Not necessarily chemistry related, but safety related
This is something I always think about this time of year, so I thought I would ask the list.
With so many pot-lucks happening, how involved do you get in food safety.
For me, the main dinner isn’t usually the part to worry about. In trying to show off their cooking skills, people usually have the food at the right temperature. However, later people get out the left-overs out and leave them out (to try to get rid of them, I assume). Luckily, many of the people I work with currently understand microbiology and don’t let food sit out too long. I occasionally have to toss out stuff, but usually it’s taken care of by those who brought it. I have worked places (not as Safety Officer) where food would sit out all day.
Anyways, how much do you consider this within the scope of your work?
Brady P. Arnold
phone (913) 227-7143
fax (913) 227-7199
When remembering all our blessings this weekend, I will be adding all of you. I think of you as my part-time, free, continuing education program. Thank you all for your assistance, your humor, and your wisdom.
Sheila M. Kennedy, C.H.O.
Safety Coordinator | Teaching Laboratories
Chemistry & Biochemistry |University of California, San Diego
9500 Gilman Dr. | La Jolla, CA 92093-0303
( (858) 534 – 0221 | 2 (858) 534 – 7687
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