date:Jan 23, 2019
es as well. So with this (kiosk), just with a touch, wed record the time that they finish preparing the food.
The timings are important because caterers are required to inform consumers of the recommended consume by time, set at four hours from the time a cooked dish is placed in the temperature danger zone of between 5C and 60C.
This is why, at Neo Group, each dish is cooked by a different chef. It ensures that the dishes come out at the same time, besides preventing cross-contamination.
Aft