Donut storage condition

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) ?

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