"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Food and Kitchen Safety
Reply
 
Thread Tools Display Modes
 
Old 05-25-2009, 01:04 PM   #11
Cook
 
MomsKitchenAndStuff's Avatar
 
Join Date: May 2009
Location: Virginia
Posts: 58
Ew. That's one of the reasons I don't like to eat out at restaurants. You just never know...
__________________

__________________
Brittany
Moms Kitchen and Stuff
MomsKitchenAndStuff is offline   Reply With Quote
Old 05-25-2009, 01:40 PM   #12
Head Chef
 
mcnerd's Avatar
 
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
Too bad home kitchens are not inspected. At least with commercial eateries in the Los Angeles area have a rating system of cleanliness that is posted in the window.
__________________

__________________
Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 10-08-2009, 12:15 AM   #13
Assistant Cook
 
Join Date: Oct 2009
Location: New Jersey
Posts: 5
I believe most of these cases are poor ownership/managers. What do you expect from an employee making $7.50 an hour? It is the owner and/or manager that are neglecting their responsibilities and should be accouintable for such things.
__________________
ajaxdavid is offline   Reply With Quote
Old 10-08-2009, 09:27 AM   #14
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by ajaxdavid View Post
What do you expect from an employee making $7.50 an hour?
I expect them to be hygienic. Making $7.50 an hour is no excuse for poor hygiene in a restaurant. What makes you that that because they make so little they should be able to get away with stuff like this? I am not saying the managers/owners are not to blame too, but the fact that the employees earn very little is no excuse for their role in this.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 10-08-2009, 03:33 PM   #15
Assistant Cook
 
Join Date: Oct 2009
Location: New Jersey
Posts: 5
I am not saying that the employee should not be responsible for the health and safety issues of their position, but management should be required to train about and enforce regulations and policies with ALL employees. I have worked in places (not food) that if an employee continually broke policy and was not effectively disciplined, the employee and the manager were both disciplined by upper management.
As a supervisor, my employees represent me, and it is up to me to set the level of excellence that I expect and will accept from them.
__________________
ajaxdavid is offline   Reply With Quote
Old 10-08-2009, 05:51 PM   #16
Assistant Cook
 
Join Date: Oct 2009
Location: St. John's
Posts: 1
Management should be ON SITE regularly and have cleaning system in place. I remember on a show Jamie Oliver saying that in his restaurants they clean out the fridges daily: everything comes out, unit gets cleaned and everything that is useable goes back in. They do this daily. Most home cooks clean their refrigerators monthly. Also everything in a container gets dated and tossed after a couple of days. There is no reason a big chain can't have a similar program, nor a home cook doing this a couple times a week.
__________________
Vino San is offline   Reply With Quote
Old 10-08-2009, 06:26 PM   #17
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by ajaxdavid View Post
I am not saying that the employee should not be responsible for the health and safety issues of their position, but management should be required to train about and enforce regulations and policies with ALL employees. I have worked in places (not food) that if an employee continually broke policy and was not effectively disciplined, the employee and the manager were both disciplined by upper management.
As a supervisor, my employees represent me, and it is up to me to set the level of excellence that I expect and will accept from them.
I agree with everything you say here. The part I was questioning was where you said
Quote:
Originally Posted by ajaxdavid
What do you expect from an employee making $7.50 an hour?
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 10-08-2009, 06:31 PM   #18
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
I would expect that if they are going to cash their paycheck, they ought to do their job. There's lots of folks out there with no job...
__________________

Wyogal is offline   Reply With Quote
Old 10-10-2009, 05:54 AM   #19
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Quote:
Originally Posted by ChefJune View Post
The fact is that it has mostly to do with employees not washing their hands -- either correctly or at all. Most food-borne illness comes from human error, rather than tainted food. Altho even tho the chicken was "delivered fresh" it certainly possible that somewhere along the way it was not stored properly.

The case of the girl is truly tragic.

I, too, have eaten most "everything" in Mexico, and never gotten sick.
Spot on June. That is how I got kidney failure - someone just didn't wash their hands.

As to not eating out... well, a nurse said that to me while I was first in hospital. How stupid!! What did she think I was doing? Running down to the hospital kitchen to prepare my own meals? Doesn't matter where you are - hospital, restaurant, take away joint, family/friend's house - if someone fails to wash their hands properly, you are at their mercy. Sometimes, life is the luck of the draw.
__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 12-01-2009, 02:47 AM   #20
Assistant Cook
 
Join Date: Nov 2009
Posts: 37
Hey is your pic real?
Oh about the hygiene, well I rarely visit KFC, the reason being I don't like much of their food. However, I am very particular about cleaning and hygiene. I cannot have food at a place not hygiene enough.
__________________

cookingexp is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:39 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.