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View Full Version : Food Handling General Discussion


  1. Food safety site
  2. Group Discussion #1 Rubber gloves
  3. Vending/catering and the Health Dept
  4. Group Discussion #2 Hats, hairnets, both or none?
  5. Group discussion #3 The "Danger zone"
  6. Question about utensils?
  7. Group Disscussion #4 Smoke and bacteria
  8. Group Discussion #5 Cutting boards
  9. Freezing and re-freezing.
  10. Group discussion #6 Water backflow & cross connection
  11. Proper Handwashing
  12. Citricidal ... I use it, anybody else??
  13. Temperatures
  14. NEBS Presents a ServSafe Certification Class
  15. Men Are Pigs.
  16. Discussion CCP's
  17. Management and Personnel
  18. Too sick to cook
  19. Open floor
  20. Mayonaise
  21. Lighting
  22. Smoking as a preservative
  23. Cooking Butts to reheat OR finish and eat the next day.
  24. Health code offenders face jail time
  25. On catering from the home
  26. Shelf life of refrigerated cryovac meats
  27. Laminate counter tops????
  28. Horseradish sauce
  29. Time from fridge to cooker?
  30. Food Saver Question
  31. Freezer Life
  32. vending/ catering laws in PA
  33. Catering service my work hired
  34. Turkey time
  35. Bottle wine
  36. Holding Brisket
  37. Plastice Wrap on Pork and Brisket
  38. On-line food service certification
  39. Cutting Board Cleanup
  40. What to do with 40lbs of Frozen Chicken?
  41. Serve Safe Video's
  42. Plastic Gloves
  43. Stainless Steel Shakers
  44. Smoker
  45. ADVICE: Pulled Pork storage..smoking today but party next weekend
  46. Brisket reheating Advice
  47. Buffet Catering
  48. rib package question
  49. How long will meat keep in the freezer
  50. Maybe make some money...
  51. Canning Homemade Sauce et al
  52. Fridge Keeping
  53. Bad Pork
  54. Advice: Reheating Smoked Tri-Tips for serving
  55. food handling safety for larger Groups
  56. NSF rating on items
  57. Vacuum Packing?
  58. dr pepper bbq sauce for kids bday party?
  59. What is "Gluten-free meat"?
  60. Cooking for My Son's Party - Please Check My Procedures for Safety
  61. thermometer useage
  62. Poultry #1 culprit in food poisoining
  63. Shipping Cooked Product
  64. Slacking out Frozen Cooked Butt
  65. Temp of meat before Vac Sealing?
  66. Frozen Chicken Legs
  67. Refreezing pork?
  68. Does anyone not have a thermapen?
  69. How do you make and hold your cornbread?
  70. Turning a Whole Hog
  71. storage life of vacuumed sealed meat
  72. Vacuum sealers
  73. How long is it safe in the fridge.
  74. Brining liquid to warm?
  75. Correct Vacuum Sealing Procedure
  76. Meat Glue
  77. Would you use it?
  78. Chicken (sigh)
  79. Thaw Time In a Refrigerator
  80. Pulled pork vac sealed, how long can I keep in fridge.
  81. Canning BBQ??
  82. Thawing Meat
  83. Cooling down
  84. ROP / Blast Freezing
  85. Is it safe to brine pork and poultry together?
  86. Injecting Pork Butt 4 hour rule help.
  87. Refreezing
  88. ServSafe Managers test...
  89. Bottle sterilization for bottling sauce
  90. nut alergies
  91. Question on BBQ Sauce Compnents
  92. What are the rules for putting peppers in meat?