Table-Side Preparation

Made-at-the-table dishes (e.g., guacamole, Caesar salad). TXDSHS states staff must bring sanitation supplies to the table and maintain time/temp controls, especially with raw egg or dairy.

TAGSFood Handler Training Safety & Sanitation Compliance Txdshs Tabc Certification Alcoholic Beverage Service

Related Terms

Cross-Contamination

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

Time/Temperature Control

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

Personal Hygiene

Essential practices like regular hand washing, wearing clean uniforms, and maintaining short nail...

Guacamole Prep Safety

Guidance on preventing cross-contamination with raw onions, peppers, or tomatoes, especially in m...

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