[Sca-cooks] Safety in the Kitchen

[Glenda Robinson]

Have done this for 18 years without problems.

We always clean the cooking area before and after cooking with boiling
water, a splash of detergent, scrubbing brush and elbow grease. Also, we use
a concentrated cleaning product (not 'antibacterial'), and will wash the
cutting boards in this if anything is suspect. Our cutting boards are oiled
wood. As we are running LH encampments, the cooking fire is used to boil the
water.

We always get each person coming along to the camps without running water to
bring some - usually each person brings 15- 20L for a weekend. We usually
end up with a couple of containers left over.

Why use unfinished wood tables? All tables in the mediaeval period would
have been finished, then scrubbed often as part of the cleaning process.
They would have been quite smooth. Or do you mean unoiled/unlaquered? These
are fine for this process - the wood will no doubt contain its own anti-germ
properties.

Glenda.


----- Original Message ----- 
From: <ranvaig at columbus.rr.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Monday, January 12, 2004 3:51 PM
Subject: Re: [Sca-cooks] Safety in the Kitchen


> >>
> >>I am giving a lecture at our local practicum on safety in the
> >>kitchen.  I have
> >>quite a bit of information and want to round it out more.
> >>
>
> 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.
>
> How do you handle raw meat in places that cant be cleaned easily?
>
> We are using unfinished wood tables, that cant really be cleaned.
> I cover them with clean table cloths, and change as necessary.
> and cutting boards for raw meat.
>
> Ranvaig
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