From Food Design to Hygiene Grade: Innovative Application of Chinese-Western Fusion Cuisine in Los Angeles County’s Catering Hygiene Standards
Abstract
The restaurant hygiene scoring system in Los Angeles County directly influences the dining experience of its residents. However, the core challenges of these standards often stem from an overlooked aspect: food design. By reevaluating the production and presentation methods of Chinese-Western fusion cuisine, it is possible to better meet hygiene standards while balancing cultural expression and culinary innovation. This paper explores how focusing on food design can introduce new methods of food production and presentation, providing a cleaner and higher quality dining environment for the residents of Los Angeles County.
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