During this weeks visit to EBots we got the chance to speak with Mr.Vasdani, the owner of 2 McDonalds restaurants. He gave us lots of information on food storage and food safety. He told us how they had solved contamination issues at McDonald's and how some designs and procedures can be quite innovative.
He was the first expert we had spoken to that had brought the idea of cooking food to remove the bacteriea and the danger zone. Using this new knowledge, AAAAAAAAAAAAAAAAAAAAA we experimented with the danger zone which got us close to one of our 2 final products, A ideal temperature refridgerator or a CO2 pad.
He was the first expert we had spoken to that had brought the idea of cooking food to remove the bacteriea and the danger zone. Using this new knowledge, AAAAAAAAAAAAAAAAAAAAA we experimented with the danger zone which got us close to one of our 2 final products, A ideal temperature refridgerator or a CO2 pad.
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