[Sca-cooks] Safety in the Kitchen

[Barbara Benson]

> Ranvaig> I'm going to expand this... How do you handle food safety in an
> outside kitchen?
>
> We cook a feast once a year in a place with NO running water, all
> water and ice are carried in.  This is a living history group, and
> trying to look period.

I am afraid that my solution would be sheet walls and such to block the
cooking process from viewers. Period is all fine and well, but safety is not
an area to compromise in. I have very limited experience in kitchen-free
cooking and no running water I have never dealt with. I have set up a
typical three station wash area and dedicated one fish cooker style propane
tank to heating water for cleaning. I made sure to have multiple cutting
boards and everyone had two hand towels.

Another relatively new thing that is great are those pop-up containers of
cleaning wipes with bleach in them. I had a tube of those sitting every few
feet on every workstation. I also had one table that was dedicated to work
using the raw meat, and it was set up a good 25 feet away from the other
prep areas on the opposite side of the grills.

I am afraid that this might not be very helpful, I wish you much luck.

Glad Tidings,
Serena da Riva