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Old 10-19-2003, 12:04 PM   #5

Here's what I've adapted for home use from my professional kitchen (sanitation) training. Keep one old, ragged dish towel soaking in a bleach water solution for use on ANY potentially contaminated surfaces, including a quick hand rinse. A clean, dry (old, ragged dish) towel or roll of paper towels if drying is required.

I like the suggestion of latex gloves. However, my reusable black neoprene gloves go on when handling the meat raw or cooked in the Bandera. After each use, I dip my gloved hands into the bleach water, then hang the gloves to dry.

When the bleach water gets dirty enough to make me wonder about its effectiveness, I pour it down the kitchen sink as a deodorizer, and make up a fresh brew.
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