Cross-Contamination

Mobile grills or smokers set up outside. TXDSHS inspects them for handwashing setups, proper temp...

Spice mixes stored in airtight containers labeled with use-by dates. TXDSHS warns humidity can ca...

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

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

Properly disassembling and sanitizing the slicer’s blade and guard. TXDSHS sees unclean slicers a...

Machine or area allowing free refills of soda, tea, or coffee. TXDSHS points out contamination ri...

Using contaminated towels or polishes can deposit pathogens on utensils. TXDSHS recommends saniti...

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

TXDSHS advises separate sinks for washing produce and thawing raw meats to avoid cross-contaminat...

Restaurants showcasing live seafood must keep tanks clean and filter systems functional. TXDSHS c...

Disposable cups, plates, or utensils. TXDSHS mandates proper storage to protect from dirt or mois...

Any surface that directly contacts food (cutting boards, prep tables). Food handler rules mandate...

Safe transport and cleaning of cups and glasses to avoid breakage or contamination. Food handler ...

Storing marinades in refrigerated containers and discarding any marinade exposed to raw meat. TXD...

Made-at-the-table dishes (e.g., guacamole, Caesar salad). TXDSHS states staff must bring sanitati...

Some kitchens allow drinks in covered cups to prevent spills into food; TXDSHS mandates storing t...

Products rendered unsafe or impure (e.g., chemical contamination, foreign objects). TXDSHS rules ...

TXDSHS mandates hats, hairnets, or similar coverings to prevent hair from contaminating food or s...

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

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

Properly covering trash bins, emptying them frequently, and cleaning them to avoid attracting pes...

Cleaning agents or lubricants safe for use in food areas; must have labeling and handling instruc...

A state-approved credential ensuring individuals understand basic food safety practices. In Texas...

Strict temperature monitoring for sprouts and salad bars due to higher bacterial risks; TXDSHS of...

Separation of unwashed fruits/veggies from washed or ready-to-eat items to avoid soil bacteria co...

Protective shield placed over salad bars or buffets to prevent customers from contaminating ready...

Dormant forms of bacteria (e.g., Bacillus cereus) that survive cooking and grow when conditions b...

Keeping ice used in drinks separate from ice used to chill food or store bottles. Food handlers m...

TXDSHS expects them to be cleaned and sanitized between uses. TABC is less involved but does requ...

Keeping cooked foods at or above 135°F until served. Steam tables or heat lamps are commonly used...

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

Some classic drinks use raw egg whites for foam. TABC requires clear labeling, and TXDSHS urges s...

Proper washing and storage of towels, aprons, and uniforms, preventing cross-contamination. Some ...

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

Proper cleaning of beverage dispensers and syrup lines, ensuring no mold or bacterial buildup. TX...