With global temperatures on the rise, preventing temperature abuse is more important than ever. I have several clients who have witnessed guests afflicted with scombroid poisoning right there in their dining room, during service.
Scombroid fish, especially those as common as Tuna and Mahi-mahi, can produce a nasty combination of substances known as scombrotoxin, which, when consumed, can lead to scombroid poisoning. Scombroid poisoning, in turn, sickens your guest almost immediately, results in lawsuits or insurance claims, and the Dept of Health will dispatch their foodborne illness inspectors to conduct a thorough audit of your restaurant.
FoodWorld 