Cold Holding

Storing perishable foods at or below 41°F to slow bacterial growth. Food handler courses emphasize correct thermometer usage and frequent checks.

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

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

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

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

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...

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

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

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