Thermometers are hawt.

Fridges are chilly, ooo!

Cross-contamination is…well you get the point.

So if you follow this site you know we’ve already explored why we wear hairnets, but frankly we don’t see them worn in restaurant kitchens a lot. They’re much more enforced at the manufacturer level, which means that people like me (quality managers and trainers) are constantly teaching employees how to properly wear them in a way that actually keeps the hair contained.

We know that food TV is bad at communicating food safety, but I’m genuinely curious how often food network likely asks people to remove hair restraints so that we get better shots of faces, after all, you need that chummy dive owner or that red-faced chef to “pop” on screen…

Well, I’ve decided FF&F should bring sexy back to food safety, one GMP at a time.

Hairnets weren’t as easy a target as handwashing…so I brought in some help from Katie Jones of K80jones.com and the Food Heroes Podcast, to lend that extra bit of “let your hair down” that my beard just couldn’t provide (on it’s own).

The safe word is “colander”. When you’re in the plant you do exactly as I say, and that starts with some “effective restraint”. Earrings off please. 😉

Mathiasen, Lisa A., et al. “Spot the mistake: television cooking shows as a source of food safety information.” Food Protection Trends 24.5 (2004): 328-334.

Music from FMA: Artist: Komiku Track: Sexy Time (http://freemusicarchive.org/music/Kom…)