|
|
|
Q: I recently read your column about a homeowner asking about a small faucet for a prep sink that would use cold water only. As a food professional, I'd advise that food-prep sinks should always include hot water as well, for general cleanup and for washing hands. I believe hands and the sink need to be washed every time you handle raw food products. More people need to be aware of food-preparation safety. Please advise your readers on this important topic.
- Chef, Washington
A: Thanks, Chef. I agree with your professional advice and wanted to spread your message about food safety. The sink we referred to in the original question was a small secondary sink, not the primary kitchen sink. It might have been better to describe it as a staging sink since its main use would be to prep beverages. I appreciate your message so we could get into better details on this topic.
I'll go a step further and suggest installing the new "touchless" kitchen faucets, which allow you to handle raw food products without touching and contaminating faucet handles.
Once again, Chef, thanks for cooking up a great tip and taking the time to send it in!
Master plumber Ed Del Grande is the author of "Ed Del Grande's House Call," the host of TV and Internet shows, and a LEED green associate. Visit eddelgrande.com or email eadelg@cs.com. Always consult local contractors and codes. Scripps Howard News Service.
Q: I recently read your column about a homeowner asking about a small faucet for a prep sink that would use cold water only. As a food professional, I'd advise that food-prep sinks should always include hot water as well, for general cleanup and for washing hands. I believe hands and the sink need to be washed every time you handle raw food products. More people need to be aware of food-preparation safety. Please advise your readers on this important topic.
- Chef, Washington
A: Thanks, Chef. I agree with your professional advice and wanted to spread your message about food safety. The sink we referred to in the original question was a small secondary sink, not the primary kitchen sink. It might have been better to describe it as a staging sink since its main use would be to prep beverages. I appreciate your message so we could get into better details on this topic.
I'll go a step further and suggest installing the new "touchless" kitchen faucets, which allow you to handle raw food products without touching and contaminating faucet handles.
Once again, Chef, thanks for cooking up a great tip and taking the time to send it in!
Master plumber Ed Del Grande is the author of "Ed Del Grande's House Call," the host of TV and Internet shows, and a LEED green associate. Visit eddelgrande.com or email eadelg@cs.com. Always consult local contractors and codes. Scripps Howard News Service.
