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Agreeable Butterfly 08/25/25 (Mon) 01:01:46 No.16398

File: 1756083706820.jpeg (96.67 KB, 851x1140, 851:1140, random_39.jpeg) ImgOps Google

Should there be greater disclosure requirements for restaurant practices known to produce toxic aldehydes, such as keeping high-PUFA deep-frying oil at high temperatures for prolonged times? E.g., should restaurants be required to provide written notice (such as on menus) of the type of oil used and their practices to limit toxic peroxidation products (such as how long the oil may be kept above 300°F or max TPC before oil is discarded)?

Gorgeous Otter 08/25/25 (Mon) 15:42:24 No.16399

Most people visiting the restaurant won't understand what toxic mumbo jumbo is mentioned.
At best, mentioning the type of oil used in cooking could be beneficial.

However with sufficient concerns, regulation should be put in place and inspections for compliance must be performed.

Cute Gecko 08/25/25 (Mon) 20:20:18 No.16400

This is probably the least concerning thing i could imagine and I've worked in restaurants

Agreeable Butterfly 08/26/25 (Tue) 01:30:16 No.16401

File: 1756171816630.png (390.97 KB, 1000x1412, 250:353, random_54.png) ImgOps Google

>>16399
In many European countries, there are enforced limits on total polar compounds (TPC) in frying oil.

>>16400
What are some of the worst health-code violations you've seen?

Tender Alpaca 08/26/25 (Tue) 14:25:08 No.16402

>>16401
I'd say that restaurants are disgusting and generally unclean due to not having the budget to pay for the staff to do regular cleaning