[Sca-cooks] Safety in the Kitchen

[Michael Gunter]

>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.

This reminds me of somewhere I read that the kitchen crews (I think of 
Hampton
Court) would, after the cooking was finished, scrub the work tables with
salt and boiling water.

Gunthar

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