william816•3d agoProlific Poster

I overheard a table talking about cross-contamination last night and it stuck with me

I was working the line around 8pm and caught a couple at the bar table saying their shrimp appetizer came on the same cutting board as their friend's steak. They didn't send it back but it got me thinking how easy it is to get sloppy during a rush. We use color coded boards but I've definitely grabbed the wrong one when tickets are piling up. Has anyone else noticed their crew slipping on basic safety when things get loud?

2 comments

2 Comments

wren2172d agoMost Upvoted

The real issue nobody talks about is how prepping your boards with different proteins can actually make the color coding useless. Like if you've got a red board for raw meat and the last guy used it for something else then just gave it a quick rinse, now you're guessing what it was actually used for. I've seen places where the boards get swapped between stations during a rush and nobody bothers to re-color code them. It's not just grabbing the wrong board, it's the whole system breaking down because nobody is checking what the board actually had on it 10 minutes ago.

wren_walker622d ago

Watched a new guy grab a white board that had clearly been used for salmon and throw raw chicken on it during Friday rush. Nobody said a thing. The whole system falls apart when people stop paying attention, and it's always the customers who pay for it later.