What is the hold time on panned slaw in the walk-in cooler?

The hold time for panned slaw in the walk-in cooler is set at 36 hours to ensure food safety and quality. This time frame is critical because slaw typically contains ingredients like cabbage and dressing, which can degrade in quality and taste if stored for too long. Keeping slaw for this duration helps maintain its freshness and texture while minimizing the risk of spoilage or foodborne illnesses. Properly adhering to this timeframe is vital in a food service setting like Long John Silvers, where maintaining high standards of food quality directly affects customer satisfaction.