"Steve Wertz" > wrote in message
...
> "Researchers who watched 60 hours of food programmes from Britain,
> the United States and Canada found that for every example of
> correct food handling, there were 13 food hygiene errors,
> typically seven per 30-minute show."
>
>
<http://www.telegraph.co.uk/news/main...04/wchef04.xml
&sSheet=/news/2004/07/04/ixnewstop.html>
>
> And my favorite quote from Nigella Lawson:
>
> "I always make a point of washing my hands before I handle
> chicken. I agree that it is good to educate people, but it would
> be foolish to push it too far."
>
> Does chicken have the power to absorb more germs from hands than
> any other foods? Duh.


Well, only Nigella knows where her hands were prior to handling the chicken.

On Tue, 06 Jul 2004 12:09:17 -0500, Steve Wertz
> wrote:

>"Researchers who watched 60 hours of food programmes from Britain,
>the United States and Canada found that for every example of
>correct food handling, there were 13 food hygiene errors,
>typically seven per 30-minute show."
>
><http://www.telegraph.co.uk/news/main.jhtml?xml=/news/2004/07/04/wchef04.xml&sSheet=/news/2004/07/04/ixnewstop.html>

Although I have noticed some really off-putting food pas (faux pas
with food) with TV chefs I don't worry much about it because they're
not cooking for me. It's the thought of what goes on in the
restaurants when there are no cameras that squicks me.

Sue(tm)
Lead me not into temptation... I can find it myself!

_.-In rec.food.cooking, Steve Wertz wrote the following -._
> Does chicken have the power to absorb more germs from hands than
> any other foods? Duh.

I am all for saying WTF when cooking. I figure that anything I cook
will be at more than 165 degrees at some point in the cooking process
so I fear little for food poisoning. And only get it from eating out.
Anyone who is paranoid about germs should watch/listen/read George
Carlins rant on germs. I tried to find it on the net but all I find
is referances to it. So go get a copy of "You are all Diseased" if
you haven't got it.

But chicken is different. That I follow all the rules on. As Emeril
once said. "When you are dealing with chicken you should wash the
chicken, wash the cutting board you used the chicken on, wash the sink
that you washed the chicken on, and the car you broght it home
with..." Because of the way chicken is processed it is actually
possible that it may end up with more salmanila[0] it started out with
before processing. I will eat my pork chops still bleeding and could
care more if i am eating dog or cat but chicken can be deadly if not
preped properly. This actually goes for all birds and lizards. But
lizard isn't as popular here as it is in some places so it doesn't get
much press.

Anyone got any good lizard recipies?

[0] the number one cause of food poisoning in the world

--
.-')) http://asciipr0n.com/fp ('-. | It's a damn poor mind that
' ..- .:" ) ( ":. -.. ' | can only think of one way to
((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson

Piller wrote:

> But chicken is different. That I follow all the rules on. As Emeril
> once said. "When you are dealing with chicken you should wash the
> chicken, wash the cutting board you used the chicken on, wash the sink
> that you washed the chicken on, and the car you broght it home
> with..." Because of the way chicken is processed it is actually
> possible that it may end up with more salmanila[0] it started out with
> before processing.

No disputing that you can get salmonella poisoning from chicken. But the
quote from Nigella was, "I always make a point of washing my hands before I
handle chicken. I agree that it is good to educate people, but it would be
foolish to push it too far."

I think Steve was drawing attention to her time-ordering: She should take
pains to wash her hands AFTER handling chicken. Washing them beforehand
doesn't reduce the salmonella that is already on the chicken. Moreover, the
chicken's going to be cooked, so any germs that got transferred from her
hands to the chicken stand a good chance of being killed during the cooking
process. It would have been less airheaded for her to say that she makes a
point of washing her hands before she makes a salad, or something else that
isn't going to be cooked further.

Bob

> "Boob" virtual spewed:
>
>Piller wrote:
>
>> But chicken is different. That I follow all the rules on. As Emeril
>> once said. "When you are dealing with chicken you should wash the
>> chicken, wash the cutting board you used the chicken on, wash the sink
>> that you washed the chicken on, and the car you broght it home
>> with..." Because of the way chicken is processed it is actually
>> possible that it may end up with more salmanila[0] it started out with
>> before processing.
>
>No disputing that you can get salmonella poisoning from chicken. But the
>quote from Nigella was, "I always make a point of washing my hands before I
>handle chicken. I agree that it is good to educate people, but it would be
>foolish to push it too far."
>
>I think Steve was drawing attention to her time-ordering: She should take
>pains to wash her hands AFTER handling chicken. Washing them beforehand
>doesn't reduce the salmonella that is already on the chicken. Moreover, the
>chicken's going to be cooked, so any germs that got transferred from her
>hands to the chicken stand a good chance of being killed during the cooking
>process. It would have been less airheaded for her to say that she makes a
>point of washing her hands before she makes a salad, or something else that
>isn't going to be cooked further.

Blah, blah, blah...

Yoose all must be filthy dumb dagos... one should wash prior to ALL food
handling... which is why I don't eat at WOP eateries (they don't bathe) and no
great skill is needed anyway for boiling pasta. And anyhow, I don't want my
food prepared by hands what just yanked the testicles off a squid.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"Portnoy PENMART" wrote:

> Yoose all must be filthy dumb dagos... one should wash prior to ALL food
> handling... which is why I don't eat at WOP eateries (they don't bathe)
> and no great skill is needed anyway for boiling pasta. And anyhow, I
> don't want my food prepared by hands what just yanked the testicles off
> a squid.

Sheldon, can you say that when you were in the Navy, all the hands of the
cooks and the mess cranks were impeccably clean before they began handling
food? (Well, I suppose you could SAY that, but you'd be lying.)

Hey, here's a great sea story for you: On my first ship, the USS Nicholson
(DD-982), there was a roly-poly Jewish Mess Management Specialist (i.e.,
cook) named Metzger. Metzger volunteered for the job of night baker. His job
was to cook all the breads and pastries for the coming day.

One night, the roving security patrol saw a cloud billowing out of the
galley. Thinking there might be a fire, the sentry rushed in to see what was
going on and to sound the alarm if necessary. But there was no emergency:
Metzger had dumped flour all over the galley floor, taken off all his
clothes, and was rolling around in the flour masturbating with wild abandon.

Metzger's flour fetish earned him the nickname "Pillsbury Doughboy." And
after that, nobody wanted the creamed chipped beef or the glazed doughnuts
in the mornings.

But that wasn't the end of it. A few years later, the ship pulled into
drydock for overhaul in the Brooklyn Naval Shipyard. The crew was moved onto
a berthing barge while the ship's berthing compartments were being
refurbished. One night, one of the cooks who slept near Metzger's bunk
noticed that Metzger was moving around restlessly; eventually, Metzger got
out of bed, got dressed, and left the compartment. The cook called the
Disbursing Officer, who grabbed his Polaroid camera and snuck into the Dry
Stores storeroom. There, the Disbursing Officer snapped a photo of Metzger,
who had taken off his clothes, poured a bag of flour over his head, and was
enthusiastically pumping his penis.

I don't know why you get so worked up about Italians; you Navy-cook Jews
have some WEIRD fetishes!

Bob

"Portnoy PENMART" wrote:

> Yoose all must be filthy dumb dagos... one should wash prior to ALL food
> handling... which is why I don't eat at WOP eateries (they don't bathe)
> and no great skill is needed anyway for boiling pasta. And anyhow, I
> don't want my food prepared by hands what just yanked the testicles off
> a squid.

Sheldon, can you say that when you were in the Navy, all the hands of the
cooks and the mess cranks were impeccably clean before they began handling
food? (Well, I suppose you could SAY that, but you'd be lying.)

Hey, here's a great sea story for you: On my first ship, the USS Nicholson
(DD-982), there was a roly-poly Jewish Mess Management Specialist (i.e.,
cook) named Metzger. Metzger volunteered for the job of night baker. His job
was to cook all the breads and pastries for the coming day.

One night, the roving security patrol saw a cloud billowing out of the
galley. Thinking there might be a fire, the sentry rushed in to see what was
going on and to sound the alarm if necessary. But there was no emergency:
Metzger had dumped flour all over the galley floor, taken off all his
clothes, and was rolling around in the flour masturbating with wild abandon.

Metzger's flour fetish earned him the nickname "Pillsbury Doughboy." And
after that, nobody wanted the creamed chipped beef or the glazed doughnuts
in the mornings.

But that wasn't the end of it. A few years later, the ship pulled into
drydock for overhaul in the Brooklyn Naval Shipyard. The crew was moved onto
a berthing barge while the ship's berthing compartments were being
refurbished. One night, one of the cooks who slept near Metzger's bunk
noticed that Metzger was moving around restlessly; eventually, Metzger got
out of bed, got dressed, and left the compartment. The cook called the
Disbursing Officer, who grabbed his Polaroid camera and snuck into the Dry
Stores storeroom. There, the Disbursing Officer snapped a photo of Metzger,
who had taken off his clothes, poured a bag of flour over his head, and was
enthusiastically pumping his penis.

I don't know why you get so worked up about Italians; you Navy-cook Jews
have some WEIRD fetishes!

Bob

"Bob" > wrote in message >...

> No disputing that you can get salmonella poisoning from chicken. But the
> quote from Nigella was, "I always make a point of washing my hands before I
> handle chicken. I agree that it is good to educate people, but it would be
> foolish to push it too far."
>
> I think Steve was drawing attention to her time-ordering: She should take
> pains to wash her hands AFTER handling chicken. Washing them beforehand
> doesn't reduce the salmonella that is already on the chicken. Moreover, the
> chicken's going to be cooked, so any germs that got transferred from her
> hands to the chicken stand a good chance of being killed during the cooking
> process. It would have been less airheaded for her to say that she makes a
> point of washing her hands before she makes a salad, or something else that
> isn't going to be cooked further.

I think it must be hard to wash your hands on TV, or soemthing. Maybe
the water is noisy for the sound guy. Or it takes time. When I'm in
the kitchen, it seems like I'm rinsing my hands, or a cutting board,
or a knife, or a lid, or fruits or veggies, or wiping up a counter, or
using water alllll the time. I wonder how it would be to have a
kitchen where you don't use water.

Karen

>(Karen O'Mara)
>
>I think it must be hard to wash your hands on TV, or soemthing. Maybe
>the water is noisy for the sound guy. Or it takes time. When I'm in
>the kitchen, it seems like I'm rinsing my hands, or a cutting board,
>or a knife, or a lid, or fruits or veggies, or wiping up a counter, or
>using water alllll the time.
>
>I wonder how it would be to have a
kitchen where you don't use water.

Move to Italy. <g>


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

In article >,
says...
> I think it must be hard to wash your hands on TV, or soemthing. Maybe
> the water is noisy for the sound guy. Or it takes time. When I'm in
> the kitchen, it seems like I'm rinsing my hands, or a cutting board,
> or a knife, or a lid, or fruits or veggies, or wiping up a counter, or
> using water alllll the time. I wonder how it would be to have a
> kitchen where you don't use water.
>
>
Which is exactly why you don't see that on cooking shows. Imagine how
boring a cooking show would be if the chef spent half the time washing
hands/utensils/counters, etc.


--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

>(Karen O'Mara)
>
>I think it must be hard to wash your hands on TV, or soemthing. Maybe
>the water is noisy for the sound guy. Or it takes time. When I'm in
>the kitchen, it seems like I'm rinsing my hands, or a cutting board,
>or a knife, or a lid, or fruits or veggies, or wiping up a counter, or
>using water alllll the time.
>
>I wonder how it would be to have a
kitchen where you don't use water.

Move to Italy. <g>


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Bob wrote:

> No disputing that you can get salmonella poisoning from chicken. But the
> quote from Nigella was, "I always make a point of washing my hands before I
> handle chicken. I agree that it is good to educate people, but it would be
> foolish to push it too far."

Assuming it isn't a misquote.

--Charlene

--
Any event, once it has occurred, can be made to appear inevitable by a
competent historian. --Lee Simonson

--

email perronnelle at earthlink . net

> "Boob" virtual spewed:
>
>Piller wrote:
>
>> But chicken is different. That I follow all the rules on. As Emeril
>> once said. "When you are dealing with chicken you should wash the
>> chicken, wash the cutting board you used the chicken on, wash the sink
>> that you washed the chicken on, and the car you broght it home
>> with..." Because of the way chicken is processed it is actually
>> possible that it may end up with more salmanila[0] it started out with
>> before processing.
>
>No disputing that you can get salmonella poisoning from chicken. But the
>quote from Nigella was, "I always make a point of washing my hands before I
>handle chicken. I agree that it is good to educate people, but it would be
>foolish to push it too far."
>
>I think Steve was drawing attention to her time-ordering: She should take
>pains to wash her hands AFTER handling chicken. Washing them beforehand
>doesn't reduce the salmonella that is already on the chicken. Moreover, the
>chicken's going to be cooked, so any germs that got transferred from her
>hands to the chicken stand a good chance of being killed during the cooking
>process. It would have been less airheaded for her to say that she makes a
>point of washing her hands before she makes a salad, or something else that
>isn't going to be cooked further.

Blah, blah, blah...

Yoose all must be filthy dumb dagos... one should wash prior to ALL food
handling... which is why I don't eat at WOP eateries (they don't bathe) and no
great skill is needed anyway for boiling pasta. And anyhow, I don't want my
food prepared by hands what just yanked the testicles off a squid.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"Bob" > wrote in message >...

> No disputing that you can get salmonella poisoning from chicken. But the
> quote from Nigella was, "I always make a point of washing my hands before I
> handle chicken. I agree that it is good to educate people, but it would be
> foolish to push it too far."
>
> I think Steve was drawing attention to her time-ordering: She should take
> pains to wash her hands AFTER handling chicken. Washing them beforehand
> doesn't reduce the salmonella that is already on the chicken. Moreover, the
> chicken's going to be cooked, so any germs that got transferred from her
> hands to the chicken stand a good chance of being killed during the cooking
> process. It would have been less airheaded for her to say that she makes a
> point of washing her hands before she makes a salad, or something else that
> isn't going to be cooked further.

I think it must be hard to wash your hands on TV, or soemthing. Maybe
the water is noisy for the sound guy. Or it takes time. When I'm in
the kitchen, it seems like I'm rinsing my hands, or a cutting board,
or a knife, or a lid, or fruits or veggies, or wiping up a counter, or
using water alllll the time. I wonder how it would be to have a
kitchen where you don't use water.

Karen

Bob wrote:

> No disputing that you can get salmonella poisoning from chicken. But the
> quote from Nigella was, "I always make a point of washing my hands before I
> handle chicken. I agree that it is good to educate people, but it would be
> foolish to push it too far."

Assuming it isn't a misquote.

--Charlene

--
Any event, once it has occurred, can be made to appear inevitable by a
competent historian. --Lee Simonson

--

email perronnelle at earthlink . net

Faux_Pseudo > wrote in message news:<r9JGc.210$b95.89@lakeread06>...
> _.-In rec.food.cooking, Steve Wertz wrote the following -._
> > Does chicken have the power to absorb more germs from hands than
> > any other foods? Duh.
>
> I am all for saying WTF when cooking. I figure that anything I cook
> will be at more than 165 degrees at some point in the cooking process
> so I fear little for food poisoning.

A good case of B. cereus food poisoning will cure you of that...

-L.

>On Tue, 06 Jul 2004 12:09:17 -0500, Steve Wertz
> wrote:
>
>>"Researchers who watched 60 hours of food programmes from Britain,
>>the United States and Canada found that for every example of
>>correct food handling, there were 13 food hygiene errors,
>>typically seven per 30-minute show."
>>
>><http://www.telegraph.co.uk/news/main.jhtml?xml=/news/2004/07/04/wchef04.xml&sSheet=/news/2004/07/04/ixnewstop.html>

Dinging Nigella for wearing rings when cooking is pretty extreme. They
might also complain how few TV chefs wear head-coverings. I figure
most shows are directed toward the home cook, not commercial kitchens,
with empasis on recipes and techniques, not prepared food regulations.

Most TV food presenters *do* make mention of precautions with chicken.
I have noticed both on TV and at home that it's almost impossible to
eliminate every single possible cross-contamination to utensils and
surfaces. Unless one has a sink with elbow-operated taps, *washing*
during prep leaves tracks.

On Wed, 07 Jul 2004 09:30:27 GMT, Frogleg > wrote:

>Dinging Nigella for wearing rings when cooking is pretty extreme. They
>might also complain how few TV chefs wear head-coverings. I figure
>most shows are directed toward the home cook, not commercial kitchens,
>with empasis on recipes and techniques, not prepared food regulations.

Considering what a big deal that Nigella makes about separating eggs
with her hands, I don't think calling her to task for wearing rings
overboard. I take my rings off when needed; why can't she?

TV chefs should be presenting a good example of food handling, not
fashion.

>Most TV food presenters *do* make mention of precautions with chicken.
>I have noticed both on TV and at home that it's almost impossible to
>eliminate every single possible cross-contamination to utensils and
>surfaces. Unless one has a sink with elbow-operated taps, *washing*
>during prep leaves tracks.

Most TV chefs probably don't clean their utensils by hand (and
probably have a crew that puts it in the dishwasher) so it's not too
much to ask them to have a plentiful supply of tasting spoons (I do
myself) and use them, rather than constantly dipping their fingers in
the sauce and licking them, which seems to be a new trend on these
shows these days. Even if they'd wash their hands before and after
you could cut them some slack, but they don't.

The worst thing I saw recently was a chef who took a bottle of
Schnapp's, poured some into whatever he was making, put the bottle to
his mouth and took a few gluggs, put the cap back on and put it away.
That pretty much killed any interest I had in visiting his restaurant.

Sue(tm)
Lead me not into temptation... I can find it myself!

>The worst thing I saw recently was a chef who took a bottle of
>Schnapp's, poured some into whatever he was making, put the bottle to
>his mouth and took a few gluggs, put the cap back on and put it away.
>That pretty much killed any interest I had in visiting his restaurant.
>
>Sue(tm)

Schnapps is pretty potent, excellent wound anticeptic... the mouth of that
bottle is very likely more sanitary than any drinking vessel in your
cupboard... but I agree, swigging booze in public like that is highly
indicative of basic ill breeding... should have offered a swig all around.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

On 07 Jul 2004 14:12:40 GMT, (PENMART01) wrote:

>>The worst thing I saw recently was a chef who took a bottle of
>>Schnapp's, poured some into whatever he was making, put the bottle to
>>his mouth and took a few gluggs, put the cap back on and put it away.
>>That pretty much killed any interest I had in visiting his restaurant.
>>
>>Sue(tm)
>
>Schnapps is pretty potent, excellent wound anticeptic... the mouth of that
>bottle is very likely more sanitary than any drinking vessel in your
>cupboard... but I agree, swigging booze in public like that is highly
>indicative of basic ill breeding... should have offered a swig all around.
>
Maybe if he had soaked the neck of the bottle with the Schnapps you
would have a point. But he didn't. yech!

Sue(tm)
Lead me not into temptation... I can find it myself!

On 07 Jul 2004 14:12:40 GMT, (PENMART01) wrote:

>>The worst thing I saw recently was a chef who took a bottle of
>>Schnapp's, poured some into whatever he was making, put the bottle to
>>his mouth and took a few gluggs, put the cap back on and put it away.
>>That pretty much killed any interest I had in visiting his restaurant.
>>
>>Sue(tm)
>
>Schnapps is pretty potent, excellent wound anticeptic... the mouth of that
>bottle is very likely more sanitary than any drinking vessel in your
>cupboard... but I agree, swigging booze in public like that is highly
>indicative of basic ill breeding... should have offered a swig all around.
>
Maybe if he had soaked the neck of the bottle with the Schnapps you
would have a point. But he didn't. yech!

Sue(tm)
Lead me not into temptation... I can find it myself!

Curly Sue wrote:

> Considering what a big deal that Nigella makes about separating eggs
> with her hands, I don't think calling her to task for wearing rings
> overboard. I take my rings off when needed; why can't she?
>
> TV chefs should be presenting a good example of food handling, not
> fashion.


You have to consider that Nigella is British and that the Brits are
generally slobs.

--
Best
Greg

Curly Sue wrote:

> Considering what a big deal that Nigella makes about separating eggs
> with her hands, I don't think calling her to task for wearing rings
> overboard. I take my rings off when needed; why can't she?
>
> TV chefs should be presenting a good example of food handling, not
> fashion.


You have to consider that Nigella is British and that the Brits are
generally slobs.

--
Best
Greg

On Wed, 07 Jul 2004 09:30:27 GMT, Frogleg
> wrote:

> Dinging Nigella for wearing rings when cooking is pretty extreme.

I've never seen Nigella, but I've seen plenty of others cook
(heck make pasta dough by hand) while wearing rings with
huge shiny stones. I can't take my eyes off their hands,
because they never dirty those rings. It's a technique
that's passed right by me.


Practice safe eating - always use condiments

sf > wrote in
:

> I've never seen Nigella, but I've seen plenty of others cook
> (heck make pasta dough by hand) while wearing rings with
> huge shiny stones. I can't take my eyes off their hands,
> because they never dirty those rings. It's a technique
> that's passed right by me.

I recall seeing that on Two Fat Ladies, typically when neading some big
hunk of meatloaf or even more message meat concoction.

sf > wrote in
:

> I've never seen Nigella, but I've seen plenty of others cook
> (heck make pasta dough by hand) while wearing rings with
> huge shiny stones. I can't take my eyes off their hands,
> because they never dirty those rings. It's a technique
> that's passed right by me.

I recall seeing that on Two Fat Ladies, typically when neading some big
hunk of meatloaf or even more message meat concoction.

On Wed, 07 Jul 2004 09:30:27 GMT, Frogleg > wrote:

>Dinging Nigella for wearing rings when cooking is pretty extreme. They
>might also complain how few TV chefs wear head-coverings. I figure
>most shows are directed toward the home cook, not commercial kitchens,
>with empasis on recipes and techniques, not prepared food regulations.

Considering what a big deal that Nigella makes about separating eggs
with her hands, I don't think calling her to task for wearing rings
overboard. I take my rings off when needed; why can't she?

TV chefs should be presenting a good example of food handling, not
fashion.

>Most TV food presenters *do* make mention of precautions with chicken.
>I have noticed both on TV and at home that it's almost impossible to
>eliminate every single possible cross-contamination to utensils and
>surfaces. Unless one has a sink with elbow-operated taps, *washing*
>during prep leaves tracks.

Most TV chefs probably don't clean their utensils by hand (and
probably have a crew that puts it in the dishwasher) so it's not too
much to ask them to have a plentiful supply of tasting spoons (I do
myself) and use them, rather than constantly dipping their fingers in
the sauce and licking them, which seems to be a new trend on these
shows these days. Even if they'd wash their hands before and after
you could cut them some slack, but they don't.

The worst thing I saw recently was a chef who took a bottle of
Schnapp's, poured some into whatever he was making, put the bottle to
his mouth and took a few gluggs, put the cap back on and put it away.
That pretty much killed any interest I had in visiting his restaurant.

Sue(tm)
Lead me not into temptation... I can find it myself!

On Wed, 07 Jul 2004 09:30:27 GMT, Frogleg
> wrote:

> Dinging Nigella for wearing rings when cooking is pretty extreme.

I've never seen Nigella, but I've seen plenty of others cook
(heck make pasta dough by hand) while wearing rings with
huge shiny stones. I can't take my eyes off their hands,
because they never dirty those rings. It's a technique
that's passed right by me.


Practice safe eating - always use condiments

Curly Sue wrote:
>
> On Tue, 06 Jul 2004 12:09:17 -0500, Steve Wertz
> > wrote:
>
> >"Researchers who watched 60 hours of food programmes from Britain,
> >the United States and Canada found that for every example of
> >correct food handling, there were 13 food hygiene errors,
> >typically seven per 30-minute show."
> >
> ><http://www.telegraph.co.uk/news/main.jhtml?xml=/news/2004/07/04/wchef04.xml&sSheet=/news/2004/07/04/ixnewstop.html>
>
> Although I have noticed some really off-putting food pas (faux pas
> with food) with TV chefs I don't worry much about it because they're
> not cooking for me. It's the thought of what goes on in the
> restaurants when there are no cameras that squicks me.
>
> Sue(tm)


Oh yes! After I worked in a restaurant kitchen while in secondary
school, didn't want to go out to eat for nearly a year I think LOL! Got
told off for trying to work 'too clean'.

Arri London wrote:
>
>
> Oh yes! After I worked in a restaurant kitchen while in secondary
> school, didn't want to go out to eat for nearly a year I think LOL! Got
> told off for trying to work 'too clean'.



Is it possible to be 'too clean' when dealing with food?

gloria p

Puester wrote:
>
> Arri London wrote:
> >
> >
> > Oh yes! After I worked in a restaurant kitchen while in secondary
> > school, didn't want to go out to eat for nearly a year I think LOL! Got
> > told off for trying to work 'too clean'.
>
> Is it possible to be 'too clean' when dealing with food?
>
> gloria p

LOL! Apparently to that place it was. Perhaps they thought it would slow
down operations, but it didn't.

Puester wrote:
>
> Arri London wrote:
> >
> >
> > Oh yes! After I worked in a restaurant kitchen while in secondary
> > school, didn't want to go out to eat for nearly a year I think LOL! Got
> > told off for trying to work 'too clean'.
>
> Is it possible to be 'too clean' when dealing with food?
>
> gloria p

LOL! Apparently to that place it was. Perhaps they thought it would slow
down operations, but it didn't.

On Tue, 06 Jul 2004 17:12:35 GMT, "Vox Humana"
> wrote:

> Well, only Nigella knows where her hands were prior to handling the chicken.

I think it's even more important to wash your hands after
handling the chicken and before handling something else.


Practice safe eating - always use condiments

On Tue, 06 Jul 2004 17:12:35 GMT, "Vox Humana"
> wrote:

> Well, only Nigella knows where her hands were prior to handling the chicken.

I think it's even more important to wash your hands after
handling the chicken and before handling something else.


Practice safe eating - always use condiments