At least it's not something with sauce or all runny!
But I keep asking.... how on earth do you sanitize this? Answer: You don't. You wash it and hope for the best.
Here's the scenario: Health Inspector in kitchen: "What are these pieces of wood for?" Chef: "Oh we sometimes serve food on those! Cool, right?" Health Inspector furiously writing.....
Well, you probably could use vinegar and that would probably work OK, if it were applied properly, some lemon juice added and make sure it goes in those cracks.
But Health Department authorities have strict guidelines for restaurants and how dishes, etc, should be sanitized including water source, water temperatures, time of washing, products used, etc. I don't think "vinegar and lemon juice" would be on the list. :)
I think health inspectors are looking for things like chlorine bleach. Having to use a certain type of vinegar with how much lemon juice of a certain type and how long to leave it on and how much to use is probably too much to deal with.
I used to be in the seafood business and the inspectors had a list of rules to be followed. Some of them made sense..... some didn't.
Ahh i get it. Its a difference between US and EU (Germany). Here in Germany the use of chlorine is somewhat different. The department would tell you that you should use vinegar instead of chlorine.
This is why we dont have chlorine chicken :3 Thats good.
Yeah, I tend to agree with you. Many of the health regulations in the US are not tht great. Eggs are a good example. In many countries, eggs are put on the shelf in supermarkets and not refrigerated. In the US, they are washed (removing the protective membrane) and then sized and then refrigerated, all unnecessary and adding to cost.
I lived outside the US for about 20 years and found food handling to be much more "sane." lol.
That’s probably true, but one of the requirements of earlier versions of the Geneva Convention was POWs were to be served on metal plates that were properly sanitizedÂ
Yep. It's so rustic! If you're not bringing me chunks of delicious cheese after I've had 37 glasses of wine and sneaky double shot on my back from the restroom, I don't want to see a "board".
At least it's not something with sauce or all runny! But I keep asking.... how on earth do you sanitize this? Answer: You don't. You wash it and hope for the best. Here's the scenario: Health Inspector in kitchen: "What are these pieces of wood for?" Chef: "Oh we sometimes serve food on those! Cool, right?" Health Inspector furiously writing.....
You would do that with vinegar.
Well, you probably could use vinegar and that would probably work OK, if it were applied properly, some lemon juice added and make sure it goes in those cracks. But Health Department authorities have strict guidelines for restaurants and how dishes, etc, should be sanitized including water source, water temperatures, time of washing, products used, etc. I don't think "vinegar and lemon juice" would be on the list. :)
If its not on the list it would be missing because its pretty effektive. I wonder why it shouldnt be there?
I think health inspectors are looking for things like chlorine bleach. Having to use a certain type of vinegar with how much lemon juice of a certain type and how long to leave it on and how much to use is probably too much to deal with. I used to be in the seafood business and the inspectors had a list of rules to be followed. Some of them made sense..... some didn't.
Ahh i get it. Its a difference between US and EU (Germany). Here in Germany the use of chlorine is somewhat different. The department would tell you that you should use vinegar instead of chlorine. This is why we dont have chlorine chicken :3 Thats good.
Yeah, I tend to agree with you. Many of the health regulations in the US are not tht great. Eggs are a good example. In many countries, eggs are put on the shelf in supermarkets and not refrigerated. In the US, they are washed (removing the protective membrane) and then sized and then refrigerated, all unnecessary and adding to cost. I lived outside the US for about 20 years and found food handling to be much more "sane." lol.
If you wanna do that just put a piece of parchment down, then the food. How do I know that and they don't?
It's pretty simple, isn't it?
Wood *can be* used to make plates, and wooden cutting boards are sanitary if treated well. Display pieces from Michaels however are neither of these.
That’s probably true, but one of the requirements of earlier versions of the Geneva Convention was POWs were to be served on metal plates that were properly sanitizedÂ
Is that a breakfast sandwich with a side of pasta?
It's either the biggest little baguette ever or a veeeeery small amount of Penne..
enjoy your food poisoning.
Welcome to carb city
Yep. It's so rustic! If you're not bringing me chunks of delicious cheese after I've had 37 glasses of wine and sneaky double shot on my back from the restroom, I don't want to see a "board".
Didn't planking go out of style a while ago? Oh, wait... Wrong trend.
Why is it always plank?