Interesting - Home Kitchen Self-Inspection Site ---- I got a B

So did I, it's the rare meat, raw eggs and partially defrosting at room temp that did me in. I've

never, to my knowledge, made anyone sick, though.

 
got 93, must have been the rare and raw stuff for me too. I did just take a commerical food safety

course a week or so ago. Actually made me realize things had got a little slack around here. Whiped down inside cupboards etc.
So would not have done quite so well before!

BTW, only change in regs is the the "danger zone", where foods should remain as short a time as possible, was, 41F-140F. Is now 41F-135F.

may report my score on that when I get it? It was actually a slightly difficult exam.

Nan

 
Okay, I have a question about something that's bothered me for a long time.

When I watch various cooking shows, they show them setting a colander over the drain and dumping in the pot of water and pasta or whatever they're draining. I know from experience that when you do that, water splashes from the opening of the drain back at the colander. Even worse are the colanders with the rim all around the bottom because they can stop the flow of water and it backs up in the sink.

I'm so OCD, but I am always careful not to do that. Am I crazy to worry about such things? Have this been addressed in commercial food safety courses?

And while I'm about it, I hate to see them put a chicken, or such in the sink to wash it unless that sink has been thoroughly sanitized first.

Lol, is it obvious I'm having a bad day?

 
I'm OCD about stuff like that, too. One of the most bacteria laden locations is the drain in the

kitchen sink.
We were at a brunch this past weekend and one of the doctors in infectious disease was there. I asked him to name 2 things he would NEVER eat.
Raw seafood
Dip (at a party)- he said with double dipping and people touching the surface with their fingers the amount of bacteria is the same as if you licked a 3 day old kitchen sponge..
Yuck!

 
Actually after working around salad bars and buffet lines, I can hardly eat at one. Seen too much!

And Curious, gosh that is something that makes me crazy. Wish I would have brought it up in class! The instructor is here in town, think I will e-mail him?
I put an upside down bowl off to the side in sink and balance the colander on that.

sort of tricky, you have to balance with one hand and pour with the other,

Nan

 
Ang, around Holiday time this winter, I read they feel that washing poultry has to big a chance of

spreading bacteria around? Water splashing, etc.? And since it is cooked to 165F it will be killed? So washing isn't necessary?

I will ask instructor about that too.

Nan

 
At least I'm not alone. And I've read the same thing about washing poultry, spreads more bacteria

than it removes. I still like to do it, then spend 15 minutes cleaning up after it. Ugh, I do sometimes wonder why we eat something that's supposed to be so bacteria-laden.

 
I got a C too, not because I didn't know the correct answers, but because I won't give up sushi,

rare meat, and eggs over easy. I do need a screen door in my kitchen--that cost me a whole grade, leaving the back door wide open like that.

 
love my clorox clean-up--keep it right by the sink! but I have ruined more shirts by leaning

against the wet counter and BAM---clorox streaked stain right smack dab across the belly. this happens especially when DH, bless his heart, cleans the kitchen. He gets trigger happy with the clorox cleaner.

 
I love Clorex Clean-Up, but have ruined more t-shirts. I have three that have tiny white dots...

I have a supply of art pens, so I pick out a matching color and dab color on.....I have to do it every time I wash the shirts, except for the black one. I use a Sharpie on it and it seems to hold the color through a few washings.

 
What about cheese that people slice (and hold onto the cheese

with their hands)? I no longer serve cheeses that have to be sliced. This past Xmas I put out a bowl of red and green M & M's and put a fancy little silver spoon in the bowl (and noticed that everyone was using the spoon smileys/smile.gif I got a B but I love raw oysters and clams and my refrigerator can get crammed full.

 
Double lol, that's how I feel about partially thawing meat at room temp, I don't think far enough

it in the refrigerator. I've done it for over 35 years, hasn't killed us yet.

 
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