Author Topic: NY selling by slice & Health Code  (Read 640 times)

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Online norma427

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Re: NY selling by slice & Health Code
« Reply #20 on: July 27, 2014, 07:39:05 AM »
Josh,

You might also want to read what Tom Lehmann had to say at Reply 14 http://www.pizzamaking.com/forum/index.php?topic=18124.msg180715#msg180715

I have seen pizzas sitting out at the shore in NJ so they also might have a 4-hour rule. 

Norma
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Offline JD

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Re: NY selling by slice & Health Code
« Reply #21 on: July 27, 2014, 08:42:10 AM »
Thank you for the link Norma. The 4 hour rule makes perfect sense. If one pizza sits out for longer than 4 hours in NY, it probably wouldn't be worth making in the first place.
Josh

Offline Andrew Bellucci

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Re: NY selling by slice & Health Code
« Reply #22 on: July 28, 2014, 01:29:54 AM »
It`s food, not crack so all the rules apply.  As long as no one reports you ya get away with it.

Just out of curiosity, at what temperature do you store crack?

Offline Giggliato

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Re: NY selling by slice & Health Code
« Reply #23 on: July 31, 2014, 03:08:27 PM »
Here in Oregon, if you can hold pizzas at 70 degrees Fahrenheit or below you can keep them for 6 hours. Otherwise you get 4 hours.