Many of our 'fast food' places where food is likely to sit a while have digital display thermometers in the holding bins and posted signs to tell everyone how hot they should be. One of the things the resturant inspectors check most is food temprature - both cold and hot.
I worked in a plant that made salads when I was in high school. We had a special handout we gave to people buying bulk quantities for picnics about the dangers of improper storage.
[This message has been edited by Big Jim (edited 01-11-2005).]
