HACCP Plan

Mobile grills or smokers set up outside. TXDSHS inspects them for handwashing setups, proper temp...

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

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

Keeping non-perishable items off the floor, away from walls, and labeled with use-by dates. TXDSH...

A proactive approach where managers continuously verify staff compliance with TXDSHS health regul...

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

Storing marinades in refrigerated containers and discarding any marinade exposed to raw meat. TXD...

Adding or removing dishes based on ingredient availability. Staff retraining may be needed to avo...

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

The multiplication of bacteria, viruses, or parasites in food under improper time/temperature con...

Inquiries conducted by TXDSHS after reported outbreaks; establishments must provide temperature l...

Cleaning agents or lubricants safe for use in food areas; must have labeling and handling instruc...

Strict temperature monitoring for sprouts and salad bars due to higher bacterial risks; TXDSHS of...

Separation of unwashed fruits/veggies from washed or ready-to-eat items to avoid soil bacteria co...

The CDC’s Food Code provides federal guidance, while TXDSHS adopts or modifies these recommendati...

Methods to prevent or eliminate rodents, insects, or other pests in food establishments. TXDSHS r...

Health inspections focusing on high-risk factors (e.g., improper holding temps, poor personal hyg...

An assistant chef managing kitchen workflow and ensuring line cooks follow TXDSHS standards, from...

Facilities rented by multiple businesses (e.g., ghost kitchens). TXDSHS rules apply to each tenan...

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

The principle of keeping perishable foods out of the temperature danger zone (41°F–135°F) to inhi...

Cooking food in vacuum-sealed pouches at low temperatures; TXDSHS requires strict time/temp contr...