Originally Posted by SVAuspicious
For wooden cutting boards I have a different protocol.
First I have clearly different bits for heavy cleaning (sponges, boiled and dried or replaced periodically), counter cleaning (rags and towels), and drying (rags and towels). At sea, drying towels become cleaning towels after a couple of days.
Third, even on delivery I carry a squirt bottle to put diluted vinegar in. As noted bacteria grow exponentially. After cleaning cutting surfaces with soap and hot water and wiping water off (not necessarily completely dry) I spray with the vinegar solution and let dry.
Even on delivery with a good size crew I don't have production cooking to do. There is plenty of time for cutting boards to dry before next use.
I can't compete with others in this thread for certifications. I do have a background in science and engineering and can think and consider issues in a structured fashion. I've also worked in government long enough to know that sometimes regulation is based on perception as much as science.
I don't cook with gloves on.
I do sail with an insertion thermometer (actually three on my own boat, one on delivery).
I do cool things on the stove top or in the sink. I can't afford the amp-hours by sticking something hot in the fridge to cool, and don't want to risk raising the temperature in there of other items. Leftovers have to be brought back to temp; that deals with bacteria but as noted not the potential toxins. That is Russian roulette. That no one has gotten sick on my watch is not relevant. The numbers aren't big enough to be statistically significant.
Most dates on food are "best if used by" dates for flavor not "you'll die if you eat this after" dates.
On board with limited cooled space I keep eggs in the bilge or low storage. I keep peanut butter in a locker. Butter is in the cooler or reefer if I don't have a butter bell. I get mayonnaise (when I don't make it from scratch) and mustard in squeeze bottles to avoid contamination from utensils (I'd get peanut butter the same way if I could find it). Same with ketchup.
The problem with squeeze bottles is contribution to the waste stream in places that don't support recycling. It pains me. Still life is a compromise.
In no way should anything I describe be considered as being offered as "the answer." I'm not qualified to make such statements. I am simply an engineer who loves to cook and does my research. I have made my own risk management decisions applied to the environment on a boat.
I will say that on delivery the boats I move always get turned back to the owner with much cleaner galleys than when I took possession. *grin*
Lots of good practices by you. Vinegar sanitation, two cutting boards, squeeze bottles and you obviously pay attention to sanitation and food borne illness issues which is most of the battle here.
Suggest you buy a small ice paddle to place in hot foods to cool quickly before placing in the refrigerator.
Placing food in the reefer ( BTW that's not recommended practice as it brings up the reefer temp up for the stuff stored in it). A better technique is an ice water bath, surrounding by water, or the ice paddle I mentioned.
Reheats are all supposed to be brought to 165 degrees for 15 secs.to kill bacyeria
Dates on foods are sometimes use by/ or in case of dairy sell by dates. I was referring to dates on prepared food items you make and have as leftovers. I have a three day rule.
I've also worked in government long enough to know that sometimes regulation is based on perception as much as science.
While this is true most Food Code requirements are based on science fact and real life occurrences and the need for consumer protection in an changing environment
100 years ago 75% of people grew and canned their own food and didn't depend on others. In todays world 3% feeds 100% in the US allow us to spend our time as scientists, accountants, boat delivery specialists, chefs etc. instead of fighting for our daily food. This dependence on others requires due diligence to insure the food chain is kept safe. One mistake in grinding meat for instance contaminates 500 million lbs. of hamburger recalls,
In this was born the science behind safe food handling
I have tried to bring to light the strictest of standards which are developed for an industry which people eat foods prepared for many sometimes with pre prep methods, and that they can easily be applied to the average household or boat.
Dave you employ many of these techniques and obviously have food safety ( and quality) in the forefront of your mind. Many don't that's why I have posted the industry "rules" here.
I am sure when most people posting on here eat in a restaurants you hope they are following the rules I have posted and wouldn't want them to be cavalier about which ones they chose to use and I also believe most of you hope they are inspected by a health inspector with a defined set of standards borne from scientific and industry standards. You hope they wear gloves when appropriate and you hope they store, cook and serve foods within the rules. And most important they wash their hands a lot.
I realize everyone is an expert in their own mind about food because they all think they know how to cook or do cook....and I mean everybody.
Its no different that anyone else posting from their expertise areas. We all can plot courses and follow our own charts, but we hear from marine professionals is good. Their advice is not to be taken as gospel either. God gave us all brains and the power to choose.
Getting sick on a passage far away from medical attention because you ate bacteria laden food you failed to handle properly could be more than dihherea and a stomach ache