[Sca-cooks] cross contamination, was special diets

[Philip & Susan Troy]

Nambeanntan at aol.com wrote:

> --
> [ Picked text/plain from multipart/alternative ]
> In a message dated 1/10/2002 12:17:34 AM Eastern Standard Time,
> mooncat at in-tch.com writes:
>
>
>
>>Perhaps because some of us strictly-amateur types haven't ever heard of
>>it? I know it's something I'd never even considered, really, although I
>>was already somewhat careful.  And then the topic came up on the list--a
>>great way to educate those of us who trained in fields other than
>>culinary <g>.
>>--Maire, too tired tonight to get to the Rock, so she's headed for hot
>>tea and bed....hmmm.....I think I *might* have some whiskey for the
>>tea....;-)
>>
>>
>
> Classically trained or not don't you need a state food handler's license to
> rent the kitchens?

Frequently, you don't. A lot of the laws and protective regs seem to be
geared toward commercial food sales. If you rent a kitchen and open a
restaurant the regulation is a lot more stringent in most places than if
you rented the same kitchen to hold a church potluck. Which, considering
that the church potluck is far more likely, statistically, to spread
something like ptomaine, if not something worse, is ironic. However,
still the truth, or at least it was, recently.

Adamantius
--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98