Guacamole Prep Safety

Guidance on preventing cross-contamination with raw onions, peppers, or tomatoes, especially in made-to-order scenarios. TXDSHS also suggests chilling guac below 41°F after prep.

TAGSFood Handler Training Safety & Sanitation Compliance Txdshs Tabc Certification Alcoholic Beverage Service

Related Terms

Cold Holding

Storing perishable foods at or below 41°F to slow bacterial growth. Food handler courses emphasiz...

Cross-Contact

The transfer of allergens from one food or surface to another, similar to cross-contamination but...

Alternative Proteins

Items like plant-based meats or insect proteins. Food establishments must label and store them pr...

Jalapeño Cutting Station

A dedicated area or utensils for handling spicy peppers, preventing capsaicin contamination of ot...

Table-Side Preparation

Made-at-the-table dishes (e.g., guacamole, Caesar salad). TXDSHS states staff must bring sanitati...

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