TXDSHS Rules

An immune response to proteins in specific foods (e.g., peanuts, shellfish); can cause serious re...

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

Unofficial visits by private firms or corporate auditors posing as customers to test compliance w...

Safe transport and cleaning of cups and glasses to avoid breakage or contamination. Food handler ...

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

A physical or digital card received upon successfully completing an accredited food handler cours...

A state-approved credential ensuring individuals understand basic food safety practices. In Texas...

The CDC’s Food Code provides federal guidance, while TXDSHS adopts or modifies these recommendati...

Methods to prevent or eliminate rodents, insects, or other pests in food establishments. TXDSHS r...

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

Dogs or miniature horses trained to assist individuals with disabilities; TXDSHS allows them in f...

Federal and state regulations requiring clear indication of major allergens (milk, eggs, fish, sh...

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

A training program that meets standards set by the American National Standards Institute. Texas f...

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

An online platform offering Texas Food Handler Certification and TABC Seller Server training; rec...

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

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