ABOUT CULINARY BOOTCAMP FEEDING ONESELF
All kitchens are the same.  
  • Operating a commercial kitchen requires following proper procedures at an expected standard.  Any person that works in direct contact with food must be certified in proper sanitaion and food handling before being allowed to work with food.  This is to insure that foods are safe for consumption.  
  • When operating in a home kitchen a person should do so in the manner of a culinary professional for the same reason that the professional does.
  • To insure food is safe for consumptionand the foods items produced are of the highest quality.
The following are the key factors.
  • SANITION: Personal and Professional hygene practices.  Sanitation of ones self means washing hands as necessary when handling foods.  As well as being properly covered to prevent contamination of foods.  Sanitation of all food contact surfaces. Including tools and food handling devices,food storage and holding containers.
  • FOOD HANDLING: Regardless of being in a commercial or home kitchen all foods must be handled properly to prevent contamination and foodbourne illness in highly perishable foods.
  • PREPARATION AND COOKING: Cooking foods that are cooked to the proper temerature for the necessary time is required to prevent foodbourne illness.  Proper handling of all foods is necessary to prevent foodbourne illness.
  • HOLDING AND SERVING: Bringing foods to their completed state requires proper handling methods for holding cooked and finished state foods.  Providing the food for consumption requires collecting proper serving ware and related items for dining.