Temperatures/ Haacp...
When I am working in a buffet type kitchen, I am forever performing corrective actions on food. Why??? You may ask? Well first of all..FANS, cool your food so fast that within 1 hour of putting the food into a steam line, some products are cold. Let's take bacon as an example..Every cook knows that bacon pretty much gets cold in 2 minutes if it is cooked crispy. There is no bulk to the final product and there is no place for it to generate heat, so, it gets cold. Where a roast beef will keep cooking itself, because it has the bulk to retain the heat.