Fermentation on Site
Kombucha, sauerkraut, or yogurt made in-house. TXDSHS sees this as higher risk if not properly monitored for pH and temperature. Staff must keep logs to prevent contamination or alcohol formation.
Related Terms
Food Handler Certification
A state-approved credential ensuring individuals understand basic food safety practices. In Texas...
Read MoreToxin Production
Some bacteria produce toxins that remain harmful even if the bacteria die (e.g., Staphylococcus a...
Read MoreHACCP Plan
“Hazard Analysis Critical Control Point” framework used to identify potential hazards in food pro...
Read MoreOver-Fermented Kombucha
Beverages with rising alcohol content if improperly stored. TABC can classify these as alcoholic ...
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