[Sca-cooks] Food Safety while cooking

[Peters, Rise J.]

I'm teaching a class at the next Atlantian University called "How Not to
Make Your Friends Sick," which is going to talk about how to operate a meal
plan for a group encampment.  I'd like to hit the high points on food
handling safety.

The things I know I want to tell people thus far focus on:

(1) Safe meat handling and storage (the "four hours total" rule; separate
knives and cutting boards)

(2) How to wash dishes so people don't get sick (hot/hot/bleach; getting all
the soap off)

(3) Allergies vs. preferences, and some discussion about how to handle the
one versus the other.

Are there any other key items that folks would pitch in?  Things you wish
you had known?


=Cait