[Sca-cooks] Safety

[Kirsten Houseknecht]

actually the goo is unneccesary entirely IF you have clean water such as you
find in most metro areas.

also, a note.. if the goo you use has "moisturizers" it may eat through
latex gloves..
(remember s*x ed? petroleum jelly eats holes in c*nd*ms?)

so ideally your cooking staff would wash up (soap and water) OR use goo if
soap and water are not available.  (if they use both, great)

and then optimally you would use non latex gloves, changing the gloves
fairly often.. at least between dishes to prevent contamination.  a standard
in many commercial cooking establishments is to at least change gloves
between meat and non meat..
***PERSONALLY***
me, personally.. not you, not anyone else.....
i like to use bare clean hands for vegetables, but gloves for meat products,
especially poultry because of salmonella concerns.

but honestly, just routine hand washing cuts down on a lot of the problems.

the problem i have is that too many people use the rest rooms and dont
wash... and frankly just touching the fixtures in the room is risking
contamination.. because other people use the bathroom and dont wash.. so
they handle the door knob, etc....

so when i have anything to say about it, you wash your hands if you have
been out of the room, for any reason but serving food.  that way you get a
habit of
"leave kitchen.. come back.. wash hands.. go back to cooking"

sort of my theory on guns.. they load themselves if you take your eyes off
them

as to counters... if they are , in fact, steel counters.. they can be
cleaned to a nearly sterile condition and used as food prep surfaces.. IF
you clean them thouroughly.. unlike marble which takes ages to clean,
because it is porous.
Kirsten (safety nag)
kirsten at fabricdragon.com
http://www.fabricdragon.com

"Did you vote?  No?   Then don't come whining to me...."