Coffee Urn Sanitizing
Commercial coffee machines need daily cleaning of dispensing spouts and urn interiors. Leftover coffee can harbor bacteria; TXDSHS sees it as TCS if left at room temperature.
Related Terms
Time/Temperature Control
The principle of keeping perishable foods out of the temperature danger zone (41°F–135°F) to inhi...
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Utensils, cutting boards, or machines harboring pathogens or allergens. Food handlers must wash, ...
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Cleaning and sanitizing shakers, stirrers, and glassware to prevent cross-contamination of bevera...
Read MoreObservational Checklist
A tool used by managers to monitor staff compliance with hand washing, temperature logs, or ID ch...
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