When you go to one of those conveyor-belt sushi places, how do you know your fish hasn’t been swimming around the room in its little dish for hours? As Forbes reports, the owners of a Seattle spot serving kaiten sushi (the official term for conveyor-belt style) have long been troubled by this question.

So instead of just making sushi to order, they implemented bar code technology, which scanned the bottom of each plate to ensure that the dishes stayed on the conveyor a maximum of 90 minutes. Still, they wanted more control over the process—and a radio-frequency ID (RFID) system was the answer. Now they know when each piece of sushi leaves the chef’s cutting board, and they have a better idea of what’s selling well and what’s languishing.

And the fish ostensibly still stays on the conveyor for up to 90 minutes. Is it germophobic of me to think an hour and a half of unrefrigerated travel around the room is too much? I have no qualms about eating dairy that’s been sitting out, but fish is another story.

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