I run a restaurant, and at times I need to taste food that I am cooking to make sure that it is seasoned well. We make an effort, for ourselves and our clientele, to offer meatless specials and menu items for Lent, but many non Catholics and others do like to have a steak (no, I don’t taste people’s steaks…), or French onion soup (which contains beef stock, and really does need to be tasted while being made), or whatever else.
While I often can arrange to make items on Thursday and hold them for Friday, that is not always possible.
Is it considered OK to taste food in the course of one’s profession? I’m figuring it probably is, but I’d like to know what others think.