Personal Hygiene

Some TXDSHS-regulated establishments prefer nitrile or vinyl gloves to prevent latex allergies. S...

The transfer of allergens from one food or surface to another, similar to cross-contamination but...

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

Some establishments permit staff meals or drinks under strict guidelines (e.g., no free alcohol, ...

Direct touching of ready-to-eat foods without gloves or utensils. TXDSHS typically prohibits this...

An immune response to proteins in specific foods (e.g., peanuts, shellfish); can cause serious re...

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

Kiosks where customers select menu items. TXDSHS recommends cleaning touchscreens regularly. TABC...

Any surface that directly contacts food (cutting boards, prep tables). Food handler rules mandate...

Made-at-the-table dishes (e.g., guacamole, Caesar salad). TXDSHS states staff must bring sanitati...

Occurs when multiple diners share dishes, risking allergen or pathogen transfer. Staff should pro...

Some kitchens allow drinks in covered cups to prevent spills into food; TXDSHS mandates storing t...

TXDSHS mandates hats, hairnets, or similar coverings to prevent hair from contaminating food or s...

Hand sanitizers can complement but not replace hand washing in most TXDSHS rules; TABC also notes...

The correct sequence: wet hands, apply soap, scrub 10–15 seconds, rinse, and dry with a single-us...

Multiple food items on one plate; risk of cross-contamination if raw or allergen-containing items...

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

Methods to prevent or eliminate rodents, insects, or other pests in food establishments. TXDSHS r...

Dogs or miniature horses trained to assist individuals with disabilities; TXDSHS allows them in f...

Keeping ice used in drinks separate from ice used to chill food or store bottles. Food handlers m...

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

Preventing wheat cross-contact for sensitive patrons by using separate prep spaces or utensils. T...

Proper washing and storage of towels, aprons, and uniforms, preventing cross-contamination. Some ...

Disposable gloves reduce bare-hand contact with ready-to-eat foods. TXDSHS requires changing glov...

Regulations set by the Texas Department of State Health Services outlining safe food handling and...

Ambiance or warming. TXDSHS warns of fire hazards near flammable décor. TABC warns staff to monit...

Storing cleaning chemicals away from food, utensils, or single-use items to prevent accidental in...