Posted by Mark S on September 18, 1998 at 13:28:32:
In Reply to: Re: Thanksgiving is coming. Have you killed someone lately? posted by Timothy Banning on September 17, 1998 at 00:38:45:
: Right On your damn right
: I come from a back ground where the big hat in the kitchen would brag about how they would hang the bird with a noose until the head would separate from the neck and it would drop. umm yumm. Try that today and it would be prison. But back then they didn’t use mechanical grabbers to claw out the intestines. Gerard’s point is its man made. We have done it to our selves, salmonella in the chickens, its not just intestinal flora any more. What will happen with Beef with similar practices are occurring.
: Look HACCP is here. Its all ready happening. But if you get with it now you can work with your health department they are just starting to implement HACCP. Organize against the rules that kick the burden from the primary producer (chicken farmers, feed lots) to the end producer (us chefs). Some Say 90 percent of chicken delivered to the back door is infected with salmonella. How is that expectable? Well I know why. Money. but we as chefs must demand a better product. Would you except Baby Lettuce that was washed in manure or potatoes. How about chicken because we all know it has. And why is it different
: TRB
The salmonella probably came from the inside cavity of the turkey.
The blood seeped down into the center of the stuffing and it
was not brought up to 150deg long enough.If you consider how
many raw or soft cooked eggs are eaten every day and the increase
of salmonilla cases around turkey time,why would anybody think
it came from the eggs?Oh yea If you cant protect"all of the people"
that you serve"all of the time"from food born illness,you dont
belong in the kitchen.
Mark Sulzinski
chef/owner
Creolina's
Fort Lauderdale