Seasonal Menu Changes

Adding or removing dishes based on ingredient availability. Staff retraining may be needed to avoid cross-contamination or accidental alcohol service.

TAGSFood Handler Training Safety & Sanitation Compliance Txdshs Tabc Certification Alcoholic Beverage Service

Related Terms

Menu Labeling

Displaying nutritional information or allergen disclaimers on menus or menu boards to help consum...

HACCP Plan

“Hazard Analysis Critical Control Point” framework used to identify potential hazards in food pro...

Inventory Management

Tracking supplies and ingredients, ensuring items don’t expire before use, and maintaining correc...

Alternative Proteins

Items like plant-based meats or insect proteins. Food establishments must label and store them pr...

Nudging Strategy for Healthier Choices

Techniques like placing fruit at eye level or labeling healthier items prominently to encourage b...

Seasonal Ingredient Fluctuations

Changes in produce availability; establishments must ensure new suppliers meet TXDSHS standards. ...

Back to Glossary