Food handling and health class

[bbqjoe]

*** ADMIN EDIT: Startup Discussion on formation of this forum. ***



I'm thinking of starting kind of a food handling awareness thread here. All material would be taken from official food handlers, and food managers guidlines.

I am thinking that it would work like a poll. There would be a question, then possibly four multiple guess awnsers.

The hope would be that folks would awnser the question first, then view the thread for awnser and discussion.

In a sense this would be a test of your knowledge of proper food handling and storage, as well as a learning experience. Not to guage anybody as smart or stupid.

But I would like to know how many here would like to participate, making it worthwhile to do, and keep alive.

Who's in???

[big brother smoke]

Count me In! It couldn't hurt.

[qman]

I'm up for that, Joe.
Sounds like it might be fun, and we might learn something. too..

[FatDad]

Go for it Joe.
I'm in.
I was preparing pork ribs and chicken today and the thought crossed
my mind to clean the cutting board between meats. I did.

[NorthernQ]

Food handling courses are not compulsory here but highly recommended for caterers. Taking one helps keep the inspectors friendly.

I'm in.

[JohnMcD348]

Tha's good to know info. I'd like to see that.

[bbqbull]

Im willing to learn everything I possibly can always.
Mike

[Bigmista]

I'm in! I need to learn more.

[Kevin]

Here's a link to your homework:
http://www.health.state.mn.us/divs/eh/food/fmc/dokhandbook.pdf

[FatDad]

Here's a link to your homework:
http://www.health.state.mn.us/divs/eh/food/fmc/dokhandbook.pdf

OMG, page 7 and pimples just grossed me out.
The thought of a teenage person saying the alphabet 2 times
while washing their hands after farking with a pimple just ain't
gonna happen.

[Yakfishingfool]

Does your course include the three-second it fell on the floor rule? we use it in medicine all the time. Scott

[qman]

Does your course include the three-second it fell on the floor rule? we use it in medicine all the time. Scott

Yak, I think the "three second" rule is "unofficial" in both the food service industry and the medical field. :lol:

[bbqjoe]

Then again if everyone is going to go looking up, and for, manuals there is no sense in me starting this thread

[qman]

Then again if everyone is going to go looking up, and for, manuals there is no sense in me starting this thread

of course there is, Joe. You are the teacher. The discussion in class will help everyone learn. The fact that someone brings in outside sources just enlivens the conversation, and encourages questions.
I am looking forward to the exercise, and I think a lot of us are.

[BBQchef33]

ok.. IF you all want to do this.. I can put it in a seperate forum that those interested can join in on.. Same as the News and politics forum.. Joe and I have been talkig about different ways to go about it.. it an be educational, but should be on a somewhat serious level.. (meaning no crib notes and cheating)... maybe help towards the certifications some will be needing.

So?/ Seperate forum.??? . Joinable by request in your contorl panel, or do u want to do it here.. I think the seperate forum is best, becase i can then copy it and put it in its own place, possibly in the free form sections of our homepage.

[qman]

Seperate forum if you want, Poobah, but I think it is of general interest, and not controversial or divisive, so could be in regular format. I will be happy either way. Seems to me like a lot of guys would benefit from it, including visitors who would not have access to seperate forum.

[BBQchef33]

Seperate forum if you want, Poobah, but I think it is of general interest, and not controversial or divisive, so could be in regular format. I will be happy either way. Seems to me like a lot of guys would benefit from it, including visitors who would not have access to seperate forum.


no no no... not what i meant. I think the seperate forum would just help keep the infomation all in one place and somewhat organized where each thread topic can be ver specific..... I can make it open to all..

I think the "class" is a great idea, and can be really helpful. Just decide how you all want it organized.

[qman]

Ok, sorry, I misunderstood. That would be great, set up that way. Go for it.

[Q_Egg]

......BUT, I hope this is done and done very well! You'll never know what format works best until you dive in .... please DO! Perhaps a good way to get rolling is to separate any 'black and white' issues from the grey area ones. From reading many of the recent posts here, there are some very capable people who will keep things on track and 'throw out' misconceptions quickly.

I admire your creativity. Do It !!

T_B

[BBQchef33]

Some Questions and ideas..

I can set it up as an 'area' with multiple sections.. like our "discussion area" with Qtalk, Comp. Woodpile, etc..

Or a single forum, where each thread is a Topic.

doing it as an area, would allow multiple threads under the section headings.. forum headings can be like "refrigeration", "Cooking", "tools", "sanitation".

Just some ideas.. lets discuss.

[Kevin]

Then again if everyone is going to go looking up, and for, manuals there is no sense in me starting this thread

I'm confused. The link I posted was to the Minnesota Department of Health. The Minnesota state food handlers licensing authority. Certainly a credible source. This would not be a good thing?

[thirdeye]

I'm thinking of starting kind of a food handling awareness thread here. All material would be taken from official food handlers, and food managers guidlines... Who's in???

Sounds good to me too.

[bbqjoe]

Some of my thoughts:
If this is done in a separate forum...hold on thinking out loud.
If every question would be it's own thread, then I think it would muck up any other forum once there was a handfull of different discussions going on about separate issues. And some items might just roll down and get lost.

Kevin, it's all good. I just got to thinking that alot of the topics I was planning on covering are already awnsered in those manuals. Which is also one of the major sources I am planning on using. But I guess if people already know the awnsers when the questions are put out there, then all in all they have learned something, which is the purpose I had in mind.

[kcquer]

Great idea. If Joe is willing, I'm sure many of us could benefit from learning proper procedures whether food service is in our future or not.

I don't think an entire area is necessary, only a forum. Thread authors would need to be specific in titleing threads and moderators would need to edit titles when necessary to make the information a useful archive down the road.

There have been requests for a separate catering/food service forum before, maybe some of those topics could be posted in the new forum as well as the food handling/safety topics Joe wants to cover.

[Yakfishingfool]

Joe, you;re assuming we all RTFM(read the farkin manual). I;d be intersted in reading through these topics. Healthy food handling isn;t a competition only topic. Good for home and company. Scott

[Jeff_in_KC]

Great ideas! The Brethren forums just keep getting better!

[Neil]

Count me in. I'm always willing to learn.

[BBQchef33]

FORUM IS CREATED. lOOK IN YOUR INDEX. IF ANYONE CANT SEE IT, SEND ME A PM..

oops caps was stuck. :icon_smil

[smoke-n-my-i's]

Great idea.

http://www.bbq-brethren.com/forum/showthread.php?t=31914

Sorry... I think I jumped in too soon. I posted a question on food temps before I saw this thread... looks like we have several different threads going on food safety.... In fact, IMHO, too many. It is getting a little confusing as to where to post what... or is it just me???

Bill