Dirty Kitchenomics: Things Every Food Safety Supervisor Wishes to Tell You

Food Safety SupervisorConvenience is the single most important thing these days. Can you imagine going to your office and back on foot?

How about cooking your meals for breakfast, lunch, and dinner every day all while juggling incredible amounts of workload?

Of course, as much as you like to keep things personal, neat and safe, it’ll be impossible to survive modern society without relying on someone or something. And if you’re like the majority, you appreciate the modern conveniences, too.

But, becoming dependent on accessible things can backfire, especially if you’re not paying enough attention. According to My Food Safety, food safety supervisors are in a constant dilemma of trying to catch unsafe food handling habits in the kitchen.

At most, it’s impossible to spot these bad habits, but given the right kind of instructions, everyone can become more mindful of the food they buy. Below is a list of good-to-know dirty secrets in restaurants:

For Starters

Grilled burgers – The black mark on the burgers are painted stripes from the factory. You’re not eating flame grilled burgers, but artistically decorated patties.

French Fries – Oil is an excellent product that goes well with fries. The crunchier your fries are, the older it is.

Chili – Cutting slabs of meat creates lots of excess. That excess meat is what comprises your chilies.

Salads – The yummier the salad is, the more lard or animal fat is in the “dressing.”

Ice Chutes – Nobody cleans ice chutes seriously; that’s why moulds easily grow in these parts.

The Entrée

Floored Meals – Most restaurants follow the 10-second rule. If your steak fell on the ground, they’d just toss it in the fryer for a couple of seconds, and it’s ready to go.

Recycled Products – Perishables stay in the freezer until somebody orders them. Recycling is standard practice.

Handiworks – Chefs hate to wear gloves. When they’re not presenting you their “masterpieces,” they’re usually handling food barehanded.

Just Desserts

Milkshakes – Smoothies and juice shakes contain at least 50 different kinds of chemicals to mimic the flavour of their original counterpart.

Egg Dishes – When eggs run out, restaurants have premixed powder-concentrate alternatives, which look fluffier than a regular egg.

Sugar Rush – Kid’s meals have higher table sugar content than any meal. Restaurants use sugar to keep the taste buds of the little ones wanting more.

It pays to look for convenient ways to function, but that doesn’t mean a lack of responsibility. For any decision, there should be a good amount of mindfulness.