As far as industrial kitchens go I have a question. I have been taught many times that you can store raw chicken in a line drawer next to prepped chicken (cooked to be reheated) as lone as it is IN FRONT of the cooked as to not be carrying the raw over the prepped. (The dame technique for sauté drawers and storing seafood and sauces.
Is this acceptable? I’ve been trying to find line diagrams like the one of top down storage but for horizontal storage (if somebody can link a resource matching that description that would be great.)
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