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[-] kn33@lemmy.world 31 points 1 year ago

If it was poured on the pizza and fell off, it's picked back up and put back in the bin if the health department allows it.

[-] Entheon@lemmy.world 29 points 1 year ago

Just from clean sanitized surfaces? If so that I can get. Otherwise, icky 😬

[-] Gingerlegs@lemmy.world 30 points 1 year ago

Yes, saved in pans under them while they make them.

[-] fuklu@lemmy.fmhy.ml 26 points 1 year ago

Pfew, well that actually makes sense and is efficient. Picking it up off the floor probably is not worth the bending over luckily.

[-] yuriy@lemmy.world 1 points 1 year ago

imo solid tabletops are much better for pizza making. i’ve worked at a few places and in practice those pans get ACTUALLY cleaned much less often than a regular ass table does.

[-] just_change_it@lemmy.world 1 points 1 year ago

Pans have the upside of being disinfected with gratuitous heat

[-] rebelappliance@lemmy.dbzer0.com 28 points 1 year ago

I'm sure those minimum wage employees are doing their due diligence in regards to cleanliness

[-] madcaesar@lemmy.world 18 points 1 year ago

I mean the pizza is going into 500f,it'll be fine. I'm all for reuse instead of waste when possible.

Pizza is junk food anyway, so it's not like you're expecting gourmet cheese.

Less waste is good IMO

[-] alnilam@lemmy.world 5 points 1 year ago

If lack of cleanliness bothers you, many take-out places are a no-go.

[-] Travalanche@lemmy.world 1 points 1 year ago

Many people's own kitchens would never pass a health inspection!

[-] MiddleWeigh@lemmy.world 2 points 1 year ago

Trash cheese 😋

[-] weariedfae@lemmy.world 2 points 1 year ago

To be fair it is less about the wage and more about maturity level. Which can sometimes, not always, correlate with age.

[-] Snapz@lemmy.world 5 points 1 year ago

Realize that "clean, sanitized surfaces" is a VERY relative term in foodservice. Also more times food is handled, more chance of cross contamination. The gloves/hands that put that cheese back in the have supply may have just handled sausage/deli meats or underwashed tomatoes containing listeria, now your cheese had extra "flavor" potentially. More of a risk in scenarios where the food isn't then reheated above temp that kills bacteria.

Basically, ideal path is ingredients prepped in sealed/clean factory process, handled once from safe storage into your meal with clean gloves

this post was submitted on 09 Jul 2023
674 points (99.3% liked)

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