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Environmental Health |
2870 Laurel
Beaumont, TX 77702
Phone: 409.832.7463
Fax: 409.212.9589
Hours: 7:30 a.m. - 4:30 p.m.
Environmental Health inspects all facilities serving food within the
City of Beaumont.
*Restaurants
*Retail Food Establishments (Grocery Stores)
*Day care Centers
*Nursing Homes
*Hospitals
*Half-Way Houses
*Retirement Homes
*Schools
*Concessions
*Mobile Food Units
*Temporary Food Events
*Foster Homes
Anyone
interested in requirements or fees for the above food service operations
should contact our office for details or to set up appointment for
pre-opening inspection.
Temporary
Food Permits are required of anyone serving food in the City of Beaumont
whether the food is given away or sold and when the operation is not
conducted from a licensed food service establishment. An application is
required to be filled out by noon Thursday prior to the weekend of the
event. Temporary Food Permits are $30.00 per booth for 1-5 booths, 6 or
more booths require a Special Event Permit which is $200.00 per day of
operation of the event. A 50% discount is given when the organization is
non-profit and youth or elderly oriented.
The City
of Beaumont Food Ordinance requires that all establishments serving
potentially hazardous foods have a certified food manager. The
Environmental Health Division provides the Food Managers Certification
Course for a fee of $75.00 which is non-refundable. The following dates
have been scheduled for the Food Managers Certification Class for the
year 2008.
*January
7-10, 2008
*March 3-6, 2008
*May 5-8, 2008
*July 14-17, 2008
*September 8-11, 2008
*November 3-6, 2008
Classes
are held at the Beaumont Civic Center from 8:00 a.m. - 12:00 p.m. Monday
- Thursday. Payment is required before entrance into the class at
Environmental Health, 2870 Laurel, Beaumont, Texas. Payment in advance
will secure you a place in the class as class number is limited. Food
Managers Renewal or Transfer Fee is $20.00 and Duplicate Food Managers
Certificate $10.00. Fee for issuance of a food managers certificate is
$20.00. Fees for issuance of certificates will not be refunded in the
event that no certificate is issued.
The
following are guidelines for organizers and individuals involved in
temporary food service operations. A temporary food service operation is
preparation and/or service of food at a fixed location for a period of
time not to exceed fourteen (14) consecutive days. A temporary food
establishment permit may only be issued to a person, firm or corporation
four (4) times per calendar year with a thirty (30) day time period
between each consecutive issuance of such a permit.
Section
.011(a)(1)
Food Service Sanitation Ordinance
City of Beaumont
TYPE OF PERMIT REQUIRED
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Temporary Food
Permit
Issued for events involving five or less food booths; each food
booth is licensed individually.
Cost is $30.00/booth
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Special Event Food Service Permit
A temporary food service operation which consists of more than 5
booths and is sponsored by an organization in connection with a
group event.
Example: Fairs, carnivals, food festivals, etc.
One license is issued to the sponsoring organization.
Cost: $200.00/day
NOTE: An application for a temporary food service permit must be
made prior to the beginning of food preparation and/or service.
RESPONSIBILITIES OF EVENT ORGANIZERS
(Special Event Food Service)
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An
application for a special event food permit must be completed and
the permit must be issued prior to the actual beginning of the food
service operations.
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The organizer shall notify the Health Department of the event prior
to its occurrence and should provide the following information:
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Date(s) and time of the
activities
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Kinds of food booths operating
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Name of an individual responsible
for each food booth
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Location of the event
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Name of an individual
representing the sponsoring organization.
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The organizer should provide each vendor with a copy of these food
service guidelines.
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The organizer should assure that adequate restroom facilities are
provided for food service vendors.
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Organizer should make arrangements for the proper disposal of all
grease, rubbish, trash, and garbage, and to see that the property is
maintained free from litter during the total period of operation.
RESPONSIBILITIES OF INDIVIDUAL FOOD SERVICE VENDORS
NOTE: Only those foods
requiring limited preparation such as hamburgers and hot dogs, which
only require seasoning and cooking, shall be prepared and/or served.
Food Source
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Food shall be in sound condition, free from spoilage, filth, or
other contamination and shall be safe for human consumption.
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Food shall be obtained from sources that comply with all laws to
food labeling.
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The use of food in hermetically sealed containers that was not
prepared in a food processing establishment is prohibited.
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The use of food prepared in a home or unlicensed establishment is
prohibited.
Food Transportation
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Vehicles used for transportation must be clean and totally enclose
the food.
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Transported food must be kept covered and protected from potential
contamination including, but not limited to, dues, insects, rodents,
unclean equipment and utensils, unnecessary handling, coughs and
sneezes, rain and flooding, and poisonous or toxic materials.
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Transported potentially hazardous foods must maintain
an internal temperature of 0oF
or below if frozen, or 45oF
or below if refrigerated.
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Potentially hazardous foods must be transported in mechanically
refrigerated or insulated facilities capable of maintaining the
required temperature.
NOTE: As a general rule, food
preparation must take place inside your permitted temporary food
establishment. Only under special circumstances may food
preparation take place at a different location and the food be
transported to your establishment.
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Transported foods prepared inside the Beaumont City limits must
receive pre-approval from this division and be delivered directly
from a licensed food service establishment.
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Transported foods prepared outside the Beaumont City limits must
receive pre-approval from this division with submission of a passing
inspection report from your local or State Health Department. This
inspection report must be dated within three months prior to your
proposed dates of operation.
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All prepared potentially hazardous foods transported
to your establishment must maintain an internal temperature of 45oF
or below or 140oF
or above.
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All transported, prepared food must be inspected on arrival of your
first delivery to your temporary food establishment.
Food Protection
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All potentially
hazardous foods must be kept at either 45oF
or below, or 140oF
or above continuously from point of origin to service to the public.
Adequate refrigeration shall be maintained on the premises for
storing perishable foods.
A metal stem food thermometer must be provided on
site for determining internal food temperature. (Recommended
temperature gauge range: 0-220oF.)
As
much as possible, all food shall be protected from exposure to dirt,
dust, and insects. Prepared food must be kept covered or wrapped.
Preparation must minimize exposure to any potential contaminants.
The storage of packaged foods (ie: sandwiches, drinks, etc.) in
contact with water or undrained ice is prohibited. Ice to be
consumed is not to be used for food storage. Ice shall be dispensed
with scoops.
All individuals involved in food preparation or food service must
wear proper hair restraints.
No
eating, drinking, or use of tobacco in any form is allowed in the
food preparation and/or service area.
Enough portable water shall be available in the establishment for
food preparation, for cleaning and sanitizing utensils and equipment
and for handwashing. A heating facility located on the premises and
capable of producing enough hot water for these purposes shall be
provided.
Facilities to wash hands must be provided and shall include an
enclosed container of fresh water dispensed through a spigot, soap,
and paper towels. Below this container shall be a container to
collect the waste water.
Where food is prepared, a 3-step process to clean and sanitize
utensils shall be provided. This shall include one basin of
detergent wash water, one basin of clean rinse water, and a third
basin of sanitizing solution (2 teaspoons of chlorine bleach per
gallon of water). Temporary food service establishments which do not
have effective facilities for cleaning and sanitizing utensils shall
provide and use single-service articles only.
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About Beaumont |
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Almost half a million people call the greater
Beaumont area home. Beaumont, with a population of
114,000, is the region's largest city and the seat of
Jefferson County. Jefferson County, Hardin County, and
Orange County are home to 385,090 residents.
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