SC - Kitchen Authorization
LadyPDC at aol.com
LadyPDC at aol.com
Wed Nov 29 09:16:54 PST 2000
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In a message dated 11/29/00 10:00:36 AM Mountain Standard Time,
selene at earthlink.net writes:
> > > What about an "authorization" process for kitchen helpers?
> >
> > I'm going to assume you're joking.... but for giggles I have to say that I
> > run a safe kitchen, and everybody there has signed a waiver. <snip>
>
> I didn't say I thought it was a good idea... but the notion seems to be in
> the
> air so I thought I'd run it by this inter-kingdom grouping of Chef de
> Cuisine so
> we're all warned when the subject comes up locally.
>
>
Actually, the subject did come up here locally. The local council put
through a law that said that any food prepared outside the home had to be
prepared by people with "food handler's permits". Luckily, they added an
addendum a bit later that excluded churches and charity events where food was
prepared for member consumption only. However, during that time I did go
through the 4 hour class required for the permit. Not a bad idea in my mind.
Surprising how many people in the class had no knowledge of the need for
clean hands and simple things like not cutting other items with a knife you
just used to cut raw chicken.
So, while I would hesitate at the authorization for each individual prep
method, I am not sure that requiring an afternoon class in safe food prep
would be a bad idea for those who are going to be preparing food for our mass
consumption. And if such a class were offered, might it not attract and
identify some previously unsuspected prospective cooks in our groups?
Constance de la Rose
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<HTML><FONT FACE=arial,helvetica><FONT COLOR="#0000ff" SIZE=2><B>In a message dated 11/29/00 10:00:36 AM Mountain Standard Time, <BR>selene at earthlink.net writes:
<BR>
<BR></FONT><FONT COLOR="#000000" SIZE=2 FAMILY="SANSSERIF" FACE="Arial" LANG="0"></B>
<BR><BLOCKQUOTE TYPE=CITE style="BORDER-LEFT: #0000ff 2px solid; MARGIN-LEFT: 5px; MARGIN-RIGHT: 0px; PADDING-LEFT: 5px">> > What about an "authorization" process for kitchen helpers?
<BR>>
<BR>> I'm going to assume you're joking.... but for giggles I have to say that I
<BR>> run a safe kitchen, and everybody there has signed a waiver. <snip>
<BR>
<BR>I didn't say I thought it was a good idea... but the notion seems to be in <BR>the
<BR>air so I thought I'd run it by this inter-kingdom grouping of Chef de <BR>Cuisine so
<BR>we're all warned when the subject comes up locally.
<BR>
<BR></BLOCKQUOTE>
<BR></FONT><FONT COLOR="#0000ff" SIZE=2 FAMILY="SANSSERIF" FACE="Arial" LANG="0"><B>
<BR>Actually, the subject did come up here locally. The local council put <BR>through a law that said that any food prepared outside the home had to be <BR>prepared by people with "food handler's permits". Luckily, they added an <BR>addendum a bit later that excluded churches and charity events where food was <BR>prepared for member consumption only. However, during that time I did go <BR>through the 4 hour class required for the permit. Not a bad idea in my mind. <BR> Surprising how many people in the class had no knowledge of the need for <BR>clean hands and simple things like not cutting other items with a knife you <BR>just used to cut raw chicken.
<BR>
<BR>So, while I would hesitate at the authorization for each individual prep <BR>method, I am not sure that requiring an afternoon class in safe food prep <BR>would be a bad idea for those who are going to be preparing food for our mass <BR>consumption. And if such a class were offered, might it not attract and <BR>identify some previously unsuspected prospective cooks in our groups?
<BR>
<BR>Constance de la Rose</B></FONT></HTML>
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