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Food Handling General Discussion General and open discussion for food handling and safety.


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Old 05-30-2006, 04:12 PM   #31
The Woodman
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Here are some photo's of my kitchen from a cook I did this weekend addressing a couple of things the health dept looks for like dishes and handwash station. I lost a bundle on this cook! Planned for 300. Served 110! TEmperature was 90 and no one was hungry.

http://www.kodakgallery.com/ShareLan...51_91762067809
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Old 05-30-2006, 04:18 PM   #32
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Quote:
Originally Posted by The Woodman
Here are some photo's of my kitchen from a cook I did this weekend addressing a couple of things the health dept looks for like dishes and handwash station. I lost a bundle on this cook! Planned for 300. Served 110! TEmperature was 90 and no one was hungry.

http://www.kodakgallery.com/ShareLan...51_91762067809
Thanks for the slide show Woody. Is there a minimum temp for the hand wash water?
Too bad the high temps killed your guest's appetites. You had a nice clean set up.
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Old 05-30-2006, 05:14 PM   #33
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Washing in a 3-compartment sink: A three-compartment sink must be used when using a sink to wash dishes and equipment. The order is scrape the dishes, wash in detergent (110°F), rinse in clean water (110°F), dip in sanitizing solution (follow manufacturers directions), and air dry.
Always store utensils and plates in a clean dry place. For glassware, store bottom up in a clean dry area.

Chemical Sanitizing: Approved chemical sanitizers such as chlorine, iodine, and quaternary ammonium. The effectiveness of chemical sanitizers include:
· Concentration: Product directions state the amount of sanitizer to add to water.
You must have a water test kit to measure the concentration of sanitizing solutions during use.
A minimum of 50 parts per million of chlorine mixed with water
A minimum of 12.5 ppm of iodine mixes with water


A minimum of 200 ppm of Quaternary ammonium mixed with water.

· Temperature: Sanitizer an approved chemical and water solution should be at a temperature of at least 75°F.

· Contact time: Sanitizing solutions need to make contact with surfaces for at least 10 seconds.

Believe this or not, regulations state that you may not wash your hands in your three compartment sink!
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Old 05-30-2006, 05:25 PM   #34
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One thing I did not realize, is that the sanitizing solution is more effective when room temp. The bleah will evap out more quickly at higher temps! I quit using hot water for sanitizing!
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Old 05-30-2006, 05:30 PM   #35
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Quote:
Originally Posted by bbqjoe
Believe this or not, regulations state that you may not wash your hands in your three compartment sink!
Oh yeah. Had the argument with the health inspector. I lost.
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Old 05-30-2006, 05:55 PM   #36
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I was told of a story of a person who was washing a pot in the three compartment sink. Rinsed the gunk off her hands from the pot after washing it.
Cited for violation!

Hint: Pretend you are washing something in the sink while washing hands?
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Old 05-30-2006, 07:05 PM   #37
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Are folks required to have a seperate sink for food preparation?
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Old 05-30-2006, 07:57 PM   #38
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Quote:
Originally Posted by big brother smoke
Are folks required to have a seperate sink for food preparation?
Somewhat of a gray area here. I believe I read somewhere it is okay to wash vegetables in the 3 compartment sink. (Don't quote me on that)
But if you were trying for a health dept permit, I would put in a separate "Prep" sink, as well as a handwashing sink.
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Old 05-30-2006, 08:34 PM   #39
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Joe:

I am stopping by the county office tomorrow. My rig is being built now and I do not want to go back and add another sink after it is completed. I just purchased a three compartment sink and handwashing sink.

I am not 100% sure If I need a permit from the health department for my catering rig if I am doing corporate or private functions only. I am hoping to only need a business license and insurance.

To be continued! I will let you know what my county wants.
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Old 05-30-2006, 08:40 PM   #40
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Quote:
Originally Posted by big brother smoke
Joe:

I am stopping by the county office tomorrow. My rig is being built now and I do not want to go back and add another sink after it is completed. I just purchased a three compartment sink and handwashing sink.

I am not 100% sure If I need a permit from the health department for my catering rig if I am doing corporate or private functions only. I am hoping to only need a business license and insurance.

To be continued! I will let you know what my county wants.
It may be worth your time and money to take the food safety class. Here's a link to food safety certification information for Ventura county. May not need it, but then again it may help when you try to get insured.
http://www.ventura.org/envhealth/pro...d/foodcert.htm
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Old 05-30-2006, 09:30 PM   #41
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Quote:
I am not 100% sure If I need a permit from the health department for my catering rig if I am doing corporate or private functions only. I am hoping to only need a business license and insurance.
I don't know if you need one either, but to have a permit would make you look more professional, give you some bragging rights, and you could charge a bit more because you are legit.
I would hire a caterer with credentials way before I would hire "some guy" with a smoker.

JMO

P.S. Take the health class either way!!!
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Old 05-30-2006, 11:07 PM   #42
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Quote:
Originally Posted by Kevin
It may be worth your time and money to take the food safety class. Here's a link to food safety certification information for Ventura county. May not need it, but then again it may help when you try to get insured.
http://www.ventura.org/envhealth/pro...d/foodcert.htm
I am going to take the class, wifey is certified, so I am good also.
However, I need to get it done as well.
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Old 05-30-2006, 11:10 PM   #43
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Quote:
Originally Posted by bbqjoe
I don't know if you need one either, but to have a permit would make you look more professional, give you some bragging rights, and you could charge a bit more because you are legit.
I would hire a caterer with credentials way before I would hire "some guy" with a smoker.

JMO

P.S. Take the health class either way!!!
I agree, looks like I might be buying a food prep sink as well, damn more money! Well the saying is true "it takes money to make money."
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Old 05-31-2006, 06:46 AM   #44
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Quote:
Originally Posted by bbqjoe
Somewhat of a gray area here. I believe I read somewhere it is okay to wash vegetables in the 3 compartment sink. (Don't quote me on that)
But if you were trying for a health dept permit, I would put in a separate "Prep" sink, as well as a handwashing sink.
i am in the prosses of building a store right now and to comply with Suffolk county board of health i need mind you this is only 1000sq feet
a 3 bay sink for pots and pans
a prep sink for any vegie i need cut or salad i will be doing
i need a hand sink evey 12-15 feet throughout the store. (i need have 3 hand sinks in this store)
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Old 05-31-2006, 09:04 AM   #45
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The health dept. here allows the third comp. to be used as a prep sink only if the drain is seperate and indirect to a floor sink w/ a air gap.
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