[Ansteorra] waterbearing

[Richard Threlkeld]

I own two cafes, do catering, and am a ServeSafe (national food sanitation
and process certification) instructor. I know the food codes and follow
them. It is not that tough, but it will not happen without some
organization.

Caelin

-----Original Message-----
From: ansteorra-bounces at lists.ansteorra.org
[mailto:ansteorra-bounces at lists.ansteorra.org] On Behalf Of Alix deBohun
Sent: Sunday, June 22, 2008 13:32 PM
To: ansteorra at lists.ansteorra.org
Subject: [Ansteorra] waterbearing


>  I've seen things at feast that are pretty gross and we've heard plenty
> about contact waterbearing areas. Why are we so afraid of complying with
> food regulations? As has been previously noted, they all stem from the
same
> federal food code. Some are more restrictive or expensive, but some are
> pretty loose.
>

As a restaurant manager, I agree completely. When I did the meals for the
volunteers at Ingleside Ren Faire, I had disposable gloves, hair ties,
cut/heat gloves and a food thermometer. I got teased for it, but I knew that
everything I served was safe. 

Lady Alix



      
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