Food should be hot or cold. Your customers want their food served fresh, not lukewarm, but this issue is much more important than your guests getting their food hot from the oven. It is a matter of safety.
The FDA says that when food is between 40 and 140 degrees Fahrenheit, it is in the "Temperature Danger Zone." The longer that food stays in this temperature range, the more time bacteria will have to multiply rapidly, leading to spoilage, waste, and worst of all, sick customers.
Educate and engage your managers, your staff, and yourself with the Restaurant Owner Learning System: www.restaurantowner.com/publi...
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