Frequently Asked Questions

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. Gillespie County Health Department does not issue temporary health permits 3 days prior to an event.

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.

A Retail Food Permit Application may be obtained by contacting City Hall at (830) 997-7521, visiting our retail establishments page or emailing Health@fbgtx.org

A person in charge demonstrating the knowledge and ability to perform food handling duties with knowledge of preventing foodborne illness. CFMs are required to be present in food establishments during any food handling practices on site per TFER 228.31(a). This can be obtained an accredited program with the American National Standards Institute- Conference for Food Protection or the Texas Department of State Health Services. Once the course has been taken, an official Certified Food Manager Certificate is issued to each candidate upon passing the examination. This certificate must be posted in an area that is conspicuous to the consumers in a food establishment. It is good for 5 years from the certificate date.  
Local Certified Food Manager Certification course is available throughout the year through Gillespie County Texas A&M Agrilife Extension Office: https://gillespie.agrilife.org/food-safety-courses/ 

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.

Time/temperature Control for Safety (TCS) formerly Potentially Hazardous Food (PHF) A food that requires time/temperature control for safety to limit pathogenic microorganism growth or toxin formation. Most common TCS foods include Meat products, eggs, fish and shellfish, dairy, cream or custard, cooked vegetables, potato dishes, protein-rich plants, raw sprouts, cut leafy greens, cut garlic in oil, sliced melons, and tomatoes. TCS foods must be kept out of the temperature danger zone (41°F – 135°F).

The TFER is a comprehensive set of rules for the regulation of retail food establishments. These rules are based on the FDA 2017 Model Food Code and the Supplement to the 2017 Food Code. In these rules, food establishments include: restaurants, grocery stores, mobile food vendors, temporary food establishments, roadside food vendors and others.  

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 DSHS Texas Cottage Food Production: https://www.dshs.texas.gov/retail-food-establishments/texas-cottage-food-production

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". https://www.dshs.texas.gov/food-manufacturers-wholesalers-warehouses/food-manufacturers-general-information