Buffet Temperature Logs
Regular checks of buffet line temps, ensuring hot items remain at 135°F+ and cold items at 41°F− to prevent pathogen growth. TXDSHS inspectors often ask for these logs.
Related Terms
Food Handler Card
A physical or digital card received upon successfully completing an accredited food handler cours...
Read MoreCold Holding
Storing perishable foods at or below 41°F to slow bacterial growth. Food handler courses emphasiz...
Read MoreHot Holding
Keeping cooked foods at or above 135°F until served. Steam tables or heat lamps are commonly used...
Read MoreObservational Checklist
A tool used by managers to monitor staff compliance with hand washing, temperature logs, or ID ch...
Read MoreSprout and Salad Bar Controls
Strict temperature monitoring for sprouts and salad bars due to higher bacterial risks; TXDSHS of...
Read MoreSemi-Public Buffets (Hotels/Offices)
Buffets limited to certain guests or employees. TXDSHS may still inspect if complaints arise. Sam...
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