[theChas.]

Why is it necessary to have separate plastic boards for poultry, meat, and
fish?
As long as the board is properly cleansed, and then sanitzied, should it
not be okay for any of the 'dangerous' food?



--
Posted via a free Usenet account from http://www.teranews.com

[OmManiPadmeOmelet]

In article >,
"theChas." > wrote:

> Why is it necessary to have separate plastic boards for poultry, meat, and
> fish?
> As long as the board is properly cleansed, and then sanitzied, should it
> not be okay for any of the 'dangerous' food?

It's not necessary... I've never bothered.

When I cut meat, I sanitize my board with pure vinegar, or bleach if
it's gotten stained.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

[JoeSpareBedroom]

"OmManiPadmeOmelet" > wrote in message
news
> In article >,
> "theChas." > wrote:
>
>> Why is it necessary to have separate plastic boards for poultry, meat,
>> and
>> fish?
>> As long as the board is properly cleansed, and then sanitzied, should it
>> not be okay for any of the 'dangerous' food?
>
> It's not necessary... I've never bothered.
>
> When I cut meat, I sanitize my board with pure vinegar, or bleach if
> it's gotten stained.
> --
> Peace, Om

Vinegar?

[merryb]

theChas. wrote:
> Why is it necessary to have separate plastic boards for poultry, meat, and
> fish?
> As long as the board is properly cleansed, and then sanitzied, should it
> not be okay for any of the 'dangerous' food?
>
>
>
> --
> Posted via a free Usenet account from http://www.teranews.com
Have you ever worked in a restaurant? People are much cleaner in their
own homes, so if you clean it correctly, should be no problem.

[OmManiPadmeOmelet]

In article >,
"JoeSpareBedroom" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> news
> > In article >,
> > "theChas." > wrote:
> >
> >> Why is it necessary to have separate plastic boards for poultry, meat,
> >> and
> >> fish?
> >> As long as the board is properly cleansed, and then sanitzied, should it
> >> not be okay for any of the 'dangerous' food?
> >
> > It's not necessary... I've never bothered.
> >
> > When I cut meat, I sanitize my board with pure vinegar, or bleach if
> > it's gotten stained.
> > --
> > Peace, Om
>
> Vinegar?

Vinegar is an excellent disinfectant.
I use it on floors a lot.

They also use it at work to disinfect respiratory equipment.

Seriously.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

[OmManiPadmeOmelet]

In article >,
Steve Wertz > wrote:

> On Thu, 26 Oct 2006 12:11:14 -0600, theChas. wrote:
>
> > Why is it necessary to have separate plastic boards for poultry, meat, and
> > fish?
>
> That's for germophobes. Of course, some people are so germophobic
> that they've actually weakened their immune systems over the
> years, that now they *do* have to worry about germs. It's like a
> self-induced AIDS.
>
> Nothing a good swim in the Mississippi river every week won't
> cure, though.
>
> -sw

Or the local settling ponds.......

<smirk>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

[Goomba38]

theChas. wrote:
> Why is it necessary to have separate plastic boards for poultry, meat, and
> fish?
> As long as the board is properly cleansed, and then sanitzied, should it
> not be okay for any of the 'dangerous' food?

It isn't necessary for the home kitchen. Just a sales gimmick.

[David[_4_]]

theChas. wrote:
> Why is it necessary to have separate plastic boards for poultry, meat, and
> fish?
> As long as the board is properly cleansed, and then sanitzied, should it
> not be okay for any of the 'dangerous' food?
>
It is NOT necessary. You probably have been watching Emeril, Paula,
Alton, and that large chested skinny gal a bit too much. Just be
clean and wash your wood boards and other surfaces down with soap and
water. vinegar if you must. For more decades than I will reveal here,
I've been using a halved lemon on the wood cutting surfaces for
cleaning and for the bleach effect. I would NOT use bleach on the
wooden surfaces because it WILL leave an unpleasant chemical taste to
the food prepared on it. Guarenteed!

Also beware of those fancy hard plastic, marble, bamboo cutting
surfaces you see those T.V. cooks use on camera. They are pretty much
guarenteed to take that fine honed edge off your $100.00 - $300.00
chef's blade faster than you can type this sentence. Those Booz maple
blocs are the best around.

I will tell you that good chefs and good cooks (simply a chef who does
not refer to himself as a chef) are, as a rule, clean and very well
organized in a kitchen and cleanliness is an ingrained habit. I started
out the old fashioned way. There were no CIA's or FCIs back then but 18
hour days in the kitchen learing your *trade* working your way up.

David N.

[merryb]

David wrote:
> theChas. wrote:
> > Why is it necessary to have separate plastic boards for poultry, meat, and
> > fish?
> > As long as the board is properly cleansed, and then sanitzied, should it
> > not be okay for any of the 'dangerous' food?
> >
> It is NOT necessary. You probably have been watching Emeril, Paula,
> Alton, and that large chested skinny gal a bit too much. Just be
> clean and wash your wood boards and other surfaces down with soap and
> water. vinegar if you must. For more decades than I will reveal here,
> I've been using a halved lemon on the wood cutting surfaces for
> cleaning and for the bleach effect. I would NOT use bleach on the
> wooden surfaces because it WILL leave an unpleasant chemical taste to
> the food prepared on it. Guarenteed!
>
> Also beware of those fancy hard plastic, marble, bamboo cutting
> surfaces you see those T.V. cooks use on camera. They are pretty much
> guarenteed to take that fine honed edge off your $100.00 - $300.00
> chef's blade faster than you can type this sentence. Those Booz maple
> blocs are the best around.
>
> I will tell you that good chefs and good cooks (simply a chef who does
> not refer to himself as a chef) are, as a rule, clean and very well
> organized in a kitchen and cleanliness is an ingrained habit. I started
> out the old fashioned way. There were no CIA's or FCIs back then but 18
> hour days in the kitchen learing your *trade* working your way up.
>
> David N.
1 tsp of bleach to 1 gallon water.

[OmManiPadmeOmelet]

In article . com>,
"David" > wrote:

> Those Booz maple
> blocs are the best around.

I use Oak.

I made them myself......
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

[OmManiPadmeOmelet]

In article . com>,
"merryb" > wrote:

> 1 tsp of bleach to 1 gallon water.

Mmn, 10% is better. 1 cup bleach to 9 cups water.

10% has been found to give the maximum ionization potential with Sodium
Hypochlorite.

It'll kill Aids and Hepatitis pretty much on contact.

Bacteria don't have a snowballs chance in hell. Not even anaerobes. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

[Sheldon]

theChas. wrote:
> Why is it necessary to have separate plastic boards for poultry, meat, and
> fish?
> As long as the board is properly cleansed, and then sanitzied, should it
> not be okay for any of the 'dangerous' food?

Not necessary at all... I bet no one has separate toilet seats for
everyone in their household. Imagine a toilet seat rack nailed to the
bathroom wall... Imagine your sister screaming, "Maaaaa... Chas. is
using my toilet seat, and his sick widdle peepee is oozing goop all
over it." <G>

Ahahahahahahahahahahahaha. . . .

Sheldon

[JoeSpareBedroom]

"OmManiPadmeOmelet" > wrote in message
news
> In article . com>,
> "merryb" > wrote:
>
>> 1 tsp of bleach to 1 gallon water.
>
> Mmn, 10% is better. 1 cup bleach to 9 cups water.

Such effort. I sprinkle some Comet on the cutting board (I use the white
nylon kind) and scrub with a brush that's reserved only for this purpose. I
rinse the bejeezus out of it, and follow with the usual dish detergent to
float away any powder that remains. If I still smell Comet, I do it again.
Then, I slide the entire cutting board into a bracket I designed, which
holds it under a Tasco microscope. With the proper lighting from the side, I
can accurately inspect for bacteria.

[Sheldon]

OmManiPadmeOmelet wrote:
> "David" wrote:
> >
> > Those Booz maple
> > blocs are the best around.
>
> I use Oak.
>
> I made them myself......

Well, whoopie and la di dah!

I bet you made your own Oak terlit seat too, reinforced with Gorilla
Glue!!! <G>

Sheldon

[David[_4_]]

merryb wrote:
> David wrote:
> > theChas. wrote:

> 1 tsp of bleach to 1 gallon water. >>

That works. Thanks for the qualification. :-) An OAK board circa 24"
x 18" x 2" would work very nicely for me. Those Booz boards are NOT
inexpensive! Let me know when you finish mine, and we can make
arrangements for me to pick it up. :-)

David N.

[LT[_3_]]

> Also beware of those fancy hard plastic, marble, bamboo cutting
> surfaces you see those

I donno about the bamboo being so bad. We've got a small one that gets used
everyday for cutting up veggies and the like, and I've not seen any
degradation of the cutlery. Of course we are smart enough not to bear down
on the edge, which could be a problem no matter what surface you work on. I
see chefs on TV use the working edge of the knife to scrape across boards to
help gather up the cuttings. I gotta think that's hell on the edge.

I think the idea of having separate boards for different things, is most
practical in an extremely busy kitchen, where the chef is working very
quickly to get food out and might not have time to ensure completely safe
sanitation when going from chicken to salad veggies. But for the home
kitchen, just wash em up good. They sell spray bottles with disinfectant
already pre mixed for just such uses.

Larry T

[OmManiPadmeOmelet]

In article >,
"JoeSpareBedroom" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> news
> > In article . com>,
> > "merryb" > wrote:
> >
> >> 1 tsp of bleach to 1 gallon water.
> >
> > Mmn, 10% is better. 1 cup bleach to 9 cups water.
>
> Such effort. I sprinkle some Comet on the cutting board (I use the white
> nylon kind) and scrub with a brush that's reserved only for this purpose. I
> rinse the bejeezus out of it, and follow with the usual dish detergent to
> float away any powder that remains. If I still smell Comet, I do it again.
> Then, I slide the entire cutting board into a bracket I designed, which
> holds it under a Tasco microscope. With the proper lighting from the side, I
> can accurately inspect for bacteria.

<snicker>

As I stated before, I just clean it with vinegar after soap and water,
and that only after poultry.

I only bleach if I need to bleach off any stains.

Regular bleaching is for the paranoid... but that's ok.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

[OmManiPadmeOmelet]

In article . com>,
"Sheldon" > wrote:

> OmManiPadmeOmelet wrote:
> > "David" wrote:
> > >
> > > Those Booz maple
> > > blocs are the best around.
> >
> > I use Oak.
> >
> > I made them myself......
>
> Well, whoopie and la di dah!
>
> I bet you made your own Oak terlit seat too, reinforced with Gorilla
> Glue!!! <G>
>
> Sheldon

Nah. I have those fancy shmancy rabbit fur covered terlit seats to keep
my buns warm.

(gotta keep it on topic)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

[JoeSpareBedroom]

"OmManiPadmeOmelet" > wrote in message
news
>
> Regular bleaching is for the paranoid... but that's ok.
> --

I am not paranoid. And, stop following me around, you spook.

[LT[_3_]]

I bet no one has separate toilet seats for
> everyone in their household. Imagine a toilet seat rack nailed to the
> bathroom wall...


You mean you don't? Barbarian! ;-)

Larry T

[OmManiPadmeOmelet]

In article >,
"JoeSpareBedroom" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> news >
> >
> > Regular bleaching is for the paranoid... but that's ok.
> > --
>
> I am not paranoid. And, stop following me around, you spook.


Who is stalking whom??????

<smooches>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

[OmManiPadmeOmelet]

In article > ,
"LT" > wrote:

> I bet no one has separate toilet seats for
> > everyone in their household. Imagine a toilet seat rack nailed to the
> > bathroom wall...
>
>
> You mean you don't? Barbarian! ;-)
>
> Larry T

Hell, we even share toothbrushes...

<cough>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

[Sheldon]

OmManiPadmeOmelet wrote:
> "Sheldon" wrote:
> > OmManiPadmeOmelet wrote:
> > > "David" wrote:
> > > >
> > > > Those Booz maple
> > > > blocs are the best around.
> > >
> > > I use Oak.
> > >
> > > I made them myself......
> >
> > Well, whoopie and la di dah!
> >
> > I bet you made your own Oak terlit seat too, reinforced with Gorilla
> > Glue!!! <G>
> >
> > Sheldon
>
> Nah. I have those fancy shmancy rabbit fur covered terlit seats to keep
> my buns warm.
>
> (gotta keep it on topic)

Yak skins and loaves. hehe

Sheldon

[notbob]

On 2006-10-26, David > wrote:

> cleaning and for the bleach effect. I would NOT use bleach on the
> wooden surfaces because it WILL leave an unpleasant chemical taste to
> the food prepared on it. Guarenteed!

Nonesense. I occasionally use bleach on my wood cutting board after
cutting chicken. Rinse with water and let sit for a couple mins and it's
just fine.

nb

[Andy[_2_]]

merryb said...

> 1 tsp of bleach to 1 gallon water.


After I dust-bust crumbs or wipe up meat juices I just wipe the board with
one or two Chlorox wipes.

Andy

[Julia Altshuler]

merryb wrote:

> Have you ever worked in a restaurant? People are much cleaner in their
> own homes,


Not necessarily. Depends on the restaurant and the individuals. I would
venture to say that the procedures in restaurants and the quantity
amounts make it more likely for food to be out of the refrigerator
longer or for one cutting board to be used for hours when the typical
home cook would use it for only a few minutes before washing. On the
other hand, people who work in restaurants probably have some sort of
training in sanitation that folks in their own homes lack. Also,
restaurants have equipment that makes good sanitation easier like nice
big refrigerators designed to get the temperature of foods down quickly
and big sinks that make cleaning equipment easier.


--Lia

[JoeSpareBedroom]

"OmManiPadmeOmelet" > wrote in message
news
> <smooches>

Lower, please.

[merryb]

OmManiPadmeOmelet wrote:
> In article . com>,
> "merryb" > wrote:
>
> > 1 tsp of bleach to 1 gallon water.
>
> Mmn, 10% is better. 1 cup bleach to 9 cups water.
>
> 10% has been found to give the maximum ionization potential with Sodium
> Hypochlorite.
>
> It'll kill Aids and Hepatitis pretty much on contact.
>
> Bacteria don't have a snowballs chance in hell. Not even anaerobes. ;-)
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson
That seems awfully strong- too strong for disenfecting your board

[-bwg]

OmManiPadmeOmelet wrote:
> In article >,
> "theChas." > wrote:
>
> > Why is it necessary to have separate plastic boards for poultry, meat, and
> > fish?
> > As long as the board is properly cleansed, and then sanitzied, should it
> > not be okay for any of the 'dangerous' food?
>
> It's not necessary... I've never bothered.
>
> When I cut meat, I sanitize my board with pure vinegar, or bleach if
> it's gotten stained.
> --
> Peace, Om

This posting reminded me of a helpful web site I came across a few
weeks ago while looking for something else: THE MICROBIOLOGY OF
CLEANING AND SANITIZING A CUTTING BOARD --
<http://www.hi-tm.com/Documents/Cutboard.html>

I hope someone finds it helpful.

-bwg

[merryb]

Julia Altshuler wrote:
> merryb wrote:
>
> > Have you ever worked in a restaurant? People are much cleaner in their
> > own homes,
>
>
> Not necessarily. Depends on the restaurant and the individuals. I would
> venture to say that the procedures in restaurants and the quantity
> amounts make it more likely for food to be out of the refrigerator
> longer or for one cutting board to be used for hours when the typical
> home cook would use it for only a few minutes before washing. On the
> other hand, people who work in restaurants probably have some sort of
> training in sanitation that folks in their own homes lack. Also,
> restaurants have equipment that makes good sanitation easier like nice
> big refrigerators designed to get the temperature of foods down quickly
> and big sinks that make cleaning equipment easier.
>
>
> --Lia
Just because people have to have a food handler's card to work in a
restaurant doesn't mean that they apply what they are suppossed to know
when working...stuff gets left out a lot longer than it should...using
filthy towels as potholders, dirty fridges, stuff not being properly
rotated, sinks being used as salad bowls after being used to defrost
chicken, etc. Believe me, I've seen it, and it happens more than you
think (or want to know).

[Julia Altshuler]

merryb wrote:

> Just because people have to have a food handler's card to work in a
> restaurant doesn't mean that they apply what they are suppossed to know
> when working...stuff gets left out a lot longer than it should...using
> filthy towels as potholders, dirty fridges, stuff not being properly
> rotated, sinks being used as salad bowls after being used to defrost
> chicken, etc. Believe me, I've seen it, and it happens more than you
> think (or want to know).


I hear you loud and clear. That's why I played on the one hand/on the
other hand. For the most part, my experience in commercial kitchens has
been good, but I believe you when you say that attrocities happen.


--Lia

[OmManiPadmeOmelet]

In article m>,
"Sheldon" > wrote:

> OmManiPadmeOmelet wrote:
> > "Sheldon" wrote:
> > > OmManiPadmeOmelet wrote:
> > > > "David" wrote:
> > > > >
> > > > > Those Booz maple
> > > > > blocs are the best around.
> > > >
> > > > I use Oak.
> > > >
> > > > I made them myself......
> > >
> > > Well, whoopie and la di dah!
> > >
> > > I bet you made your own Oak terlit seat too, reinforced with Gorilla
> > > Glue!!! <G>
> > >
> > > Sheldon
> >
> > Nah. I have those fancy shmancy rabbit fur covered terlit seats to keep
> > my buns warm.
> >
> > (gotta keep it on topic)
>
> Yak skins and loaves. hehe
>
> Sheldon

Alpaca.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

[OmManiPadmeOmelet]

In article >,
notbob > wrote:

> On 2006-10-26, David > wrote:
>
> > cleaning and for the bleach effect. I would NOT use bleach on the
> > wooden surfaces because it WILL leave an unpleasant chemical taste to
> > the food prepared on it. Guarenteed!
>
> Nonesense. I occasionally use bleach on my wood cutting board after
> cutting chicken. Rinse with water and let sit for a couple mins and it's
> just fine.
>
> nb

Agreed. Bleach evaporates rather rapidly.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

[OmManiPadmeOmelet]

In article >,
"JoeSpareBedroom" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> news >
> > <smooches>
>
> Lower, please.

Only if you reciprocate. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

[OmManiPadmeOmelet]

In article .com>,
"merryb" > wrote:

> OmManiPadmeOmelet wrote:
> > In article . com>,
> > "merryb" > wrote:
> >
> > > 1 tsp of bleach to 1 gallon water.
> >
> > Mmn, 10% is better. 1 cup bleach to 9 cups water.
> >
> > 10% has been found to give the maximum ionization potential with Sodium
> > Hypochlorite.
> >
> > It'll kill Aids and Hepatitis pretty much on contact.
> >
> > Bacteria don't have a snowballs chance in hell. Not even anaerobes. ;-)
>
> That seems awfully strong- too strong for disenfecting your board

We use it for the counters at work.
I work in a hospital lab...

At home, I mostly disinfect with soap and water, followed by vinegar if
I've been using the board for poultry.

Most of the time I use poultry shears over a stainless steel sink for
chicken. It's less hassle. I rarely use boards to cut poultry unless I'm
dicing boneless for whatever reason.

I only use 10% bleach if I need to bleach the boards for cosmetic
purposes.

They are then washed again, dried, and oiled with mineral oil.

Hope that makes sense?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

[merryb]

Julia Altshuler wrote:
> merryb wrote:
>
> > Just because people have to have a food handler's card to work in a
> > restaurant doesn't mean that they apply what they are suppossed to know
> > when working...stuff gets left out a lot longer than it should...using
> > filthy towels as potholders, dirty fridges, stuff not being properly
> > rotated, sinks being used as salad bowls after being used to defrost
> > chicken, etc. Believe me, I've seen it, and it happens more than you
> > think (or want to know).
>
>
> I hear you loud and clear. That's why I played on the one hand/on the
> other hand. For the most part, my experience in commercial kitchens has
> been good, but I believe you when you say that attrocities happen.
>
>
> --Lia
One of the worst things I have seen was as a customer. I was seated at
a table with my family, and had a view of the salad prep area..the
server was busy mixing something up in a little bowl- adding a little
of this & that, stirred, and tasted off the spoon. Unhappy with the
result, proceeded to add to it, stirred with the same spoon, and, now
happy with the result, proceeded to take it to the people at the table
next to us. I almost had a heart attack! I stood up, and told the
server I wanted to talk to him. Told him I had seen what he had done,
and proceeded to rip him a new one. His excuse? "This is the first time
I had ever done that."

[notbob]

On 2006-10-26, merryb > wrote:

> Just because people have to have a food handler's card to work in a
> restaurant doesn't mean that they apply what they are suppossed to know
> when working...stuff gets left out a lot longer than it should...using
> filthy towels as potholders, dirty fridges, stuff not being properly
> rotated, sinks being used as salad bowls after being used to defrost
> chicken, etc. Believe me, I've seen it, and it happens more than you
> think (or want to know).

You are dead on, MerryB. I've endured a lot of corporate cafeterias
over the years and I've suffered the results of poor sanitation
practices in a couple. These were large companies with multiple
campuses and I got to see the results of different cafeterias at
different times under different sub-contractors and staff. At one,
things became so bad I could no longer eat there, constant intestinal
stress the results. When that company finally dumped that particular
vendor/staff, things turned around for the better immediately. I was
always friendly with the different vendor staffs and became friendly
with one of low level droids that survived the purge of this
particular cafeteria. He told me the horror stories of the previous
regime's sanitation practices. The correlation between their tenure and
my grief was endeniable.

nb

[merryb]

notbob wrote:
> On 2006-10-26, merryb > wrote:
>
> > Just because people have to have a food handler's card to work in a
> > restaurant doesn't mean that they apply what they are suppossed to know
> > when working...stuff gets left out a lot longer than it should...using
> > filthy towels as potholders, dirty fridges, stuff not being properly
> > rotated, sinks being used as salad bowls after being used to defrost
> > chicken, etc. Believe me, I've seen it, and it happens more than you
> > think (or want to know).
>
> You are dead on, MerryB. I've endured a lot of corporate cafeterias
> over the years and I've suffered the results of poor sanitation
> practices in a couple. These were large companies with multiple
> campuses and I got to see the results of different cafeterias at
> different times under different sub-contractors and staff. At one,
> things became so bad I could no longer eat there, constant intestinal
> stress the results. When that company finally dumped that particular
> vendor/staff, things turned around for the better immediately. I was
> always friendly with the different vendor staffs and became friendly
> with one of low level droids that survived the purge of this
> particular cafeteria. He told me the horror stories of the previous
> regime's sanitation practices. The correlation between their tenure and
> my grief was endeniable.
>
> nb
Sad, isn't it? Ruined the restaurant experience for me. Good thing I'm
a good cook and can make whatever I want the way I want in the comfort
of my clean kitchen!

[JoeSpareBedroom]

"OmManiPadmeOmelet" > wrote in message
news
> In article >,
> "JoeSpareBedroom" > wrote:
>
>> "OmManiPadmeOmelet" > wrote in message
>> news >>
>> > <smooches>
>>
>> Lower, please.
>
> Only if you reciprocate. ;-)

Your brains would drip out of your ears.

[merryb]

notbob wrote:
> On 2006-10-26, merryb > wrote:
>
> > Just because people have to have a food handler's card to work in a
> > restaurant doesn't mean that they apply what they are suppossed to know
> > when working...stuff gets left out a lot longer than it should...using
> > filthy towels as potholders, dirty fridges, stuff not being properly
> > rotated, sinks being used as salad bowls after being used to defrost
> > chicken, etc. Believe me, I've seen it, and it happens more than you
> > think (or want to know).
>
> You are dead on, MerryB. I've endured a lot of corporate cafeterias
> over the years and I've suffered the results of poor sanitation
> practices in a couple. These were large companies with multiple
> campuses and I got to see the results of different cafeterias at
> different times under different sub-contractors and staff. At one,
> things became so bad I could no longer eat there, constant intestinal
> stress the results. When that company finally dumped that particular
> vendor/staff, things turned around for the better immediately. I was
> always friendly with the different vendor staffs and became friendly
> with one of low level droids that survived the purge of this
> particular cafeteria. He told me the horror stories of the previous
> regime's sanitation practices. The correlation between their tenure and
> my grief was endeniable.
>
> nb
Sad, isn't it?? Ruined the restaurant experience for me- kinda paranoid
now. Good thing I'm a good cook and can make anything I want the way I
want it in my clean kitchen!