I heard somewhere that health departments frown on the use of any porous materials in a restaurant setting, whether recycled or not. For example, the little paper thingies that go on the bone tips of a crown roast or turkey legs. I heard that scallop or oyster shells are also part of this group because they are porous. Is this true? What if they are scrubed and sanitised?
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4/3/01 at 12:50pm