Sous Vide Cooking

Cooking food in vacuum-sealed pouches at low temperatures; TXDSHS requires strict time/temp controls to prevent anaerobic bacteria growth.

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

Periodic visits by health inspectors to verify compliance with TXDSHS standards, checking cooking...

The multiplication of bacteria, viruses, or parasites in food under improper time/temperature con...

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

Vacuum sealing or modified atmosphere packaging can extend shelf life but requires HACCP document...