| |
| |
|
Cooking Tips Information |
|
|
|
ServSafe Food Program in Montana a Success
Montana has a great program for restaurant employees. Each preparer of foods to the public must go through a special program where they learn at what temperatures food must be served and how to keep the place clean. It is through this program that MT ranks among the lowest in the country for food poisoning. E. coli bacteria is very unlikely in MT because as part of this program they learn all the other important food preparation rules. The signature program? It is called ServSafe. And each employee must complete this program. I was in a McDonalds, another franchise system, maybe you have heard of it. That they had the certificates of completion hanging in the front of the store to show full compliance and give customers a feeling of security when eating their happy meals and Chicken McNuggets. One great thing about this program in MT is that it only needs to be in one language since all the employees speak English. We congratulate MT on their proactive aggressive attack on disease and food safety. Soon I hope to see this program available on the Internet for everyone, everywhere. It unfortunately will need to be in many other languages. So employees can view the information online and take a test online. Every restaurant from a 500 square foot bar and grill in Key West to the Mexican restaurant in Burlington, WA next to the coin-op carwash with the dirty awnings, along the railroad tracks where we ate at last week. ServSafe is a great program. We have come so far in this country from refrigerated refer trailers and trucks to walk in energy efficient coolers. We have fixed our problems with poultry, pork, beef and fruit drinks. The dairy industry to the bloods in hospitals we have things other countries still cannot claim. There is no need to run this country into the 3rd world from our lackadaisical approach to our jobs and lives. We have stamped out many diseases and have state of the art everything, we should pay attention to those things we often take for granted. ServSafe is a great program by people who understand the real world. I would also like to offer another important issue. We need toilet paper, which is strong enough to hold up during use to prevent the spread of E. coli. Businesses are encouraged to buy cheap and thin toilet paper to save money by their CFOs who are beholden to their stockholders to shave costs. The problem is they are actually causing a potential situation in their food preparations. POTWs often ask Proctor and Gamble and other makers of toilet paper to make them easy to decompose, however if it is not strong enough to hold up to the task it causes even a bigger problem with the spread of disease. If every employee washed their hands with soap and very hot water after the trip to the rest room, and each and every employee knew the importance of heat in food they would eliminate nearly every incident caused in food poisoning at restaurants and QSRs. Since many restaurants are our customers for my company, I happen to see this issue from an insider's perspective. Having experience selling accounts to companies for window washing and concrete cleaning, we are aware of this situation and we are also happy to be involved with the washing out of Trailers for companies like US Food Services, Sysco, ALDI Foods, and many wholesale produce and meat companies. We understand the necessity to clean the insides of these trailers to prevent the spread of disease and bacteria. This is why we not only use 180-degree+ water at 3000 PSI, but we also reclaim the affluent so it goes no further as moisture can assist in bacteria growth and standing water attracts the laying of mosquito eggs. SafeServ is an excellent program and it should be duplicated in all countries and all parts of the US. We need to watch our food supplies and pay attention to the risks associated with them. "Lance Winslow" - If you have innovative thoughts and unique perspectives, come think with Lance; www.WorldThinkTank.net/wttbbs
MORE RESOURCES:
Cooking-Tips - Google News |
|
|
|
RELATED ARTICLES
How to Make Homemade Ice Cream (Without an Ice Cream Maker!) COLFAX, WISCONSIN - June is Dairy Month and what better way to celebrate than with homemade ice cream?When I was growing up on our small family dairy farm in west central Wisconsin 40 years ago, my dad would make homemade ice cream using cream and milk from our very own cows and a hand-cranked ice cream freezer.But you don't need an ice cream freezer to make your own homemade ice cream. Cooking Lobster at Home Lobster has always be one of those extravagant meals which few people ever try because of the high cost. With restaurants paying thirty dollars a pound, by the time they put their markup on it, you're easily paying sixty dollars for a ten ounce tail. Season Your Pans for Non Stick Cooking Nothing is more frustrating than trying to cook a delicious meal and having it stick to the bottom of the pan. A well season or cured pan will make cooking more fun, easier to clean and create better tasting food. Cut The Take Out A long hard day at work. You get home and need dinner. Flax Seed Will Add A Little Extra Flavor To Your Recipes Flax seed will add a pleasant nutty taste to any recipe. The attractive, round reddish-brown seeds of flax add flavor, extra texture and good nutrition to your breads, cakes, muffins, and other baked goods. 10 Simple Kitchen Organizing Tips A lot of the times we mean to get in there and finally organize the kitchen, but once things get out of control the job can seem so daunting and you just don't know where to start. These top 10 kitchen organizing tips will help make your kitchen pleasant and welcoming. Better Breakfasts Ideas Nutritionists tell us that breakfast is the most important meal of the day. With breakfast, we are replenishing our bodies from the night before and charging them for the day ahead. Why do We Need to Knead? Bread dough needs to be elastic in order to capture the gases created by the yeast, stretch as bubbles form in the dough, expand, and rise. Without that elasticity, bread would not have the open texture we enjoy nor would bread be chewy. 10 Convenient Ways To Eliminate Food Poisoning With Your Microwave Microwave ovens can play an important role at mealtime, but special care must be taken when cooking or reheating meat, poultry, fish, and eggs to make sure they are prepared safely. Microwave ovens can cook unevenly and leave "cold spots," where harmful bacteria can survive. What is Gluten and Why does it Matter? Gluten is a substance made up of the proteins found in wheat flour that gives bread its structure, strength, and texture. Without these marvelous little proteins, bread would not be bread. How to Make a Cajun Roux The process of preparing Cajun food is in no way hurried and involves a layering of flavors which allows each ingredient to maintain its own identity.The foundation of preparing authentic Cajun dishes like gumbo, sauce piquant and etouffee is the Cajun roux (pronounced 'rue'). Pyrex Mixing Bowls - A Kitchen Favorite Pyrex mixing bowls typically come in sets of 3 with a small, medium and large bowl that sits snuggly inside each other. Pyrex has been around for almost 90 years. Herbs and Spices - the Essence of Flavor In any number of cookbooks and recipes you will find advice on which herbs go with what. I'm not going to take that route. How to Bake: How Long Should My Bread Rise? It depends. The best way to tell if the dough has risen enough is not by time-though it helps to set the timer so you don't forget about your dough-but by look and feel. Cookware - Whats In It? Have you ever wanted to buy new cookware but didn't know what kind to buy? There are many types of cookware from which to choose. The following is a summary of the different materials that are used in cookware. Seasoning An Oven Untreated cast iron rusts, especially around water. To prevent metal from oxidizing in the presence of moisture, cast iron requires a process called ?seasoning?. Old-Fashioned Taffy Pull Party--How to Host Your Own Want a unique party idea for your child's birthday-or even her next weekend sleepover with friends? Try hosting your own taffy pull. It can get pretty messy, but kids absolutely love it. Baking Perfect Breads, Cookies, and Desserts We're all looking for that perfect pie, or cookies, or loaf of bread. It doesn't always happen. The Noble Crescent Roll - How to Roll a Masterpiece Ahhh?the noble crescent roll. In some forms it has its origins in the Middle East and in Europe. Alone In the Kitchen: Stirring Up Mindfulness Put on your apron! It's time to stir up a batch of mindfulness.Julia Child, the trilling television chef who taught millions of Americans how to prepare French food without being hoity-toity, died in her sleep at the age of 92 recently.
|
| home | site map |
| © 2006 |
.JPG)
