More and more local health departments in North Texas are requiring restaurants to obtain variance approval if the restaurant conducts a Special Process.
Are you a restaurant owner and have no idea where to start? No worries … TexasPHS can help!
The Special Processes Team at Texas Public Health Solutions, LLC is made up of Senior-level Environmental Health Specialists who have received advanced FDA training and serve as subject matter experts in reviewing Hazard Analysis and Critical Control Point (HACCP) plans, operational plans, and food labels.
Special processes are those retail food service processes that are more like food manufacturing processes rather than traditional retail or food service processes. Due to the high hazard nature of these production methods, more and more health departments throughout DFW require variance approval in order to conduct these Special Processes.
To contact the Special Processes Team at TexasPHS, please call (469)325-3830 or email texasphs@gmail.com.
Does your restaurant conduct a Special Process? What is a Special Process? My restaurant has done this for years … why is the health department requiring this now!?
A Special Process is a term used to describe a process or procedure, often using unusual technologies or equipment, that are not fully addressed in the FDA Food Code. These Special Processes present a significant health risk if not conducted under strict operational procedures. This is the main reason why local health departments in DFW are becoming increasingly strict about regulating Special Processes–to protect the health of an unsuspecting public.
Here is a list of Special Processes:
- Smoking as a method of food preservation
- Curing
- Use of Food Additives – Sushi Rice is the most common acidified food product in DFW!
- Reduced Oxygen Packaging – This is the most common Special Process observed in the restaurant industry! If your health inspector mentions the terms ROP, cook-chill, sous vide, MAP, vacuum packaging, or controlled atmosphere packaging, call TexasPHS right away. We can help!!!
- Live Molluscan Shellfish Tanks
- Sprouted Seeds
- Processing and Packaging Juice
- Custom Processing of Animals
- Any other process determined by a Regulatory Authority to require a variance/HACCP plan
What is a HACCP Plan? How do I obtain a variance?
A HACCP Plan means a written document that identifies where hazards might occur in the food production process and puts into place stringent actions to prevent hazards from occurring. It details a complete food safety management system following HACCP principles in combination with prerequisite programs. The end objective of an effective HACCP plan is to make the product as safe as possible using a common-sense application of scientific principles to control hazards. This is what TexasPHS does best! We can get you approved by the health departrment!.
A variance means a written agreement between the local health department and a permit holder that authorizes a modification of the FDA Food Code. To deviate from a regulation, a permit holder must submit a variance for approval and demonstrate how public health will be protected. Supporting documents of a variance may include, but are not limited to, operational plans, HACCP plans, scientific challenge studies, monitoring logs, validation studies from certified laboratory or processing authorities, and labeling. TexasPHS does the hard work behind the scenes so you can concentrate on other aspects of your business!
TexasPHS can definitely help your restaurant formulate a HACCP plan for your Special Process!
Email us today at texasphs@gmail.com or call us directly at (469)325-3830.
TEXAS PUBLIC HEALTH SOLUTIONS 
I am Peter and owner at Flamin Pan Korean BBQ restaurant. We cater out food to local grocery market and they ask us to get the MSA Meat Safety Assurance
We have been inspected by state last month and the previous coordinator is not enough to satisfy the state inspectior. I found you at Google and hopefully we have some luck this time.
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