My fish and chip shops serves:
- beef and chicken sausages
- Fish
- Chips
- Cod roe
- Burgers
Is it ok if these are all dipped in same batter containers or should I use separate batter containers? What about rice cones?
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2I'm not sure of the question here - are you asking if you can use the same containers for all the different foods you batter? If so, the answer will depend on where in the world you are.– bob1Commented Mar 26, 2019 at 21:47
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Can you please edit and add some punctuation, make your question a bit more clear? I can't understand if you want to serve the food in the same containers used for dipping the batter, or if the batter and rice cone are in the same containers, and what do beef and chicken sausages have anything to do with it. Also please fix the title.– LucianoCommented Mar 27, 2019 at 12:05
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I think i've edited to what you're asking. If not, please edit further. I have no idea what a rice cone is, or what it means to use the same rice cone container.– Kate GregoryCommented Aug 24 at 19:49
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2 Answers
If your question is about hygiene (dont get people sick from raw meat), if you're frying it fully and making sure the meat is cooked then you should be fine to use the same batter. If you're talking about keeping allergens separate for health or religious reasons you should use separate batters.
Mate, you cannot use the same batter of fish in the same butter mix as sausage or potato fritter. There are vegetarians. This is why there are different coloured chopping boards. Blue is the fish red is the meat you can make people extremely sick potentially kill them
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All battered and fried food in a chop shop is cooked to basically the same temperature, so the cross-contamination safety concerns giving rise to color-coded cutting boards aren’t relevant to shared batter.– SneftelCommented Aug 24 at 16:33
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1that's possibly true, @Sneftel but "there are vegetarians" is still a valid point Commented Aug 24 at 19:50