Foodborne Illness Investigations

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

Guidelines requiring food employees to report illnesses and follow exclusion or restriction rules...

Using batch numbers, barcodes, or digital logs to track ingredients from supplier to table. TXDSH...

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

Products rendered unsafe or impure (e.g., chemical contamination, foreign objects). TXDSHS rules ...

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

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

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