I think I mentioned before that Debbie had a Class C RV that she just got. Her goalis to get credentialed and be able to stay in her RV indefinitely as needed. (She hasa cat and wants to be able to take it with her). As a matter of fact, although I’m writing this in November, I’m using the actualdates we were there to help chronicle ourexperience. Debbie has taken her Class C back down there after finding out where she can park it. So, back to my story. …..By day 3, we had both been trained on the proper way to wash hands, when to wear gloves, how to clean off and sanitize the work space, the canned goods, how to work the can opener, how to open boxeditems, how to tear down boxes, how to properly stir foods in the large skillets (more in that in a minute), how to load food trays for the baking oven, how to properly bag and label food, and how to properly clean up after each step. They have stringent rules for food safety. Foods must beprepared at specific temperatures and packed properly to ensure they can withstand the transporting and distribution.
Let me explain the “outdoor skillets”. We had 3 skillets going at one time, each “skillet” holds 150 servings of whatever is being cooked. These “tilt skillets” are run on propane, and depending the meal being prepared and the number of servings needed, these skillets may need to be filled, emptied and refilled numerous times. We were cooking for 1800 people, so sometimes we had to fill & refill a skillet 3 or 4 times. We had all 3 going each time!
Here’s some pics I snagged off the training website (I had no time to take pics)
This is a “tilt skillet” each one holds 150 servings. These are used for veggies (canned corn, carrots, beans, etc) Or a one pot stew. (We made beef fajita meat with chili, corn and black beans)
These are the convection ovens. They are used to cook the meat. (Chicken, hotdogs, burgers, etc )
The person sitting is opening the cans using that big opener. The person to the leftis using a big magnet to take the lid off. The person on the other side is “feeding” the correct amount of canned items per recipe. Each can top has been sanitized prior to opening.
The red box is a “Cambro” used to store each 150 serving item. A heat tempered plastic bag is inserted in each sterilized “Cambro”, opened when filling, and closed after each “helping” to ensure no airborne contaminants come in. Once the bag is filled, it is tightly closed and twisted shut, a label is inserted when the lid is placed providing date, time, temperature, item and number of servings.
I’ll show you what happens in my next installment.
Let me explain the “outdoor skillets”. We had 3 skillets going at one time, each “skillet” holds 150 servings of whatever is being cooked. These “tilt skillets” are run on propane, and depending the meal being prepared and the number of servings needed, these skillets may need to be filled, emptied and refilled numerous times. We were cooking for 1800 people, so sometimes we had to fill & refill a skillet 3 or 4 times. We had all 3 going each time!
Here’s some pics I snagged off the training website (I had no time to take pics)
This is a “tilt skillet” each one holds 150 servings. These are used for veggies (canned corn, carrots, beans, etc) Or a one pot stew. (We made beef fajita meat with chili, corn and black beans)
These are the convection ovens. They are used to cook the meat. (Chicken, hotdogs, burgers, etc )
The person sitting is opening the cans using that big opener. The person to the leftis using a big magnet to take the lid off. The person on the other side is “feeding” the correct amount of canned items per recipe. Each can top has been sanitized prior to opening.
The red box is a “Cambro” used to store each 150 serving item. A heat tempered plastic bag is inserted in each sterilized “Cambro”, opened when filling, and closed after each “helping” to ensure no airborne contaminants come in. Once the bag is filled, it is tightly closed and twisted shut, a label is inserted when the lid is placed providing date, time, temperature, item and number of servings.
I’ll show you what happens in my next installment.
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