Sanitation

Decorating By Cindy-loo Updated 22 Mar 2007 , 5:53pm by 7yyrt

Cindy-loo Cake Central Cake Decorator Profile
Cindy-loo Posted 22 Mar 2007 , 4:02am
post #1 of 7

How many bakers, professional or hobbiest, have taken a safe-food handling or sanitation course?

If you haven't- what steps have you taken to ensure the safety of your food?

6 replies
moydear77 Cake Central Cake Decorator Profile
moydear77 Posted 22 Mar 2007 , 5:32am
post #2 of 7

I took it in school and I still apply what learn on daily basis. Like if I pick up a egg I wash my hands after that.

birdgirl Cake Central Cake Decorator Profile
birdgirl Posted 22 Mar 2007 , 2:16pm
post #3 of 7

I took a course with a job I had. The main one is handwashing-wash, wash, wash.

deb12g Cake Central Cake Decorator Profile
deb12g Posted 22 Mar 2007 , 2:21pm
post #4 of 7

Had to take a course to become licensed. Just make sure everything is CLEAN, CLEAN, CLEAN. Wash hands constantly, sanitize with bleach solution.

cordy Cake Central Cake Decorator Profile
cordy Posted 22 Mar 2007 , 2:34pm
post #5 of 7

I had a food handlers card for years from working in restaurants from the age of 15. We had to take a quick course (2hours tops) and a test afterward. I don't currently have one, but I am pretty versed in food sanitation and cross contamination etc. I also run a childcare out of my home and have done so successfully for 8 years. Nary a botulism outbreak!

indydebi Cake Central Cake Decorator Profile
indydebi Posted 22 Mar 2007 , 3:25pm
post #6 of 7

It's required in Indiana. Wash, wash, wash. Gloves. Gloves. Gloves. NEVER touch food with bare hands. It's a lot of common sense, but you'd be amazed at what you have to TELL people. I can't remember what it was, but during the class, the instructor told us something and I asked him, "YOu don't really have to tell people that, do you?" It may have been the part about "no spitting in the kitchen." DUH!!!!!!!!!!!!!!

7yyrt Cake Central Cake Decorator Profile
7yyrt Posted 22 Mar 2007 , 5:53pm
post #7 of 7

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