Sprout and Salad Bar Controls

Strict temperature monitoring for sprouts and salad bars due to higher bacterial risks; TXDSHS often inspects these areas for cross-contamination.

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

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

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

Regular checks of buffet line temps, ensuring hot items remain at 135°F+ and cold items at 41°F− ...