Shucked Oyster Handling
TXDSHS requires these to be kept at 41°F or lower, with shellfish tags retained for 90 days. Servers must discard any oysters left at room temperature beyond permissible times.
Related Terms
Time/Temperature Control
The principle of keeping perishable foods out of the temperature danger zone (41°F–135°F) to inhi...
Read MoreShellfish Tags
Records attached to each batch of shellfish indicating harvest location/date. TXDSHS requires ret...
Read MoreSeafood Handling
Specific TXDSHS guidelines for storing and preparing fish and shellfish, emphasizing rapid coolin...
Read MoreRisk-Based Inspections
Health inspections focusing on high-risk factors (e.g., improper holding temps, poor personal hyg...
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