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post #45 of Old 04-16-2013
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Re: Restoring those plastic sink cover cutting board things...

Originally Posted by T37Chef View Post
Our butter sits out all day everyday, as does our rat hair infested peanut butter, and often on the boat, our eggs stay out too! OMG

Dave, I am sorry you have been brainwashed by the FDA, USDA, NRA (National Restaurant Association) and so on LOL I am starting to think you have a phobia of some sort?

I don't feel brainwashed by anyone. Food safety is no joke. The consequences of non food safety are to severe to take risks. You want the cafeteria workers serving kids safe food in school. Take something like butter. Major protein. Strict rule is proteins need to be kept at 41 degrees or lower...period. Sitting it out it can grow bacteria. Why not leave the butter sit out in the school cafeterias then? Same with the eggs?

See I have this funny philosophy about food. It is the chefs responsibility first and foremost to serve safe food, not just food which taste excellent. Not all chefs deal with gourmet restaurants.

Having worked in every type of restaurant from a Michelin 4 star, to a huge Casino Buffet feeding 10,000 people daily, to retirement communities, feeding people who were older some of which had compromised immunities, to huge production kitchens making meals for grades K-6, I was fortunate enough to have worked with an trained chefs to cover the gambit of feeding experiences.

To err with some of these groups means killing or getting quite a few of them sick because of handling certain foods without the proper care or attitudes which some may think over protective, phobias. or being too strict.

There is a reason the military doesn't serve leftovers. They don't trust their cooks to cool and reheat food properly due to facilities so they don't take the risk of food poisoning the army because they cant fight when sick.

I have experienced close friends who got a call in the middle of the night that 400 people were taken to the hospital in Atlantic City because their buffet restaurant serve a mousse with salmonella because the chef was to proud to substitute pasteurized eggs for the raw eggs in the recipe. You know what he said.

I have been doing it forever and I never got anyone sick
Russian roulette
You can put a blindfold on and walk across a Kansas interstate in the dark 1500 times and the 1501 time get killed by a truck. So is that luck the 1500 times and is the 1501 worth it for 1500 times of luck? Especially when playing with another persons life

Yes I am fanatically safe about foods and no my home kitchen/ boat galley isn't at all sterilized. It maybe safer than most though. The risk of me getting one of my loved ones sick and in the hospital isn't worth it

Many with their cavalier attitudes would be the first to sue a restaurant had they found out they got sick on the butter which was left out as common practice.

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Last edited by chef2sail; 04-16-2013 at 06:00 PM.
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