Salads, herbs, garnishes and cut fruit reach the guest with no later step to kill what's on them. Cleaning removes soil, and , where your plan uses it, reduces what remains. Neither makes produce sterile.
Select a step to open it.
This example uses ±1 °C. Check the accuracy your own food law asks for.
An illustration of two common patterns. Your own law or plan sets your limits.
A made-up menu. Choose what a customer asks about, then select a dish to see what staff can say and why.
Nothing matches that. Try a shorter word.
Answers come only from this site, and can be wrong. General information, not advice for your business.