Single-Service Items

The unintentional transfer of bacteria or allergens from one surface or food product to another. ...

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

Protective shield placed over salad bars or buffets to prevent customers from contaminating ready...

Keeping non-perishable items off the floor, away from walls, and labeled with use-by dates. TXDSH...

Using contaminated towels or polishes can deposit pathogens on utensils. TXDSHS recommends saniti...

Local bans on plastic straws in some areas. TXDSHS focuses on sanitary storage and single-use pol...

Single-use menus or laminated menus must be kept free from food residue. TXDSHS encourages dispos...