FAQs

Why is it necessary to permit and inspect retail food operations?: The Centers for Disease Control estimates that approximately 76 million Americans suffer from a foodborne illness. It is also estimated that about 5 thousand deaths occur annually as a direct result of these illnesses. This alone, as well as the billions of dollars these illnesses cost the consumers and the industry each year, makes continuous improvement in the areas of food safety and sanitation a goal shared jointly by both the food industries and those with responsibility for regulatory oversight. These senseless deaths caused from mishandling foods can be reduced by providing regulatory oversight of retail food operations.

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Health

1. What is required by the Gillespie County Health Division if I want to set up a food or beverage booth at a special event?: A temporary health permit is required to set up in Gillespie County. A temporary health permit must be purchased 10 days prior to an event.

2. Why is it necessary to permit and inspect retail food operations?: The Centers for Disease Control estimates that approximately 76 million Americans suffer from a foodborne illness. It is also estimated that about 5 thousand deaths occur annually as a direct result of these illnesses. This alone, as well as the billions of dollars these illnesses cost the consumers and the industry each year, makes continuous improvement in the areas of food safety and sanitation a goal shared jointly by both the food industries and those with responsibility for regulatory oversight. These senseless deaths caused from mishandling foods can be reduced by providing regulatory oversight of retail food operations.

3. How can I obtain a Retail Food Establishment Application?: A Retail Food Permit Application may be obtained by contacting City Hall at (830) 997-7521 or drop by 126 W. Main St.

4. What type of factors contribute to food borne illnesses?: The top ten factors which contribute to the occurrence of outbreaks of food borne disease due to mishandling and/or mistreatment of foods are: improper cooling, 12-hour lapse between cooking and serving, colonized infected personnel, inadequate reheating or hot holding, contaminated raw food or ingredient, unsafe food sources, improperly handled leftovers, cross contamination, inadequate cooking, and improper thawing.

5. What is a Potentially Hazardous Food (PHF)?: The Food and Drug Administration defines a "potentially hazardous food" as any food that is natural or synthetic and is in a form capable of supporting: (1) The rapid and progressive growth of infectious or toxigenic microorganisms; (2) The growth and toxin production of Clostridium botulinum; or (3) In shell eggs, the growth of Salmonella enteritidis.

6. Is it safe to purchase dented canned foods off the grocery shelves or in a "reduced for quick sale" basket in the store?: It depends. If the dent is a sharp dent on the top or bottom seam, or on the side seam of the can, the product is not fit for sale and should not be purchased. There could be a pinhole leak which may have sealed itself, but which may have caused contamination of the food. However, this should not preclude you from purchasing slightly dented cans which the store has placed for quick sale because the cans do not look good.

7. What are the Texas Food Establishment Rules (TFER)?: The TFER is a comprehensive set of rules for the regulation of retail food establishments. These rules are based on the 2001 FDA Model Food Code. In these rules, food establishments include: restaurants, grocery stores, mobile food vendors, temporary food establishments, roadside food vendors and others. The Rules replace the existing Rules on Food Service Sanitation and the Rules on Retail Food Store Sanitation.

8. Can a person manufacture foods in their home, to sell to the public?: It is now legal to operate some food service out of your home and it is regulated by the food cottage law. More information can be found at http://texascottagefoodlaw.com/. Food Cottage Law

9. Are there alternatives for a person who wishes to start up a small food manufacturing business?: Yes. They may (a) utilize a licensed restaurant kitchen during off hours; (b) have the product made for them by a licensed food manufacturer; or (c) utilize a licensed church kitchen. In any case, the person must also license with the DSHS Manufactured Foods Division as a "Food Manufacturer".