Our team traveled to a restaurant in Mayfield. After enjoying a great big lunch Mrs. Phyllis took us in the kitchen to learn how to prevent food contamination. Here are some facts we learned. You always have to use tongs for non cooked foods. Meat has to be cooked to 165 degrees. Board of health comes every 6 months. The freezer is always about 39-41 degrees. Meats always have to be on the bottom shelf because the package has a leak in it the meat will drip liquid and may get on other foods. You always need to clean the meat slicer 3 times a day. Then you have to always separate the cutting boards from the meats and vegetables. Clean with hot water and bleach. The food dates are ordered from latest to most current. Those were some of the things our team learned from going to Gaetanos.
Posted by Carter
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