Cross-Contact

Some TXDSHS-regulated establishments prefer nitrile or vinyl gloves to prevent latex allergies. S...

Items like plant-based meats or insect proteins. Food establishments must label and store them pr...

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

Direct touching of ready-to-eat foods without gloves or utensils. TXDSHS typically prohibits this...

An immune response to proteins in specific foods (e.g., peanuts, shellfish); can cause serious re...

Cleaning and sanitizing shakers, stirrers, and glassware to prevent cross-contamination of bevera...

Utensils, cutting boards, or machines harboring pathogens or allergens. Food handlers must wash, ...

Common garnishes like dairy-based whipped cream or nut-based toppings can introduce allergens. St...

Many establishments disallow returns of hot or packaged ready-to-eat foods due to contamination r...

Occurs when multiple diners share dishes, risking allergen or pathogen transfer. Staff should pro...

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

The correct sequence: wet hands, apply soap, scrub 10–15 seconds, rinse, and dry with a single-us...

Single-use must be discarded after each task; multi-use utility gloves can be used for cleaning b...

Multiple food items on one plate; risk of cross-contamination if raw or allergen-containing items...

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

Emergency steps if a customer experiences anaphylaxis, including stopping service, calling 911, a...

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

Keeping lemons, limes, cherries in closed containers under correct temperatures. Preventing cross...

Essential practices like regular hand washing, wearing clean uniforms, and maintaining short nail...

Keeping pastries or breads protected with a cover or display shield. TXDSHS sees these items as l...

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

Disposable gloves reduce bare-hand contact with ready-to-eat foods. TXDSHS requires changing glov...