The Two "C"s

Clean and Cold.

Clean.

If you will keep your work preparation area Clean, all of your kitchen tools and containers as Clean as possible, you are unlikely to have any problems with bacteria growth and sickness from eating the food you will be preparing. Use paper towels to wipe up spills, discard them after use. Use lots of paper towels as you go. If you use cleaning cloths repeatedly, it is likely that you will spread bacteria from one swipe to the next. It’s not worth the possibility of getting sick, and having to make a late night visit to the emergency room. Paper towels are cheap, much cheaper that any doctor’s bill. You might consider keeping your favorite spray cleaner handy, and add a small amount of laundry bleach to help control bacteria.

Cold.

Any food product kept cold is less susceptible to bacteria growth. If you are taking a break, or working on something other than the fresh meats, slip them back into refrigeration until you are ready to work on them again. Cold meats are also easier to slice and work with than meats that have reached room temperature.

Always remember the Two “C’s”, and stay healthy.

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