Overcrowded Walk-In

When too many items block airflow, compromising cold holding. TXDSHS suggests spacing for consistent temperatures and easy cleaning.

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

Regular cleaning and temperature checks of commercial refrigeration units, ensuring consistent co...

A tool used by managers to monitor staff compliance with hand washing, temperature logs, or ID ch...