Dry Storage Organization

Keeping non-perishable items off the floor, away from walls, and labeled with use-by dates. TXDSHS rules mandate a minimum 6-inch clearance from floors.

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Related Terms

HACCP Plan

“Hazard Analysis Critical Control Point” framework used to identify potential hazards in food pro...

Inventory Management

Tracking supplies and ingredients, ensuring items don’t expire before use, and maintaining correc...

Pest Control

Methods to prevent or eliminate rodents, insects, or other pests in food establishments. TXDSHS r...

Frozen Storage Guidelines

Maintaining freezers at 0°F or below to preserve food quality and inhibit bacterial growth. TXDSH...

Single-Service Items

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

Labeling Transfer Containers

Moving bulk ingredients (e.g., flour, sugar) into different bins requires labeling with product n...

Dry Rub Storage

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

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