Vegetable Sink vs. Meat Sink
TXDSHS advises separate sinks for washing produce and thawing raw meats to avoid cross-contamination. If only one sink is available, thorough cleaning and sanitizing between uses is mandatory.
Related Terms
Cross-Contamination
The unintentional transfer of bacteria or allergens from one surface or food product to another. ...
Read MoreTime/Temperature Control
The principle of keeping perishable foods out of the temperature danger zone (41°F–135°F) to inhi...
Read MoreContaminated Equipment
Utensils, cutting boards, or machines harboring pathogens or allergens. Food handlers must wash, ...
Read MoreFood Contact Surfaces
Any surface that directly contacts food (cutting boards, prep tables). Food handler rules mandate...
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