Foodie
1931
Thu Aug 23, 2007 12:09 pm
The rolling acres of Henry County
Mark R. wrote:Andrew, in my opinion they seem like completely different issues. The master stock or sourdough mother, etc. are all kept in a controlled environment and not ever within the customers reach. They also are temperature controlled during most of their life either staying refrigerator or being heated than refrigerated in the case of the stock. I wouldn't expect this to be an issue for the health department like the marrying of bottles would be.
Foodie
1931
Thu Aug 23, 2007 12:09 pm
The rolling acres of Henry County
Richard S. wrote:I met my future wife when she was a hostess and I was the manager (A Shoney's restaurant in Chalmette, La.) Does that count?
On that subject, though, in those days Shoney's used a device in which you could place half-empty ketchup bottles upside down; the purpose of which was to combine those bottles into a few full ones.
RonnieD wrote: I figured someone here might know off hand.
Foodie
1931
Thu Aug 23, 2007 12:09 pm
The rolling acres of Henry County
RonnieD wrote:So you can't have a minor leak in a hand sink that is not in a food production area, but last year's catsup and today's catsup can be joined in the same bottle as served as long as it "looks ok to me."
Ah, food safety.
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