Food Service Construction Standards

CLASSIFICATION

The Garland Health Department classifies food service establishments based on several criteria. Each class has a very specific set of construction standards that the establishment must meet before a health permit will be issued.

Please review the following guidelines to determine which class is appropriate for your establishment. Please use this as a guide only. If you are unsure about what class to choose or if you have any other questions please call 972-205-3460.

CLASS I

Class 1 food service establishments include facilities in which foods are prepared utilizing a grill, griddle, deep fat fryer, commercial type oven, and/or any similar food preparation equipment. These establishments routinely provide their customers with reusable tableware. View Class 1 Construction Standards Manual (PDF). 

CLASS 2

Class 2 food service establishments include any facility in which foods are prepared utilizing grills, griddles, deep fat fryers, commercial type ovens, and/or any similar food preparation equipment; or any facility subject to flood-type wet cleaning procedures due to the cutting or processing of meat, poultry, or fish. Only single service tableware is utilized by Class 2 establishments. View Class 2 Construction Standards Manual (PDF). 

CLASS 3

Class 3 food service establishments include facilities in which foods are prepared exclusive of the use of fryers, grills, or other similar equipment. Such establishments shall be limited to precooked, potentially hazardous foods and to the preparation of hot dogs, sandwiches, salads, or other similar exposed foods and fountain drinks. Commercial warmers, microwave ovens, and enclosed hot dog rotisseries shall be acceptable food warming devices. No raw meat products may be present in a Class 3 establishment. View Class 3 Construction Standards Manual (PDF). 

CLASS 4

Class 4 food service establishments shall be limited to conveyance of prepackaged foods (including potentially hazardous food), but shall be prohibited from preparation of potentially hazardous foods. View Class 4 Construction Standards Manual (PDF). 

CLASS 5

Class 5 food service establishments include supermarkets (general grocery items, produce preparation areas, and meat markets), and delicatessen/bakery areas. View Class 5 Construction Standards Manual (PDF). 

CLASS 6

Class 6 food service establishments are those which manufacture or process food products. Such establishments would not have Federal or State inspections.  View Class 6 Construction Standards Manual (PDF). 

CLASS 7

Class 7 food service establishments support the operation of a child care facility. Generally, foods are prepared exclusive of the use of fryers, grills or similar equipment.  View Class 7 Construction Standards Manual (PDF) . 

CLASS 8

Class 8 food service establishments include public or private schools and share the same construction requirements as Class 1 establishments. View Class 1 Construction Standards Manual (PDF). 

CLASS 9

Class 9 food establishments include food warehouses. View Class 9 Construction Standards Manual (PDF) (listed in second section of manual). 

CLASS 10

Class 10 food service is comprised of mobile food trucks and mobile food trailers.  View Class 10 Construction Standards Manual (PDF).

CLASS 11

Class 11 food service establishments include assisted living facilities.  Class 11 establishments conform to Class 3 construction standards.

CLASS 12

Class 12 food service establishments include hospitals and nursing homes.  Class 12 establishments conform to Class 1 construction standards.