Brian, I devised a primitive improvement at one of the kitchens I was working in: on the grill station in particular, I created a quat sanitizer solution for the grill tongs, so they could sit in a very diluted solution in between uses. Otherwise, the same tongs that were being used for partially cooked meats would be used to take the finished food off the grill.
In my head, this is still a good innovation, but this was 20+ years ago now. What do you think?
I have done the same kind of thing for the grill or protein station as well as in the prep area for knives. Quat is food safe at a concentration between 100 and 200 ppm. With all of the technological advancements in the world sometimes an old-fashioned bucket of quat is still all you need!
Nice one.
Brian, I devised a primitive improvement at one of the kitchens I was working in: on the grill station in particular, I created a quat sanitizer solution for the grill tongs, so they could sit in a very diluted solution in between uses. Otherwise, the same tongs that were being used for partially cooked meats would be used to take the finished food off the grill.
In my head, this is still a good innovation, but this was 20+ years ago now. What do you think?
I have done the same kind of thing for the grill or protein station as well as in the prep area for knives. Quat is food safe at a concentration between 100 and 200 ppm. With all of the technological advancements in the world sometimes an old-fashioned bucket of quat is still all you need!
I like grew up on this stuff.