Quantum Windbag
Gold Member
- May 9, 2010
- 58,308
- 5,100
- Thread starter
- #1,081
see my previous answer to this, as it was meant to be an easy question to answer. so if you are ok with the health department regulation restaurants for health and safety, why not pharmacy's? they provide drugs that promote health as well...tell me how the hardware store down the block is regulated? tell me how the cake shop on the corner is regulated? tell me how the restaurant across town is regulated?
Are you on drugs?
I mean, right at this moment?
{In the United States, a license from the local health department is generally required to operate a food establishment. To reduce the risk of food-borne illness, local food codes contain certain standard requirements. These requirements will be checked by a sanitarian or health inspector during an inspection of a food establishment.
Source/Labeling. All food must be properly labeled, wholesome, safe for human consumption, and from an approved source.
Temperature. The danger zone for potentially hazardous foods is between 41°F and 140°F. Potentially hazardous foods (those capable of supporting the growth of disease-causing microorganisms) should be held at an internal temperature of 41°F or below during cold holding and 140°F or above during hot holding.
Cooking. Poultry, exotic meats, stuffed fish, and meat must be cooked to an internal temperature of 165°F or above. Pork, ground fish and meats, injected meats, and unpasteurized eggs must be cooked to an internal temperature of 155°F or above. All other potentially hazardous food (except beef roasts, for which temperature and cooking time depend on weight) are to be cooked to an internal temperature of 145°F or above.
Cooling. Potentially hazardous cooked foods should be cooled from 140°F to 41°F within four hours, using methods such as placing the food in shallow pans, ice baths, or blast chillers.
Thawing. Food should be thawed either in a refrigerated unit at 41°F or below, under cold running water, in a microwave for immediate cooking, or as part of the cooking process.
Employee Health. Food-service employees should be excluded from a food establishment if diagnosed with salmonellosis, shigellosis, E. coli infection, or hepatitis A. In addition, food-service employees should be restricted from working with exposed food; clean equipment, utensils, or linens; or unwrapped single-use items if the employee has symptoms associated with acute gastrointestinal illness, such as diarrhea, fever, vomiting, jaundice, or sore throat with a fever.
Handwashing/Gloves. Food-service employees must wash their hands and exposed portions of their arms with soap for at least twenty seconds, thoroughly rinse with clean water, and dry with a paper towel, sanitary towel, or a heated air handdrying device before starting work; after using the restroom; after touching their nose, mouth, or hair; after coughing or sneezing, after tobacco use, eating, or drinking; when switching between working with raw foods and working with ready-to-eat foods; after handling garbage, soiled tableware, or soiled kitchenware; after handling animals; and as often as necessary during work to keep them clean. They must avoid contact with exposed, ready-to-eat food with their bare hands, using only suitable utensils such as spatulas, tongs, or single-use gloves.}
Regulations Affecting Restaurants - eNotes.com
Because the regulations governing cleanliness in restaurants do not require vegetarian restaurants to carry steaks.