Safe Reheating

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

The process of adjusting a thermometer to ensure accurate temperature readings, typically done us...

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

Frequent dismantling to remove dairy residue that can host bacteria; TXDSHS checks internal surfa...

Procedures for handling food safety when refrigeration or freezers lose power. TXDSHS suggests di...

Many establishments disallow returns of hot or packaged ready-to-eat foods due to contamination r...

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

Keeping cooked foods at or above 135°F until served. Steam tables or heat lamps are commonly used...

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