Bacterial Spores

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

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

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

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

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

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

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

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