PHF/TCS Guidance Document

Author: Texas Department of State Health Services

Website: http://www.dshs.state.tx.us/foodestablishments/pdf/TCSGuidanceDocumentOctober2006.pdf

A guidance document that shows retail food operators in Texas how to determine if a food is a potentially hazardous food (time/temperature control for safety) food.

Last Update: July 5, 2009 - 5:21 pm EST

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Topic

  • Food

Audiences

  • Catering
  • Child and Adult Day Care
  • Commissary
  • Congregate Nutrition Site/Senior Center
  • Convenience Stores
  • Culinary Chefs
  • Delicatessen
  • Environmental Health Specialists
  • Food Assistance - Food Bank, Soup Kitchen, Food Pantry
  • Food Safety Educators/Trainers
  • Food Processing
  • Grocery and Supermarket
  • Health Care Facilities - Hospitals and Nursing Homes
  • Healthcare professionals
  • Mobile Food Establishments
  • Occasional Cooks - Church Suppers and Fundraisers
  • Restaurant and Foodservice
  • Schools
  • Teachers
  • Temporary Food Establishments
  • Universities
  • Vending Machine

Type

  • Regulatory guidelines

Origin

  • State government

Language

  • English

Location

  • Texas