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Just wanting to ask out of proper curiosity to see if someone else knew before I dig my old ServSafe book out of storage.
Clean dishes, like 1/3 hotel pans and such... is an oven, even if not in use, a proper storage place for them?
Similarly, keeping clean utensils like rubber spatulas and scoops in a bottom shelf of a cooler, with the shelf over it holding food... proper or not?
I'm on the fairly certain that the second case is certainly not, only someone certain on the first one. I'm just wanting to make sure things are proper considering the chef is big on wanting things done by the rules.
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- 3 weeks ago
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