http://www.katom.com/blog/of-interest/7/top-10-tips-for-food-safety Restaurant Equipment, Foodservice, Concession, Catering and Home Kitchen Equipment and Supplies Sun, 8 Nov 2009 04:09:50 +0000 http://wordpress.org/?v=2.7 hourly 1 http://www.katom.com/blog/of-interest/7/top-10-tips-for-food-safety/comment-page-1#comment-918 Jeff Breeden Fri, 07 Aug 2009 08:04:35 +0000 http://dev5.katom.com/blog/index.php/?p=7#comment-918 My selling of kitchen equipment has led me into many ktichens. One precaution which I have seen in just two restaurants is that those in the kitchen were initially required to wash their hands in water with potassium permanganate in it and then with plain water. As far as always handling food with hands covered, you can do it in a McDonalds or Pizza Hut but there are kitchens in which it is a hard rule to follow. When a cook has to check the consistency of a mixture even with a ladle (s)he invariably has to remove any handwear. A big health hazard which is not properly handled by many restaurants is that of reheating of meats. Once a meat has come out of a freezer and is cooked it can at most be stored once and reheated. However restaurants quite often mix lots and reheat more than once. My selling of kitchen equipment has led me into many ktichens. One precaution which I have seen in just two restaurants is that those in the kitchen were initially required to wash their hands in water with potassium permanganate in it and then with plain water.
As far as always handling food with hands covered, you can do it in a McDonalds or Pizza Hut but there are kitchens in which it is a hard rule to follow. When a cook has to check the consistency of a mixture even with a ladle (s)he invariably has to remove any handwear.
A big health hazard which is not properly handled by many restaurants is that of reheating of meats. Once a meat has come out of a freezer and is cooked it can at most be stored once and reheated. However restaurants quite often mix lots and reheat more than once.

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