Clean Living
Posted by The Editorial Desk / Wednesday, December 2nd, 2009
I must admit, it never occurred to me that chefs might have vital lessons to share with the National Academy of Sciences. But Sodexho toque Jim Ringler does just that in this refresher course on sanitation and food safety:
(Video: MicrobeWorld)
Ringler, like many seasoned chefs, relies on his own senses to gauge the worthiness of any foodstuffs that cross his path–and he implores consumers to do the same.
LOOK for any visual abnormalities (off colors, damaged packaging).
HANDLE items to check for textural flaws (suspect mushiness or rigidity).
And, of course, give everything a good, strong whiff.
“Smell it,” he counsels. “You can always tell by the smell if something is fresh.”
Food and Drug Administration microbiologist Keith Lampel follows up with several salient points–zapping sponges in the microwave sounds a lot safer/smarter/less painful than my current practice of holding the cleaning aides beneath a stream of scalding hot water (no danger of my being recruited by the National Academy of Sciences any time soon)–about common cross-contamination gaffes.
Meanwhile, Partnership for Food Safety Education spokeswoman Natalia Mikha covers the food prep fundamentals with her run through of the “Clean-Separate-Cook-Chill” mantra.
Still got questions? The PFSE folks have unveiled a special food safety primer about holiday entertaining.
Now, if you’ll excuse me, I have to go sing/hum/think the Happy Birthday song to myself while I scrub up for dinner(s).
–Warren
Tags: bateria, Food and Drug Administration, good hygiene, Gut Check, Jim Ringler, Keith Lampel, Natalia Mikha, National Academy of Sciences, Northern Virginia Magazine, Partnership for Food Safety Education, safe food handling, sanitation, Warren Rojas