Salmonella Prevention Guide for Houston Food Service

Sanitation Protocols & Cross-Contamination Prevention

The Houston Health Department enforces Texas Administrative Code requirements for food handler sanitation, with particular emphasis on raw protein handling. Implement separate cutting boards, utensils, and prep surfaces for poultry, eggs, and raw meats—never cross over to ready-to-eat foods. Clean and sanitize all contact surfaces with approved sanitizers (bleach solution at 100-200 ppm or commercial quaternary ammonium compounds) after each use. Pay special attention to handwashing stations: staff must wash hands with soap and warm water for at least 20 seconds after handling raw animal products, using the restroom, or touching contaminated surfaces. Houston facilities must maintain documented cleaning logs showing times, surfaces cleaned, sanitizer concentrations, and staff initials to demonstrate compliance during health inspections.

Employee Health Screening & Foodborne Illness Reporting

Houston food service workers must complete state-approved Food Handler Certification courses covering Salmonella transmission routes. Establish a mandatory health screening policy requiring employees to report diarrhea, vomiting, jaundice, sore throat with fever, or infected cuts before clocking in—these are exclusion symptoms under Texas law. The Houston Health Department tracks reported foodborne illness cases and can identify patterns linked to specific establishments. Implement a clear protocol for employees to notify management immediately if they suspect they have a foodborne illness; failure to report can result in regulatory violations. Cross-train staff on Salmonella symptoms (abdominal cramps, diarrhea, fever) so they understand why these policies exist and comply willingly.

Temperature Control & Monitoring for Raw Proteins

Salmonella is killed at internal temperatures of 165°F (74°C) for poultry, 160°F (71°C) for ground meats, and 145°F (63°C) for whole cuts—these standards align with FDA Food Code and Texas regulations enforced in Houston. Use calibrated meat thermometers to verify internal temperatures at the thickest part of the product, away from bone. Refrigerate raw eggs, poultry, and meat at 41°F (5°C) or below; check refrigerator temperatures daily with a calibrated thermometer and document readings. Never thaw frozen proteins at room temperature; use the refrigerator, cold running water, or microwave instead. Implement a HACCP (Hazard Analysis and Critical Control Points) plan identifying temperature control as a critical control point, with monitoring logs reviewed weekly by management to catch deviations before they cause contamination.

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