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Storing dishes under prep table in kitchen.

post #1 of 5
Thread Starter 

Can anyone tell me exactly what the protocol is for storing dishes under a prep table?

post #2 of 5

IMHO, DON'T!

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #3 of 5
Thread Starter 

I knew that.  Just had to get evidence for a friend.  Thank you.

post #4 of 5

Stuff falls off of prep tables and can land on anything stored below, thus contaminating it.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #5 of 5

In most GOOD commercial settings this is never done. They should be stored at eye level or above, I don't even like Lowerators because food falls into them, they are warm and could be a breeding ground for bacteria to form.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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