Food Safety with Chef Doug Chrisman of Metro Institute for the Culinary Arts

Chef Doug Chrisman of Metropolitan Community College Institute for the Culinary Arts has an awesome energy and some chef cred on his resume, but this episode we are talking about something a bit different than a recipe for a savory dish. We are talking about keeping yourself, your kitchen mates, and anyone picking up a fork safe. We get into the biological, chemical, and physical aspect of safety in regards to all things food. We talk temps, holds, cross contamination, and physical hazards. This is information anyone can use no matter your interaction with food. 

Hang on to your fork (and that sanitizer), stay right where you are and listen if you’re hungry!