As off-premises caterers who work in field kitchens ie. tents, landing strips, trucks, garages, closets – hardly ever in a real kitchen, we are always concerned about safe food practices. The state of CT requires there be at least one “Serve Safe Certified” staff person at each event and ATTC policy is that in addition to chefs, all managers, must have a full understanding of this information and become certified as well. So instead of Sunday being the proverbial “day of rest” we came to class!
A few of the key points we covered: Changing food gloves after each task; the importance of establishing REAL hand washing stations in cooktents; utilizing “time/temp” principals (very important as we transport raw food items from our cookery to the venue for on site cooking); the importance of avoiding cross contamination – and tons more!
I guess my point in telling you all this is that at ATTC take we take our responsibility of preparing and serving food quite seriously. Staff training is a priority with us and over the next few months we will be conducting our “refresher” courses in various subjects for seasoned staff as well as our intensive program for new team members.