I just got the instructional book - tiny print, 800 pages long, and mostly about sanitation.
I understand sanitation is a huge part of culinary school but 800 pages??? I’m flunking before I start!
It’s probably very redundant, with a lot of ‘liability issues’ behind it. You’ll do great, I’m sure!
-JT
They are preparing you to be certified in food safety to pass the Health Department requirements .
Anyone who works in any commercial, industrial, restaurant, or food trades needs to be aware of contamination/cross-contamination concerns.
A certain number of violations they give you a warning, a reocurance or ignoring violations will get you closed down immediately. Don't ask m how I know ..!!
The State Health Dept. certification is no cake walk; it costs your employer $250.oo everytime you take the test.
Any operating food service facility is required to have at least one Health Dept.certified employee on duty whenever they are dispensing food, at all times .
The suggestion of an instant read thermometer, "THERMOPEN"(%98.) is almost a requirement ( That's what the Health Dept. inspectors use !!)
Hang in there Darlin!
One thing I learned in several years a grad school is to take a lot notes on what you are reading. I don’t now why, but it seems that when you write things down, it takes a different path to the part of your brain that memorizes better.(At least for me!) And then read them over and over and over again.
When I was in school, I had big stuffy chair in my kitchen. I would sit there and memorize or pace my kitchen while I worked. Hours and hours. It’s been 30 years and I can still see parts of my notes!
Good luck and enjoy your opportunity!!!!
P.S. I ended up in the E.R. once when using a mandolin and watching the Olympics! Beyond stupid but all part of being a human!