Tag: Commercial kitchens

According to a 2010 industry survey, 19% of restaurants reported using canola oil as their primary cooking oil, and it was the most-switched-to oil in the sector. The foodservice industry's reliance on this versatile, cost-effective oil is driven by a combination of practical, culinary, and even nutritional factors that cater to large-scale operations and diverse menu needs.

Improper cooling is one of the leading causes of foodborne illness outbreaks in the United States. This highlights the critical importance of understanding and strictly following the FDA cooling requirement for all Time/Temperature Control for Safety (TCS) foods.