One thing I want to touch on before you start
cooking your food today…what we do is we make sure that we’re compliant with food safety.
Here at the restaurant, we always have sanitizer buckets around…are these little red buckets.
In these there’s a solution. We use a sanitation solution, but if you’re at home, you can use
just a little bit of a cap of bleach and then you want to put in three parts water. We always
have one rag in our sanitizing bucket, and any surface that we cook or clean on, so we
don’t cross-contaminate, we make sure that we use our sanitation bucket. Now the other
thing is, you want to make sure you have clean knives that are also sanitized. You can use
the same solution as we’re using here to sanitize your utensils. The other main thing you want
to do is make sure you have gloves on and that you always change your gloves. You want
to make sure that you wash your hands in between using..putting in and rubbing raw meat with
cooked meat. That’s the biggest thing with cross-contamination. Also, if you’re cooking
beef versus pork, you want to make sure that you re-sanitize all your area and wash your
hands. I wash my hands probably about ten or fifteen times a day for about thirty seconds.
And then, like I said, a lot of people think that if you wear gloves that you’re sanitized.
What we have to do…remember is that you’re hands might be clean under your gloves, but
your gloves are dirty. So that’s why we go through probably about four or five boxes
a day here at the restaurant.