[ricib]

I agree with the sanitation/food handling course.

I've got a restaurant background, and can't stress this enough. (about sanitation) Then again, just because I've worked in restaurants, doens't mean I've learned everything I need to know.

I'm a stickler about washing constantly, about washing thoroughl;y after handling chicken, etc. to the point that I was told I was wasting man hours. WTF? MY health is as important as the people eating the food I prepare.

Don't forget the easily forgetable part about a cutting board for each individual type of item you prepare. ie - Chicken seperate board, Veggies seperate board, Pork seperate board, and Beef seperate board, etc. Sure it means hauling around many utensils that most home cooks dont' care to carry around, but it's your "livelyhood" at stake, among other things.