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The school I went to had a whole course on Hazard Analysis Critical Control Point where we studied what grows where and methods to minimize it. Before I studied this stuff I would work clean, but just bust stuff out. Now I find that I can sometimes be paralyzed with conflicting information running through my mind as I implement something for the first time, like, where did this come from? - no! it has to be hot before you put it in there, oil doesn't preserve! and other things that never use to bother me as I worked. Has any one else had this experience?
HACCP is good stuff to know, but even so it is admitted that ever since the method was implemented to the industry cases of food borne illness have increased... Humm...
HACCP is good stuff to know, but even so it is admitted that ever since the method was implemented to the industry cases of food borne illness have increased... Humm...