[Sca-cooks] health dept. RE: kitchen tips
Diane & Micheal Reid
dmreid at hfx.eastlink.ca
Wed Aug 20 15:28:10 PDT 2008
Being late to the topic I apologyze if this has been covered previously.
You can avoid most of the problems with coolers if you find what are known
as Hot Pots here don`t know what there. These are containers designed for
hot food transport. Around here we can rent them for roughly 25-35 dollars
daily. They are for all intense and purposes a very expensive cooler with
Still when required to use one, I sanitize it before packing who knows when
they were used last.
The major problem most Health departments have with coolers is sanitzation
and nonlocking lids.
As far as Pasta goes: Pre cook cool bag and transport in cold box reheat
on site works if you can. Cuts your onsite time in half, just don`t
overload. No stove simple lobster burner called here same set up used for
deep firing turkeys in some places. Large pot of water make it fresh every
hall has a paking lot .
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