Posted by heyaneesa on November 28, 1998 at 14:49:59:
In Reply to: Re: Thanksgiving is coming. Have you killed someone lately? posted by Mark S on September 18, 1998 at 13:28:32:
I have just sat here and read all of responses posted to this subject and frankly I am appalled! Have you all forgot the reason these forums were posted? I THOUGHT it was to give advise and support to one another, not critize others because they have they're own way of doing things! I applaude those of you who defended yourselves against the rude and unprofessional comments made by others ( you know who you are) and I also admonish those of you who feel that your methods for food preparation exceed all others. We have all gone to school or have been educated in proper food handling proceedures, leave it at that!!! If you don't agree, that's fine, but don't insult the intelligence and professionalism of others because you don't agree with them. I hope everyone had a healthy and safe thanksgiving!!!
: : 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