Cohousing-L Mailing List: Re: food safety

On Feb 23, 2009, at 5:16 PM, Hans Tilstra wrote:

 What I've observed and experienced is that the food handling  

training changes perception of what is safe.

What I and others have had more problems with than food is  

dishwashing. People tend to rinse off dishes the way one might at home  

and put them in the drainer rather than by the sterilizer.

We have people with compromised health conditions like MS, pregnancy,  

and cancer treatments PLUS we have people who travel and could bring  

back all kinds of diseases that no one here has built up immunity to.  

We once had a resident who was traveling all over Asia when the bird  

flu was out and about at the same time another had stage 4 breast  

cancer.

According to various university extension sites on the web,  

dishwashing should be done in 140 degree water. The water in the tap  

is likely to be 120 because that is a tolerable temperature for hands.

An alternative is adding bleach to the rinse water but almost no one  

does that. Certainly not people who are washing one dish, a fork, and  

a cup.

Sharon
----
Sharon Villines
Takoma Village Cohousing,Washington DC
http://www.takomavillage.org

Re: food safety	<– Date –> <– Thread –>
From: Sharon Villines (sharonsharonvillines.com)
Date: Mon, 23 Feb 2009 15:35:34 -0800 (PST)