Pathogen Growth

The unintentional transfer of bacteria or allergens from one surface or food product to another. ...

Used for quick surface readings of food or equipment temps but cannot measure internal temperatur...

Specific TXDSHS guidelines for storing and preparing fish and shellfish, emphasizing rapid coolin...

Employees carrying pathogens like Salmonella without showing symptoms. TXDSHS requires managers t...

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

A notice on menus about the risks of eating raw or undercooked foods (e.g., oysters, rare meats)....

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

Techniques like ice-water baths, ice paddles, or blast chillers to quickly reduce food temperatur...

The time between consuming contaminated food and onset of symptoms. Understanding typical incubat...

Vacuum sealing or modified atmosphere packaging can extend shelf life but requires HACCP document...

Dormant forms of bacteria (e.g., Bacillus cereus) that survive cooking and grow when conditions b...

Some bacteria produce toxins that remain harmful even if the bacteria die (e.g., Staphylococcus a...

“Hazard Analysis Critical Control Point” framework used to identify potential hazards in food pro...

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

Record of workers who report symptoms or diagnoses; TXDSHS requires a manager to restrict or excl...

Food handlers must keep TCS (time/temperature control for safety) foods out of 41°F–135°F to prev...

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