Alternative Proteins

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

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

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

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

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

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

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

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

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

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

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