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About sushi displays Even though sushi is now considered by many to be a delicacy, the art of sushi has humble and utilitarian beginnings as a method for storing fish and rice for long periods.
Over
time, the presentation of sushi evolved into an art form. Before sushi
became so popular, a sushi chef was required to have ten years of
experience in preparation before they were allowed to serve their food
to patrons. Nowadays, chefs with much less experience are hired, due to
the ever-increasing popularity of this culinary art.
When serving sushi, sanitation is of the utmost importance, because raw
fish is the main ingredient. The FDA has even created a bureau to deal
specifically with food contamination issues. The Hazardous Analysis and
Critical Control Point (HACCP) regulations that were developed set in
place the guidelines for sanitation, and businesses are subject to
frequent inspections to make sure that everything is above board. Cases are available that are pre-fitted with air filters and thermometers. Refrigeration is usually provided by a unit outside the case, with the refrigerated air is pumped inside the case, providing a circulating and cooling supply of fresh air.
These units are usually sold separately.
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