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Old 07-26-2009, 08:03 AM   #11
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In the 2nd grade I kissed a little girl after lunch one day. As I was being escorted to the principle's office she exclaimed, "You make me sick"
When I returned to the room, she was Ok...Either a very fast recovery or she wasn't sick to begin with....

There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

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Old 07-26-2009, 10:10 AM   #12
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I think that today we as an industry are probably the safest yet when it comes to preventing food borne illness because of the unannounced health inspections, the mandatory SERVSAFE courses which both make for a better awareness. But there are some restaurants that may not follow the right practices too closely and thats when there are problems. Locally here the TV Stations have really stepped up their campaign to highlight restaurants doing poor jobs in the area of sanitation. I have known people outside of the business in their own homes that don't refrigerate items properly, don't re-heat leftovers properly etc. and when I ask them about it they almost always tell me "I have never gotten sick, so I must be doing it right". Or what about the people that really don't know how to cook a whole tom turkey and they try cooking it in there ovens at 150-160 degrees over night.... Yikes!

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Old 07-26-2009, 10:22 AM   #13
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Servsafe, what a great thing it is. And the pop in inspections from the health dept. were always welcome in my kitchens. My newbie employees would always get their panties in a bunch over them. I always told them, listen, if you're doing it the right way to begin with, there's nothing to panic about. Proud to say I never got a bad score.
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Old 07-26-2009, 10:27 AM   #14
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Your so right. No matter what time they arrive you should be ready and not worried that items are not covered/dated properly.
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Old 07-26-2009, 10:35 AM   #15
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I suppose I should have said, "as far as I know", and I did put in the disclaimer about people who eat foods they are not supposed to eat because of medical problems that I either didn't know about or had already warned them about (allergies, diverticulitis, lactose intolerant). For example, many times my lactose intollerant friends (and I've a few) have decided it was worth the later pain to have some cheese or a cream sauce, but they had plenty of other options. I know nut and shellfish allergies are true killers, and if I know in advance, don't even use them in the kitchen when cooking for people I know have those allergies. I once invited (once? who am I kidding, I often do this) invited a total stranger for thanksgiving dinner, and he came in and inspected my kitchen! He was a relative of a neighbor, and they hadn't said a word about food allergies. He was looking for peanuts. Huh? I showed him the cupboard, and actually had to think for a few minutes, but no, I hadn't touched the jar of peanuts nor the peanut oil. But why didn't the guy next door tell me, "My brother has a lot of food allergies."?????? In fact, peanut products do not play in my traditional Thanksgiving dinner, and the man didn't get sick.

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