Glossary of Terms

Tabs left unpaid by customers. TABC rules allow holding credit card info but caution staff not to...

A proactive approach where managers continuously verify staff compliance with TXDSHS health regul...

Products rendered unsafe or impure (e.g., chemical contamination, foreign objects). TXDSHS rules ...

The process of checking a customer’s government-issued ID to ensure they meet the legal drinking ...

The act of selling, mixing, or serving beer, wine, or spirits. TABC requires completion of a sell...

The right and responsibility of a seller/server to deny serving alcohol to an individual who cann...

Specially sealed and labeled packaging for takeout or delivery alcoholic beverages. TABC mandates...

Federal and state regulations requiring clear indication of major allergens (milk, eggs, fish, sh...

Emergency steps if a customer experiences anaphylaxis, including stopping service, calling 911, a...

Items like plant-based meats or insect proteins. Food establishments must label and store them pr...

A training program that meets standards set by the American National Standards Institute. Texas f...

Employees carrying pathogens like Salmonella without showing symptoms. TXDSHS requires managers t...

Dormant forms of bacteria (e.g., Bacillus cereus) that survive cooking and grow when conditions b...

Keeping pastries or breads protected with a cover or display shield. TXDSHS sees these items as l...

Direct touching of ready-to-eat foods without gloves or utensils. TXDSHS typically prohibits this...

Rubber mats collect spills under glasses. Staff must regularly wash these mats in a 3-compartment...

Cleaning and sanitizing shakers, stirrers, and glassware to prevent cross-contamination of bevera...

Checking expiry or best-by dates on bottled drinks (juice, milk, craft sodas). TXDSHS inspectors ...

Staff stationed at the entrance to check IDs, enforce dress codes, and manage crowd control in ba...

Immediate procedures to remove shards, discard nearby exposed food, and sanitize surfaces. TXDSHS...

Patrons bringing their own alcoholic beverages to consume on-site. TABC allows this in certain es...

Regular checks of buffet line temps, ensuring hot items remain at 135°F+ and cold items at 41°F− ...

The CDC’s Food Code provides federal guidance, while TXDSHS adopts or modifies these recommendati...

An online platform offering Texas Food Handler Certification and TABC Seller Server training; rec...

Storing cleaning chemicals away from food, utensils, or single-use items to prevent accidental in...

TXDSHS expects them to be cleaned and sanitized between uses. TABC is less involved but does requ...

Texas law restricts minors from certain kitchen or bar tasks; TXDSHS sees them as high risk for i...

Fermented apple or pear beverages with varying ABV. TABC laws treat them like wine or beer, so st...

TABC requires accurate disclosure if a dish contains alcohol above a negligible level. TXDSHS add...

Cleaning removes visible dirt, while sanitizing reduces pathogens to safe levels. TXDSHS mandates...

Common garnishes like dairy-based whipped cream or nut-based toppings can introduce allergens. St...

Commercial coffee machines need daily cleaning of dispensing spouts and urn interiors. Leftover c...

Storing perishable foods at or below 41°F to slow bacterial growth. Food handler courses emphasiz...

A notice on menus about the risks of eating raw or undercooked foods (e.g., oysters, rare meats)....

Voluntary records of customer complaints or praises regarding food or alcohol service; managers u...

Utensils, cutting boards, or machines harboring pathogens or allergens. Food handlers must wash, ...

Written or digital records noting the time and temperature of foods as they cool from 135°F to 70...

The transfer of allergens from one food or surface to another, similar to cross-contamination but...

The unintentional transfer of bacteria or allergens from one surface or food product to another. ...

A butane or propane torch for browning or caramelizing. TXDSHS requires strict safety measures: s...

Some customers bring personal mugs or growlers for refills. TXDSHS urges caution to prevent cross...

Certain glasses or containers are purely decorative and not food-grade. TXDSHS prohibits using de...

Properly disassembling and sanitizing the slicer’s blade and guard. TXDSHS sees unclean slicers a...

Instructions for staff who transport catered or restaurant orders, covering correct holding tempe...

A locked or clearly demarcated area for alcohol separate from other inventory; TABC enforces rest...

Campaigns encouraging one person in a group to remain sober; TABC endorses establishments offerin...

The person in charge during a shift, responsible for ensuring both TXDSHS food safety and TABC co...

Penalties like fines, permit suspensions, or mandatory retraining if TXDSHS finds serious infract...

Routine deliming and cleaning of automatic dishwashers. TXDSHS checks wash/rinse temps. Staff mus...

Routine cleaning of beer taps and lines to prevent bacteria or mold growth, ensuring product qual...

Laws holding alcohol-serving establishments liable for overserving patrons who then cause harm du...

Used for theatrical presentations in drinks or buffet tables; TXDSHS warns staff to avoid direct ...

Spice mixes stored in airtight containers labeled with use-by dates. TXDSHS warns humidity can ca...

Keeping non-perishable items off the floor, away from walls, and labeled with use-by dates. TXDSH...

Some kitchens allow drinks in covered cups to prevent spills into food; TXDSHS mandates storing t...

Guidelines requiring food employees to report illnesses and follow exclusion or restriction rules...

Some establishments permit staff meals or drinks under strict guidelines (e.g., no free alcohol, ...

Counterfeit or altered identification cards presented by minors to purchase alcohol. TABC emphasi...

Kombucha, sauerkraut, or yogurt made in-house. TXDSHS sees this as higher risk if not properly mo...

A stock rotation system ensuring older inventory is used before newer items, reducing spoilage an...

Restaurants showcasing live seafood must keep tanks clean and filter systems functional. TXDSHS c...

Regular cleaning of kitchen drains to prevent bacterial buildup or pest breeding. TXDSHS inspecto...

A TABC strategy teaching servers how to identify subtle signs of intoxication or attempted “cover...

Proper collection and disposal of cooking oils to prevent drain blockages and environmental hazar...

An immune response to proteins in specific foods (e.g., peanuts, shellfish); can cause serious re...

Inquiries conducted by TXDSHS after reported outbreaks; establishments must provide temperature l...

Any surface that directly contacts food (cutting boards, prep tables). Food handler rules mandate...

Periodic visits by health inspectors to verify compliance with TXDSHS standards, checking cooking...

Cleaning agents or lubricants safe for use in food areas; must have labeling and handling instruc...

A physical or digital card received upon successfully completing an accredited food handler cours...

A state-approved credential ensuring individuals understand basic food safety practices. In Texas...

Using batch numbers, barcodes, or digital logs to track ingredients from supplier to table. TXDSH...

Alcohol-infused popsicles, granitas, or sorbets sold for adult consumption only. TABC license hol...

Maintaining freezers at 0°F or below to preserve food quality and inhibit bacterial growth. TXDSH...

Keeping drains, bar mats, and fruit containers sanitized to deter fruit flies; TXDSHS might cite ...

Properly covering trash bins, emptying them frequently, and cleaning them to avoid attracting pes...

Hand sanitizers can complement but not replace hand washing in most TXDSHS rules; TABC also notes...

Categorizing clean glasses upside-down in sanitary racks to avoid dust or splash contamination; s...

Safe transport and cleaning of cups and glasses to avoid breakage or contamination. Food handler ...

Disposable gloves reduce bare-hand contact with ready-to-eat foods. TXDSHS requires changing glov...

Preventing wheat cross-contact for sensitive patrons by using separate prep spaces or utensils. T...

Regular pumping and cleaning of grease interceptors to prevent drain clogs and odors. TXDSHS may ...

Guidance on preventing cross-contamination with raw onions, peppers, or tomatoes, especially in m...

High sugar can mask alcohol taste, leading to potential overconsumption. TABC advises portion con...

“Hazard Analysis Critical Control Point” framework used to identify potential hazards in food pro...

TXDSHS mandates hats, hairnets, or similar coverings to prevent hair from contaminating food or s...

The correct sequence: wet hands, apply soap, scrub 10–15 seconds, rinse, and dry with a single-us...

Often considered beer or malt beverage under TABC. Must be stored in designated alcohol areas, la...

Some states allow hemp or CBD additives if under THC limits. TABC warns alcohol mixing complicate...

Keeping cooked foods at or above 135°F until served. Steam tables or heat lamps are commonly used...

Keeping ice used in drinks separate from ice used to chill food or store bottles. Food handlers m...

Some machines have built-in pasteurizing features; TXDSHS still requires periodic breakdown and c...

Using contaminated towels or polishes can deposit pathogens on utensils. TXDSHS recommends saniti...

A TABC license not actively used (no sales), but kept current to avoid reapplication. Operators m...

The time between consuming contaminated food and onset of symptoms. Understanding typical incubat...

Offering incentives (e.g., buy-one-get-one) to boost liquor or beer sales; TABC restricts some pr...

Issues like sewage or water line backups in kitchens or bars. TXDSHS mandates immediate closure a...

Judging a patron’s sobriety level by observing speech, coordination, and behavior. TABC training ...

The blood alcohol concentration (BAC) limit (e.g., 0.08%) recognized by Texas law for impairment;...

Tracking supplies and ingredients, ensuring items don’t expire before use, and maintaining correc...

A dedicated area or utensils for handling spicy peppers, preventing capsaicin contamination of ot...

Two methods of measuring alcohol. TABC advises consistent pours to avoid over-serving. Jiggers pr...

Digital screens replacing paper tickets; staff must ensure no one can override time/temperature p...

Infrared (surface-only), bimetallic stemmed (penetration), or digital thermocouple. TXDSHS requir...

Moving bulk ingredients (e.g., flour, sugar) into different bins requires labeling with product n...

Proper washing and storage of towels, aprons, and uniforms, preventing cross-contamination. Some ...

The legal and financial risks an establishment faces if it fails to follow food safety or alcohol...

The process of updating or extending a TABC or TXDSHS-related certification before it expires; of...

Areas where alcohol sales are partially or completely banned; TABC’s authority is limited by loca...

Storing and labeling these differently due to allergen concerns (dairy vs. non-dairy). TXDSHS say...

Storing marinades in refrigerated containers and discarding any marinade exposed to raw meat. TXD...

Suspended bottles or decorative rigs behind a bar. TABC warns staff to ensure no minors access th...

Displaying nutritional information or allergen disclaimers on menus or menu boards to help consum...

Requirements ensuring milk is heated to destroy harmful bacteria; in Texas, raw milk sales are st...

Frequent dismantling to remove dairy residue that can host bacteria; TXDSHS checks internal surfa...

A dessert beverage mixing ice cream and spirits. TABC rules apply; staff must confirm IDs, and th...

A legal violation when anyone under 21 is caught purchasing, attempting to purchase, or possessin...

A non-alcoholic drink list, often provided to minors or designated drivers; TABC encourages offer...

A method to prevent slip hazards in kitchens or bar areas. TXDSHS advises removing standing water...

Single-use must be discarded after each task; multi-use utility gloves can be used for cleaning b...

Individuals lacking a food handler certificate or TABC server training may perform only non-food ...

Used for quick surface readings of food or equipment temps but cannot measure internal temperatur...

Some TXDSHS-regulated establishments prefer nitrile or vinyl gloves to prevent latex allergies. S...

Special TABC provisions allow nonprofits to serve alcohol at temporary events with fewer restrict...

Some restaurants restrict changes to dishes. TXDSHS is neutral unless it affects allergen or temp...

Techniques like placing fruit at eye level or labeling healthier items prominently to encourage b...

A tool used by managers to monitor staff compliance with hand washing, temperature logs, or ID ch...

Required by TXDSHS or local jurisdictions for serving food or alcohol at events outside the licen...

On-premise refers to consumption at the establishment (bars/restaurants), while off-premise indic...

Ambiance or warming. TXDSHS warns of fire hazards near flammable décor. TABC warns staff to monit...

Mobile grills or smokers set up outside. TXDSHS inspects them for handwashing setups, proper temp...

When too many items block airflow, compromising cold holding. TXDSHS suggests spacing for consist...

Beverages with rising alcohol content if improperly stored. TABC can classify these as alcoholic ...

The risk an establishment faces if an intoxicated patron harms themselves or others. TABC trainin...

Single-use menus or laminated menus must be kept free from food residue. TXDSHS encourages dispos...

Local bans on plastic straws in some areas. TXDSHS focuses on sanitary storage and single-use pol...

The multiplication of bacteria, viruses, or parasites in food under improper time/temperature con...

“Bring Your Own Bottle” policies differ among establishments. TABC requires controlling minors’ a...

Documenting altercations, accidents, or injuries involving customers. TABC and TXDSHS may review ...

Ongoing real-time tracking of liquor usage to detect theft or over-pouring. TABC encourages it to...

Essential practices like regular hand washing, wearing clean uniforms, and maintaining short nail...

Methods to prevent or eliminate rodents, insects, or other pests in food establishments. TXDSHS r...

Bars adjacent to swimming pools require special TABC oversight if serving alcohol, and TXDSHS add...

Procedures for handling food safety when refrigeration or freezers lose power. TXDSHS suggests di...

Some municipalities allow open alcohol containers in defined zones (e.g., entertainment districts...

Techniques like ice-water baths, ice paddles, or blast chillers to quickly reduce food temperatur...

Some classic drinks use raw egg whites for foam. TABC requires clear labeling, and TXDSHS urges s...

Machine or area allowing free refills of soda, tea, or coffee. TXDSHS points out contamination ri...

Some providers offer a policy where students who fail TABC exams can retake or get partial refund...

Adjusting menus for kosher, halal, or other faith-related rules; labeling foods accordingly helps...

TXDSHS handles food safety for all establishments, but TABC additionally regulates bars, which pr...

Many establishments disallow returns of hot or packaged ready-to-eat foods due to contamination r...

Health inspections focusing on high-risk factors (e.g., improper holding temps, poor personal hyg...

Vacuum sealing or modified atmosphere packaging can extend shelf life but requires HACCP document...

Keeping lemons, limes, cherries in closed containers under correct temperatures. Preventing cross...

Reducing food temperature from 135°F to 70°F within two hours, and 70°F to 41°F within the next f...

Rapidly heating cooked and cooled food to 165°F before serving again, ensuring any surviving path...

Multiple food items on one plate; risk of cross-contamination if raw or allergen-containing items...

Using test strips to ensure the correct concentration of chlorine or quaternary ammonium sanitize...

Documents listing chemical hazards, storage guidelines, and first-aid steps. TXDSHS checks if SDS...

Specific TXDSHS guidelines for storing and preparing fish and shellfish, emphasizing rapid coolin...

Changes in produce availability; establishments must ensure new suppliers meet TXDSHS standards. ...

Adding or removing dishes based on ingredient availability. Staff retraining may be needed to avo...

Temporary bars focusing on holiday or special themes. They must meet TABC licensing and TXDSHS fo...

Unofficial visits by private firms or corporate auditors posing as customers to test compliance w...

Automated dispensers allowing customers to pour their own beer or wine via a card system. TABC ru...

A setup allowing customers to pour their own drinks; food handlers must monitor cleanliness, refi...

Buffets limited to certain guests or employees. TXDSHS may still inspect if complaints arise. Sam...

Dogs or miniature horses trained to assist individuals with disabilities; TXDSHS allows them in f...

Some states or local jurisdictions allow alcohol takeout. TABC enforces special packaging and sig...

Facilities rented by multiple businesses (e.g., ghost kitchens). TXDSHS rules apply to each tenan...

Occurs when multiple diners share dishes, risking allergen or pathogen transfer. Staff should pro...

Records attached to each batch of shellfish indicating harvest location/date. TXDSHS requires ret...

A record of daily occurrences, including temperature checks, ID verifications, and incidents; hel...

TXDSHS requires these to be kept at 41°F or lower, with shellfish tags retained for 90 days. Serv...

Closing or opening tasks like restocking, cleaning equipment, or verifying correct PFD signage fo...

Disposable cups, plates, or utensils. TXDSHS mandates proper storage to protect from dirt or mois...

TABC-regulated containers for beer to-go. Single-use must be sealed; reusable growlers require sa...

Signs placed at bars reminding staff and patrons about responsible alcohol consumption and ID che...

Ensuring adequate exhaust for smoke and fumes. TXDSHS may check duct cleanliness; poor ventilatio...

Protective shield placed over salad bars or buffets to prevent customers from contaminating ready...

Proper cleaning of beverage dispensers and syrup lines, ensuring no mold or bacterial buildup. TX...

An assistant chef managing kitchen workflow and ensuring line cooks follow TXDSHS standards, from...

Cooking food in vacuum-sealed pouches at low temperatures; TXDSHS requires strict time/temp contr...

Signature cocktails often containing multiple liquors or mixers; TABC training highlights accurat...

Arrangement of commonly used liquor bottles for quick access in a bar area. TABC guidelines requi...

Procedures for handling multiple payments; some businesses require only certain staff handle alco...

Strict temperature monitoring for sprouts and salad bars due to higher bacterial risks; TXDSHS of...

Record of workers who report symptoms or diagnoses; TXDSHS requires a manager to restrict or excl...

Changing kegs between seasonal ales or rotating taps. TABC mandates accurate labeling, TXDSHS req...

Unannounced visits by TABC officials to ensure compliance with alcohol laws, checking training ce...

The official recognition from the Texas Alcoholic Beverage Commission that a seller or server has...

An individual authorized by TABC to instruct seller/server courses, ensuring content accuracy and...

Required for large volumes of beer sold or rented out. Each keg must bear a label identifying the...

Procedure allowing bar or restaurant ownership changes without reapplying from scratch, if compli...

Required if a single business operates multiple bars or restaurants under one corporate entity, e...

Mandatory display of certain TABC-approved signs (e.g., “No Minors Allowed” or “We Check ID”) at ...

A license for establishments operating as private clubs in “dry” areas. Members pay dues, and sta...

A training program mandated by the Texas Alcoholic Beverage Commission for employees who sell or ...

Undercover efforts by TABC using underage decoys or visibly intoxicated patrons to test staff com...

Made-at-the-table dishes (e.g., guacamole, Caesar salad). TXDSHS states staff must bring sanitati...

Digital ordering and payment tools often used tableside; staff must log out to avoid unauthorized...

Kiosks where customers select menu items. TXDSHS recommends cleaning touchscreens regularly. TABC...

Sealed containers for to-go or delivery meals to ensure they aren’t altered. TXDSHS encourages th...

Items especially prone to bacterial growth (meats, dairy, cooked vegetables, etc.); TXDSHS focuse...

Food handlers must keep TCS (time/temperature control for safety) foods out of 41°F–135°F to prev...

A short-term license for selling or serving alcohol and/or food at festivals or fairs. TXDSHS req...

The process of adjusting a thermometer to ensure accurate temperature readings, typically done us...

The principle of keeping perishable foods out of the temperature danger zone (41°F–135°F) to inhi...

Some bacteria produce toxins that remain harmful even if the bacteria die (e.g., Staphylococcus a...

Regulations set by the Texas Department of State Health Services outlining safe food handling and...

Some restaurants use UV lights or devices to reduce microbial load on surfaces. TXDSHS warns thes...

Testing emergency preparedness. TXDSHS welcomes these if they do not compromise food safety. TABC...

Devices not NSF-certified or unknown to TXDSHS can be cited during inspections if they pose a foo...

Separation of unwashed fruits/veggies from washed or ready-to-eat items to avoid soil bacteria co...

TXDSHS advises separate sinks for washing produce and thawing raw meats to avoid cross-contaminat...

Inspecting goods upon arrival for correct temperatures, intact seals, and no spoilage. Required b...

Regular cleaning and temperature checks of commercial refrigeration units, ensuring consistent co...

Systems for monitoring large stocks of alcohol, ensuring no unauthorized removal or sale. TABC de...

High mineral content can reduce the effectiveness of detergents and sanitizers. TXDSHS guidelines...

If running water fails, TXDSHS typically requires ceasing operations until it’s restored for hand...

Ensuring enough TABC-certified employees are present per shift to supervise alcohol sales, preven...

TABC distinguishes between entities that import/produce alcohol (wholesalers) and those selling t...

Proper handling of corked or screw-top bottles, keeping them in a cool, dark place. TABC laws req...