In-Stand Food Temperature and Holding Controls
Governs temperature monitoring, holding limits, and discard discipline for food held and served at concession stands and portable units.
Why This Matters
Concessions food safety fails in the holding, not the cooking: product sits through rushes, equipment drifts, and volume hides the drift. One temperature-abuse event can sicken hundreds of guests in a single night and put the venue's name in the health department's press release. The log and the thermometer are the whole defense.
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