Seafood Handling
Specific TXDSHS guidelines for storing and preparing fish and shellfish, emphasizing rapid cooling and thorough cooking to prevent Vibrio or other pathogens.
Related Terms
Time/Temperature Control
The principle of keeping perishable foods out of the temperature danger zone (41°F–135°F) to inhi...
Read MorePathogen Growth
The multiplication of bacteria, viruses, or parasites in food under improper time/temperature con...
Read MoreSafe Cooling
Reducing food temperature from 135°F to 70°F within two hours, and 70°F to 41°F within the next f...
Read MoreShellfish Tags
Records attached to each batch of shellfish indicating harvest location/date. TXDSHS requires ret...
Read MoreShucked Oyster Handling
TXDSHS requires these to be kept at 41°F or lower, with shellfish tags retained for 90 days. Serv...
Read MoreFish Tank Maintenance (Display Aquariums)
Restaurants showcasing live seafood must keep tanks clean and filter systems functional. TXDSHS c...
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