[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 
locking lids.
 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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