No question is a stupid question unless it is not asked...what is TCS when it comes to food safety? Is it temperature controlled sensitive? Time chilled storage? Thermally compromised spoilage?
In everything we learn. How much of it do we actually put into use? (Meaning: preps for in the back of house. And how well does our front of house need to be trained and what should they know & not know?
When preparing pastries, is it a safe practice to use reusable towels to wipe hands off after using hands to sprinkle brown sugar?
