages of the Five Keys to Safer Food are: (1) keep clean; (2) separate raw and cooked; (3) cook thoroughly; (4) keep food at safe temperatures; and (5) use safe water and raw materials.

Inspection frequency ranges from 12 times per year for very high risk establishments to one time per year for very low risk establishments.

A national food control system ensures that food available within a country is safe, wholesome and fit for human consumption, conforms to food safety and quality requirements and is honestly and accurately labelled as prescribed by the law.

Non-profits, religious organizations, and schools typically do not need a health permit or inspection to sell their edible goods.

The health inspector will meticulously check cooking, holding and storage temperatures of all meat, poultry, seafood and ready made food products to assure they are at safe temperatures. They will also ask to see records to assure you are doing the same.

All food establishments are inspected by a licensed professional by the Texas Department of State Health Services once every 6 months. Scores only represent a snapshot of the facility at the time of inspection.

The health inspector will meticulously check cooking, holding and storage temperatures of all meat, poultry, seafood and ready made food products to assure they are at safe temperatures. They will also ask to see records to assure you are doing the same.

Encourage good habits. After each annual health inspection, there's always the chance your staff might fall back into old habits and overlook minor violations. ... Schedule regular staff meetings. ... Keep staff current on food safety practices. ... Put yourself in the diners' shoes.