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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.

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Old 01-30-2012, 09:06 PM   #1
On the road to being a farker
Caseyjoenz's Avatar
Join Date: 12-09-07
Location: Pewaukee, WI
Default Health Concerns?

I catered full time for two years (in addition to having another full time job) and after 10 to 12 hours on site catering, loading the smoker, re-loading it, cleaning it, etc I would hack up phlegm (I know, sorry) specked with charcoal ash for a couple of days.

I just cook on a very part time basis now and was thinking the other day about how 15 years of that would take a toll on the body. Anyone else run into this? Looking back now, and it actually never crossed my mind once while catering full time, but I would probably use a disposable mask of some kind while setting up/cleaning up.
The Dude: Yeah, well. The Dude abides.

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Old 02-03-2012, 10:43 AM   #2
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York

I have always used a rake or made a tool up to move the fire or ashes around,,,and this kept my beek out of harms way....
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Old 02-07-2012, 01:11 PM   #3
On the road to being a farker
Join Date: 08-24-09
Location: Charles city, Ia

I don't hack up anything, but I will blow my nose after I'm done cooking at home or a competition and it is black from the smoke I've inhaled.
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