Food Establishments - University of Houston
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Food Establishments

  • All food service supervisors, managers, and persons in charge must obtain a valid Food Manager’s Certificate that is accredited by the Texas Department of State Health Services. All Food Manager’s Certificates must be obtained, posted, and current. All food employees must have a valid food handler’s certification accredited by the Texas Department of State Health Services within 60 days of employment.
  • A food establishment may not operate without a valid permit to operate issued by a UH Food Safety Specialist.
  • Food establishment permits may not be transferred from one establishment to another.
  • Facility and operating plans are required for review and approval before the construction of a food establishment, the conversion of an existing structure for use as a food establishment, and the remodeling of a food establishment or a change of the type of food establishment.
    • These establishments must undergo and pass a pre-opening inspection from the Food Safety Team prior to operating.
    • To receive approval, any violations found during the plan review or inspection must be corrected within the given time.
  • A food establishment is not allowed to deny entry to a food safety specialist or any member of the food safety team.
  • Food establishments may be granted a variance from the food safety team if, in the opinion of the team, a health hazard or nuisance will not result from the specialized processing method.
  • A HACCP plan must be submitted if a variance is required and if the food safety team determines that a food preparation or processing method requires a HACCP plan.
  • At the time of an inspection, the establishment must correct priority violation items on-site.