Jim Mann's blog
2001 Food Code - Full Version
U. S. Department of Health and Human Services
Public Health Service Food and Drug Administration
Discussion topic concerning the use of alcohol-based hand sanitizers.
Discussion on the validity and effectiveness of hand dryers in the kitchen.
A rich vocabulary has developed to help communicate in the back-of-house. Some are legitimate short-cuts and others are just rude or at least politically incorrect.
"Yes, we have a handsink." And it is a good one. But its distant location from many key food prep stations minimizes its use. It certainly does little to remind workers to wash their hands.
This busy restaurant at Chicago's O'Hare Terminal presents quite a few hurdles for potential handwashers among the food handling staff.
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