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Author
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Topic: FOOD SAFETY FORUM
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HASHI
Member Posts: 124
From:raleigh NC
Registered: Apr 2003
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posted June 12, 2003 12:20 AM
   
Anyone have any interest in being a part of a Food Safety Forum? I am seeking chefs who can volunteer some suggestions and ideas regarding realistic ways to practice good food safety method in today's professional kitchens. IP: Logged |
Chef Steve
unregistered
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posted June 21, 2003 10:04 AM
What did you have in mind, Hashi?IP: Logged |
HASHI
Member Posts: 124
From:raleigh NC
Registered: Apr 2003
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posted June 23, 2003 01:02 PM
quote:
Originally posted by Chef Steve:
What did you have in mind, Hashi?
trying to compile an email list of contacts in food service who may offer free advice or consultation about food safety from a chefs perspective in response to health inspectors requirements and how to practically fulfill US Food Code requirements on a day to day basis.Our health inspections are strict and sometimes restaurants get marked down scores unfairly because the inspector is not really familiar with the food product, method, or preparation technique. And sometimes we as chefs, prepare products in house, (cured salmon, foie gras, or ceviches, hollandaise etc) that maybe a bit more potentially hazardous than we realize and I would like to know the best and safest ways to handle these types of things to be both safe and not be wrongly marked down on my health inspection grade etc.Hashi
IP: Logged |
Leo
Member Posts: 1155
From:Chama,New Mexico, USA
Registered: May 2003
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posted June 23, 2003 04:47 PM
YES!
YES...ande yes...Oh Did I say Yes?
Yeah!------------------
In HIS Love,
Leo Griego
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Ira
Member Posts: 761
From:Between Klamath Falls & Ashland, Southern Oregon
Registered: Jun 99
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posted July 07, 2003 01:06 PM
Sounds great! Would you be interested in doing it here? I'd be happy to add a "Food Safety" category to the culinary area of CCF's Message Boards. Just let me know.IP: Logged |
HASHI
Member Posts: 124
From:raleigh NC
Registered: Apr 2003
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posted July 12, 2003 12:42 AM
quote:
Originally posted by Ira:
Sounds great! Would you be interested in doing it here? I'd be happy to add a "Food Safety" category to the culinary area of CCF's Message Boards. Just let me know.
Yes, Ira I think it would be great if you could add a category for food safety to this site. I am very happy to hear that others are as concerned for the health and safety of their guests and patrons as I am. Most non Christians I have worked with care only that they pass inspection so their restaurant doesn't get closed or so their restaurant doesn't get sued and they really don't have a heart for serving their guest so much as a desire to make a buck. Thanks for your support.
CHRIST PEACE,
HASHI IP: Logged |
Ira
Member Posts: 761
From:Between Klamath Falls & Ashland, Southern Oregon
Registered: Jun 99
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posted July 12, 2003 01:34 AM
Done! The new category has been added, and I pray it's sucessful so that better sanitation procedures can take place in all our kitchens.I'm forwarding this conversation to that forum, and although this topic will be closed here, it will remain open there... IP: Logged |
HASHI
Member Posts: 124
From:raleigh NC
Registered: Apr 2003
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posted July 16, 2003 01:11 PM
quote:
Originally posted by Ira:
Done! The new category has been added, and I pray it's sucessful so that better sanitation procedures can take place in all our kitchens.I'm forwarding this conversation to that forum, and although this topic will be closed here, it will remain open there...
what are the top 3 food safety issues you all are concerned with or have problems with in your kitchens today? I will compile this list for a meeting on July 20 and am planning to present to food safety educators and inspectorsChrist peace, Hashi in NC [This message has been edited by HASHI (edited May 21, 2004).] IP: Logged |
Leo
Member Posts: 1155
From:Chama,New Mexico, USA
Registered: May 2003
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posted August 02, 2003 04:40 PM
I am sorry I saw your post too late for your meeting. And I hope you got some good lists. As for me personally it would have to be a list of 4...the three you asked for and the First one is always:
How can I obey the Lord's command in Matthew 22:21,"...Then he said to them, "Give to Caesar what is Caesar's, and to God what is God's." We follow the health code and then go the extra mile...that is to do more...For His Glory! And the key is Vigilance.
1) People, we rely on unpaid volunteer help alot...constantly training and sometimes its all we can do to keep up with that...so education and awareness anything that helps that...
2) As a mission with a very low Food Service budget being creative with complying yet being goood stewards of our resources. as an example...finding cheaper sources of Polycarbonate(sanitizable) containers to use as Cooling paddles...
3) labeling and dating...any new ideas? Those were the first thing to pop into my head...I do have other issues, but mostly it is praying for the funds to make those safety issues disappear...for instance we have very few good knives...and they are not the greatest...and you all know about dull knives...so we pray that we can get a set and keep them accounted for, and the grace to be held accountable for...
OBTW I am going through my servsafe recertification...Pray for me!
Thanks! ------------------
In HIS Love,
Leo Griego
IP: Logged |
HASHI
Member Posts: 124
From:raleigh NC
Registered: Apr 2003
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posted August 04, 2003 12:23 AM
quote:
Originally posted by Leo:
I am sorry I saw your post too late for your meeting. And I hope you got some good lists. As for me personally it would have to be a list of 4...the three you asked for and the First one is always:
How can I obey the Lord's command in Matthew 22:21,"...Then he said to them, "Give to Caesar what is Caesar's, and to God what is God's." We follow the health code and then go the extra mile...that is to do more...For His Glory! And the key is Vigilance.
1) People, we rely on unpaid volunteer help alot...constantly training and sometimes its all we can do to keep up with that...so education and awareness anything that helps that...
2) As a mission with a very low Food Service budget being creative with complying yet being goood stewards of our resources. as an example...finding cheaper sources of Polycarbonate(sanitizable) containers to use as Cooling paddles...
3) labeling and dating...any new ideas? Those were the first thing to pop into my head...I do have other issues, but mostly it is praying for the funds to make those safety issues disappear...for instance we have very few good knives...and they are not the greatest...and you all know about dull knives...so we pray that we can get a set and keep them accounted for, and the grace to be held accountable for...
OBTW I am going through my servsafe recertification...Pray for me!
Thanks!
Actually, it's not too late....meeting got moved to mid august...Good luck on re certification...I'm sure you will do fine. Christ peace,
Hashi IP: Logged |
connerbrennan13
Member Posts: 3
From:phenix city, alabama USA
Registered: Jul 2003
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posted August 06, 2003 01:09 PM
i would be interested. i'm doing a good bit of study at the moment that could possibly benefit us all. though it is a slow process from all of the reading,,,what i learn, i'll be glad to help and give the info to anyone who needs it.
god blessjason quote:
Originally posted by HASHI:
Anyone have any interest in being a part of a Food Safety Forum? I am seeking chefs who can volunteer some suggestions and ideas regarding realistic ways to practice good food safety method in today's professional kitchens.
IP: Logged |
HASHI
Member Posts: 124
From:raleigh NC
Registered: Apr 2003
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posted August 07, 2003 12:16 AM
quote:
Originally posted by connerbrennan13:
i would be interested. i'm doing a good bit of study at the moment that could possibly benefit us all. though it is a slow process from all of the reading,,,what i learn, i'll be glad to help and give the info to anyone who needs it.
god blessjason
Great! I'm sure we all could benefit from what you learn on your own so please feel free to share. On a more personal day to day level, I am interested in how to get the rest of the kitchen staff aware of food safety and how to get them to use basic food safety practices like:
How do you get your entire staff to:
1)ALWAYS wear their hat in the kitchen.
2)ALWAYS prepare a sanitizer bucket for every shift
3)Always keep their drinks in non-breakable plastic containers, covered with a straw, and below, not above food prep areas.
4)Not eat while working or in food prep area when there is no break area and staff almost never gets to take a break.
5)Always Wrap! label! date!
Please don't be horrified by these problems, they just seem to crop up one by one. It seems that it is complicated by the fact that half our staff is Hispanic and not completely bilingual. Any suggestions? Christ peace, Hashi
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Leo
Member Posts: 1155
From:Chama,New Mexico, USA
Registered: May 2003
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posted August 13, 2003 09:00 PM
Sure lots...but first and foremost is bringing the Lord to it..and praying for vigilance...Its the Law and as such (per Romans 13:1...we obey...now you are not going to go to your kitchen thumping your Bible...but as my pastor extols..you must be a stealth Christian...get in under the radar...and just be that example...OBTW what position to you hold in your kitchen? If you are the Chef/Manager...start carrying around a health inspection sheet...Most health departments have a website you can download theirs from and do an inspection ...give it to the Chef or Manager...Post a copy and explain the results to your staff...and remind them that a health inspector can shut your place down for too many *criticals*... Be tough (but realistic on your inspection...a little spanish help for your employees...Comprende? ¡Sin un trabajo, ningún dinero! ( OBTW in my many years working with hispanics I have found them to be excellent workers...and also know more english than they may pretend. And show them the Joy of the Lord in your strenght...and always show them and tell them they are doing ...not just good...but right ¡El Trabajo bueno mi amigo! ( Good Job my friend!)
and ..my favorite...Su no apenas una idea buena. ¡Es la ley! (Its not just a good idea. It is the law!) Post that in house health inspection and hold those responsible accountable...
Good Luck! I have more ideas but I have to go ...------------------
In HIS Love,
Leo Griego
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Leo
Member Posts: 1155
From:Chama,New Mexico, USA
Registered: May 2003
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posted August 29, 2003 01:09 PM
And my #1 favorite... Wash your Hands!( and often repeated...and you know its working if your staff starts to mimic you in fun...) And if they say they did remind them of WHEN to wash...washing in the bathroom doesn't count...you MUST wash in the Food Prep areas...its a very real proof of complying with the law and good hygiene...which is at the front lines of food safety. Also watch as they wash..the HOW is as important as the WHEN...Handwashing is so critically important. In fact double washing is recommended after bathroom usage ..if you really want to read more about handwashing...(Knowledge is power) check out this article by O. Peter Snyder, Ph.D.
Hospitality Institute of Technolgy and Management in Minnesota: http://www.hi-tm.com/Documents/Safehands.html
Oh! I also use glo-germ for training...and I use some of tests on Dr Snyders website...
Keep it Clean! Praise the Lord! (they go hand in hand...hehe)
------------------
In HIS Love,
Leo Griego
IP: Logged |
Leo
Member Posts: 1155
From:Chama,New Mexico, USA
Registered: May 2003
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posted December 15, 2003 10:40 PM
Kep it safe y'all! As I say at work...How we praise the Lord is through Food Safety! It shows we love our customers...------------------
In HIS Grip,
Leo Griego
Work webpage:
www.nashvillerescuemission.org
Personal webpage:
www.geocities.com/leo_d_lyon IP: Logged |
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