Inventory Management

Tracking supplies and ingredients, ensuring items don’t expire before use, and maintaining correct labeling for allergens.

Spice mixes stored in airtight containers labeled with use-by dates. TXDSHS warns humidity can ca...

Sealed containers for to-go or delivery meals to ensure they aren’t altered. TXDSHS encourages th...

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

Checking expiry or best-by dates on bottled drinks (juice, milk, craft sodas). TXDSHS inspectors ...

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

A stock rotation system ensuring older inventory is used before newer items, reducing spoilage an...

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

Moving bulk ingredients (e.g., flour, sugar) into different bins requires labeling with product n...

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

Storing and labeling these differently due to allergen concerns (dairy vs. non-dairy). TXDSHS say...

Maintaining freezers at 0°F or below to preserve food quality and inhibit bacterial growth. TXDSH...

A state-approved credential ensuring individuals understand basic food safety practices. In Texas...

Inspecting goods upon arrival for correct temperatures, intact seals, and no spoilage. Required b...

Federal and state regulations requiring clear indication of major allergens (milk, eggs, fish, sh...