1 reply to this topic

[meng]

Any guideline or regulation for cafe or restaurant on donut display and storage?

Should bakery items such as donut, muffin and apple pie, etc. be kept under room temperature (~ 25C) with protection from foreign object/ pest contamination.

or items should be kept under temperature control warmer or display cabinet with higher ?(i.e ~ 35C) ?

[Charles.C]

Dear Meng,

Welcome to the forum !

I'm not in Canada (or USA) but my guess is that all yr queries are well covered in a regulatory book like the "US Food Code" which is fully accessible on the net.

Maybe Canada hv something similar ( or use the US source? but that seems unlikely).

Regardless, I suggest you read up some relevant bacteriological risks.

Do the donuts hv cream in them ??

As a personal comment, unless I hv absolutely no alternatives (eg in the desert ), I would never buy a donut from a totally unprotected (eg where any random customer / child can freely prod it while passing) location.

And the same if it were stored at a temperature or within a range which I considered rather unsafe, (eg approx 37degC) unless the residence time was visibly "quick" or I had just seen it removed from a frying pan at approx 190degC

Rgds / Charles.C