Fully Instrumented Restaurant Reviews for Surrey Central mall, BC, Canada

This food nutritionist explains how the public is scammed into unknowingky eat foods with hidden nitrates, despite the nonitrates labels. Brilliant detective work, in the public interest.

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FIRR survey results of restaurants and buffets in Surrey, BC, Canada.

SNIP,

All potentially hazardous foods (also called high-risk foods) must be displayed in hot or cold displays outside of the Temperature Danger Zone (4°C to 60°C*), which is the temperature range in which bacteria and other dangerous microorganisms can multiply rapidly.


High-risk foods include the following (and any dish containing the following):
meat / poultry / fish / shellfish
eggs / egg products
dairy products
leafy greens and other produce
Use labels or another system to indicate how long food has been on display, and when the last temperature check was performed; you can use any system that works for you, as long as it effectively communicates this information to all food service employees on duty, who can take corrective action if required.

If you must hold food at room temperature, be sure to discard of any high-risk foods that have been on display for two hours or longer. To reduce food waste, you’ll want to prepare and display food in small batches that can be used within a two-hour timeframe.
*In Manitoba, the Temperature Danger Zone is considered to be 5°C to 60°C. In all other provinces and territories, the Temperature Danger Zone is 4°C to 60°C.



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