Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness


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.

Thread Tools
Old 08-02-2006, 05:01 PM   #1
bbqjoe's Avatar
Join Date: 01-16-06
Location: Wikieup Arizona
Default Doing things differently

So now that we've looked at alot of different things involving food prep, cooking and storage, do you find yourself thinking and acting differently than before?
What did you do in the past as compared to what you may be doing now?
bbqjoe is offline   Reply With Quote

Old 08-02-2006, 05:10 PM   #2
Babbling Farker

timzcardz's Avatar
Join Date: 07-22-05
Location: Long Island, NY

Yeah, I do!

Thanks a lot you farker! Now I'm throwing out food that I would have eaten before.
"Founders Club" Operation BBQ Relief
Weber Smokey Mountain x 3
Weber Genesis Silver x 2
Weber One Touch Gold
Weber Performer x 2
Weber Smokey Joe
Bottle of Absolut
Bottle of Beer
Everything Ripken, "Cards and Que. One tastes of cardboard, the other sweet blue." ©
timzcardz is offline   Reply With Quote

Old 08-02-2006, 09:13 PM   #3
is One Chatty Farker
JohnMcD348's Avatar
Join Date: 01-27-05
Location: Lakeland, FL

No, not really. I'm a surgical person by trade so I usually am thinking about cross contamination and the growths of bacteria and such when I am handling raw meat and such. I always wear gloves and I awlays scrub my hands and untensils afterward. About the only difference for me is that when prepping meat, I'm not worried about "contaminating the area" and the sterility of the work space and equipment as I would be at work.

We sleep peaceful in our beds because Rough Men stand ready in the night to visit violence upon those who would do us harm.......G. Orwell

Brinkman Smoke King Deluxe, The Famous StudeDera, Weber Smokey Joe Gold and Platinum, Brinkman Professional Grill, Brinkman ECB and 2 Weber Smoky Mountians
JohnMcD348 is offline   Reply With Quote

Old 08-03-2006, 10:38 AM   #4
big brother smoke
somebody shut me the fark up.

big brother smoke's Avatar
Join Date: 05-03-06
Location: Ventura, CA

Yes, I am scared as hell of bacteria more than I was previously! This ultimately is a good thing. I also picked up few ideas from the brothers.
Peace and Smoke,

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous

My weapons: Humphrey's Smokers and Grizzly Coolers

"Walk with Us"
big brother smoke is offline   Reply With Quote

Old 08-03-2006, 10:56 AM   #5
Moderator Emeritus

The_Kapn's Avatar
Join Date: 04-08-04
Location: Marianna, FL

Lots of great info.
I learned "why" things are the way they are.
I learned new techniques to make it easier to stay safe (and legal).
Great Stuff!

"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is online now   Reply With Quote

Old 08-03-2006, 12:47 PM   #6
Lives in Spirit
kcquer's Avatar
Join Date: 02-17-04
Location: Wherever there's Sweet Blue

I actully worry less about food safety issues than I used to. I've never had any type of education in such areas before. As it turns out, common sense has served me pretty well. Now I know the "whys" of things, and have been doing most things right all along.

kcquer is offline   Reply With Quote

Old 08-03-2006, 01:19 PM   #7
is One Chatty Farker
VitaminQ's Avatar
Join Date: 06-29-05
Location: Dallas, TX

I'm a lot more fastidious about washing lettuce, now. For some reason that really made an impression on me. I think I've got good habits as a general rule that will help me avoid most cross-contamination, but it's been interesting to read the threads and polls. Oh, and I pay more attention to how I load the fridge, now, too!

ECB w/mods
Weber Smokey Joe
18" Weber Kettle
22" Weber clone kettle
Curb-foundling char-broil gasser
WSM: Assembled! First cook: 8/25/06
Fanatical devotion to the Q
VitaminQ is offline   Reply With Quote

Old 08-08-2006, 09:29 PM   #8
On the road to being a farker
NorthernQ's Avatar
Join Date: 02-17-06
Location: Temiskaming Shores, Ontario, Canada

I think most of us who handle food regularly are reasonably aware of health issues. This discussion area is very worthwhile to keep our information current and to keep the importance of health issues front and centre. I know I sometimes need a reminder or two.
Thanks for doing this, Joe.
Beer is proof that God loves us.
Crown Verity gasser
Little gasser
Meco bullet, CharGriller
Refrigerator shelf, pile of rocks, stack of wood
Former Klose owner (sob)
NorthernQ is offline   Reply With Quote

Old 08-08-2006, 11:16 PM   #9
Babbling Farker
racer_81's Avatar
Join Date: 08-11-03
Location: Richmond, TX

Originally Posted by The_Kapn
Lots of great info.
I learned "why" things are the way they are.
I learned new techniques to make it easier to stay safe (and legal).
Great Stuff!

I agree with Tim.
This Space Left Intentionally Blank
racer_81 is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
It's the Little Things... Arlin_MacRae Q-talk 10 12-24-2009 08:30 AM
Things I've Never Tried SmokeInDaEye Q-talk 28 01-01-2008 03:27 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.

All times are GMT -5. The time now is 09:07 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.