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Old 07-02-2015, 05:11 PM   #1
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Learning about the history of food service, sanitation, and food safety

Hi there Everyone!

I have read the first two chapters of my Professioal Cooking textbook and it is very interesting to learn about the people who started out food service industry and all of the hard working people who have made what it is today.

One thing that I have wondered about and realized that sanitation is something is not only very important in the kitchen not only for the the people who are cooking and who are eating the food. There is a lot to learn about food safety and sanitation that many people do not realize. Santiation is something that is very iimportant and it is something that helps us stay healthy and food safety is something that helps us stay safe in the kitchen.

cookyourheartout

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Old 07-02-2015, 06:06 PM   #2
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Originally Posted by cookyourheartout View Post
Hi there Everyone!

I have read the first two chapters of my Professioal Cooking textbook and it is very interesting to learn about the people who started out food service industry and all of the hard working people who have made what it is today.

One thing that I have wondered about and realized that sanitation is something is not only very important in the kitchen not only for the the people who are cooking and who are eating the food. There is a lot to learn about food safety and sanitation that many people do not realize. Santiation is something that is very iimportant and it is something that helps us stay healthy and food safety is something that helps us stay safe in the kitchen.

cookyourheartout
A simple task of washing your hands can make a big difference in your kitchen. And a good wipe down of your countertops with bleach wipes doesn't hurt either. Although my hands are ultra sensitive to household chemicals. I will often wipe my hands with the bleach wipe.

If I have been handling raw chicken, I try to stay to the task at hand. I make sure I have everything I need before I even start. It is so easy to go to the fridge or a cabinet and then you have raw chicken juices on the handles without even thinking. More areas to wipe down when you are done. If you remember to do it or even where you had your hands.
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Old 07-04-2015, 09:42 AM   #3
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Sanitation

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A simple task of washing your hands can make a big difference in your kitchen. And a good wipe down of your countertops with bleach wipes doesn't hurt either. Although my hands are ultra sensitive to household chemicals. I will often wipe my hands with the bleach wipe.

If I have been handling raw chicken, I try to stay to the task at hand. I make sure I have everything I need before I even start. It is so easy to go to the fridge or a cabinet and then you have raw chicken juices on the handles without even thinking. More areas to wipe down when you are done. If you remember to do it or even where you had your hands.
Something I have been doing when prepping is to start with the least dangerous first. Vegetables first, then up through the list. Chicken is always last.

Even though I use two prep boards, hands and knives and boards get frequent washes.
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Old 07-04-2015, 10:57 AM   #4
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Something I have been doing when prepping is to start with the least dangerous first. Vegetables first, then up through the list. Chicken is always last.

Even though I use two prep boards, hands and knives and boards get frequent washes.
When I'm preparing a meal, I always have one side of the sink filled with hot water and detergent so I can wash stuff as I go. I hate leaving a stack of prep knives, cutting boards and bowls by the sink to clean later. The less I have to do after eating, the better.

I'm not always that picky about order either. At times, the meat has the longest cooking time, or needs to be browned first, so often makes sense to prep it first. As long as I wash the cutting board and knife in between, it's not a big deal. In fact, if everything is being well cooked, that "contamination" isn't really a factor as long as you don't let the dirty cutting board sit out for 2 hours in between. However, I can usually find time in the normal flow to wash a couple of items here and there as necessary, and my hands generally get washed several times during the process.
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Old 07-04-2015, 11:10 AM   #5
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Something I learnt at cookery class at school (alas, now no longer taught), that I still do......when washing up, clean the cutlery first (when water is at its cleanest). I always rinse everything too but not sure how common this is. (Dislike the thought of soapy residue).

I just realised that this info is probably of less value now what with dishwashers. Well, I don't have one or want one!
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Old 07-04-2015, 11:16 AM   #6
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Something I learnt at cookery class at school (alas, now no longer taught), that I still do......when washing up, clean the cutlery first (when water is at its cleanest). I always rinse everything too but not sure how common this is. (Dislike the thought of soapy residue).

I just realised that this info is probably of less value now what with dishwashers. Well, I don't have one or want one!
I have a dishwasher but I still hand-wash some items. I think it's pretty common to rinse soap off after washing. I don't like the taste of soap residue even more than I don't like the thought of it.
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Old 07-04-2015, 01:27 PM   #7
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Something I learnt at cookery class at school (alas, now no longer taught), that I still do......when washing up, clean the cutlery first (when water is at its cleanest). I always rinse everything too but not sure how common this is. (Dislike the thought of soapy residue).

I just realised that this info is probably of less value now what with dishwashers. Well, I don't have one or want one!
I always rinse when I am washing the dishes. I don't know of anyone that doesn't. I use the hose with the hottest water available to me. For the elderly they have the temperature set lower than what the general public has. But Pirate is a plumber and was able to raise the temp in my kitchen and bathroom. So when I have to rinse, the water is way too hot for anyone.

Elderly are more sensitive when the temps of water are too high. A lot of times they don't even realize just how hot it is. Unfortunately, in this building, the water is not hot enough to even sterilize.
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Old 07-04-2015, 04:26 PM   #8
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I have a dishwasher but I still hand-wash some items. I think it's pretty common to rinse soap off after washing. I don't like the taste of soap residue even more than I don't like the thought of it.
Same here. I think the dish washing liquid and friction loosens the grease and germs and rinsing gets them off.

I have eaten in a few homes where they don't rinse. I didn't get sick and I didn't taste any soap residue, but I still consider rinsing important.
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Old 07-04-2015, 05:30 PM   #9
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I'll be honest - I never heard of anyone not rinsing the soap off. Even when I was a kid and we went to our rather primitive summer lake cabin in Wisconsin with no running water, we still rinsed. I carried a bucket to the pump in front of my aunt's cabin about 100 yards away, pumped the pail fill, then carried it back to our place. For dishwater Mom had a large tea kettle that she heated water in on the stove, made hot soapy water in a basin, washed in that, put the clean dishes in a rack, then dribbled hot water from the kettle over them to rinse. That was how we did it for most of my first 17 summers, except that when we were old enough, us kids did the kitchen cleanup.

In any event they were always rinsed, even when it was a bit more of a chore to do it.
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Old 07-04-2015, 05:36 PM   #10
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Unfortunately, in this building, the water is not hot enough to even sterilize.
Tap water is never hot enough to sterilize. That would cause a severe burn.
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