Hi
Today I got call from localfood inspecter.
She also was told about the 6 hour policy and has contacted the head office to get their scientific info on it to prove it is safe.

I think it is suposed to be in the fridge but the chef was not doing the right thing. Anyway going by the way I was trained it is a 2 hour limit for cut up food.
I have totaly gone off HJ. Just the thought of it makes me :ms:.
I will let you know what I find out about this policy as the food inspecter is keeping me updated.
Cheers
Chris