[Sca-cooks] To say or not to say?
Cheri or Anne
celticcheri at yahoo.com
Sun Aug 26 13:33:31 PDT 2012
I think I'd better see him first to make sure he was not one of the ones with his shirt off :)
Go softly and gently for those you meet here will be
those you know hereafter."
From: Richenda du Jardin <richenda.du.jardin at gmail.com>
To: sca-cooks at lists.ansteorra.org
Sent: Sunday, August 26, 2012 4:16 PM
Subject: Re: [Sca-cooks] To say or not to say?
The first person to speak to is the person who was the cook in charge of the feast. Many people who run feasts are amateurs who don't know all the rules about food safety and may have been thinking about the comfort of their volunteers first. If you gently express your concerns in terms of food safety and _not_ in terms of you run a bad kitchen, this person may actually be willing to listen and learn from you. Only if this doesn't work should you escalate.
I had been running kitchens for a few years when a more experienced cook pointed out to me that I was neglecting a point of food hygiene in not cleaning my work surfaces with a sanitizing solution of bleach water on a regular basis. I was using soapy water but not bleach water and we were washing everything before first use and before tasks - but not sanitizing everything. I was grateful for the tip because the last thing I was is for anyone to possibly get sick after a feast I cook.
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