I completed the first week of culinary school and it was more than I expected. I was nervous at first because I figured I would be really tired with me working a full time job during the day and going to school in the evenings. It has been many years since I have taken on a commitment such as this. Especially when I received the syllabus and saw that for the first 10 weeks or so I would not even get in the kitchen to cook. Let’s face it, that’s what it’s all about right – the cooking and learning the sophisticated techniques of the craft. Of course I thought I would learn the basic knife skills and safety and health measures at first, but 10 weeks of it, is that really necessary. Yes, it is…and I am loving every moment of it.
What I have learned in the first week of class has significantly changed how I view all things food related…the food itself, the kitchen set-up and storage, holding temperatures, and precautions of food preparation. I want to share with my readers a few of the safety and health measures that I learned that will be beneficial to having safe and wholesome food at all stages from purchase at the supermarket to preparation at home.
The “Meat Man”
I can remember in my 20’s, while at the hair salon there was this guy we called the “Meat Man” who came around each week and solicited the patrons of the salon to purchase meats out of the trunk of his car. At the time it appeared to be good quality meats at a very good price. After all, where can you buy a box of 12 T-bone steaks for 20 dollars (OMG – How good of a deal is that!)? If you have done this, I am sure you have asked yourself – is it safe, where did he get the meat from, what is the catch, etc. All of those questions and more ran through my mind.
Some of you may have been forthright enough to ask him only to be told that he is a Wholesale Butcher, whatever that means. And while that may have raised a red flag, myself and so many others let the “good deal” outweigh our better judgement, as food safety took a backseat to getting a good deal. Ignorance is bliss, until you get sick, so read on my friend and know better. And if you have never done something so ridiculous, hopefully what you learn in my blog will reinforce what you are already doing, or you can prevent someone you know from taking a similar health risk.
Just Say No
One of the most important food safety principles is rejecting food from suspect sources. I had no idea who this (meat) man was, what his credentials were, and more importantly what was his training for handling and storing these meat products. I just couldn’t believe I was getting T-bone steaks for twenty bucks (I did say they were just 20 bucks right?).
The Center for Disease Control (CDC) breaks down 5 risk factors for foodborne disease outbreaks to help us avoid putting our health at risk:
- Improper hot and cold holding temperatures of food
- Improper cooking temperatures
- Contaminated utensils and equipment
- Poor employee health and hygiene
- Food from unsafe sources.
The Meat Man Giveth
The first risk factor certainly jumps off the page, as the Meat Man’s cooler in his trunk was a woefully inadequate temperature control device. Food poisoning bacteria will typically multiply between 41°F and 135°F, which is known as the temperature danger zone. Most food poisoning bacteria multiply fastest between 70°F and 125°F. I didn’t have a meat thermometer at the time (by the way a necessity when cooking meats – I will address that in another blog) however, I can say with all certainty that the meats that were purchased by myself and many others were well within the temperatures of the danger zone.
The last risk factor cites food from unsafe sources, and neglect or ignorance of the proper storage and distribution could have also lead to a foodborne illness outbreak. The meats that were purchased out of the trunk of the car were sealed and packaged, to what I thought at the time to be appropriate. However, I have now learned the facts to support my inner voice of caution and reason that was silenced through my lack of knowledge and my voice of self-indulgence and frugality.
The Meat Man Taketh
I was fortunate enough not to be ill often. I occasionally had the cold or flu, but looking back I may have given these viruses too much credit. Reflecting on some of my food selections, I am now inclined to believe that some of the illnesses that I denounced as the flu at the time could have very well been food poisoning. There are many types of bacteria that cause food poisoning that have symptoms that mimic that of the flu, such as Listeria Monocytogenes, also known as “Listeriosis”. The Listeriosis bacteria is commonly found in deli meats, hot dogs, raw meats, poultry and fish, soft cheese, raw vegetables , and unpasteurized dairy products. By the way, the best prevention control for this particular bacteria is to cook food according to the proper time and temperature guidelines (which I will discuss later), and to throw away products that have passed their use by date.
Therefore, the next time you see street vendors selling raw or ready to eat prepared foods, remember what you have read in the blog of Au Shantéau. There is no deal good enough that it is worth your health.
As you continue to follow my posts you will learn tips on proper food storage and handling, recipes, food recommendations and benefits, restaurant recommendations, disparagements, and more.