Charitable Feeding Organizations
Charitable Feeding Organizations provide food at no cost to the public. This page helps you determine your CFO category, understand permitting requirements, apply for registration or a permit, and operate safely in compliance with local and state regulations.
What Is a Charitable Feeding Organization?
A Charitable Feeding Organization (CFO) is a food enterprise that provides food without charge and may solicit, warehouse, or redistribute edible food to individuals or organizations serving people in need. CFOs may include:
• Food pantries
• Central food banks
• Soup kitchens
• Community kitchens
• Nonprofit meal delivery programs
CFOs must be operated by a nonprofit with a 501(c) exemption or a religious organization meeting IRS standards under §170(b)(1)(A)(I).
CFO Categories
CFOs are designated into one of four categories based on food safety risk and level of food handling. Categories apply to City of Austin only.
Category 1 – Limited Service
• Foods Allowed: Prepackaged non‑TCS foods, canned goods, packaged grains, whole uncut produce, beverages in closed containers.
• Food Handling: No open food handling; storage only.
• Requirements: CFO registration, Best Management Practices, no inspections.
Category 2 – Limited Service
• Foods Allowed: Prepackaged TCS foods; minimal open food handling; reproportioning of commercially prepared foods.
• Food Handling: Portioning of packaged TCS foods; minimal preparation.
• Requirements: CFO registration, Best Management Practices, Food Handler Certificates, annual inspections.
Category 3 – Limited Service (Permit Required)
• Foods Allowed: All TCS foods; preparing hot or cold TCS foods onsite for same‑day service only.
• Food Handling: Heating and portioning TCS foods for same‑day distribution.
• Requirements: CFO permit (fee‑exempt), pre‑opening inspection, routine inspections, Food Manager Certificate, Food Handler Certificates.
Category 4 – Full Service (Permit Required)
• Foods Allowed: All TCS foods; full cooking, cooling, reheating allowed.
• Service Level: Full‑service community kitchens or soup kitchens.
• Requirements: CFO permit (fee‑exempt), pre‑opening inspection, routine inspections, Food Manager Certificate, Food Handler Certificates.
TCS Foods: Time/Temperature Control for Safety foods (e.g., meat, dairy, cut produce, cooked vegetables, eggs).
Before You Apply
Home‑Prepared Food is Prohibited
All food served or redistributed must come from a permitted food establishment inspected by a federal, state, or local health authority.
Certificate of Occupancy & Facility Requirements
Your CFO kitchen or storage space must meet City of Austin building and environmental requirements, including:
• Valid Certificate of Occupancy
• Refrigeration holding 41°F or below with thermometers
• Mop sink with backflow prevention
• Handwashing sinks with hot (100°F) and cold water
• Dishwashing facilities:
• Category 1 & 2: 2‑ or 3‑compartment sink may be required depending on operation
• Category 3 & 4: 3‑compartment sink with indirect waste connection
• Smooth, durable, non‑absorbent walls, floors & ceilings
• Shielded lighting above food preparation areas
• Self‑closing exterior doors
• Dumpster on a concrete or asphalt pad with drain plug
• Approved water supply; hose bibs with backflow prevention
How to Apply
You may apply online, by mail, or in person. A CFO may not operate without official approval. For more information, review the Guide on How to apply for a CFO (PDF).
What You Need
• CFO General Application
• Copy of government‑issued photo ID
• 501(c) verification or religious organization documentation
• Pre‑opening inspection request (Categories 3 & 4 or new facilities)
• Food source documentation (if required)
Apply Online
1. Visit the Login | Austin Public Health | My Health Department.
2. Create or log into your account.
3. Select: Retail & Wholesale Food Applications → Charitable Feeding Organization General Application.
4. Complete, upload documents, sign, and submit.
5. Track under “Past Submissions.”
Apply by Email or In-Person
To apply in-person or by email download the Charitable Feeding Organization General Application (PDF).
• Email: EHSD.Service@austintexas.gov
• In person: 1520 Rutherford Ln, Building 1, East Entrance
Pre‑Opening Inspection (Categories 3 & 4)
For categories 3 and 4, a pre‑opening inspection is required to confirm compliance with building, plumbing, and environmental standards before a permit can be issued. Submit the pre-opening inspection application online or download and return the completed Pre-Opening Inspection Application (PDF).
Third Party Waiver Contract
Download the CFO Third Party Waiver Contract (PDF).
Permit Fees
All CFO food establishment, mobile, and temporary event permits are fee‑exempt in the City of Austin. Other fees may apply (e.g., plan review, late fees, fire inspection fees).
View the Permit Fee Schedule | Austin Public Health | AustinTexas.gov
Operational Standards & Best Management Practices
CFOs must follow operational requirements based on the Texas Food Establishment Rules (TFER) and Austin City Code. For more information, see our CFO Checklist (PDF), CFO Best Management Practices (PDF), view the Charitable Feeding Organizations Virtual Information Session Power Point Presentations or the Charitable Feeding Organizations Virtual Information Session Zoom Recording.
Food Temperature Control
• Cold foods: 41°F or below
• Hot foods: 135°F or above
• Cooling leftovers:
• 135°F → 70°F within 2 hours
• 70°F → 41°F within 4 hours (total 6 hours)
• Reheating: 165°F or above
• Thermometer required (0–220°F range)
• Reject donated food if not held at safe temperatures
Handwashing
• Sinks must provide hot (100°F) and cold water
• Use soap and single‑use paper towels
• Wash hands for 20 seconds when changing tasks or gloves
• Gloves required for ready‑to‑eat food handling
Dishwashing
• 2‑ or 3‑compartment sink required depending on category
• Water must reach 110°F for washing
• Sanitizer: 50–100 ppm chlorine
• Air‑dry utensils
• Test strips required
Food Handling & Storage
• All food must be from approved sources (no home‑prepared food)
• Store raw meats below ready‑to‑eat foods
• Use First‑In, First‑Out (FIFO)
• Label repackaged foods with:
• Food name
• Ingredients
• Source or manufacturing location
• Date‑mark prepared foods (7‑day limit)
• Keep food covered and protected from contamination
• Use food‑grade containers only
Cleanliness
• Keep the facility clean and free of debris
• Pest control must be maintained
• Daily cleaning logs recommended
Specialized Processes
A HACCP plan is required for reduced‑oxygen packaging or food preservation processes.
Industrial Waste Relief
For more information on industrial waste relief, view Austin Water Industrial Waste Relief Opportunity for Charitable Feeding Organizations (PDF).
Food Safety Laws & Regulations
• U.S. Food and Drug Administration (FDA) Food Code (2017)
• Texas Food Establishment Rules (TFER) – 25 TAC Chapter 228
• Austin City Code Chapter 10‑3 – Food and Food Handlers
Contact Information
CFO Point of Contact
Arlene Johnson, Environmental Health Supervisor
Phone: 512‑978‑0337
Email: arlene.johnson@austintexas.gov
Environmental Health Services
Environmental Health Services Division
Phone: 512‑978‑0300
Email: ehsd.service@austintexas.gov
Address: 1520 Rutherford Ln, Bldg. 1 Ste 205, Austin, TX 78754
Mailing: PO Box 142529, Austin, TX 78714
Additional Helpful Contacts
Office of Climate Action and Resilience
Austin/Travis County Food Policy Board
Austin Water Utility/Industrial Waste Control - Pretreatment
Austin Development Services | City of Austin | AustinTexas.gov
Feedback
Please share your experience through the Environmental Health Services online feedback survey: Feedback Survey: Austin Public Health Environmental Health Services.
To return to our Environmental Health Services Division page, visit Environmental Health Services | Austin Public Health | AustinTexas.gov.