Food Traceability Systems
Using batch numbers, barcodes, or digital logs to track ingredients from supplier to table. TXDSHS may review these during outbreaks or suspicious incidents.
Related Terms
Inventory Management
Tracking supplies and ingredients, ensuring items don’t expire before use, and maintaining correc...
Read MoreVendor Deliveries Check
Inspecting goods upon arrival for correct temperatures, intact seals, and no spoilage. Required b...
Read MoreFoodborne Illness Investigations
Inquiries conducted by TXDSHS after reported outbreaks; establishments must provide temperature l...
Read MoreRisk-Based Inspections
Health inspections focusing on high-risk factors (e.g., improper holding temps, poor personal hyg...
Read MoreSeasonal Ingredient Fluctuations
Changes in produce availability; establishments must ensure new suppliers meet TXDSHS standards. ...
Read MoreROP (Reduced Oxygen Packaging) Rules
Vacuum sealing or modified atmosphere packaging can extend shelf life but requires HACCP document...
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