Uncle Bubba
Executive Chef
How do you guys that cook on site keep you meats and such below the 41 degree level. The Ohio revised code has stated the following for Mobile food Service operations:
"No potentially hazardous may be stored in an ice filled chest"
How are you supposed to keep butts and chicken cold? Maybe a cooler, with a lid, is not considered and ice filled chest.
Some thoughts????
"No potentially hazardous may be stored in an ice filled chest"
How are you supposed to keep butts and chicken cold? Maybe a cooler, with a lid, is not considered and ice filled chest.
Some thoughts????