Resources
Rules and Regulations
- Code of Ordinances, Chapter 18, Article IV, Food and Food Establishments
- Code of Ordinances, Chapter 118, Zoning
- Code of Ordinances, Chapter 18, Article VII, Solicitors and Handbills
- Texas Food Establishment Rules
- List of Waste Haulers Permitted in NRH
Temperature and Food Safety Logs
- Cleaning Log
- Cold Holding Temperature Log
- Hot Holding Temperature Log
- Cooking Temperature Log
- Daily Temperature Log and Food Safety Checklist
- Deviations and Corrective Actions Log
- pH Log for Food
- pH Meter Calibration Check Log
- Sanitizer Test Strip Log
- Time Control of TCS Food Log
Helpful Signage
- Consumer Advisory
- Employee Health Sign
- Heimlich Maneuver
- How to Wash Hands Correctly
- Safe Food Temperatures
Food Safety Fact Sheets
- Backflow Prevention Explained
- Certified Food Manager Requirement
- Cooling Methods
- Correct Thawing Procedures
- Date Marking TCS Food
- Determine if Food is TCS Food
- Employee Health Signage
- Example Employee Health Policy
- Hand Sanitizers
- How to Calibrate a Thermometer
- How to Store Food in a Refrigerator
- How to Use a Food Thermometer
- How to Wash Hands Correctly
- Parasite Destruction Explained
- Power Outage Emergency Action Plan
- Prevent Pests in the Kitchen
- Proper Use of Gloves
- Retail Shellfish
- Safe Food Temperatures
- Sewer Gas Smell Explained
- Vomit/Diarrhea Clean Up Policy
- Warewashing
- When to Wash Hands