SC - clogging listq
bagbane@ix15.ix.netcom.com
bagbane at ix15.ix.netcom.com
Sun Oct 4 07:58:08 PDT 1998
Yes I do agree, I was certified a few years ago but there aren't many
places that require it, just prefer it. Most of the sanitation manual
includes things that generally most chefs/cooks know. Like cooking all
meats to their required temperature, cleansing and preparing areas for
possible bacteria containing food, sanitizing pots and pans etc.... I
don't know if this is what you are looking for but I can get my book and
write some of the major details of food handling and safety if needed.
This book is 2 years old and OSHA is always updating so I may not have
all that is needed.
Charlena
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>Date: Sun, 4 Oct 1998 11:39:17 EDT
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>Subject: Re: SC - Chirurgeons in my kitchen...
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>In a message dated 10/4/98 11:03:59 AM Eastern Daylight Time,
allilyn at juno.com
>writes:
>
><< I don't have the
> official class certificate background, or I'd do it, myself.
> >>
>
>One doesn't have to have an official anything to write informative and
>authoratative articles. Pieces of paper on the wall do not an authority
make
>in any sense of the word. :-)
>
>Ras
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