Milkshake Machine Cleaning

Frequent dismantling to remove dairy residue that can host bacteria; TXDSHS checks internal surfaces for dried milk or mold.

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

Utensils, cutting boards, or machines harboring pathogens or allergens. Food handlers must wash, ...

Rapidly heating cooked and cooled food to 165°F before serving again, ensuring any surviving path...

Some machines have built-in pasteurizing features; TXDSHS still requires periodic breakdown and c...