Today I spent the morning get re certified for my sanitation certificate. These people who teach the class- they are really fun. It has to be an uneventful thing to do everyday and sometimes they do it several times a day. The biggest emphasis is on cross contamination and temperature Danger Zones for food. I have to admit I get very upset with staffers who don't know how to handle food: ie. disposable gloves- they are to be used once and once you handle food, you don't continue to wear the glove and touch other surfaces. In fact, once you wear the glove, you take it off, throw it away and you are suppose to wash your hands once again. Does anyone know how long you are to wash your hands? At least 20 seconds and you are to wash up to your elbows! How many people, connected/working with food, actually do that? How many know you are not to dry plates etc. with a cloth towel? And don't get me started on utensils! And it's a pain to tell them these things and then they forget. I will be devoting some blog time to sanitation but I know the gov't rules vary from one state to another.
One of my favorite three shows ( now it's down to one because the others have ended) is Dinner Impossible. Chef Robert- what a character! I don't know how he does it. I want to see the behind the scenes. He yells at his sous chefs, but they are so competent and Chef really depends on them, he barks at the volunteers,( they are difficult, they don't get the timing of it all) but if it's a cute blonde who's helping him,i.e. the recent Brooke on the Speed Dating episode, he's a gentle lion.
