Power Outage Protocol

Procedures for handling food safety when refrigeration or freezers lose power. TXDSHS suggests discarding items above 41°F for more than four hours.

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

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

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

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

If running water fails, TXDSHS typically requires ceasing operations until it’s restored for hand...