This I took at our Club RHINO BBQ in Townsville. It was the vegetarian option available and it looks delicious almost made me consider turning vege for a night :)
Another day, during watching the MasterChef Australia 2010, I saw Andre's dirty fingers and nails in a close up shot of his food preperation. In that close up capture, it showed his fingers grabbing two King Fish meat while another hand was pushing the skew in them.
He was trying to help Chef George to make King Fish Skewers with Zucchini salad cuisine.
I felt sick from that scene and I wondered how Andre forgot the first basic rule of Food Hygiene!
Clean People: Due to the fact that people are a great source of germs entering food preparation areas. Attention to personal standards of hygiene is extremely important.
The handscan be a great source of danger by allowing germs to spread from equipment to foods, and vice versa.
Hands should be washed frequently, particularly:
1. Immediately after each visit to the toilet
2. Immediately after handling refuses
3. Before handling foods especially cooked foods
4. After coffee or lunch breaks
5. After blowing your nose.
Cuts and abrasions can also be a prime source of germs and must be kept covered with a clean, washable dressing. No smoking should be allowed in the food preparation area. Clean protective clothing must be worn by everyone in the kitchen. Illness, particularly if associated with diarrhea and sickness, must be reported to management. Knives, forks, glasses and all items of tableware should be handled with care to prevent the possibilities of cross-infection.
