Smokehouse Ventilation
Ensuring adequate exhaust for smoke and fumes. TXDSHS may check duct cleanliness; poor ventilation can lead to soot buildup and flavor cross-contamination in other foods.
Related Terms
Time/Temperature Control
The principle of keeping perishable foods out of the temperature danger zone (41°F–135°F) to inhi...
Read MoreContaminated Equipment
Utensils, cutting boards, or machines harboring pathogens or allergens. Food handlers must wash, ...
Read MoreRisk-Based Inspections
Health inspections focusing on high-risk factors (e.g., improper holding temps, poor personal hyg...
Read MoreOutdoor Cooking Stations
Mobile grills or smokers set up outside. TXDSHS inspects them for handwashing setups, proper temp...
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