Employee Health Policy

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

A method to prevent slip hazards in kitchens or bar areas. TXDSHS advises removing standing water...

Employees carrying pathogens like Salmonella without showing symptoms. TXDSHS requires managers t...

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

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

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

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

The time between consuming contaminated food and onset of symptoms. Understanding typical incubat...

Periodic visits by health inspectors to verify compliance with TXDSHS standards, checking cooking...

A physical or digital card received upon successfully completing an accredited food handler cours...

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

Hand sanitizers can complement but not replace hand washing in most TXDSHS rules; TABC also notes...

Inquiries conducted by TXDSHS after reported outbreaks; establishments must provide temperature l...

Some machines have built-in pasteurizing features; TXDSHS still requires periodic breakdown and c...

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...

A setup allowing customers to pour their own drinks; food handlers must monitor cleanliness, refi...

Dogs or miniature horses trained to assist individuals with disabilities; TXDSHS allows them in f...

Health inspections focusing on high-risk factors (e.g., improper holding temps, poor personal hyg...

Some bacteria produce toxins that remain harmful even if the bacteria die (e.g., Staphylococcus a...

A tool used by managers to monitor staff compliance with hand washing, temperature logs, or ID ch...

An assistant chef managing kitchen workflow and ensuring line cooks follow TXDSHS standards, from...

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

Record of workers who report symptoms or diagnoses; TXDSHS requires a manager to restrict or excl...

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

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