Time/Temperature Control

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

Items like plant-based meats or insect proteins. Food establishments must label and store them pr...

Used for quick surface readings of food or equipment temps but cannot measure internal temperatur...

Specific TXDSHS guidelines for storing and preparing fish and shellfish, emphasizing rapid coolin...

Items especially prone to bacterial growth (meats, dairy, cooked vegetables, etc.); TXDSHS focuse...

The process of adjusting a thermometer to ensure accurate temperature readings, typically done us...

Written or digital records noting the time and temperature of foods as they cool from 135°F to 70...

Properly disassembling and sanitizing the slicer’s blade and guard. TXDSHS sees unclean slicers a...

Checking expiry or best-by dates on bottled drinks (juice, milk, craft sodas). TXDSHS inspectors ...

Utensils, cutting boards, or machines harboring pathogens or allergens. Food handlers must wash, ...

TXDSHS advises separate sinks for washing produce and thawing raw meats to avoid cross-contaminat...

Using test strips to ensure the correct concentration of chlorine or quaternary ammonium sanitize...

Techniques like ice-water baths, ice paddles, or blast chillers to quickly reduce food temperatur...

Frequent dismantling to remove dairy residue that can host bacteria; TXDSHS checks internal surfa...

Disposable cups, plates, or utensils. TXDSHS mandates proper storage to protect from dirt or mois...

A stock rotation system ensuring older inventory is used before newer items, reducing spoilage an...

Regular cleaning and temperature checks of commercial refrigeration units, ensuring consistent co...

Procedures for handling food safety when refrigeration or freezers lose power. TXDSHS suggests di...

Storing marinades in refrigerated containers and discarding any marinade exposed to raw meat. TXD...

Made-at-the-table dishes (e.g., guacamole, Caesar salad). TXDSHS states staff must bring sanitati...

Infrared (surface-only), bimetallic stemmed (penetration), or digital thermocouple. TXDSHS requir...

TXDSHS requires these to be kept at 41°F or lower, with shellfish tags retained for 90 days. Serv...

Commercial coffee machines need daily cleaning of dispensing spouts and urn interiors. Leftover c...

Maintaining freezers at 0°F or below to preserve food quality and inhibit bacterial growth. TXDSH...

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

When too many items block airflow, compromising cold holding. TXDSHS suggests spacing for consist...

Some machines have built-in pasteurizing features; TXDSHS still requires periodic breakdown and c...

Multiple food items on one plate; risk of cross-contamination if raw or allergen-containing items...

Instructions for staff who transport catered or restaurant orders, covering correct holding tempe...

Inspecting goods upon arrival for correct temperatures, intact seals, and no spoilage. Required b...

A setup allowing customers to pour their own drinks; food handlers must monitor cleanliness, refi...

Rapidly heating cooked and cooled food to 165°F before serving again, ensuring any surviving path...

Dormant forms of bacteria (e.g., Bacillus cereus) that survive cooking and grow when conditions b...

Keeping cooked foods at or above 135°F until served. Steam tables or heat lamps are commonly used...

A dessert beverage mixing ice cream and spirits. TABC rules apply; staff must confirm IDs, and th...

A tool used by managers to monitor staff compliance with hand washing, temperature logs, or ID ch...

Keeping lemons, limes, cherries in closed containers under correct temperatures. Preventing cross...

Ensuring adequate exhaust for smoke and fumes. TXDSHS may check duct cleanliness; poor ventilatio...

Facilities rented by multiple businesses (e.g., ghost kitchens). TXDSHS rules apply to each tenan...

Keeping pastries or breads protected with a cover or display shield. TXDSHS sees these items as l...

Reducing food temperature from 135°F to 70°F within two hours, and 70°F to 41°F within the next f...

Requirements ensuring milk is heated to destroy harmful bacteria; in Texas, raw milk sales are st...

Storing perishable foods at or below 41°F to slow bacterial growth. Food handler courses emphasiz...

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

Regulations set by the Texas Department of State Health Services outlining safe food handling and...

Cooking food in vacuum-sealed pouches at low temperatures; TXDSHS requires strict time/temp contr...