On Nov 1, 4:22*pm, Dan Abel > wrote:

>
> What is wrong with offering untouched food to the next unsuspecting
> diner? *(serious question)
>

If it was at the table with the customers, the employees have no idea
if it was touched or what germs may be on it.

> What then, makes it OK to offer the same food to soup kitchens?
>
I do not see how it would be okay. Can't answer that one.


In the grocery business, a frozen or refrigerated item that is found
somewhere else is not allowed to be sold. It must be distressed. We
mark an X on it with a sharpie marker, and each day, somebody goes
through and scans them for a distress report.

In the deli, any item that does not come in sealed must be thrown away
if it left our sight. For example, if a person orders some sliced meat
or some fried chicken. If they change their mind right at the counter,
we can put it back in the case. If they walk away and then bring it
back, we must throw it away. We keep the label and toss the food.

Even if it appears unopened, we have no way if they opened it took a
bite. Or somebody could try to tamper with it. So, we just can't risk
it.