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Item Upon - Self-Catered Wedding Receptions: Food Safety 101 Ten Tips From A Caterer
Just starting a new online venture? Maybe your site has become outdated and you need a more attractive site to provide a more professional look. A website builder may be your answer.What is a Website Builder?A website builder is a web-based application that allows you to build a website in no time flat. Website builders have been around for several years on the Internet but were for the most part unpopular due to the finished product. Most site builders provided a very cheesy look with huge navigation buttons and large header banners and a very primitive layout. This made for a very unprofessional site that screamed “amateur”. Those days have since changed. With the advancement of development languages site builders can now
7. Perishable food needs to stay under refrigeration! Only take food out of the refrigerator as you need it in the different stages of preparation. As soon as you are done preparing food get it back into the refrigerator or freezer.
8. Wash, rinse, sanitize, and rinse cutting boards between steps. Use common sense!
9. Transport food in insulated coolers. Borrow or rent big coolers.
10. Leftover food should never be kept out of refrigeration for more than two hours. If in doubt, throw it out.
Again this is not an all inclusive
When pressure washing heavy equipment each piece of equipment has a slightly different procedure to ensure efficiency. When a pressure washing company is bidding such jobs by the piece of equipment instead of the hour, they must be cognizant of this so they can maximize profits. Loaders, backhoes, bull dozers and scrapers are all cleaned slightly different. Anyone who has been in the business a while and cleaned heavy equipment has indeed found ways or short cuts to improve their speed and efficiency.GradersSeeing as the average grader costs around $175,000, it is important to insure that it is running smoothly and working properly. Blades must be sharp and replaced often; however, welders can't weld on dirt and their tim
Visit a couple of food safety websites. If you have questions... ASK! Do not ever be afraid to ask questions! Most of the food safety sites should have toll free hotlines.
The following list is not a complete list. However, this list includes 10 of the most common tips that I shared with my food preparation staff when I was in the catering and special event business.
1. Secure your hair. Tie it back. Cover it or at least spray it liberally with hairspray before you step into the kitchen. Make sure you don't have any hair on your clothes, too! Use a lint brush before you go into the kitchen to start cooking. While loose hair is not necessarily a big food safety issue, it is very unappetizing in food!
2. Remove all rings and other jewelry from your hands. Wash your hands and lower arms with hot soapy water before, during and after preparing food. During food preparation you will need to wash your hands often. Just use common sense and remember to wash between tasks, if you cough, if you scratch yourself, etc.
3. Start every new session with an immaculate kitchen. Wash down your prep area and counter tops. Use a solution of 1 quart water to 3 teaspoons bleach. (Bleach in a kitchen can ruin nice clothes fast. Don't wear your best clothes in the kitchen! There is nothing worse than finding tiny bleached dots or splotches of white on a favorite nonwhite garment. Believe me I have had this happen more times than I want to remember.)
4. Keep a supply of disposable food service gloves on hand. The choice to wear gloves is up to you. If you keep your hands spotless, you will not need to wear gloves, unless you want to do so. However, if you have any type of cuts or wounds on your hands or exposed arms - it is very important that the wounds be properly bandaged. If the wound is on your hand, you need to wear a glove on that hand. There is nothing more disgusting than finding a Band-Aid in food. Yuk.. you really don't want to give new meaning to the term "cold cuts"!
5. If you are going to be cooking with raw meat, fish or poultry always keep the raw food on the bottom shelf of the refrigerator. Do you know the reason for this? The reason is that you do not want any raw juices to accidentally drip onto other food in the refrigerator.
6. The temperature of your refrigerator should always be below 40 degrees. Keep a thermometer in it and monitor it. When you use the refrigerators at your wedding reception venue... check the temperature. Make sure the refrigerators are working properly. Ask the venue staff at the reception site to check the temperature of the refrigerator for you in the days preceding your reception. Also ask the venue staff, very nicely, if they will make sure to have the refrigerator clean for you.
7. Perishable food needs to stay under refrigeration! Only take food out of the refrigerator as you need it in the different stages of preparation. As soon as you are done preparing food get it back into the refrigerator or freezer.
8. Wash, rinse, sanitize, and rinse cutting boards between steps. Use common sense!
9. Transport food in insulated coolers. Borrow or rent big coolers.
10. Leftover food should never be kept out of refrigeration for more than two hours. If in doubt, throw it out.
Again this is not an all inclusive
Managing one's assets to maximize returns is one of the popular options that a lot of companies turn to for optimum company growth. There are a number of asset management services available for individuals and companies alike, which allows clients to choose from among these services the one that would best fit their needs and goals. Asset management services may also be customized in such a way that the company's objectives and terms of use are followed for even added efficiency.The services that asset management firms or asset management advisors vary depending on their client's needs. Although these services basically have the same premise, that is to manage the asset or the money of companies and individuals which can be done
2. Remove all rings and other jewelry from your hands. Wash your hands and lower arms with hot soapy water before, during and after preparing food. During food preparation you will need to wash your hands often. Just use common sense and remember to wash between tasks, if you cough, if you scratch yourself, etc.
3. Start every new session with an immaculate kitchen. Wash down your prep area and counter tops. Use a solution of 1 quart water to 3 teaspoons bleach. (Bleach in a kitchen can ruin nice clothes fast. Don't wear your best clothes in the kitchen! There is nothing worse than finding tiny bleached dots or splotches of white on a favorite nonwhite garment. Believe me I have had this happen more times than I want to remember.)
4. Keep a supply of disposable food service gloves on hand. The choice to wear gloves is up to you. If you keep your hands spotless, you will not need to wear gloves, unless you want to do so. However, if you have any type of cuts or wounds on your hands or exposed arms - it is very important that the wounds be properly bandaged. If the wound is on your hand, you need to wear a glove on that hand. There is nothing more disgusting than finding a Band-Aid in food. Yuk.. you really don't want to give new meaning to the term "cold cuts"!
5. If you are going to be cooking with raw meat, fish or poultry always keep the raw food on the bottom shelf of the refrigerator. Do you know the reason for this? The reason is that you do not want any raw juices to accidentally drip onto other food in the refrigerator.
6. The temperature of your refrigerator should always be below 40 degrees. Keep a thermometer in it and monitor it. When you use the refrigerators at your wedding reception venue... check the temperature. Make sure the refrigerators are working properly. Ask the venue staff at the reception site to check the temperature of the refrigerator for you in the days preceding your reception. Also ask the venue staff, very nicely, if they will make sure to have the refrigerator clean for you.
7. Perishable food needs to stay under refrigeration! Only take food out of the refrigerator as you need it in the different stages of preparation. As soon as you are done preparing food get it back into the refrigerator or freezer.
8. Wash, rinse, sanitize, and rinse cutting boards between steps. Use common sense!
9. Transport food in insulated coolers. Borrow or rent big coolers.
10. Leftover food should never be kept out of refrigeration for more than two hours. If in doubt, throw it out.
Again this is not an all inclusive
There is so much hype about website promotion on the internet and false promises on how you can get your site seen by “Millions of visitor within 24 hours” that I wanted to focus this article on promoting your site offline.There are many ways to promote your website offline that can draw visitors to your website literally within hours, and maybe even minutes.Here are some suggestions:1. You can have business cards created, by yourself or a professional printer, and post them at different bulletin boards in your local area. There are bulletin boards in many public places that people will see your business card if you put it there. Places to look for bulletin boards are community colleges, universities, laundry-mats
4. Keep a supply of disposable food service gloves on hand. The choice to wear gloves is up to you. If you keep your hands spotless, you will not need to wear gloves, unless you want to do so. However, if you have any type of cuts or wounds on your hands or exposed arms - it is very important that the wounds be properly bandaged. If the wound is on your hand, you need to wear a glove on that hand. There is nothing more disgusting than finding a Band-Aid in food. Yuk.. you really don't want to give new meaning to the term "cold cuts"!
5. If you are going to be cooking with raw meat, fish or poultry always keep the raw food on the bottom shelf of the refrigerator. Do you know the reason for this? The reason is that you do not want any raw juices to accidentally drip onto other food in the refrigerator.
6. The temperature of your refrigerator should always be below 40 degrees. Keep a thermometer in it and monitor it. When you use the refrigerators at your wedding reception venue... check the temperature. Make sure the refrigerators are working properly. Ask the venue staff at the reception site to check the temperature of the refrigerator for you in the days preceding your reception. Also ask the venue staff, very nicely, if they will make sure to have the refrigerator clean for you.
7. Perishable food needs to stay under refrigeration! Only take food out of the refrigerator as you need it in the different stages of preparation. As soon as you are done preparing food get it back into the refrigerator or freezer.
8. Wash, rinse, sanitize, and rinse cutting boards between steps. Use common sense!
9. Transport food in insulated coolers. Borrow or rent big coolers.
10. Leftover food should never be kept out of refrigeration for more than two hours. If in doubt, throw it out.
Again this is not an all inclusive
Life is one, desires are innumerable. If you have money, you can mark your presence. If you lack it, you need not to worry. Because, as long as personal secured loan is with you, there is always a relaxed life ahead. Featured with safe and sound facilities, a secured personal loan is made to fulfill your requirement with solid solutions.A secured personal loan is a kind of loan, where a borrower needs to place collateral against the loaned amount. The collateral could be in the form of home or any other valuable assets of borrower. A secured personal loan generally offers a larger amount of loan. Here a borrower can borrow from ?5,000 to ?75,000 with low monthly repayments. Another important aspect of this loan is that it involves
5. If you are going to be cooking with raw meat, fish or poultry always keep the raw food on the bottom shelf of the refrigerator. Do you know the reason for this? The reason is that you do not want any raw juices to accidentally drip onto other food in the refrigerator.
6. The temperature of your refrigerator should always be below 40 degrees. Keep a thermometer in it and monitor it. When you use the refrigerators at your wedding reception venue... check the temperature. Make sure the refrigerators are working properly. Ask the venue staff at the reception site to check the temperature of the refrigerator for you in the days preceding your reception. Also ask the venue staff, very nicely, if they will make sure to have the refrigerator clean for you.
7. Perishable food needs to stay under refrigeration! Only take food out of the refrigerator as you need it in the different stages of preparation. As soon as you are done preparing food get it back into the refrigerator or freezer.
8. Wash, rinse, sanitize, and rinse cutting boards between steps. Use common sense!
9. Transport food in insulated coolers. Borrow or rent big coolers.
10. Leftover food should never be kept out of refrigeration for more than two hours. If in doubt, throw it out.
Again this is not an all inclusive
You've built your website. I don't think I need to explain to you that you won't get anywhere with your online business if no one ever sees it. So traffic is what you're looking for. Ideally, targeted traffic. What's that, you ask.Targeted traffic is people who know what they're looking for and have been led to believe that they'll find it on your website. How did they hear about you? Word of mouth? An ad on another website? Search engines? An ezine ad, safelist email, traffic exchange splash page?Let's take one of those, search engines, and talk about it for a bit. Let's face it, that's the starting point for a lot of people looking for information online. But how far do they search? Here's what I usually do when I'm looki
7. Perishable food needs to stay under refrigeration! Only take food out of the refrigerator as you need it in the different stages of preparation. As soon as you are done preparing food get it back into the refrigerator or freezer.
8. Wash, rinse, sanitize, and rinse cutting boards between steps. Use common sense!
9. Transport food in insulated coolers. Borrow or rent big coolers.
10. Leftover food should never be kept out of refrigeration for more than two hours. If in doubt, throw it out.
Again this is not an all inclusive list. Depending on the menu you choose for your reception, different precautions may need to be taken. As you decide your menu, think through the food safety logistics. For example, if you are having an outdoor reception during warm weather months you need to read up on food safety for picnics or tailgate parties. Follow those safety measures exactly! The amount of time that food can go unrefrigerated outside is only about one hour. After that hour, if the food is not chilled or iced down ... dangerous bacteria can begin growing in the food. That is bad! If food that has not been properly refrigerated is consumed, it is possible that the person eating the food can become very, very sick. A person with a weakened immune system could even die.
If you are self-catering or semi-catering your wedding reception appoint someone trustworthy who will be vigilant about food safety!
If you are having your reception catered always ask the caterer to describe their food handling procedures to you.
Just because you are not a full-time licensed caterer - do not feel intimidated by the issue of food safety. Chances are the food that you prepare for your own wedding reception will be superior in taste and free of germs. You will be confident because you know your kitchen was spotless, your hands were clean, and your food did not sit out of refrigeration a minute longer than was necessary in the preparation process.
You might want to consider asking a family member, friend or hired assistant to help you with food safety issues. Contact one of the state or national food safety organizations and ask for their help, too. They can offer you a wealth of information to help you to learn the do's and don'ts of food safety.
Food safety is not difficult! Food safety does not take long to learn! Set aside an hour or two to educate yourself about food safety before you start preparing food for your wedding reception.
© 2006 Kathi Dameron, Kathi Dameron and Associates
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