What We Screened and What We Did Not
After this you can You never answer an allergen question from the app. You can say what the recipe screen is (a text screen over the ingredient lines, which by design cannot see a shared fryer, a dusted board, or a supplier’s label), and you know that a dish showing nothing means the screen found nothing, never that the dish is clear. The screen itself names what it checked and what it did not, on every recipe.
Food Safety: The Chef-Owner's Non-Negotiables The Professional Kitchen
THE DANGER ZONE: 4–60°C (40–140°F), where pathogens multiply: the two-hour rule governs everything left in it. Cooling law: hot food to 21°C within 2 hours, to 4°C within 4 more (shallow pans, ice baths: never a stockpot straight into the walk-in). CROSS-CONTAMINATION: raw below ready-to-eat in storage, color-coded boards, hands and towels as vectors. FIFO: first in, first out: label and date everything (masking tape and a Sharpie run more restaurants than any software). HACCP is the systematized version: identify hazards, control critical points, document. Allergen protocol is service-critical and legal-critical. None of this is glamour; all of it is the license to do the glamorous parts.