|Food handling||<– Date –> <– Thread –>|
|From: Rob Sandelin (floriferousemail.msn.com)|
|Date: Thu, 20 Jan 2000 08:04:40 -0700 (MST)|
The food handlers permit in my state is a 3 hour class, which basically just walks you through the booklet that the state has created. I highly recommend your kitchen manager person at least do this training, and that you get a copy of the food safety booklet to pass around. Its all very basic stuff, and anybody with a 7th grade reading level can comprehend the material. There was a widely advertised test, where investigators went out and bought chicken from a wide variety of stores, took it to a lab and tested it for bacteria. Something like 90% of all chicken they found, and this was fresh from the markets and properly chilled, had salomella. It takes less than an hour to read the food handlers book. I don't think that is too much to ask of people. We have two nurses and a doctor in our group and they tend to be kind of in your face about this kind of stuff, and I am glad they are. Rob Sandelin Northwest Intentional Communties Association Building a better society, one neighborhood at a time >
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