[Sca-cooks] Food Safety while cooking

[Peters, Rise J.]

Just as an aside, does anybody have a better sterilizing alternative to
bleach water?  One that doesn't leave spots on your clothes if you get
sloppy would be nice...

> -----Original Message-----
> From: Olwen the Odd [mailto:olwentheodd at hotmail.com]
> Sent: Tuesday, January 29, 2002 4:48 PM
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] Food Safety while cooking
>
>
> >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
>
> You might add in, in the wash section, washing table tops and
> other surfaces
> and cleaning rags in bleach water.  Perhaps also mention that
> if something,
> like a soup or stew etc. is cooking for a looong time to be
> sure to wash and
> rinse the stirring spoon between use.  Oh, and if there is
> leakage or spills
> in the coolers to empty those and wipe out with bleach water
> and rinse.
> Olwen
>
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