What is a guideline regarding handling cases of sliced steak?

The guideline stating that sliced steak must not be handled in front of customers is rooted in food safety and hygiene practices. Handling food in front of customers can create concerns about cleanliness and the potential for cross-contamination. By not handling the sliced steak in front of patrons, management ensures that all food items are presented in a sanitary manner, thereby promoting a safer dining environment.

Additionally, this approach helps maintain the integrity of the food being served. When customers see food being handled, especially raw or partially cooked products, they might feel uneasy about the hygiene practices in place. Therefore, keeping food handling behind the scenes reflects a commitment to health and safety standards that are crucial in any food service establishment.