Food Handler Certification

The unintentional transfer of bacteria or allergens from one surface or food product to another. ...

Kombucha, sauerkraut, or yogurt made in-house. TXDSHS sees this as higher risk if not properly mo...

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

Devices not NSF-certified or unknown to TXDSHS can be cited during inspections if they pose a foo...

Required by TXDSHS or local jurisdictions for serving food or alcohol at events outside the licen...

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

A stock rotation system ensuring older inventory is used before newer items, reducing spoilage an...

Some restaurants use UV lights or devices to reduce microbial load on surfaces. TXDSHS warns thes...

Records attached to each batch of shellfish indicating harvest location/date. TXDSHS requires ret...

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

Cleaning removes visible dirt, while sanitizing reduces pathogens to safe levels. TXDSHS mandates...

Individuals lacking a food handler certificate or TABC server training may perform only non-food ...

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

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

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

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

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

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

Instructions for staff who transport catered or restaurant orders, covering correct holding tempe...

Inspecting goods upon arrival for correct temperatures, intact seals, and no spoilage. Required b...

The process of updating or extending a TABC or TXDSHS-related certification before it expires; of...

A training program that meets standards set by the American National Standards Institute. Texas f...

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

An online platform offering Texas Food Handler Certification and TABC Seller Server training; rec...

Reducing food temperature from 135°F to 70°F within two hours, and 70°F to 41°F within the next f...

Digital screens replacing paper tickets; staff must ensure no one can override time/temperature p...

Routine deliming and cleaning of automatic dishwashers. TXDSHS checks wash/rinse temps. Staff mus...

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

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...

TXDSHS handles food safety for all establishments, but TABC additionally regulates bars, which pr...