Ice Cream Machine Pasteurization Cycles


Some machines have built-in pasteurizing features; TXDSHS still requires periodic breakdown and cleaning to remove buildup. Staff must document schedules.

Related Terms

Time/Temperature Control

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

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Employee Health Policy

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

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Safe Cooling

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

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Milkshake Machine Cleaning

Frequent dismantling to remove dairy residue that can host bacteria; TXDSHS checks internal surfa...

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