SC - Chirurgeons in my kitchen...

[Char C.]

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 

>From sca-cooks-owner at bastion.globeset.com Sun Oct  4 08:42:07 1998
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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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