[Sca-cooks] Safety in the Kitchen

[margali]

in a word [or a few]
Cheap Plastic Picnic Tablecloths and Multiple Cutting Boards*.
Buckets of a Quaternary Antimicrobial Solution
Handwashing Stations [with carried in water]

*they actually make sets of color coordinated knife/cutting board so you 
can separate chicken from meat from veggie from dairy, but just make 
sure you have multiple cuttingboard, and you wash and sterilize both 
knife and cutting board when youchange what you are cutting. Also, be 
careful not to cross contaminate mixing bowls/spoons and stirring 
spoons. I for example am deathly allergic to mushrooms to teh point that 
they are forbidden in our pennsic encampment. we have good kitchen 
setup, complete with a sink with hot and cold running water, but i am 
still not willing to risk the slightest possibility of dying...

ranvaig at columbus.rr.com wrote:

> 
> 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.

~~~~~~~~~~~~~~~~~~~~
Aruvqan, nicknamed Margali
http://www.geocities.com/aruvqann/index.html
No matter where you go, there you are.