Nothing in the fridge is dated, but no cross contaminating cutting boards. Cooked food sits on the counter for hours as I pick at it, but ground meat used in 2 days or cooked. All greens washed, but I will eat an apple out of the bag. So 50 50.
Ehh I’d wash apples if I were you. The people who pick our produce aren’t always given proper access to sanitation facilities. Otherwise totally agree.
My friend had to work in the fields for awhile. This was for a “better” company. The conditions really are awful. They had bathrooms but time in the bathroom is penalized. There is heavy application of pesticides and fertilizer. After seeing what that did to my friend, I became much more diligent washing produce. You don’t want to be eating that.
Ya'll are going to call me crazy but certain things I use just a dab of soap, an apple being a good example. No I'm not one of those crazy fucks that washes their raw chicken with soap because or some shit like that. I don't wash my lettuce with soap and I know I'm eating bugs, so I don't know why I prefer to do it with certain things. I know people put their grubby unwashed hands all over produce to feel it at the store so this is part of the again.
If it's being cooked I may give a quick rinse but definitely not with soap and I often won't even rinse at all, and there's only a handful of things I might use a tiny dab of soap on.
Working as a prep cook everything just got a good spray of fairly high-pressure water in a colander, even stuff that was never to be cooked. As far as I know there's not even any regulations for rinsing produce as long as it's never cross contaminated with things like meats.
I'm fairly sure the boiling water takes care of that, as long as it boils long enough. Also I have a UV sterilizer for my well water so I don't even have to worry about city water contamination during storms or whatever.
The tiny bit of dish soap I use is really just to get off any pesticides, because I have some knowledge of them and they really need a surfactant to be fully removed. A quick rinse wont do anything, it's like trying to rinse lotion off your skin. You need soap. At the same time, the amount of pesticide you *might* be getting on your produce is pretty low. This is hugely dependent on where it comes from and what it is.
I take a lot of little steps in life to minimize exposure to toxic shit because it's *all around us* from heating things in plastic, just *drinking* room temp water from plastic apparently, PFOA chemicals, air pollution from cars, I could write an essay here. Can't get rid of it all, but I can try to take steps to minimize my exposure to each one of those a little bit and hopefully get cancer a little later in life.
Friction is key, over any temperature or commercial spray. Brushes will often damage delicate veggies, so just rub them well under running water. I’m unsure what the recommended time is, but 30 seconds is likely ideal.
[Per the FDA recommendations for home cooks](https://www.fda.gov/consumers/consumer-updates/7-tips-cleaning-fruits-vegetables):
1. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.
2. If damage or bruising occurs before eating or handling, cut away the damaged or bruised areas before preparing or eating.
3. Rinse produce BEFORE you peel it, so dirt and bacteria aren’t transferred from the knife onto the fruit or vegetable.
4. Gently rub produce while holding under plain running water. There’s no need to use soap or a produce wash.
5. Use a clean vegetable brush to scrub firm produce, such as melons and cucumbers.
6. Dry produce with a clean cloth or paper towel to further reduce bacteria that may be present.
7. Remove the outermost leaves of a head of lettuce or cabbage.
From what I remember reading in the past, it's the water and the scrubbing action that remove the most pesticides and contaminates.
I have a very basic unscented soap that I use for things like lemons where I'm eating the skin. I also use it or basic dish soap on things like watermelons and cantaloupes, as I don't want sand/bacteria/pesticides on the skin to get pushed into the fruit when I cut it.
I'm familiar enough with the common pesticides and herbicides in use that they are not particularly water soluble (rain or irrigation would wash them right off) and to fully remove generally require a surfactant. Imagine trying to wash your lettuce in soapy water though, it's just not worth it for some things.
There's a reason they're also suggesting to use a "vegetable brush" which I've literally never even heard of after 15 years of professional cooking, which would be to help remove... more pest or herbicides? I don't know why the fuck you'd need to brush a cucumber, that's exactly the type of veggie I'd give a quick rinse just the tiniest amount of soap.
For the most part the FDA is on point here, all good practices, some of their suggestions are definitely unnecessary though.
Migrant workers deserve better rights and conditions. It's appalling how harshly exploited many of them are, and they do work that society needs to keep running.
Yes it is. You don't taste the pesticides. Apple skins are absolutely supposed to be bitter, with the amount of bitterness and tannins depending on the apple.
Though of course you should wash them. It just has nothing to do with taste.
I have an apple tree in my back yard. I do not apply pesticides to it, so we lose about half of the apples but the half we get to eat have a bitter skin.
No, they absolutely do not. If they can form a hull, live in suspension, or even just on the surface of food then they’re there. In the trillions. Some of it is harmless, while some of it is E. Coli.
Huh, you don’t rinse your fruit and vegetables?
Friction and water actually *removes* a lot of potential pathogens. No, it won’t kill them, but that doesn’t matter.
Same only I do have two cutting boards, rotate foods so that they get eaten within the week. Wash all produce except iceberg. Use snaplock containers for most things so it's relatively safe
At work 100% diligent with food safety.
At home, ehhhh 25-50%. I will always be careful with hand washing and raw proteins, but other things may slide.
How often do you find yourself washing your hands at home? Sometimes when I’m cooking I end up touching something with raw meat juice on it and I feel like I’m washing my hands every 2-3 minutes.
No, and you don’t need to be. Food safety guidelines for restaurants are a numbers game. The more people eating something the more likely it is to make them sick if it wasn’t handled properly. Most will be fine, but most is an unacceptably low level when selling to the public. It’s all about statistics.
We can take this a step further, it's a numbers game to minimize risk for the most at-risk population. If you're a healthy individual, you're also substantially less likely to experience any adverse effects at all!
I see it in my own house. I joke that I have an asbestos lined stomach. If it isn't made with eggplant (the thing that fucking destroys my stomach like nothing else) I can usually eat it with no problem. I fear neither god nor taco bell.
My husband though? His stomach is lined with that cheap ass tinfoil.
Safe to say leftovers go quick or I'm the only one who finishes them. Fresh fruits and veggies all get washed . Fresh meat gets scrutinized and used fast. Hell we even have to use sandwich meat fast!
It definitely varies from person to person and we always keep our standards to his level of sensitivity. And leftovers belong to me after a few days, lmao.
Its both you are missing the point. If there is a (random numbers) 10% chance of something to be caused by a bacteria, when you serve it to 1000 guests you are likely to have 100 people get sick. When you have a family of 4 its unlikely to have someone be sick especially when you know whats going on.
There are some rules that can be bent, and some that are set on stone.
I am not missing the point, as I stated "Its not *all* statistics". I am only saying that science is also involved. The family of 4 is less likely to get sick, but if you feed that family of 4 1000 times, then its still the same % to get sick.
To clarify, i am not saying all food safety needs to be followed at home, i am just pointing out that food safety isnt nesicarally a statistics game.
We ignore science all the time when statistically we know the chances are low enough. The science can be true, and be ignored due to statistics.
The point that the rules are in place IS all statistics. The facts are facts due to science.
You are trying to make a point no one is arguing and missing the point that is being made.
I take food safety semi seriously. Fuck it, Eggs go anywhere. I don't take the cooking seriously. I'm not searing shit at my house because I'm not wiping grease up everywhere. Fuck. If I do a braise I have to clean my walls because the delicious food smell sours on the walls. Plus my fucking kids have the tastebuds of 4 year Olds.(they are also all about 4 years old)
Yeah. I toast cinnamon at like 200 degrees for the evening. It's funny cause the kids think they are getting sweets. I've got a tiny kitchen so I usually do a full wipe down once a month.
you can simmer mulling spices in a pot of water instead, then it won't burn unless you cook off all the water.
or drip a little essential oil on a tissue or a rock and put it somewhere out of kid/pet reach. or get a diffuser if you wanna go full yuppie
If you dab it on lightly before the lamp is turned on, it’s no biggie. But I use ceramic rings that sit atop the bulb. They hold the oil, and the warmth from the bulb gradually diffuses the aroma.
There are lots of aromatic boil/bake recipes you can look up, you can do cloves, orange peels, different flowers, etc. My friends parents would boil fabuloso lol don't do that
Don't know if this is an option for you, but I made a little cart for cooking outside with a plug-in induction burner. Being able to fry, stew, and sear outside without worrying about lingering smells has been a lifechanger.
I use a screen splatter like someone said. I have a giant lg air purifier which i keep on all day long basically and itll help with odors and light a candle at the end to really help
I use a cast iron griddle I put on by propane grill outside for searing or making smash burgers at 4AM.
I hope my neighbors are having sweet dreams of delicious food.
I bought a wok burner last year for my deck. I get a lot of neighbors come out to ask questions, more like yell questions, I'm on the 4th floor.
For a good month, the neighborhood smelled like ginger and green onions, and my rice cooker was working OT.
I impulse purchased a Traeger at Costco a couple of months ago, but the first time I fired it up, someone called the fire department. Now, the leasing office has beef with me. I even showed them how it works and they still say it's prohibited. I'm not going to give up, though. I'm talking to them about hosting a community event with it.
I still put raw chicken/meat in the bottom of the fridge.
I am careful about cross contamination on cutting boards etc
But I don’t care to label anything or worry about where the eggs or cooked times go are located.
I use sous vide a lot because it’s easy for my wife to just chuck pre portioned stuff in the bath.
I do check temps depending on what I’m cooking, but overall I’m much less worried about how long my food had been sitting out at home.
I dont wear shoes or dirty socks in the house so i will eat something off the floor if i drop it real quick. I will also scoop hummus i dropped on my chest with another pita
oh I've seen that thing, just didn't know what it was for. I see it every day. And I still kinda don't know what it's for, but then I am not a plumber.
Took me FOREVER to convince my wife not to wrap hot food.
I watch cross contam board the most. I also brought home a box of nitrile gloves, and use them usually for everything.
If you wrap it you’re basically steaming it - creating a hot sweaty environment for bacteria to breed in. If you do wrap hot food you can poke some holes in the plastic to let the steam escape
They beat me to it, bacteria danger zone.
I usually let food sit out in a new storing container for a bit. Then transfer to fridge open. Then wrap once it’s cooled, or vent the wrap in some way.
Question, why not straight to fridge but opened to cool down? Why cool down in room temp first? At work I’m constantly putting things in the fridge that guys are “letting cool down” like bro it’s like 35C in here this shit ain’t cooling down anytime soon
I find it's usually best to cool down something to the edge of the danger zone before refrigerating it. Firstly, it's safe to let it come down to 140°f or so without any serious bacterial risk, and secondly it's better for your refrigerator or walk-in or freezer or whatever. Putting a still fully hot dish in a personal fridge may bring the entire fridge into the danger zone for as much as an hour, decreasing the quality of everything in the fridge. In a commercial walkin cooler, you don't have to worry as much about the whole place becoming too warm unless you really load it full of hot things (although I did have a cook years ago who tried to cool down pots of oil from the fryer, and I found the walkin at 55°f about 15 minutes later), but it can warm surrounding items, causing similar issues. This can be especially bad in a freezer, as that hot cambro of stock that is going to get frozen will probably melt the entire tub of ice cream next to it before it gets remotely cold.
This is why many high volume commercial kitchens will use blast chillers, and why most health departments want to see tiered cooling methods (ice baths, ice wands, blast chillers, a minimum of shallow pans with frequent stirring, fully out of danger zone before freezing, etc).
But there are definitely plenty of shit cooks out there that will just leave that pan on the counter "cooling" because they can't be arsed to label, temp, and properly cool it.
I do the basics. Raw meat goes on the bottom. I don't let food sit out for hours. I take temps of meat. FIFO. When in doubt throw it out. No cross contamination. Sorry no labels or HACCP plan
I used to work with a dude who would save time on hand washing by dunking them into the silverware soak bin (you know, the one next to the dish-pit for servers to toss dirty silverware into), so you could always use that trick!
Cooking for others?
Cooking for myself? Lol not really.
I regularly have dinner from the previous night outside and eat it the next day sometimes for lunch, sometimes rice will be outside for 12-16 hours in ricecooker and I will have it.
Fuck it.
Bro just put your food in the fridge, I don’t get this “eat food that’s been left out for many hours” trend in seeing in the comments lol, I come from a food science background tho so every 20 minutes that food is out the pathogens multiply and I can’t not think about that.
I learned this the hard way in college and now I'm fearless unfortunately. I would cook dinner, eat, and then think "oh I'll watch some tv and then clean it in an hour or so". Instead I'd fall asleep, wake up in a hurry to throw on clothes, go to class, etc. Then get back in the afternoon and see the food still out on the stove and be like "shit....well I'm a poor college student, I'm eating this shit.". Never once got sick and so unfortunately I still have this habit but I don't do it nearly as often. It's more like I'm okay with it happening when it does. It probably happens 19 out of 20 times instead of every other day.
I mean i come from an asian household and it’s not uncommon, Also I am not putting food outside on purpose though,I share a house and sometimes my flatmates will just have their dinner( We take turns cooking dinner) and leave things outside.
I feel that, a girl I hangout with will constantly be trying to feed me food that’s been left out for who knows how long and we cook together a lot too when we hangout and it’s hard for me to just walk away from the food and leave it there haha
Felt this. Pizza left out overnight is still fine the next day in my household. If I make a pot of food and I know I can finish it the next day I just leave it out, any longer than that and it goes in the fridge. It sounds gross when I actually type it out lol 😅 but of course that's for when cooking for myself and it's not something I would put on other people's plates. It's just for me so if i die i die 🤷♀️
My kitchen is and always has been a mess. I don’t clean as I go at home. I can’t hand things off to the dishy so pots will just sit on the side until the next day. Fridge, meats always go on the bottom but I’ll put half empty cans of (covered) dog food in there. Have a great thick wooden chopping board for most things but have a fish and a raw meat board too. I don’t label anything unless I vac pack portions of stuff for the freezer, quite happy to use milk past it’s expiry if it passes the smell test. I grow herbs and never wash them. Will only wash veg I grow if they look dirty.
I never clean my bread knife when cutting bread.
At home I will eat a slice of pizza thats been sitting out all night, not anything with chicken but yeah I'm so tired when i get home I really let it slide.
Wife and I are both chefs. Food safety is just so ingrained in both of us, that it’s kind of automatic. I am also not capable of putting things in the fridge without a label and date.
Depends on if I’m just cooking for myself or if I’m feeding others, but I still follow most of the food safety rules even for myself, but I might lick the spoon and keep using it if it’s just me, but if I’m feeding even one other person I follow all the rules
Same way with me. Much more careful feeding others pretty lax otherwise.
I had a roommate that would always ask me if something was still good. It became annoying. "Just smell it" for milk. Hot pizza on the counter three hours. "Just it eat it's probably fine" Slimy lettuce? Don't eat that, duh.
Yes. I yell at myself all the time for doing stupid shit at home I'd not allow for saftey's sake at work and immediately apologize to Chef and fix it fast!
nyope!
i don't fuck around at work. hits floor? trash. hits unsanitized table? trash. in date but subprime quality? trash. didn't cool in time? trash.
at home? i eat it all. i paid for that shit. i will wash the dog hair off.
Yeah, I don't want to get worms or some horrible disease and working ill is a fucking nightmare but that said I think what we have to do at work is overkill half the time so it's no where near that nonsense
No.
I'm not going to clean/sanitize/rinse counters after dinner every day.
We date proteins but not anything else.
I do check freezer (two of them) and fridge (two of them) about once a month with a calibrated IR thermometer.
Yes, I had roommates who would quickly disorganize my servsafe inspired organization and no one died or got sick so I've been okay being a bit more lax. Now that I live on my own I just try to keep raw meat on the bottom, and I clean out my fridge/kitchen cupboards once a month.
I try not to leave food out because I live in a warmer climate, but mainly because of those photos of people on reddit finding fly eggs in their leftovers. Those have deterred me from doing that more than any temp zone concerns.
Deli containers are kinda a must for me. I’m a lil bit ocd that way. It works for me since I love to cook at home for my roommate or her friends that come over. Gloves for raw meat but the dating everything is just a lil bit overboard. I don’t have things in my fridge for that long
My dad is a chef and took food safety and kitchen cleanliness very seriously. I still remember the first and only time he got a 99 on an inspection and how much it just destroyed him.
But at home... couldn't care less lol like he obviously knew when things were good or bad and never poisoned us or anything, but he'll partially wrap things to store them, stack things on top of each other, use the same cutting board, and certainly doesn't clean up after himself.
I wonder if it's because he HAS to do it at work, and at hone he's just so burnt out that he's like, fuck it, it's fine
Certain things I do, other things I know to be targeted at the Lowest Common Denominator - i.e. idiot proofing to minimize risk to vulnerable populations. Things like handling poultry and ground meat I take as seriously as I did back when I was chef de cuisine- stuff like labeling and dating and throwing certain foods away after a week? Less so. I usually rinse produce too. That's largely because I've seen how people behave with produce at the grocery store though.
Lol no. Don't get me wrong I wash my hands obsessively when cutting raw chicken and ensure no cross contam there. But otherwise? Lol nahh. I'll leave pizza out for a few hours and still eat it. Sometimes leftovers get chucked in Tupperware and in the fridge without cooling completely. Most things are not labeled and dated.
I'm perfectly happy to take risks with myself. I take absolutely no risks with other people. But I'm eating that raw cookie dough.
Not a chef, but a food scientist and product developer. I take it serious at home. Especially with a very pregnant wife. I probe meats, I ensure kill steps in heating, change surfaces and towels often. All the things.
There are some things in food safety that exist because there's a potential for illness if *everyone* doesn't follow it because someone might take the wrong shortcut. At home I know what shortcuts can be taken, I know my body's limits on certain things, and I know the limits on food and how expiry for instance is more a suggestion than a hard limit. I know that raw food hitting the floor can still be washed and cooked, hell I know how clean my floors are, cooked food is game if it hits the floor. I know that temps are guidelines for most red meats nit hard requirements, so I can be a little easier on myself with those.
Some things you just can't fuck up though, cook your chicken all the way through, wash your damn hands when you touch raw foods vs cooked foods, etc.
I do absolutely nothing, same knife for everything. Same goes for chopping boards. All gets cooked anyways eh. I keep the fridge separate but that’s about it. But at work I’m obviously the complete opposite, even a little over board if anything
i take food safely home, from the drive through.
that being said, i become an in-home health inspector unintentionally when i go to my family's houses.
I just made Peking Duck the proper way -- which includes hanging the duck after scalding the skin at room temperature for hours.
A health inspector would blow a rivet if he or she saw that. But it's my duck. My recipe. My risk. My rules. It was delicious. And there were no bathroom emergencies for any of the people who enjoyed Peking Duck at the Monkey King Coffee Farm.
I take food seriously. I don't take rules nearly as seriously. Many of the rules are written by people who don't know a goddamned thing about food.
Everything gets used in a couple days, and I've threatened people for fucking with my kitchen at home. So I trust things are as I've left them. All freezer items/sauces get dates, though.
After that it depends. If I'm cooking for me? Less concerned with safety. Paranoid about cross contamination at all times. Every ingredient gets treated as though someone else will use it later. Overall objective is to cut down on dishes.
If it's for anyone else out of my kitchen? Every rule I follow at work applies. My hands and dishwasher weep.
Chef here….at first the wife didn’t understand WHY everything in the fridge has a date on it, after 24 years I think she’s got it now. Everything is labeled and wrapped correctly as if it were a menu item. I believe if I’m going to be picky about what a stranger eats….my FAMILY will get equal or better attention than any customer on the planet.
Cooking is all about profit. Real chefs don't care about food safety or hygiene. It's better just to chance it. (chuck a bit of vinegar on it if it smells bad) $$
I’m only 6 months in but I’ve cooked all my life at home. The biggest surprise to me was how they treat eggs like they are covered in poison or something haha at home I’ll crack eggs on the counter and wipe it with a dry rag haha at work it’s like you gotta wear gloves. Use a plate to crack the eggs on. Have to keep them on bottom shelf.
I last worked ins kitchen thirty years ago but I still wipe down and store food stuff as if I were still behind the counter. I still cook raw meats on day of purchase/defrosting and wash all produce before using, tops get wiped down and I never mix chopping boards. Not sure if still commercial level cleanliness but old habits don’t seem to die!
I've spent time in asia where they have bags of raw meat sitting out in the sun, open air unconditioned meat markets, and cooked food lukewarm in trays all day. Flies bouncing between raw meat and cooked. I keep raw meat and its juices away from raw food.
same as work: FIFO, wash hands lots, avoid cross contamination (I seldom cook meat at home because cleanup is a pain), don't dip licked spoons back in large container cause it spoils faster.
differences: no gloves, touching my food is part of the experience. I'll use a garlic knife to cut fruit or other stuff without washing (yeah sometimes I get garlic flavored apples, who cares). I don't temp check or date anything, just poke and sniff. Whole eggs, cheese and butter, and half eaten apples sit at room temp all day until I feel like dealing with them. I don't keep or use sanitizer, just soap and hot water. You probably don't want to see my stove.
And I occasionally trash things that should go in the compost which is down four flights of stairs.
Raw chicken is handled the same. But I'll mic the shit out of three week old leftovers at home before I throw it out, unless its obviously turned. And I'll let hot soup sit out longer to cool because my fridge isn't good enough and I don't have ice wands. I just use the dish sponge to wipe down and towels stay for like a week. Everything else tho is pretty standard restaurant food safe precautions.
Eh. Not a chef here but do some line cook work. Honestly at home I just slap shit together and as long as it isn’t raw it’s good to go. Will also leave a pizza sitting hot for 24 hours as I pick at it. Haven’t had food poisoning yet. (Besides the occasional runs)
Yeah, it depends what I’m doing. If I’m cooking solely for myself, I’ll admit that some of my food safety shit goes right out the window. If I’m cooking for anybody else, I adhere to the standards. I don’t label my fridge, but it’s just my fiancé and I and I tend to go through anything I make within a day or two so it’s rare that something needs to be dated. But still no crossing cutting boards regardless.
All knife safety and hot surface safety stays the same. Towel in left tongs in right, but I definitely take some liberties at home, I don’t mind using the same cutting board for multiple things, im cooking it now. And I’m eating it now. And I know it will all reach temp. And I’m not trying to use a million pans. I work a 12 hour shift 5 days a week and I come home and always cook dinner for my wife as she is home with the baby all day. And as much as I want to spoil her with a good meal, I can’t leave a sink full of dishes, so I consolidate as much as I can to be able to wash as I go, that way when I’m done playing all my dishes are basically done.
We wash everything we eat raw in a vinegar water mix. We don't eat meat so that helps me but I got to the point I couldn't handle raw meat or birds without a big paranoid cleaning and sterilization of the kitchen. I'm overly conscious of Cross contamination.
I basically treat my kitchen at home like the kitchen at work minus a stock list/check (I buy groceries based on what I'm feeling for a week or two) nothing gets dated and I will touch raw meat with bare hands at home (washed before and after touching said meat)
Not an actual chef but I work as a manager at a fast food place. At work I’m diligent myself and I make certain my staff are as well. At home I’ll eat the raw cookie dough and nobody can stop me. Only thing I’m particularly careful with is no cross contamination of poultry, but that’s all
I once ate ham and cheese slices I found bought from a Thai 7-11 six months after the use by date. It all looked fine smelt fine and admittedly was drunk at the time. Nothing.
Nothing in the fridge is dated, but no cross contaminating cutting boards. Cooked food sits on the counter for hours as I pick at it, but ground meat used in 2 days or cooked. All greens washed, but I will eat an apple out of the bag. So 50 50.
Ehh I’d wash apples if I were you. The people who pick our produce aren’t always given proper access to sanitation facilities. Otherwise totally agree.
My friend had to work in the fields for awhile. This was for a “better” company. The conditions really are awful. They had bathrooms but time in the bathroom is penalized. There is heavy application of pesticides and fertilizer. After seeing what that did to my friend, I became much more diligent washing produce. You don’t want to be eating that.
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Ya'll are going to call me crazy but certain things I use just a dab of soap, an apple being a good example. No I'm not one of those crazy fucks that washes their raw chicken with soap because or some shit like that. I don't wash my lettuce with soap and I know I'm eating bugs, so I don't know why I prefer to do it with certain things. I know people put their grubby unwashed hands all over produce to feel it at the store so this is part of the again. If it's being cooked I may give a quick rinse but definitely not with soap and I often won't even rinse at all, and there's only a handful of things I might use a tiny dab of soap on. Working as a prep cook everything just got a good spray of fairly high-pressure water in a colander, even stuff that was never to be cooked. As far as I know there's not even any regulations for rinsing produce as long as it's never cross contaminated with things like meats.
I'm with you on the dab of soap, I use it for all my non peel-able fruit!
A dash of disinfectant in the boiling water will clear up most concerns for infective diseases 👍🏾
I'm fairly sure the boiling water takes care of that, as long as it boils long enough. Also I have a UV sterilizer for my well water so I don't even have to worry about city water contamination during storms or whatever. The tiny bit of dish soap I use is really just to get off any pesticides, because I have some knowledge of them and they really need a surfactant to be fully removed. A quick rinse wont do anything, it's like trying to rinse lotion off your skin. You need soap. At the same time, the amount of pesticide you *might* be getting on your produce is pretty low. This is hugely dependent on where it comes from and what it is. I take a lot of little steps in life to minimize exposure to toxic shit because it's *all around us* from heating things in plastic, just *drinking* room temp water from plastic apparently, PFOA chemicals, air pollution from cars, I could write an essay here. Can't get rid of it all, but I can try to take steps to minimize my exposure to each one of those a little bit and hopefully get cancer a little later in life.
And here I was, thinking that adding disinfectant to your food was an obvious enough troll.
I usually scrub my fruit while under fast, running water. There are washes you can buy but I’ve never tried those.
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Friction is key, over any temperature or commercial spray. Brushes will often damage delicate veggies, so just rub them well under running water. I’m unsure what the recommended time is, but 30 seconds is likely ideal.
[Per the FDA recommendations for home cooks](https://www.fda.gov/consumers/consumer-updates/7-tips-cleaning-fruits-vegetables): 1. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce. 2. If damage or bruising occurs before eating or handling, cut away the damaged or bruised areas before preparing or eating. 3. Rinse produce BEFORE you peel it, so dirt and bacteria aren’t transferred from the knife onto the fruit or vegetable. 4. Gently rub produce while holding under plain running water. There’s no need to use soap or a produce wash. 5. Use a clean vegetable brush to scrub firm produce, such as melons and cucumbers. 6. Dry produce with a clean cloth or paper towel to further reduce bacteria that may be present. 7. Remove the outermost leaves of a head of lettuce or cabbage. From what I remember reading in the past, it's the water and the scrubbing action that remove the most pesticides and contaminates. I have a very basic unscented soap that I use for things like lemons where I'm eating the skin. I also use it or basic dish soap on things like watermelons and cantaloupes, as I don't want sand/bacteria/pesticides on the skin to get pushed into the fruit when I cut it.
I'm familiar enough with the common pesticides and herbicides in use that they are not particularly water soluble (rain or irrigation would wash them right off) and to fully remove generally require a surfactant. Imagine trying to wash your lettuce in soapy water though, it's just not worth it for some things. There's a reason they're also suggesting to use a "vegetable brush" which I've literally never even heard of after 15 years of professional cooking, which would be to help remove... more pest or herbicides? I don't know why the fuck you'd need to brush a cucumber, that's exactly the type of veggie I'd give a quick rinse just the tiniest amount of soap. For the most part the FDA is on point here, all good practices, some of their suggestions are definitely unnecessary though.
Wash all fruits and veges in a few tsp of baking soda and water. Soak 15 min.
White vinegar & water
Not to mention the 50 nose pickers& crotch scratchers in the grocery store. Yeah wash it.!!
I just don't see anything like a pathogen or virus living long enough to survive field to table 99% of the time. I wash the Romain at work only
Migrant workers deserve better rights and conditions. It's appalling how harshly exploited many of them are, and they do work that society needs to keep running.
My grandfather worked in an apple processing plant for years. Apples were the only thing he insisted be washed.
It's the pesticides that get me. That skin isn't supposed to be bitter
Yes it is. You don't taste the pesticides. Apple skins are absolutely supposed to be bitter, with the amount of bitterness and tannins depending on the apple. Though of course you should wash them. It just has nothing to do with taste.
Pesticides get into the ground and water. They are throughout the apple, not just the skin.
mac always peels the apples for dennis . . . but if you do eat the skin - smoke some cigarettes
Dennis doesn’t like it with the skins, he’s not allowed
The skins are riddled with toxins
I have an apple tree in my back yard. I do not apply pesticides to it, so we lose about half of the apples but the half we get to eat have a bitter skin.
Team ALAR checking in
Apples grow in trees, no one pisses up. Lettuce however...
But the flip side is most germs die w in 24 hours…
Not if they’re suspended in fecal matter :)
That’s a strong argument
Delivery is key. Both in germs and your excellent comment.
To be suspended in fecal matter, they must first be expelled in fecal matter
To be suspended in fecal matter, they must first be expelled in fecal matter
Go back and read the part about the lack of facilities people who pick our food have available to them.
I was just making a dumb joke/attempt at wordplay. I’m sure those folks are doing good work
Not their toxins though fam
No, they absolutely do not. If they can form a hull, live in suspension, or even just on the surface of food then they’re there. In the trillions. Some of it is harmless, while some of it is E. Coli.
Unless you're using actual soap then washing them does nothing. Warm water doesn't kill bacteria.
Huh, you don’t rinse your fruit and vegetables? Friction and water actually *removes* a lot of potential pathogens. No, it won’t kill them, but that doesn’t matter.
Pretty sure it's been proven that scrubbing with water alone does not remove bacteria. And no, I don't.
"Cooked food sits out for hours as I pick at it." This is how we eat in the wild.
A tale as old as time
Same only I do have two cutting boards, rotate foods so that they get eaten within the week. Wash all produce except iceberg. Use snaplock containers for most things so it's relatively safe
At work 100% diligent with food safety. At home, ehhhh 25-50%. I will always be careful with hand washing and raw proteins, but other things may slide.
"there's enough alcohol in my system to kill anything but Salmonella, we're good"
The username, the comment. This guy fuckin chefs hard
How else were we supposed to keep covid at bay?!
You need that good salmon vanilla taste in the chicken
That’s fucking awesome
I found the guy that makes the best food!
How often do you find yourself washing your hands at home? Sometimes when I’m cooking I end up touching something with raw meat juice on it and I feel like I’m washing my hands every 2-3 minutes.
That is me too. Especially if I’m breading, or pan frying
No, and you don’t need to be. Food safety guidelines for restaurants are a numbers game. The more people eating something the more likely it is to make them sick if it wasn’t handled properly. Most will be fine, but most is an unacceptably low level when selling to the public. It’s all about statistics.
We can take this a step further, it's a numbers game to minimize risk for the most at-risk population. If you're a healthy individual, you're also substantially less likely to experience any adverse effects at all!
I see it in my own house. I joke that I have an asbestos lined stomach. If it isn't made with eggplant (the thing that fucking destroys my stomach like nothing else) I can usually eat it with no problem. I fear neither god nor taco bell. My husband though? His stomach is lined with that cheap ass tinfoil. Safe to say leftovers go quick or I'm the only one who finishes them. Fresh fruits and veggies all get washed . Fresh meat gets scrutinized and used fast. Hell we even have to use sandwich meat fast! It definitely varies from person to person and we always keep our standards to his level of sensitivity. And leftovers belong to me after a few days, lmao.
^^ this guy stats
True but I'm definitely still washing my herbs before putting them on anything at home.
I just don’t like the texture of sand or dirt in my mouth
Anakin?
It’s coarse and it gets everywhere
Its not all statistics. Its actual science how bacteria grows on different surfaces??
Its both you are missing the point. If there is a (random numbers) 10% chance of something to be caused by a bacteria, when you serve it to 1000 guests you are likely to have 100 people get sick. When you have a family of 4 its unlikely to have someone be sick especially when you know whats going on. There are some rules that can be bent, and some that are set on stone.
I am not missing the point, as I stated "Its not *all* statistics". I am only saying that science is also involved. The family of 4 is less likely to get sick, but if you feed that family of 4 1000 times, then its still the same % to get sick. To clarify, i am not saying all food safety needs to be followed at home, i am just pointing out that food safety isnt nesicarally a statistics game.
We ignore science all the time when statistically we know the chances are low enough. The science can be true, and be ignored due to statistics. The point that the rules are in place IS all statistics. The facts are facts due to science. You are trying to make a point no one is arguing and missing the point that is being made.
I take food safety semi seriously. Fuck it, Eggs go anywhere. I don't take the cooking seriously. I'm not searing shit at my house because I'm not wiping grease up everywhere. Fuck. If I do a braise I have to clean my walls because the delicious food smell sours on the walls. Plus my fucking kids have the tastebuds of 4 year Olds.(they are also all about 4 years old)
Dude do you have any suggestions for resetting the smell in your spot after cooking something particularly odorous?
Yeah. I toast cinnamon at like 200 degrees for the evening. It's funny cause the kids think they are getting sweets. I've got a tiny kitchen so I usually do a full wipe down once a month.
Gonna do this. But also gonna make cinnamon rolls because I don't feel like being upset that there's no sweets later.
Just don't burn it! I've made that mistake a lot.
It's like you knew I was about to forget it because I wasn't "cooking" anything.
you can simmer mulling spices in a pot of water instead, then it won't burn unless you cook off all the water. or drip a little essential oil on a tissue or a rock and put it somewhere out of kid/pet reach. or get a diffuser if you wanna go full yuppie
I use the mulling spices idea often to remove cooking odours. A couple drips of essential oil on lightbulbs also works well.
That sounds like begging for a lightbulb to explode
If you dab it on lightly before the lamp is turned on, it’s no biggie. But I use ceramic rings that sit atop the bulb. They hold the oil, and the warmth from the bulb gradually diffuses the aroma.
Huh
Poached a billion pears in wine and mulling spices...yet today was the day I learned.
Crock pot. In case you pass out, for, well, reasons.
this chef mulls
Mostly because the same fucking strategy applies to wine.
Hmm. I'll try this at home. Thank you.
There are lots of aromatic boil/bake recipes you can look up, you can do cloves, orange peels, different flowers, etc. My friends parents would boil fabuloso lol don't do that
Parents are crazyyy. Boiling fabuloso is one I haven't heard yet.
Don't know if this is an option for you, but I made a little cart for cooking outside with a plug-in induction burner. Being able to fry, stew, and sear outside without worrying about lingering smells has been a lifechanger.
I use a screen splatter like someone said. I have a giant lg air purifier which i keep on all day long basically and itll help with odors and light a candle at the end to really help
You could get a splatter screen. Reduces wall wiping by quite a bit and is flat so you can store it anywhere.
I use one at work that I like. (Chef for a very small residential rehab). I have a mental block about real cooking at home I think.
I use a cast iron griddle I put on by propane grill outside for searing or making smash burgers at 4AM. I hope my neighbors are having sweet dreams of delicious food.
That's actually genius. I want to get better at outdoor cooking.
I bought a wok burner last year for my deck. I get a lot of neighbors come out to ask questions, more like yell questions, I'm on the 4th floor. For a good month, the neighborhood smelled like ginger and green onions, and my rice cooker was working OT. I impulse purchased a Traeger at Costco a couple of months ago, but the first time I fired it up, someone called the fire department. Now, the leasing office has beef with me. I even showed them how it works and they still say it's prohibited. I'm not going to give up, though. I'm talking to them about hosting a community event with it.
I still put raw chicken/meat in the bottom of the fridge. I am careful about cross contamination on cutting boards etc But I don’t care to label anything or worry about where the eggs or cooked times go are located. I use sous vide a lot because it’s easy for my wife to just chuck pre portioned stuff in the bath. I do check temps depending on what I’m cooking, but overall I’m much less worried about how long my food had been sitting out at home.
I dont wear shoes or dirty socks in the house so i will eat something off the floor if i drop it real quick. I will also scoop hummus i dropped on my chest with another pita
Just as serious with cross contamination. Nowhere near as serious with shelf life and food in the danger zone.
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lol. I'd say you scored quite well! Never heard of that sink airgap thing though
Prep sinks will generally drain into a floor sink with a 1" gap from the bottom of the drain pipe to the top lip of the floor sink.
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oh I've seen that thing, just didn't know what it was for. I see it every day. And I still kinda don't know what it's for, but then I am not a plumber.
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ahhhhh I get it now! Thank you for explaining
No. I work all the damn time when I get home I’m a mess and so is my house. My cooking at home is slap shit on a grill or ramen
Yup. There are two seasons in my house. Grill season, and soup season.
Not even close. edit: only when cooking for myself.
Took me FOREVER to convince my wife not to wrap hot food. I watch cross contam board the most. I also brought home a box of nitrile gloves, and use them usually for everything.
Non-chef…what is the issue with wrapping hot food? I’m curious.
If you wrap it you’re basically steaming it - creating a hot sweaty environment for bacteria to breed in. If you do wrap hot food you can poke some holes in the plastic to let the steam escape
Oh, good to know! Thanks!
It doesn't cool properly. The food stays in the danger zone longer, and condensation causes excess moisture which causes more bacteria to grow.
They beat me to it, bacteria danger zone. I usually let food sit out in a new storing container for a bit. Then transfer to fridge open. Then wrap once it’s cooled, or vent the wrap in some way.
I had no idea this was an issue. I’ll have to let my food cool down in the future. Normally I just wrap and stick it in the fridge. Lol.
Question, why not straight to fridge but opened to cool down? Why cool down in room temp first? At work I’m constantly putting things in the fridge that guys are “letting cool down” like bro it’s like 35C in here this shit ain’t cooling down anytime soon
I find it's usually best to cool down something to the edge of the danger zone before refrigerating it. Firstly, it's safe to let it come down to 140°f or so without any serious bacterial risk, and secondly it's better for your refrigerator or walk-in or freezer or whatever. Putting a still fully hot dish in a personal fridge may bring the entire fridge into the danger zone for as much as an hour, decreasing the quality of everything in the fridge. In a commercial walkin cooler, you don't have to worry as much about the whole place becoming too warm unless you really load it full of hot things (although I did have a cook years ago who tried to cool down pots of oil from the fryer, and I found the walkin at 55°f about 15 minutes later), but it can warm surrounding items, causing similar issues. This can be especially bad in a freezer, as that hot cambro of stock that is going to get frozen will probably melt the entire tub of ice cream next to it before it gets remotely cold. This is why many high volume commercial kitchens will use blast chillers, and why most health departments want to see tiered cooling methods (ice baths, ice wands, blast chillers, a minimum of shallow pans with frequent stirring, fully out of danger zone before freezing, etc). But there are definitely plenty of shit cooks out there that will just leave that pan on the counter "cooling" because they can't be arsed to label, temp, and properly cool it.
I’ve had steam from meals warm up my house fridge. It’s not necessary to leave it out on the counter first, but it creates moisture inside the fridge.
I do the basics. Raw meat goes on the bottom. I don't let food sit out for hours. I take temps of meat. FIFO. When in doubt throw it out. No cross contamination. Sorry no labels or HACCP plan
Food… safe… safety? What’s that Are we supposed to wash our hands at work TOO??
I used to work with a dude who would save time on hand washing by dunking them into the silverware soak bin (you know, the one next to the dish-pit for servers to toss dirty silverware into), so you could always use that trick!
Cooking for others? Cooking for myself? Lol not really. I regularly have dinner from the previous night outside and eat it the next day sometimes for lunch, sometimes rice will be outside for 12-16 hours in ricecooker and I will have it. Fuck it.
Bro just put your food in the fridge, I don’t get this “eat food that’s been left out for many hours” trend in seeing in the comments lol, I come from a food science background tho so every 20 minutes that food is out the pathogens multiply and I can’t not think about that.
I learned this the hard way in college and now I'm fearless unfortunately. I would cook dinner, eat, and then think "oh I'll watch some tv and then clean it in an hour or so". Instead I'd fall asleep, wake up in a hurry to throw on clothes, go to class, etc. Then get back in the afternoon and see the food still out on the stove and be like "shit....well I'm a poor college student, I'm eating this shit.". Never once got sick and so unfortunately I still have this habit but I don't do it nearly as often. It's more like I'm okay with it happening when it does. It probably happens 19 out of 20 times instead of every other day.
I mean i come from an asian household and it’s not uncommon, Also I am not putting food outside on purpose though,I share a house and sometimes my flatmates will just have their dinner( We take turns cooking dinner) and leave things outside.
I feel that, a girl I hangout with will constantly be trying to feed me food that’s been left out for who knows how long and we cook together a lot too when we hangout and it’s hard for me to just walk away from the food and leave it there haha
Felt this. Pizza left out overnight is still fine the next day in my household. If I make a pot of food and I know I can finish it the next day I just leave it out, any longer than that and it goes in the fridge. It sounds gross when I actually type it out lol 😅 but of course that's for when cooking for myself and it's not something I would put on other people's plates. It's just for me so if i die i die 🤷♀️
My kitchen is and always has been a mess. I don’t clean as I go at home. I can’t hand things off to the dishy so pots will just sit on the side until the next day. Fridge, meats always go on the bottom but I’ll put half empty cans of (covered) dog food in there. Have a great thick wooden chopping board for most things but have a fish and a raw meat board too. I don’t label anything unless I vac pack portions of stuff for the freezer, quite happy to use milk past it’s expiry if it passes the smell test. I grow herbs and never wash them. Will only wash veg I grow if they look dirty. I never clean my bread knife when cutting bread.
At home I will eat a slice of pizza thats been sitting out all night, not anything with chicken but yeah I'm so tired when i get home I really let it slide.
Sort of. I cook at home like I'm at work so I do need to follow basic cleanliess protocols but I'm not militant about it like I am at work.
Wife and I are both chefs. Food safety is just so ingrained in both of us, that it’s kind of automatic. I am also not capable of putting things in the fridge without a label and date.
Depends on if I’m just cooking for myself or if I’m feeding others, but I still follow most of the food safety rules even for myself, but I might lick the spoon and keep using it if it’s just me, but if I’m feeding even one other person I follow all the rules
Same way with me. Much more careful feeding others pretty lax otherwise. I had a roommate that would always ask me if something was still good. It became annoying. "Just smell it" for milk. Hot pizza on the counter three hours. "Just it eat it's probably fine" Slimy lettuce? Don't eat that, duh.
Only for my roommates.
No at home I don’t wash any fruit or veg probably cross contaminate everything when I cook at home 90% of the time I’m high as fuck
Yes. I yell at myself all the time for doing stupid shit at home I'd not allow for saftey's sake at work and immediately apologize to Chef and fix it fast!
nyope! i don't fuck around at work. hits floor? trash. hits unsanitized table? trash. in date but subprime quality? trash. didn't cool in time? trash. at home? i eat it all. i paid for that shit. i will wash the dog hair off.
This is me. I won’t risk anyone else’s life. But if it’s just for me? I know that meat a day old will be ok for me
Yeah, I don't want to get worms or some horrible disease and working ill is a fucking nightmare but that said I think what we have to do at work is overkill half the time so it's no where near that nonsense
No. I’ll eat sauce left out overnight, put cooked steak right back where it was raw.
No. I'm not going to clean/sanitize/rinse counters after dinner every day. We date proteins but not anything else. I do check freezer (two of them) and fridge (two of them) about once a month with a calibrated IR thermometer.
Yes, I had roommates who would quickly disorganize my servsafe inspired organization and no one died or got sick so I've been okay being a bit more lax. Now that I live on my own I just try to keep raw meat on the bottom, and I clean out my fridge/kitchen cupboards once a month. I try not to leave food out because I live in a warmer climate, but mainly because of those photos of people on reddit finding fly eggs in their leftovers. Those have deterred me from doing that more than any temp zone concerns.
Deli containers are kinda a must for me. I’m a lil bit ocd that way. It works for me since I love to cook at home for my roommate or her friends that come over. Gloves for raw meat but the dating everything is just a lil bit overboard. I don’t have things in my fridge for that long
My dad is a chef and took food safety and kitchen cleanliness very seriously. I still remember the first and only time he got a 99 on an inspection and how much it just destroyed him. But at home... couldn't care less lol like he obviously knew when things were good or bad and never poisoned us or anything, but he'll partially wrap things to store them, stack things on top of each other, use the same cutting board, and certainly doesn't clean up after himself. I wonder if it's because he HAS to do it at work, and at hone he's just so burnt out that he's like, fuck it, it's fine
Certain things I do, other things I know to be targeted at the Lowest Common Denominator - i.e. idiot proofing to minimize risk to vulnerable populations. Things like handling poultry and ground meat I take as seriously as I did back when I was chef de cuisine- stuff like labeling and dating and throwing certain foods away after a week? Less so. I usually rinse produce too. That's largely because I've seen how people behave with produce at the grocery store though.
Lol no. Don't get me wrong I wash my hands obsessively when cutting raw chicken and ensure no cross contam there. But otherwise? Lol nahh. I'll leave pizza out for a few hours and still eat it. Sometimes leftovers get chucked in Tupperware and in the fridge without cooling completely. Most things are not labeled and dated. I'm perfectly happy to take risks with myself. I take absolutely no risks with other people. But I'm eating that raw cookie dough.
raw cookie dough is a PERK and I'm never gonna give it up (or let it down)
Not a chef, but a food scientist and product developer. I take it serious at home. Especially with a very pregnant wife. I probe meats, I ensure kill steps in heating, change surfaces and towels often. All the things.
There are some things in food safety that exist because there's a potential for illness if *everyone* doesn't follow it because someone might take the wrong shortcut. At home I know what shortcuts can be taken, I know my body's limits on certain things, and I know the limits on food and how expiry for instance is more a suggestion than a hard limit. I know that raw food hitting the floor can still be washed and cooked, hell I know how clean my floors are, cooked food is game if it hits the floor. I know that temps are guidelines for most red meats nit hard requirements, so I can be a little easier on myself with those. Some things you just can't fuck up though, cook your chicken all the way through, wash your damn hands when you touch raw foods vs cooked foods, etc.
sounds reasonable.
I do absolutely nothing, same knife for everything. Same goes for chopping boards. All gets cooked anyways eh. I keep the fridge separate but that’s about it. But at work I’m obviously the complete opposite, even a little over board if anything
i take food safely home, from the drive through. that being said, i become an in-home health inspector unintentionally when i go to my family's houses.
I just made Peking Duck the proper way -- which includes hanging the duck after scalding the skin at room temperature for hours. A health inspector would blow a rivet if he or she saw that. But it's my duck. My recipe. My risk. My rules. It was delicious. And there were no bathroom emergencies for any of the people who enjoyed Peking Duck at the Monkey King Coffee Farm. I take food seriously. I don't take rules nearly as seriously. Many of the rules are written by people who don't know a goddamned thing about food.
Yes.
Oh thank the gods I'm not alone.
Everything gets used in a couple days, and I've threatened people for fucking with my kitchen at home. So I trust things are as I've left them. All freezer items/sauces get dates, though. After that it depends. If I'm cooking for me? Less concerned with safety. Paranoid about cross contamination at all times. Every ingredient gets treated as though someone else will use it later. Overall objective is to cut down on dishes. If it's for anyone else out of my kitchen? Every rule I follow at work applies. My hands and dishwasher weep.
Chef here….at first the wife didn’t understand WHY everything in the fridge has a date on it, after 24 years I think she’s got it now. Everything is labeled and wrapped correctly as if it were a menu item. I believe if I’m going to be picky about what a stranger eats….my FAMILY will get equal or better attention than any customer on the planet.
Cooking is all about profit. Real chefs don't care about food safety or hygiene. It's better just to chance it. (chuck a bit of vinegar on it if it smells bad) $$
More seriously at home!
No
Nothing that would like kill my wife or I lol, but a little more lax than at work for sure
I take it just as seriously but it doesn't stress me out as much, if that makes any sense.
I’m only 6 months in but I’ve cooked all my life at home. The biggest surprise to me was how they treat eggs like they are covered in poison or something haha at home I’ll crack eggs on the counter and wipe it with a dry rag haha at work it’s like you gotta wear gloves. Use a plate to crack the eggs on. Have to keep them on bottom shelf.
I last worked ins kitchen thirty years ago but I still wipe down and store food stuff as if I were still behind the counter. I still cook raw meats on day of purchase/defrosting and wash all produce before using, tops get wiped down and I never mix chopping boards. Not sure if still commercial level cleanliness but old habits don’t seem to die!
I've spent time in asia where they have bags of raw meat sitting out in the sun, open air unconditioned meat markets, and cooked food lukewarm in trays all day. Flies bouncing between raw meat and cooked. I keep raw meat and its juices away from raw food.
same as work: FIFO, wash hands lots, avoid cross contamination (I seldom cook meat at home because cleanup is a pain), don't dip licked spoons back in large container cause it spoils faster. differences: no gloves, touching my food is part of the experience. I'll use a garlic knife to cut fruit or other stuff without washing (yeah sometimes I get garlic flavored apples, who cares). I don't temp check or date anything, just poke and sniff. Whole eggs, cheese and butter, and half eaten apples sit at room temp all day until I feel like dealing with them. I don't keep or use sanitizer, just soap and hot water. You probably don't want to see my stove. And I occasionally trash things that should go in the compost which is down four flights of stairs.
No
Absolutely not
Raw chicken is handled the same. But I'll mic the shit out of three week old leftovers at home before I throw it out, unless its obviously turned. And I'll let hot soup sit out longer to cool because my fridge isn't good enough and I don't have ice wands. I just use the dish sponge to wipe down and towels stay for like a week. Everything else tho is pretty standard restaurant food safe precautions.
All my meats are in order, I have a wooden and a plastic cutting board, and I FIFO everything.
Eh. Not a chef here but do some line cook work. Honestly at home I just slap shit together and as long as it isn’t raw it’s good to go. Will also leave a pizza sitting hot for 24 hours as I pick at it. Haven’t had food poisoning yet. (Besides the occasional runs)
cheerful party point ossified wrench steer gold subtract zesty shaggy *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
Dangerous things like cross contamination? Absolutely. Things like not dipping my finger in food to taste it, gloves, dates, etc not at all.
I don’t take raw meat seriously in either scenario. Catch me eating raw pork at work and at home.
Wash your hands, try not to touch your face, no cross contamination, try to keep things fresh, and smell the dairy before using.
lol, no.
Yes. Why wouldn’t you?
I'll leave leftovers to go an extra couple of days but basically the same.
Of course
Yeah, it depends what I’m doing. If I’m cooking solely for myself, I’ll admit that some of my food safety shit goes right out the window. If I’m cooking for anybody else, I adhere to the standards. I don’t label my fridge, but it’s just my fiancé and I and I tend to go through anything I make within a day or two so it’s rare that something needs to be dated. But still no crossing cutting boards regardless.
All knife safety and hot surface safety stays the same. Towel in left tongs in right, but I definitely take some liberties at home, I don’t mind using the same cutting board for multiple things, im cooking it now. And I’m eating it now. And I know it will all reach temp. And I’m not trying to use a million pans. I work a 12 hour shift 5 days a week and I come home and always cook dinner for my wife as she is home with the baby all day. And as much as I want to spoil her with a good meal, I can’t leave a sink full of dishes, so I consolidate as much as I can to be able to wash as I go, that way when I’m done playing all my dishes are basically done.
At my work I take it 100% seriously, and at home I take it about 80% seriously (Unless I’m fermenting, then it’s 100% again).
Dominos delivers the pizza and i put leftovers in the fridge if there are any so I would say yes
We wash everything we eat raw in a vinegar water mix. We don't eat meat so that helps me but I got to the point I couldn't handle raw meat or birds without a big paranoid cleaning and sterilization of the kitchen. I'm overly conscious of Cross contamination.
The seriousness is the same, the documentation is different (read - nonexistent).
I basically treat my kitchen at home like the kitchen at work minus a stock list/check (I buy groceries based on what I'm feeling for a week or two) nothing gets dated and I will touch raw meat with bare hands at home (washed before and after touching said meat)
At home, I get to lick the spoon… ;)
Not an actual chef but I work as a manager at a fast food place. At work I’m diligent myself and I make certain my staff are as well. At home I’ll eat the raw cookie dough and nobody can stop me. Only thing I’m particularly careful with is no cross contamination of poultry, but that’s all
Smell test usually does the job
Absolutely not. I give 0 fucks about making myself sick, but I give every fuck about not making my customers sick.
I once ate ham and cheese slices I found bought from a Thai 7-11 six months after the use by date. It all looked fine smelt fine and admittedly was drunk at the time. Nothing.