Food safety/poisoning

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Tompeters

Food safety/poisoning

After discussions here about washing meat and HM Queen in hospital with GE I got to thinking about food poisoning. If you look in the typical family kitchen it'd be closed down by the inspector tout suite if one was catering for profit. Given that bugs don't know whether they are going to be served to paying or non-paying eaters, surely it's as important to keep the standards up at home?

In the past I've done the full Food Safety and served food in my home kitchen on a paid basis inspected by the council.

But while I keep stuff in the fridge in the 'correct' way and reheat to piping hot using the probe, mostly, I don't have different coloured chopping boards, enough sinks to have a dedicated hand-wash - and even though I have a thermometer probe I have ever - not even when I was serving to the public - checked that the temperature of food (e.g. cottage pie) has FALLEN to the required temperature in the required time. I'd have to look the temperature and times up, as well.

Frankly, if I had to go through all that palaver to cook at home, I'd eat out!

I'd guess that many posters here have been fully-trained in food handling at one time or another and have done a spell in paid cooking. Do you carry all the procedures through to your kitchen at home? If, like me, you don't, why not?

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foodie

Food safety/poisoning

Well, I always dettox work surfaces and sometimes I use a probe when I have to be exact not just to see if its cooked enough....if that, makes sense. I have a brilliant one on a lead where I can keep a probe in whilst recording temp. On worktop. I don't wear a hair net for family cooking but I do if I make desserts for people, I am paranoid about hair in food lol. My cloths are boiled and changed daily.
Wouldn't surprise me if most of our home kitchens are more cleaner than professional ones....Their......just a little insight to foodies kitchen ;-)

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Gravy Queen

Food Safety

An interesting topic !

I use a detox type cleaner for surfaces , I use small sponges to clean which are thrown away and go through a lot of kitchen roll !

I tie my hair back when cooking , cannot bear seeing people with longer hair hanging over food ! I wear disposable gloves for preparing food .

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Anastasia

Clean & safe.

My kitchen is very clean.
Worktops are cleaned daily.my fridge really is very clean & is kept that way.
I know how to check if a chicken is cooked ,veg is always washed as is my fruit.
Tea towels are changed more than once a day, & dishcloths are also changed each evening.
I make sure that milk is not dripped in the fridge , that is a pet hate for me.
All in all I am very happy with the level of cleanliness in my kitchen .
I have just 2 chopping boards , one for bread, the other one has one side for meat & one side for veg .both boards are cleaned daily , & are finished off with boiling water .
Yes I am very happy with the state of my kitchen .
Most people cook in a dirty oven !!

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Anastasia

Gloves

Forgot to add that I wear gloves when preparing food , the only reason for that is my hands get very sore if they are not protected .

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jampling

Food safety

Counters are wiped daily with bleach and in-between if raw meats have been prepared.

I have several cutting boards, most kept purely for veg/fruit and bread, and three kept solely for raw meats. They get cleaned with boiling water.

I use white flannel clothes for wiping, which are washed daily. Also larger white cloths for tea towels (on the theory that white alerts me faster to nasties!) These get washed every other day.

My hair is tied back for cooking, and I use disposable gloves for raw meat prep. Mainly because I can't bear to have raw meat on my skin!!

Both my fridge and oven could do with improvement. :( I am very careful about following food safety storage and cooking rules but I must confess there is evidence of a few spills on the shelves. Blush. Definitely need to do a good clean in this respect.

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The Cat's Mother

Food Safety etc.

Wow, what a palaver - I am obviously not as obsessed as some others - my kitchen is "clean" by my standards, hob, sink and draining board and all surfaces cleaned daily, everything wiped down after cooking, floor washed regularly, 'fridge cleaned out when needed and my oven is self clean and gets a blast when necessary, sometimes I wear an apron, but that is about it.

All this over the top "cleanliness" is surely just that "over the top"
. Most sensible people keep up proper standards in the kitchen.

Surely all this nanny state approach has been detrimental - as a child I played in the garden - probably ate some sand/earth/a worm or two or whatever and I am sure my immune system was enhanced by a bit of honest to goodness dirt. What do others think?

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Tompeters

Food safety/poisoning

I find other peoples' dirt more unpleasant and visible than my own. Unless one keeps up certain standards it amazing how things get out of hand. I see it in friends and rellies' houses often...but not in mine of course ;)

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Anastasia

Obsession , no way

The level of cleanliness in my kitchen or even in my home is not over the top , it is just a level that works for me..
If I do not sterilise when I make butter or chutneys then the end result will be wasted.
Clean cloths every day really are necessary, a clean oven is necessary for me , I detest cleaning the oven , but do I want to cook my bread or meat in a dirty oven , no , not for me.
Do I cut corners every day , you bet , but only with jobs that will not jeopardise my health or that of my family..
A lot of my cleaning routine , is just that , routine , something that is done automatically.

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Thistledo

Food safety/poisoning

I worked in the Catering/Hospitality Dept of a college for 5 years and I picked up a lot of points in this area. All students were expected to wear hats and hair had to be tied back or kept short. Even earrings weren't allowed. If students turned up not dressed for the day, they were sent away. My moan is that over the last few years, there have been more and more chefs/cooks on the TV who simply don't cover their hair. Then there's the sweat that drips off their heads! What's going on here? Also, we frequently see chefs/cooks dipping their fingers into something and licking to test for taste - disgusting. I really don't want fingers dipped in my food. I've even seen spoons used to taste test food and those spoons re-used again elsewhere in the kitchen.

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Tompeters

Food safety/poisoning

So true, T'do. My Son-I-L trained as a chef and his cooking is brilliant but he doesn't wash his hands often and he seems to keep sticking them into food then licking them. That I can live with but if he's cooking, say, roast chicken his hands all raw-chickeney he doesn't wash or even wipe them before picking up seasonings, opening cupboards and drawers so to get to the stuff at the back of the cupboard those hands have touched everything. When they stayed recently it took me a couple of hours with J Cloths and surface cleaner. Am I paranoid or does that disgust others also?

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Thistledo

Food safety/poisoning

Yes Tomps, because your son will have been taught never to do what you've observed in your kitchen.
Afraid to say, he would be banned from my kitchen!

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Dottie May

Food safetypoisoning

I don't think I'm paranoid about cleanliness in the kitchen but wipe over all surfaces regularly throughout the day with detox-type wipes. Change tea cloths every day. Haven't got a dish washer so wash dishes always by hand in very hot soapy water after using them. Regularly boil dish cloths. Have chopping boards for separate uses and cleaned straight after use. Keep freezers and frig clean and items packed correctly although my oven doesn't get the attention it should. As someone mentioned above, in my childhood I'm sure I ate a few suspect things but can't remember being ill from it. Wonder what HM ate!

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violet eyes

Food safety/poisoning

It's a wonder we're all still alive.
I can remember as a child playing round friends if needing to use the loo we used the one outside and they didn't have washbasins, never saw the upstairs bathroom. And even worse if playing out for the day, which most of the time we were there was only the bushes :o(
As for keeping the kitchen clean, well I thought I was a bit too fussy but I see I'm not. I use clean boiled dish cloths and tea towels, wipe the tops over many times a day, wash hands many times while preparing food/meals, just the normal kitchen hygiene that most people learn.
If a health and safty person went into some kitchens I'm sure many wouldn't pass but we have to work in the kitchen so do our best and follow common sense.
We haven't had any nasty bugs for many years so I must be doing something right.
Sometimes it's just scaremongering to sell all those anticbacterial pruducts, and some of us fall for it.

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Biggles !

Hygene

What an interesting read this thread is.

I detest watching some people cooking on the TV, such as Master Chef with their sweat pouring down into the food.

I don't clean my oven often enough but I always clean it properly before my non meat eating friend comes to stay; we roast a lot of meats and that the oven very messy. I tend to work on the principle, for me and hubby, that the oven heat will kill off most things and usually have other dishes covered. I do have colour coded chopping boards, all of which go into the DW. I do appear to wash my hands obsessively, especially if I am making bread, or whatever, for other people. I really don't think I could wear rubber gloves to handle food stuffs with; I'd like to because I cannot abide mixing raw egg into minced meat, etc. I think my kitchen hygiene is not bad; but it certainly is not that good. I don't taste my food, hubby has to do that. He has a clean spoon every time. For me, I go by look and smell. I'll never be a chef, nor do I want to be. Just want to eat good food xx

 
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