Chinese-restaurant owners won't have to worry about being sitting ducks any longer.
For years, owners from Chinatown to Sunset Park have struggled with stringent temperature rules they say interfered with an age-old tradition: hanging roasted ducks and pork in storefronts.
Now, the Department of Health has altered its rules, allowing ducks and other roasted meat to hang for up to four hours at any temperature.
"We've only been cooking the ducks this way for centuries," said David Louie, chairman of the Chinese Chamber of Commerce. "It's nice to know that the board of health finally agrees with us."
Health Department rules have long required potentially hazardous prepared foods to be kept at either below 41 degrees or above 140 degrees, and only out for up to two hours. Restaurants not adhering to those standards received violations during annual inspections.
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