[Sca-cooks] Food Safety while cooking

[Steve]

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Purell and other companies make a nice alcohol gel hand sanitizer in a pump
which would be a good addition.

If possible have a meat cooler separate from other coolers.  Double bag
and/or ziploc bag meats.

How to deal with leftovers.  Kitchen staff only in the kitchen area during
prep time.

Æduin


At 04:25 PM 01/29/2002 -0500, you wrote:

>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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