Retired Food Safety Manager for 20 years here. The sanitizers we use aren’t exactly “safe” for normal consumers. If you use too much you might have a minor outbreak of what looks like food poisoning. If we were to sell the same formulas as a consumer product, someone would end up poisoning their entire family and end up dead.
Also it’s cheaper to have the two basin sink rather than three. Be glad we switched off the one basin sink as standard back in the 50s or 60s
That’s a good point, a lot of people probably would misuse them. On the other hand, I’ve known way too many people who clearly don’t know how to avoid cross contamination, or even proper food storage and refrigeration.
Food is a lot safer than we think. You have to mess up pretty bad to get really sick from something. It’s the small minority of cases where something like e. Coli, or salmonella is present and given the opportunity to flourish that things get really bad. The truly terrifying one is botulism, and it’s toxin can’t be denatured by heat.
Yep. Had to fire a kid because he just didn’t understand that he needed to wash his hands, station, and tools between prepping meats and anything else. It annoyed me when he would switch between veggies, but that should be relatively safeish… Same kid tried to use the sanitizer sink to defrost a case of chicken.
What’s the advantage of a third?
Standard practice in food service is 1, wash sink; 2, rinse sink; 3, sanitizer.
Retired Food Safety Manager for 20 years here. The sanitizers we use aren’t exactly “safe” for normal consumers. If you use too much you might have a minor outbreak of what looks like food poisoning. If we were to sell the same formulas as a consumer product, someone would end up poisoning their entire family and end up dead.
Also it’s cheaper to have the two basin sink rather than three. Be glad we switched off the one basin sink as standard back in the 50s or 60s
That’s a good point, a lot of people probably would misuse them. On the other hand, I’ve known way too many people who clearly don’t know how to avoid cross contamination, or even proper food storage and refrigeration.
Food is a lot safer than we think. You have to mess up pretty bad to get really sick from something. It’s the small minority of cases where something like e. Coli, or salmonella is present and given the opportunity to flourish that things get really bad. The truly terrifying one is botulism, and it’s toxin can’t be denatured by heat.
Yep. Had to fire a kid because he just didn’t understand that he needed to wash his hands, station, and tools between prepping meats and anything else. It annoyed me when he would switch between veggies, but that should be relatively safeish… Same kid tried to use the sanitizer sink to defrost a case of chicken.
Yup, I’ve seen coworkers do similar - and never be corrected for it.