Whether at home or at the restaurant, making large batches of food can present a special food safety challenge. The food danger zone–that place between 41 and 140 degrees where pathogens grow most quickly–can take
Steve Ziegler is a Lancaster, PA food service professional currently working as the product knowledge expert at WEBstaurant Restaurant Supply, the largest online supplier of restaurant equipment and supplies. He currently writes for the WEBstaurantStore blog, does both video and live demonstrations of food service equipment, trains customer service specialists, and acts as a general consultant for content and advertising on WEBstaurantStore. Previous to this position, he gained twenty years of food service experience while working at Clark Food Service Equipment, where he had been sales manager and a large account manager. He is a Certified Food Service Professional.