Toxin Production

Some bacteria produce toxins that remain harmful even if the bacteria die (e.g., Staphylococcus aureus). Proper handling and time/temperature controls prevent toxin formation.

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Related Terms

Employee Health Policy

Guidelines requiring food employees to report illnesses and follow exclusion or restriction rules...

Pathogen Growth

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

Bacterial Spores

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

Safe Cooling

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

Foodborne Illness Investigations

Inquiries conducted by TXDSHS after reported outbreaks; establishments must provide temperature l...

Return/Exchange Policy for Prepared Foods

Many establishments disallow returns of hot or packaged ready-to-eat foods due to contamination r...

Fermentation on Site

Kombucha, sauerkraut, or yogurt made in-house. TXDSHS sees this as higher risk if not properly mo...

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