Hot answers tagged food-safety
I'm interested in the common practice in commercial settings (I have a small home-cooking business, and I want to align myself with the norm in restaurants etc..) Since this hasn't specifically been addressed yet, I'll throw in my experience in industrial kitchens/restaurants. Plastic spoons. Hundreds of them. Thousands of them. Literally. We had a ...
Only top voted, non community-wiki answers of a minimum length are eligible