What is the minimum run size of grilled products when completing food safety?

The minimum run size of grilled products being set at four is based on food safety practices that ensure product quality and safety during preparation. A run size of this magnitude typically allows for the continuous cooking and holding of food, which helps maintain appropriate cooking temperatures and reduces the chances of undercooked products that can pose health risks.

Additionally, a run size of four helps in maintaining efficiency within the kitchen operations, allowing for quick service while also ensuring that products are fresh and properly cooked. This quantity strikes a balance between being manageable for staff and sufficient to meet customer demand without excessive waste.

Smaller run sizes, such as two or three, might lead to more frequent cooking cycles, potentially increasing the risk of temperature fluctuations and improper cooking. In contrast, a run size of five may exceed practical limits for immediate service, leading to longer holding times and possibly compromising food quality. Therefore, four is an optimal choice that aligns with both food safety regulations and operational efficiency.