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Celebrity chefs have poor food safety practices, a Kansas State University study finds
http://www.k-state.edu/media/newsreleases/2016-12/celebchefs121416.html[font face=Serif][font size=5]Celebrity chefs have poor food safety practices, a Kansas State University study finds[/font]
Wednesday, Dec. 14, 2016
[font size=3]MANHATTAN — Celebrity chefs are cooking up poor food safety habits, according to a Kansas State University study.
Kansas State University food safety experts Edgar Chambers IV and Curtis Maughan, along with Tennessee State University's Sandria Godwin, recently published "Food safety behaviors observed in celebrity chefs across a variety of programs" in the Journal of Public Health. The researchers viewed 100 cooking shows with 24 popular celebrity chefs and found several unclean food preparation behaviors.
"Twenty-three percent of chefs licked their fingers; that's terrible," said Chambers, professor and director of the Sensory Analysis Center at Kansas State University. "Twenty percent touched their hair or dirty clothing or things and then touched food again."
The chefs' most common food safety hazards included lack of hand-washing, not changing the cutting boards between raw meat and vegetables that wouldn't be cooked, and not using a meat thermometer to check meat doneness.
…[/font][/font]
Wednesday, Dec. 14, 2016
[font size=3]MANHATTAN — Celebrity chefs are cooking up poor food safety habits, according to a Kansas State University study.
Kansas State University food safety experts Edgar Chambers IV and Curtis Maughan, along with Tennessee State University's Sandria Godwin, recently published "Food safety behaviors observed in celebrity chefs across a variety of programs" in the Journal of Public Health. The researchers viewed 100 cooking shows with 24 popular celebrity chefs and found several unclean food preparation behaviors.
"Twenty-three percent of chefs licked their fingers; that's terrible," said Chambers, professor and director of the Sensory Analysis Center at Kansas State University. "Twenty percent touched their hair or dirty clothing or things and then touched food again."
The chefs' most common food safety hazards included lack of hand-washing, not changing the cutting boards between raw meat and vegetables that wouldn't be cooked, and not using a meat thermometer to check meat doneness.
…[/font][/font]
