[Sca-cooks] Food Safety while cooking

[Olwen the Odd]

I already sent a reply to the post but then remembered when I had gotten
material together to teach a class similar to this and I downloaded the
wonderful little booklet from Stefans site about fire safety as a handout.
Olwen

>Yes Yes Yes!!! "How to make outdoor cooking safe and clean" is a class I
>wish I had been to before I started cooking, and I wish you were available
>in this area to teach it!
>
>Madhavi
>
>-----Original Message-----
>From: sca-cooks-admin at ansteorra.org
>[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Peters, Rise J.
>Sent: Tuesday, January 29, 2002 3:25 PM
>To: 'sca-cooks at ansteorra.org'
>Subject: [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
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