Safe Cooling

Reducing food temperature from 135°F to 70°F within two hours, and 70°F to 41°F within the next four hours; prevents bacterial growth.

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

Items especially prone to bacterial growth (meats, dairy, cooked vegetables, etc.); TXDSHS focuse...

Written or digital records noting the time and temperature of foods as they cool from 135°F to 70...

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

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

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

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...

Regular cleaning of kitchen drains to prevent bacterial buildup or pest breeding. TXDSHS inspecto...

Storing perishable foods at or below 41°F to slow bacterial growth. Food handler courses emphasiz...

“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...

Proper collection and disposal of cooking oils to prevent drain blockages and environmental hazar...

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