Shared Kitchen Spaces
Facilities rented by multiple businesses (e.g., ghost kitchens). TXDSHS rules apply to each tenant, requiring separate storage and thorough sanitation schedules.
Related Terms
Time/Temperature Control
The principle of keeping perishable foods out of the temperature danger zone (41°F–135°F) to inhi...
Read MoreFood Establishment Inspection
Periodic visits by health inspectors to verify compliance with TXDSHS standards, checking cooking...
Read MoreHACCP Plan
“Hazard Analysis Critical Control Point” framework used to identify potential hazards in food pro...
Read MorePest Control
Methods to prevent or eliminate rodents, insects, or other pests in food establishments. TXDSHS r...
Read More
.jpg)
